Utilization of Pineapple’s (Ananas comosus L. Merr) Peel Waste as

Raw Material in Cider Making

Melanie Cornelia

and Theda Kristyanti

Food Technology Department, Faculty of Science and Technology,

Universitas Pelita Harapan, UPH Tower, Karawaci-Tangerang 15811

Keywords: Antioxidant, Cider, Phenolic, Pineapple Skin, Sugar

Abstract: Pineapples were known have about 60% peels, it was often seen as pineapple waste and under utilized

resoures. Currently, the skin represents waste issue to be thrown away as of no value lead to environmental

pollution. The way to overcome those waste problem was by processing of pineapple skin to make an added

value of it. The phytochemical components of pineapple fruit such as carbohydrate, vitamin, polyphenols,

and minerals, were also found in pineapple skin. Therefore the pineapple skin could be used as a source of

antioxidant compounds, dietary fiber, and nutrition for microbes, in making cider. There were 4 provinces in

Indonesia that has the highest of pinapple fruit production, Palembang, Pemalang, Subang and Lampung. In

this research, cider was made using Palembang, Pemalang, Subang, and Lampung pineapple’s skin by adding

sugar with 3 different concentrations such as 15%, 20% and 25%, and fermented for 3 days. From the analysis

result of ciders, adding of 15% sugar was chosen as the best formulation in cider making. Ciders of

Palembang, Pemalang, Subang, and Lampung pineapple’s skin could produced 7.56%; 7.56%; 7.59% and

7.91% alcohol; pH 3.73; 3.64; 3.54 and 3.57; total soluble solid of 9.60; 10.60; 8.37; and 9.93

Brix

respectively. These results showed that cider was made from Pemalang pineapple’s skin, has the highest

antioxidant activity with IC

of 10,753.87 mg/L and phenolic compounds of 282.13 mg/L. But the highest

dietary fiber 1.15% was found in Palembang pineapple’s skin cider.

1 INTRODUCTION

Pineapple (Ananas comosus L. Merr) was one of the

tropical fruits which contains high amount of water,

sugar, vitamin, minerals and oftenly used for food

products, because of produced sweet, sour flavor and

taste. Pineapple’s peel which had a harder texture and

difficult to be eaten, would always ended up as waste.

Some provinces in Indonesia i.e Lampung, Subang,

Pemalang and Palembang were well known as the

largest pineapple producer. noted that production of

pineapple in Indonesia on the last three years gain

0.22 kg/capita, and waste 60% from the total

production of pineapple. Based on the research of,

pineapple’s peel almost has the same nutrient content

with pineapple’s flesh such as sugar, water, vitamins,

polyphenols, caretenoid, and minerals. Therefore

pineapple’s peel could be utilized as a source of crude

fiber, antioxidant and bioactives components, in both

fermented and non-fermented food products. This

was supported by research that pineapple’s peel

could produce fermented products such as nata,

vinegar, and non-fermentation such as syrup. This

research was aimed to utilize waste of pineapple’s

peel from four different types of Indonesia pineapple

(Palembang, Pemalang, Subang and Lampung) as

raw material in the making of cider, that has high

carbohydrate content and potentially contain

antioxidant activity and fiber. The research began by

determining the best % sugar added , % alcohol

produced, pH, total titratible acids, and total soluble

solids. Hopefully, the further processing of

pineapple’s peel could be applied into food product

that has more added value.

2 METHODOLOGY

2.1 Materials and Equipments

Materials used to make pineapple skin cider were

pineapple skin from Palembang, Pemalang, Subang

(Ananas comosus (L). Merr) and sunpride from

258

Cornelia, M. and Kristyanti, T.

Utilization of Pineapple’s (Ananas comosus L. Merr) Peel Waste as Raw Material in Cider Making.

DOI: 10.5220/0010041402580263

In Proceedings of the 3rd International Conference of Computer, Environment, Agriculture, Social Science, Health Science, Engineering and Technology (ICEST 2018), pages 258-263

ISBN: 978-989-758-496-1

“Rumah Buah All Fresh”, water, NaOH 0.1 N, DPPH

(2,2 diphenyl pycrilhydrazyl), ethanol, Na

7,5%

(w/v), FeCl 5%, Folin Ciocalteu, and galac acids.

Equipment required during pineapple skin cider

making were knife, blender, filter fabric, waterbath,

picnometer, Bunsen, oven, micropipette, desiccator,

crucible, volumetric flask, soxhlet, kjeldhal, bulp

pump, spectrophotometer, cuvette, and thimble.

