Fermented Pineapple Research Articles

Evaluation of Solid-State Fermentation Conditions from Pineapple Peel Waste for Release of Bioactive Compounds by Aspergillus niger spp.

Currently, agroindustrial waste can be used to obtain bioactive compounds. The solid-state fermentation is an alternative for the valorization of these waste and to be able to release bioactive compounds that may be of interest to different industrial sectors. The aim of this study was to evaluate solid-state fermentation conditions using pineapple peel waste as the substrate with Aspergillus niger spp., to release bioactive compounds using a Plackett–Burman exploratory design. Temperature, humidity, inoculum, NaNO3, MgSO4, KCl, and KH2PO4 conditions in the fermentation process were evaluated. The antioxidant capacity was determined, and the main compounds of the fermentation extracts were identified. The results revealed that the Aspergillus niger HT3 strain reached a hydrolyzable tannin release of 10.00 mg/g, While Aspergillus niger Aa20 reached a condensed tannin release of 82.59 mg/g. The KH2PO4 affects the release of condensed tannins with A. niger Aa20, and MgSO4 affects the release of hydrolyzable tannins with A. niger HT3. In addition, a positive antioxidant activity was demonstrated for the DPPH, ABTS, and FRAP technique. The main compounds in the fermented pineapple peel were 3-feruloylquinic acid, caffeic acid, lariciresinol, and 3-hydroxyphloretin 2′-O-xylosyl-glucoside, among others. The solid-state fermentation process is a biotechnological alternative for the release of bioactive compounds.

Carcass Characteristics of Male Peking Ducks with Fermented Yeast (Saccharomyces cereviceae) Culture Pineapple Peel Feed

The male Peking duck is a type of meat duck that has great potential to be developed as a producer of carcasses and primal carcass cuts. The research was carried out with the aim of finding out the best level of addition of pineapple peel fermented yeast (Saccharomyces cereviceae) culture to the percentage of carcasses and carcass primal cuts of male Peking ducks. The material used in this research was 240 male Peking ducks with an initial weight of 343.90 ± 0.90 g. The ration used contains 16% crude protein, with a metabolic energy (ME) of 2.900 kcal/kg. The cage system used is a battery colony cage measuring 200 cm x 60 cm x 50 cm with 30 plots. Each plot contained eight male Peking ducks which were kept until 8 weeks of age. The research data were analyzed using One Way Anova based on a Completely Randomized Design with a unidirectional pattern and followed by the Duncan Multiple Range Test (DMRT) using the SPSS version 16 program. The research results showed that the treatment with the addition of 10% fermented pineapple peel in the ration (P2) could produce a male Peking duck carcass percentage of 55.52% higher than the P0 treatment (54.94%); P1 (54.11%); P3 (53.85%); P4 (53.61%) and P5 (52.07%), while in primal carcass cuts the highest percentage was found in the chest at 37.17%, followed by the back (22.67%), wings (13.96%), lower thighs (13.72%) and upper thighs (12.43%). Conclusion: The addition of yeast (Saccharomyces cereviceae) culture fermented pineapple peel at a level of 10% in the ration can produce a higher percentage of carcasses and carcass primal cuts of male Peking ducks compared to other treatments.

Solid-State Fermented Pineapple Peel: A Novel Food Ingredient with Antioxidant and Anti-Inflammatory Properties.

