Optimization of Pineapple Skin Kombucha (Ananas comosus L. merr) Fermentation as Probiotic Drink Using Surface Response Method
Optimasi Fermentasi Kombucha Kulit Nanas (Ananas comosus L. merr) sebagai Minuman Probiotik Menggunakan Metode Respon Permukaan
DOI:
https://doi.org/10.21070/ups.10322Keywords:
Kombucha, pineapple peel, fermentation timeAbstract
This study aims to optimize the kombucha fermentation process using pineapple peel (Ananas comosus L. merr) as the base material, with variations in fermentation time and sucrose concentration to produce a probiotic beverage with optimal characteristics. Pineapple peel, which has long been considered waste, contains active compounds such as bromelain, flavonoids, and natural sucrose that support the SCOBY (Symbiotic Culture of Bacteria and Yeast) fermentation process. This study used the Response Surface Methodology (RSM) with a Cenctric Composite Design (CCD) to determine the best combination of these two variables. The optimal treatment resulted in a desirability value of 1.000 at a sucrose concentration of 15% and a fermentation time of 144 hours with a total acidity of 0.564%, after verification, it obtainded 0.583% and desirability of 1,000
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