Characterization of column-fractionated rambutan (nephelium lappaceum l.) fruit peel extracts as a potential fermentation inhibitor in the preparation of apple cider

Junio, Ivan (2015) Characterization of column-fractionated rambutan (nephelium lappaceum l.) fruit peel extracts as a potential fermentation inhibitor in the preparation of apple cider. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

The rambutan (Nephelium lappaceum L.) peel extract has been reported to contain bioactive compounds that promote beneficial effects such as antioxidant and antimicrobial activities. This research was aimed to investigate the rambutan peel extract as a potential fermentation inhibitor in the preparation of cider. Rambutan peels were extracted with ethyl acetate with the ratio of 1 peel : 3 ethyl acetate, and it was followed by column chromatography preparation by three types of eluent having different polarities, which were ethyl-acetate, ethanol, and methanol. The vacuum-concentrated rambutan peel extracts from 675 ml of fractions were then applied in cider and fermented for 21 days. Physicochemical properties of the cider including alcohol content, pH, total titratable acidity (TTA), total dissolved solids (TDS), and total reducing sugar (TRS) were observed every three days. The addition of methanolic extract produced low alcohol content of cider, with results of 3.21±0.04% alcohol after 21 d of fermentation. On the other hand, cider with ethanolic and ethyl acetate extracts contributed no inhibitory effect towards cider fermentation, producing alcohol content of 9.21±1.30% and 8.82±1.59%, respectively, comparable to the alcohol content of the control cider which was 8.48±0.71% after 21 d of fermentation. Methanolic fractionated concentrated extract might be utilized as a natural fermentation inhibitor applied to the process of controlling alcohol production in certain alcoholic fermentation.

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