2.2 Research Method

The research were divided into two stages, the first

stage and the second stage . The preliminary stage

made of pineapple skin cider with variation of

pineapple types and sugar added towards alcohol,

pH, total titrated acids and total dissolved solids of

ciders. The main stage analyzed the best pineapple

skin cider from preliminary with parameter of

antioxidant activity, total phenolic test, fiber test,

scoring and hedonic test.

2.2.1 The Making of Pineapple Skin Cider

The making of pineapple skin cider were done based

on and research. Pineapple skin has been sorted from

other foreign things and then washed with clean

running water. Added water to the skin that has been

washed with a ratio 1:2, blended it using blender for

1 minute and filtered it, so the extracts were obtained.

The pineapple skin extracts were pasteurized at 72

for 20 minutes. The next step was the addition of three

different sugar concentrations 15%, 20%, and 30%,

after being cooled to 38

C. Instant yeast or

“Fermipan” of 1 g/L were mixed into the juice. The

juice were putted into a sterile bottle, gave a hose and

closed it for 3 days. The observation for cider was

done after 3 days based on predefined parameters.

3 RESULTS AND DISCUSSIONS

3.1 Carbohydrate Content

From the statistical analysis, the result showed

significant difference (p<0.05) of carbohydrate

content on pineapple skin from Pemalang

14.51±0.01%, Subang 11.93±0.01%, and Sunpride

5.00±0.01%. Pineapple skin commonly has a high

carbohydrate content which can be used as a nutrion

for microbs to grow during fermentation process.

3.2 Alcohol Intensity

From the statistical analysis, the result showed there

was no interation between % sugar and pineapple

types, but it had significant effect (p<0.05) on %

alcohol produced. The 15% sugar added that

produced cider 5%-8% alcohol. The function of sugar

were as substrate that will be used by microbes (yeast)

as a nutrients to be converted to alcohol. The range

for sugar to be added into cider was 15%-25%.

Figure 1. The Effect of Pineapple Types and % Sugar on

Alcohol Produced

3.3 pH and Total Titrated Acid

Cider from pineapple skin sunpride has the lowest pH

of 3.3-3.4 at 15% and 20% sugar concentrations, thus

significantly different from Subang, Pemalang and

Palembang. pH could decrease drastically on day 3,

because it was part of the new yeast phase actively

converting glucose into alcohol and acid. The more

acid that was formed, the more lower pH value. Total

titrated acids represented the total of all types of acids

present in pineapple fruit and skin which were the

most dominant was 78% citric acid, 13% malic acid,

and oxalic acid. Acetaldehyde derived from the

decarboxylation of pyruvic acid due to glycolytic

sugar changes, under anaerobic conditions will

undergo a fermentation process that produces ethanol

and acids.

3.4 Total Soluble Solids

The result showed that types of pineapple have

significant effect and sugar concentration (p<0.05) to

total soluble solids on pineapple skin cider. Ending of

cider fermentation with 15% sugar didn’t have

significantly different with 20% sugar on Sunpride

and Palembang. The total dissolved solids in cider

could be from precipitate of juice or microbe that has

been dead or no longer active and also sugars

(sucrose) was added in the beginning. However, there

was still possibility of sugar content colud be used to

mask the sour taste that arises.

(7.11±0.02)

(10.38±0.01)

(13.35±0.00)

20%

40%

60%

15% 20% 25%

Alcohol

Sugar Concentrations

Utilization of Pineapple’s (Ananas comosus L. Merr) Peel Waste as Raw Material in Cider Making

259



3.5 Best Formulation Determination

Figure 2. The Effect of Pineapple Types with the best

choice of 15% Sugar on Alcohol Produced

The best formulation in the preliminary stage was

taken on the alcohol intensity that meet the standards

range alcohol in general. This showed that the

addition of 15% sugar was enough to produce a

pineapple skin cider with 5%-8% alcohol content.

3.6 Antioxidant Activity

Analysis of antioxidant activity on pineapple skin was

done when pineapple skin has become pineapple skin

juice and cider by using free radical of DPPH with

value. The data of pineapple types on

antioxidant activity (IC

) from pineapple skin juice

were decreased significantly when pineapple skin

became cider (p <0.05) could be seen in Table 1

below. The pineapple skin juice from Sunpride has

the highest antioxidant activity ( lowest in IC

) , but

once it was made into a cider. The pineapple skin

cider from Pemalang has the highest antioxidant

activity ( lowest in IC

). This fermentation has been

shown to increase antioxidant activity in pineapple

skin, in accordance with the theory written by.

