Pemanfaatan kulit nanas (ananas comosus l. merr) sebagai bahan baku cider

Kristyanti, Theda (2017) Pemanfaatan kulit nanas (ananas comosus l. merr) sebagai bahan baku cider. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf

Download (1MB)
[img] Text (Abstract)
Abstract.pdf

Download (407kB)
[img] Text (ToC)
ToC.pdf

Download (488kB)
[img] Text (Chapter1)
Chapter1.pdf
Restricted to Registered users only

Download (438kB)
[img] Text (Chapter2)
Chapter2.pdf
Restricted to Registered users only

Download (495kB)
[img] Text (Chapter3)
Chapter3.pdf
Restricted to Registered users only

Download (514kB)
[img] Text (Chapter4)
Chapter4.pdf
Restricted to Registered users only

Download (562kB)
[img] Text (Chapter5)
Chapter5.pdf
Restricted to Registered users only

Download (405kB)
[img] Text (Bibliography)
Bibliography.pdf

Download (407kB)
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only

Download (7MB)
[img] Text (Publication Agreement)
Publication-Agreement.pdf

Download (705kB)

Abstract

Pineapple is known to produce waste in form of pineapple skin with total production of 60% every year. There are four provinces in Indonesia that has the highest level of pinapple fruit production such as Palembang, Pemalang, Subang and Sunpride. The phytochemical components of pineapple fruit like carbohydrate, vitamin, polyphenols and minerals, are also found in pineapple skin. Therefore it can be used as a source of antioxidant compounds, dietary fiber and nutrition for microbes, in the making of cider. Cider was made using three different sugar concentrations of 15, 20 and 25%, then was fermented for 3 days. Between those four pineapple skin ciders, sugar concentration of 15% was chosen as the best formulation in cider making, which produced alcohol of 7.56, 7.56, 7.59 and 7.91%; pH of 3.73, 3.64, 3.54 and 3.57; total titratable acidity of 0.54, 0.53, 0.56 and 0.59%; total soluble solid of 9.60, 10.60, 8.37 and 9.93 oBrix. These results show that cider that was made from Pemalang skin pineapple has the highest antioxidant activity with IC¬50 of 10753.87 mg/L and phenolic compounds of 282.13 mg/L. However, the highest dietary fiber was found in Palembang skin pineapple cider.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Kristyanti, ThedaUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCornelia, MelanieUNSPECIFIEDUNSPECIFIED
Additional Information: NIM 00000004305
Uncontrolled Keywords: Ananas comosus L. Merr, cider, sugar, pineapple skin, variation of pineapple
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Depositing User: Ms Devy Christiany Zega
Date Deposited: 16 Oct 2018 07:51
Last Modified: 11 Mar 2019 01:32
URI: http://repository.uph.edu/id/eprint/1555

Actions (login required)

View Item View Item