It has been reported that pineapple (Ananas comosus) contains healthy nutrients and phytochemicals associated with antioxidant and anti-inflammatory capacities. However, a substantial amount of pineapple residue is produced due to a lack of valorization applications at the industrial scale, resulting in the loss of valuable nutrients. Solid-state fermentation (SSF) is proposed as an innovative strategy to enhance the release of bound phenolics from pineapple residues. In this work, the effects of SSF of pineapple peels with Lactobacillus plantarum, Lactobacillus rhamnosus, and Aspergillus oryzae on the release of phenolic compounds and their antioxidant and anti-inflammatory activities were evaluated, respectively. Pineapple peel extracts after SSF showed an increase in the release of phenolic compounds (248.11% with L. plantarum, 182% with A. oryzae, and 180.10% with L. rhamnosus), which led to an increase in the cellular antioxidant (81.94% with L. rhamnosus) and anti-inflammatory potential (nitric oxide inhibition of 62% with L. rhamnosus) compared to non-fermented extracts. Therefore, SSF of pineapple peels with L. plantarum, L. rhamnosus, and A. oryzae thrives as a new approach for the production of secondary metabolites with remarkable biological benefits, which can be the precursors for novel biofortified and nutraceutical-enriched foods that meet the needs of the most demanding and health-conscious consumers.

The Effect of Providing Fermented Pineapple Peel in The Ration on The Performance of Peking Ducks

This research aims to determine the performance of male Peking ducks given rations containing fermented pineapple peel at the Teaching Farm, Faculty of Animal Science, University of Mataram. The research was carried out for 10 weeks using a Completely Randomized Design, consisting of 6 treatments and 5 replications. Each replication used 8 male Peking ducks aged two weeks so that the number of ducks used was 240. The treatments were P0 = control, P1 = 5% fermented pineapple peel, P2 = 10% fermented pineapple peel, P3 = 15% fermented pineapple peel, P4 = 20% fermented pineapple peel and P5 = 25% fermented pineapple peel. The research variables were: final body weight, body weight gain, ration consumption, Feed Converation Ratio, percentage of carcass and non-carcass analyzed using analysis of variance. The results of the study showed that giving fermented pineapple peel up to a level of 25% had a significant effect (P<0.05) on final body weight, body weight gain and feed consumption, but was not significantly different (P>0.05) on the feed conversion ratio, carcass percentage, small intestine length, small intestine percentage, liver percentage, and leg percentage. Conclusion: Providing fermented pineapple peel to a level of 10% increased final weight, body weight gain, feed consumption, head and neck percentage but reduced heart percentage and gizzard percentage. Feed conversion ratio, carcass percentage, small intestine length, small intestine percentage, liver percentage, and leg percentage were relatively similar between treatments.

Molecular insights into the anti-inflammatory activity of fermented pineapple juice using multimodal computational studies.

Pineapple has been recognized for its potential to enhance health and well-being. This study aimed to gain molecular insights into the anti-inflammatory properties of fermented pineapple juice using multimodal computational studies. In this study, pineapple juice was fermented using Lactobacillus paracasei, and the solution underwent liquid chromatography-mass spectrometry analysis. Network pharmacology was applied to investigate compound interactions and targets. In silico methods assessed compound bioactivities. Protein-protein interactions, network topology, and enrichment analysis identified key compounds. Molecular docking explored compound-receptor interactions in inflammation regulation. Molecular dynamics simulations were conducted to confirm the stability of interactions between the identified crucial compounds and their respective receptors. The study revealed several compounds including short-chain fatty acids, peptides, dihydroxyeicosatrienoic acids, and glycerides that exhibited promising anti-inflammatory properties. Leucyl-leucyl-norleucine and Leu-Leu-Tyr exhibited robust and stable interactions with mitogen-activated protein kinase 14 and IκB kinase β, respectively, indicating their potential as promising therapeutic agents for inflammation modulation. This proposition is grounded in the pivotal involvement of these two proteins in inflammatory signaling pathways. These findings provide valuable insights into the anti-inflammatory potential of these compounds, serving as a foundation for further experimental validation and exploration. Future studies can build upon these results to advance the development of these compounds as effective anti-inflammatory agents.