Table 1. Antioxidant Activity (IC

) of

Pineapple Skin

Juice (%) and Pineapple Skin

Cider (%)

Pineapple

Types

Pineapple

Skin

Juice (%)

Pineapple

Skin

Cider

(%)

Palembang 8.27±

0.89

3.36±0.04

Pemalan

9.01±1.30 1.07±0.06

Suban

7.08±0.65 1.73±0.32

Sunpride 5.26±1.08 1.85±0.15

The determination of antioxidant activity against

green tea cider also resulted decreasing IC

which

indicates increasing antioxidant activity after

fermentation process. Because yeasts were able to

produce enzymes that could increase antioxidant

during fermentation in cider. As long as the sugar

content were still available, antioxidant activity may

continue to increase. It was also reinforced by and

which stated that there was a positive correlation

between antioxidant activity with phenolic

compound.

3.7 Total Phenolics

From the statistical analysis, the result of total

phenolic showed there was significant effect of

pineapple types towards total phenolic content before

and after the fermentation (p<0.05). From data in

Table 2, pineapple skin cider from Pemalang had the

highest total phenolic content, while Sunpride had the

lowest, but not significantly different from

Palembang.

Table 2. Total Phenolic of

Pineapple Skin

Juice (%) and

Pineapple Skin

Cider (%)

Pineapple

pes

Pineapple Skin

Juice (pp

)

Pineapple Skin

Cider (pp

)

Palembang

166.18±2.16

261.02±0.73

Pemalang

183.96±1.50

282.13±0.55

Subang

175.39±0.80

280.70±1.38

Sunpride

165.65±0.54

251.00±0.25

Thus, the higher antioxidant activity, total phenolic

compound in present will also increased. The

fermentation process will cause the active enzyme to

hydrolyze phenolic glucoside, thereby causing the

concentration of free phenolic acid to increase.

3.8 Correlation of IC50 with Total

Phenolics

The correlation between IC

with total phenolics at

coefficient value -0.453 (moderate). A positive

correlation if one of the variable increase, then the

other variable will also increase. However if its

negative, one variable increase and the other

decrease. The correlation produced by IC

with total

phenolics was minus (-), indicating that the smaller

the value of IC

obtained higher total phenolic value

of pineapple skin cider.

(7.56±0.0200)

(7.56±0.0004)

(7.59±0.0015)

(7.91±0.0021)

0,00%

2,00%

4,00%

6,00%

8,00%

10,00%

12,00%

14,00%

Palembang Pemalang Subang Sunpride

Alcohol

Pineapple Types

ICEST 2018 - 3rd International Conference of Computer, Environment, Agriculture, Social Science, Health Science, Engineering and

Technology

260

3.9 Food Fiber

Food fiber analysis data showed that pineapple skin

cider of Palembang has higher percentage of food

fiber that is 1.15%, compared to the other three types

of pineapple. This proved that pineapple skin cider

contains fiber.

Table 3. Food Fiber Analysis

Pineapple Skin

Cider

fro

Food Fiber (%)

Palembang 1.15

Pemalang 0.45

Subang 0.46

Sunpride 0.40

4 TOXICITY TEST

The results of toxicity testing of pineapple skin types

Palembang, Pemalang, Subang and Sunpride showed

that it was still classified as low toxic, with the value

of LC

successively was 755.21 ppm; 775.92 ppm;

403.83 ppm, and 616.23 ppm. If the toxicity test of a

product or plant has a value of LC

<1000 ppm by

BSLT method, then the plant or product could be re-

developed as an anticancer potency.

4.1 Organoleptic Sensory Results

4.1.1 Hedonic Test

The hedonic test as a whole conducted aim to know

consumer / panelist acceptance to pineapple skin

cider products. Overall, panelist acceptance of

pineapple skin cider suggests that Palembang's

pineapple skin cider was more acceptable with a score

of 4.74 ± 1.22 (scale 1: dislike - 7: like) in parameter

ofalcohol intensity, taste, color and clarity..

4.1.2 Scoring Test

Based on the alcohol intensity score, pineapple skin

cider from Palembang, Pemalang, Subang and

Sunpride were not significantly different from each

others, all classified as having a slightly stronger

alcohol intensity with successive scores of 3.83 ±

1.23; 4.27 ± 1.24; 4.17 ± 1.44; and 4.20 ± 1.16

respectively. In the parameters of pineapple aroma,

Palembang pineapple skin cider and sunpride has the

highest score of 4.33 ± 1.09 and 4.11 ± 1.36. This

score indicates that the aroma of pineapple was still a

little wafting on the cider. Scores given by the

panelists on the acid showed that the skin of Subang’s

Pineapple has higher acid content than the other three

ciders, with a score of 4.63 ± 1.21. In the aspect of

sweetness, there was no significant difference

between the scores given by the panelists; each cider

has a score of 4.13 ± 1.01 for Palembang’s pineapple,

3.74 ± 1.21 Pemalang’s pineapple, 3.73 ± 1.17

Subang’s pineapple and 3.99 ± 0.97 sunpride’s

pineapple. This score was still classified into a little

bit sweet. In the color grade, cider of pineapple

Subang has the highest score of 4.96 ± 0.92 which

indicated that the cider has a slightly yellow color.

