Characterization of the Chemical and Microbiological Composition of a Fermented Beverage from Pineapple Peel (Ananas comosus (L) Merr.) Caca Pratiwi*, Nila Reswari Haryana, Iza Ayu Saufani, Latifah Rahman Nurfazriah, Muhammad Edwin Fransiari
Nutrition Study Program, Faculty of Engineering, University State of Medan, Medan, Indonesia
Abstract
Pineapple peel is an agro-industrial by product that retains considerable nutritional and bioactive compounds, making it a promising substrate for the development of functional fermented beverages. Spontaneous fermentation of pineapple peel yields a traditional beverage known as tepache, which contains microbial metabolic products with potential health benefits. This study aimed to evaluate the chemical and microbiological properties of fermented pineapple peel beverage after 48 hours of spontaneous fermentation at ambient temperature. The research employed an experimental design using a 100 mL sample of tepache. Analytical assessments included measurements of pH, total acidity, total soluble solids (Brix), and microbiological evaluation via total plate count (TPC). Data were descriptively analyzed. The result indicated that the fermented beverage had a pH of 3.1, total acidity of 0.918%, and a total soluble solids content of 20 Brix. The TPC reached 6.1 x 10^5 CFU/mL, indicating substantial microbial activity during fermentation. The combination of low pH, high acidity, and significant microbial load suggest that fermentation proceeded actively and successfully produced a beverage with potential probiotic properties. In conclusion, the fermented pineapple peel beverage exhibits favorable chemical and microbiological characteristics, supporting its potential development as a locally sourced functional food product.