Booster Organik Tanaman Padi sebagai Program Ketahanan Pangan Kelompok Tani Margo Raharjo Desa Jatiluhur Kecamatan Karanganyar Kabupaten Kebumen

Educating the community by conducting counselling, training and mentoring to farmer groups, as a form of supporting the food security programme in Kebumen district. Together with the Margo Raharjo farmer group in Jatiluhur village, Karanganyar sub-district, making organic boosters for rice plants. Participants involved in the service were members of the Margo Raharjo farmer group, and KKN students from Ma'arif Nahdlatul Ulama University Kebumen. Training and counselling activities are carried out so that farmers are not dependent on inorganic fertilisers while providing education on the importance of using organic materials in agriculture. This activity seeks to help overcome the problems that exist in the community, especially in the knowledge of organic fertiliser for rice plants. The use of organic boosters is not only environmentally friendly but also reduces the cost of purchasing booster products on the market which cost up to 230 thousand rupiah. Inorganic booster products are certainly very expensive and less environmentally friendly. Booster is a liquid organic fertiliser whose nutrients play a role in stimulating the generative growth of flowers and fruits. Increasing farmers' awareness of the dangers of continuous use of inorganic fertilisers encourages farmers to switch to the use of environmentally friendly organic fertilisers. Organic booster made from fermented pineapple is one of the liquid organic fertilisers applied in the generative phase of plants, namely at the beginning of flowering and fruiting. After the practice of making organic booster, participants are expected to be able to independently or together with the group to follow up and apply the fertiliser to rice plants according to instructions and recommendations. Further testing and research is needed on organic boosters and making organic boosters from different materials and easily obtained in the surrounding environment. From the results of this activity, the following conclusions were obtained: This activity can improve skills and increase knowledge or insight into the community about organic fertiliser to support increased agricultural productivity, The use of organic booster as one of the solutions to reduce the use of inorganic fertilisers to increase the productivity and quality of products from rice cultivation. Keywords: Organic Fertiliser, Liquid Organic Fertiliser, Vegetable Fungicide, Organic Rice

Inhibition of carbohydrate hydrolyzing enzymes by a potential probiotic Levilactobacillus brevis RAMULAB49 isolated from fermented Ananas comosus.

The research aimed to explore the potential probiotic characteristics of Levilactobacillus brevis RAMULAB49, a strain of lactic acid bacteria (LAB) isolated from fermented pineapple, specifically focusing on its antidiabetic effects. The importance of probiotics in maintaining a balanced gut microbiota and supporting human physiology and metabolism motivated this research. All collected isolates underwent microscopic and biochemical screenings, and those exhibiting Gram-positive characteristics, negative catalase activity, phenol tolerance, gastrointestinal conditions, and adhesion capabilities were selected. Antibiotic susceptibility was assessed, along with safety evaluations encompassing hemolytic and DNase enzyme activity tests. The isolate's antioxidant activity and its ability to inhibit carbohydrate hydrolyzing enzymes were examined. Additionally, organic acid profiling (LC-MS) and in silico studies were conducted on the tested extracts. Levilactobacillus brevis RAMULAB49 demonstrated desired characteristics such as Gram-positive, negative catalase activity, phenol tolerance, gastrointestinal conditions, hydrophobicity (65.71%), and autoaggregation (77.76%). Coaggregation activity against Micrococcus luteus, Pseudomonas aeruginosa, and Salmonella enterica serovar Typhimurium was observed. Molecular characterization revealed significant antioxidant activity in Levilactobacillus brevis RAMULAB49, with ABTS and DPPH inhibition rates of 74.85% and 60.51%, respectively, at a bacterial cell concentration of 109 CFU/mL. The cell-free supernatant exhibited substantial inhibition of α-amylase (56.19%) and α-glucosidase (55.69%) in vitro. In silico studies supported these findings, highlighting the inhibitory effects of specific organic acids such as citric acid, hydroxycitric acid, and malic acid, which displayed higher Pa values compared to other compounds. These outcomes underscore the promising antidiabetic potential of Levilactobacillus brevis RAMULAB49, isolated from fermented pineapple. Its probiotic properties, including antimicrobial activity, autoaggregation, and gastrointestinal conditions, contribute to its potential therapeutic application. The inhibitory effects on α-amylase and α-glucosidase activities further support its anti-diabetic properties. In silico analysis identified specific organic acids that may contribute to the observed antidiabetic effects. Levilactobacillus brevis RAMULAB49, as a probiotic isolate derived from fermented pineapple, holds promise as an agent for managing diabetes. Further investigations should focus on evaluating its efficacy and safety in vivo to consider its potential therapeutic application in diabetes management.