The last aspect of clarity has a score that was not

significantly different in each cider was 3.67 ± 1.20

for pineapple skin Palembang, 3.51 ± 1.26 Pemalang,

3.64 ± 1.34 Subang and 3.50 ± 1.22 sunpride. The

score showed that the four types ciders have the same

clarity that was a bit clear.

4.2 Comparison of Pineapple Skin

Ciders with Pineapple Flesh Ciders

This comparison was performed to see the

comparison analysis data of the two cider making

from pineapple flesh and pineapple skin, using

pineapple from Palembang, Pemalang, Subang and

Sunpride. The characteristics of best pineapple cider

skin formulation were compared with the

characteristics of cider from each flesh pineapple,

with the same sugar added and fermentation time.

Then the observation were done for the percentage of

alcohol, pH, total titrated acids and total dissolved

solids. This comparison aimed to see whether or not

the differences of cider characteristics were made

from pineapple skin and from pineapple flesh, based

on the parameters of alcohol content (Fig 3), pH (Fig

4), and total dissolved solids (Fig. 5).

Figure 3. Comparison of Alcohol Cider of Pineapple Flesh

Cider with Pineapple Skin Cider

8,29

8,42

8,07

8,75

7,56 7,56

7,59

7,91

Alcohol (%)

Pineapple Types

Cider Nanas

Cider Kulit Nanas

PineappleFleshCider

PineappleSkinCider

Utilization of Pineapple’s (Ananas comosus L. Merr) Peel Waste as Raw Material in Cider Making

261



Figure 4. Comparison of pH of Pineapple Flesh Cider with

Pineapple Skin Cider

Figure 5. Comparison of Total Soluble Solids of Pineapple

Flesh Cider with Pineapple Skin Cider

From the result above, it could be seen that cider

from the pineapple flesh has a slightly higher alcohol

content than pine pineapple skin, has pH lower, then

the total acid produced from the fermentation process

also increased, except sunpride. At the end of

fermentation, total soluble solids in each cider could

be be seen in Fig 6. The pineapple flesh has a higher

sugar content compare to the pineaplle skin indicated

the sweetness of the pineapple cider, so the total

dissolved solids more remaining compared to the

pineapple skin cider that has a slightly lower total

soluble solid.

4.3 Determination of the Best

Pineapple Skin Type

In the antioxidant activity test and total phenolic, the

highest values were obtained from the pineapple skin

husk with IC

value of 10753.87 mg / L and total

phenolic 282.13 mg GAE / L. The food fiber test

showed that Palembang's pineapple skin cider had the

largest percentage of 1.15%. Palembang pineapple

type also has the highest acceptance score of 4.74, on

organoleptic test. Based on the results of some of

these tests, Palembang and Pemalang pineapple can

be considered as the best pineapple species in the

manufacture of pineapple skin cider.

5 CONCLUSION

Waste of pineapple skin was potential to be proceed

as a cider drink because it has a fairly high percentage

of carbohydrates which produced alcohol according

to cider’s standard. The best of sugar concentration

added was 15% sugar that produced cider 5%-8%

alcohol. In the parameter of antioxidant activity, the

best antioxidant activity ( or the lowest IC

value)

pineapple skin

juice was from Sunpride type

5.26±1.08 % and for the pineapple skin

cider was

from Pemalang type 1.07±0.06%. Cider has better

antioxidant activity than it’s juice for all types of

pineapple. In term of total phenolic, the best total

phenolic pineapple skin juice and also pineapple

cider were come from Pemalang type. That was

183.96±1.50 ppm (juice) and 282.13±0.55 ppm

(cider), so cider has better total phenolic content

rather than it’s juice for all types of pineapple. The

food fiber analysis results showed that Palembang's

pineapple skin cider had the largest 1.15% of food

fiber compared to cider from Pemalang, Subang and

Sunpride. Palembang pineapple skin cider also has

the highest acceptance score of 4.74 on organoleptic

test. Based on the results of food fiber and hedonic

test, pineapple skin from Palembang could be

considered as the best pineapple types in the making

of pineapple skin ciders.

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