Fermented pineapple juice consumption limits metabolic disorders associated to sugary drinks on high-fat diet-fed mice.

Lactic acid fermentation modulates the composition of food, leading to changes in safety, sensory and nutritional properties. The effects of lactic fermented pineapple juice supplementation on energetic metabolism of high-fat diet (HFD) fed mice were compared with either water (control), sweetened water, bacteria in sweetened water and pineapple juice supplementation. Drink consumption and body weight were measured during the six weeks of experiment, whereas glycaemia and lipid content were determined at the beginning and at the end of the experiment. Total energy intake was similar between all groups though the volume of juice consumed was lower than that of sweetened waters. Weight gain was higher for mice provided with sugary drinks (5.65±1.32 g to 7.74±2.98 g) compared to water (4.68±0.93 g). The fermented pineapple juice was less detrimental to blood carbohydrate regulation than other sugary drinks. Triglyceride and total cholesterol content were not modified following fermented juice or water consumption, contrarily to other sugary drinks. Whatever the drink, intestinal permeability was preserved. Lactic acid bacterium (LAB) population in feces was not affected by the beverage but species composition was modified. From a health perspective, fermented pineapple juice was preferable to other sugary drinks to limit metabolic disorders related to HFD. This article is protected by copyright. All rights reserved.

In Vitro Pharmacological Activity Test on Pharmaceutical Biotechnology Products in The Form of Kombucha Bath Soap Pineapple Honey Subang As Antibacterial Gram Positive and Negative

One of the probiotic drinks produced by Scoby fermentation, namely Kombucha Honey Pineapple Subang, has been found as a source of gram-positive and gram-negative antibacterials in previous studies. In addition to its significance in the pharmaceutical (cosmetic) industry, Subang pineapple honey-based kombucha has the potential to be utilized as a functional food. Especially useful when making liquid body wash because it stops the growth of the skin-harming bacteria S. aureus, S. epidermidis, P. aeruginosa, and E. coli. The research was conducted with the intention of developing pharmaceutical biotechnology products in the form of liquid bath soap that contained the active ingredients of fermented kombucha solution and pineapple honey in concentrations of 15%, 25%, and 35%, respectively.This research method was a laboratory experiment using four soap-based preparations, including soap made from white sand with a sugar concentration of 15%, 25%, and 35%, a solution of fermented Kombucha Pineapple honey in Subang, and biore for market bath soap. The method used is disc diffusion. One-way ANOVA and post hoc analysis follow-up tests were used for data analysis. The study found that the most effective treatment for gram-positive and gram-negative bacteria was bath soap with a concentration of 35% of the active ingredient, kombucha fermented pineapple honey earring solution. The most recent advancement in preventing gram-positive and gram-negative bacteria from growing is the subject of this study.

Aplikasi Kulit Nanas (Ananas comosus L. Merr) Fermentasi dalam Ransum untuk Menunjang Produktivitas Ayam Joper (jawa Super) Fase Finisher

Joper chicken is a poultry the result of a cross between a rooster and a purebred chicken. The research of this study was to analyze the effect of using fermented pineapple skin flour (Ananas comosus (L). Merr) in rations on the productivity of joper chicken in the finisher phase. The study was conducted on 90 joper chickens from the age of 1 day (DOC) to the age of 65 days. The research was carried out for 3 months, from July 2021 – October 2021 at the Cattle Cage, Department of Animal Husbandry, Lampung State Polytechnic. This research used a paired sample t test with 2 treatments and 15 replications, the treatments were P0 (control ration of 0% TKNF), and P1 (ration added 10% of TKNF). The data obtained from the study were calculated using Microsoft Excel and analyzed using SPSS. The results of the study showed that the use of fermented pineapple peel flour did not have a significant effect (P>0.05) on the observed parameters. the parameters analyzed were ration consumption, PBT, FCR, and IOFCC. The results showed that the P0 and P1 treatments were ration consumption of 1.860 g/head and 1.877 g/head, PBT of 688 g/head and 697 g/head, FCR of 2.70 and 2.69, and IOFCC of Rp. 14.787.00 and Rp. 15.731.00.

Lactiplantibacillus plantarum A1, C1 and C10 Are Potential Probiotics Isolated from Pineapple Residual Silage.

The production and consumption of pineapple creates large quantities of residues. Ensiling these residues might help to minimize the waste burden and meet the intensive feed demand for ruminants. Proper lactic acid bacteria (LAB) are not only responsible for pineapple residual silage fermentation, but might also deliver probiotics. The aim of this study was to isolate LAB strains with probiotic functions, and to enhance intestinal antioxidant capacity from naturally fermented pineapple residues. A total of 47 LAB isolates with gram-positive, catalase-negative, nonhemolytic properties were used for probiotic screening. Lactiplantibacillus plantarum (L. plantarum) A1, C1 and C10 were susceptible to rifampicin, gentamicin and erythromycin, did not contain virulence factor-coding genes and showed good tolerance to acid (pH 3.0), 0.5% bile salt and simulated gastric and intestinal fluid. Their hydrophobicity indices were 71.92%, 45.50% and 66.90%, respectively. All of them were able to adhere to bovine jejunum epithelial cells (BJECs) and to antagonize Escherichia coli F5 and Salmonella Dublin. These three LAB strains tolerated hydrogen peroxide and significantly decreased (p < 0.05) reactive oxygen species levels in BJECs. In addition, L. plantarum C1 and C10 significantly increased (p < 0.05) the total antioxidant capacity in BJECs in the presence of 200 μmol/L hydrogen peroxide condition. L. plantarum A1, C1 and C10 are potential probiotics isolated from pineapple residual silage. This study aims to promote pineapple residue's utilization in the feed industry.

Changes in biochemical parameters during the solid-state fermentation of pineapple (Ananas comosus I. Merr) peels by Rhizopus oligosporus

Enzymes production and other relevant biomolecules from environmental wastes could be easily enhanced or hindered by slight alterations in the bioprocess. In this study, the impact of pH variations on amylase production by Rhizopus oligosporus during the solid state fermentation of pineapple (Ananas comosus L. Merr) peels was investigated. After five days of fermentation, the variations in glucose and soluble protein levels of the fermented pineapple peels were also investigated. The results established a notable increase (p<0.05) in the levels of soluble proteins and glucose in the fermented pineapple peels at all the pH values tested (pH 3 to 9); however, while they were highest at pH 3, amylase activity was highest at pH 6. This preliminary study shows that solid state fermented pineapple peels are rich in glucose, soluble proteins and amylase.

A preliminary study on the possibility of fermented pineapple peel residue partially replacing whole corn silage in feeding Chuanzhong black goats.

This study aims to assess the effects of the partial replacement of whole corn silage (WCS) with fermented pineapple peel residue (FPPR) on growth, serological parameters, muscle quality, rumen microorganisms, and fecal microorganisms. A total of 24 Chuanzhong black goats weighing 10.23 ± 1.42 kg were evaluated in a randomized complete trial design in accordance with the following treatments: (1) 0% FPPR in the diet, (2) 25% FPPR in the diet, and (3) 50% FPPR in the diet. In goats, the partial substitution of FPPR for WCS increased the abundance of probiotics, such as Blautia, Butyrivibrio fibrisolvens, and Ruminococcus albus, and did not exert significant effects on overall serological parameters and muscle quality. In conclusion, the partial substitution of FPPR for WCS in the diet did not impair or affect the productive performance of goats.

The effects of fermented pineapple residue on growth performance, meat quality, and rumen microbiota of fattening Simmental bull.

In this study, silage Pennisetum sinese Roxb-based diet was replaced with fermented pineapple residue (FPR) at the replacement ratio of 0% (CON), 25% (T25), and 50% (T50) in fattening Simmental bulls for 30 days to evaluate the effects of FPR on growth performance, serum indexes, and ruminal characteristics. A total of 30 Simmental bulls (546 ± 44 kg initial BW) were allocated to three groups according to a completely randomized design. On day 30, the slaughter performance and meat quality were determined. Rumen fluids were collected for analyzing the rumen fermentation parameters and microbiota composition on day 30. The results showed that the average daily weight gain increased (P < 0.05) as the proportion of FPR rose. Within treatments, the T25 group reached more profit (5.34 RMB per day per bull) than CON while T50 was 3.69. The content of crude fat, cysteine, and proline in the muscle of T50 increased significantly (P < 0.05). The amounts of tyrosine, proline, and phenylalanine were significantly increased in the T25 (P < 0.05). The beta diversity analysis showed significant differences among the rumen bacterial flora of each group (P < 0.05). In the T25 group, the relative abundance of Spirochaetes decreased significantly (P < 0.05). The relative abundance of Lachnospiraceae_bacterium_RM44 was significantly lower (P < 0.05). Thus, FPR could improve the growth performance, economic benefits, and meat quality without adverse effects on ruminal characteristics.

Response of microbiomes with different abundances to removal of metal fractions by soil washing

Toxic metal contamination causes a great threat to soil ecosystem and human health. Soil washing is a fast practice for removing metals, but its influences on microbial diversity and the stability of soil ecosystem remain unknown. In this study, ethylenediaminetetraacetic acid (EDTA), citric acid (CA), and fermented pineapple peel residue (FPP) were used as representatives of chelates, low molecular organic acids and biological materials to wash Pb-polluted soils, and their impacts on microbial community were investigated. Washing with these agents effectively removed Pb, but altered microbial community structure. After washing with EDTA, CA, and FPP, 3–8 bacterial phyla and 1 fungal phylum greatly increased, while 7–20 bacterial and 0–6 fungal phyla severely decreased or even disappeared. The alterations of different microbiomes were closely related to soil metal fractions. The labile metal fraction had negative effects on most bacteria and fungi, but also showed positive influences on Actinobacteria, Patescibacteria, and Fusobacteria. The moderately stable and stable fractions were nontoxic to the most microbes, but still harmful to Patescibacteria and Deinococcus-Thermus. These findings provide new insights for the effects of soil washing remediation and toxicity of metal fractions on the microbiomes with different abundance.

Influence of Ultrasound Application in Fermented Pineapple Peel on Total Phenolic Content and Antioxidant Activity

Antioxidant phenolic compounds were extracted from fermented samples of Golden pineapple peels via an ultrasound method. The fermentation conditions to maximize the production of phenolic content and antioxidant activity were previously determined (pH: 5.5, T: 37.3 °C and 85% moisture content). A central composite design with 20 treatments was applied to evaluate the effect of the ethanol concentration, time, and temperature on the production of phenolic compounds and antioxidant activity of the extracts. The statistical analysis showed that the optimal conditions to produce extracts with high phenolic content and antioxidant activity were: 62 °C, 30 min and 58% ethanol. We obtained 866.26 mg gallic acid equivalents (GAE)/g d.m in total phenolic content and for antioxidant activity expressed as percentage inhibition, 80.06 ± 1.02% for ABTS and 63.53 ± 2.02% for DPPH, respectively. The bioactive compound profile in the extracts was identified and quantified using ultra-high performance liquid chromatography (UHPLC), this method showed the presence of rosmarinic acid, caffeic acid, vanillic acid, p-coumaric acid, ferulic acid, quercetin-3 glucoside, rutine, quercetin, kaempherol-3 glucoside and gallic acid, demonstrating the great potential of these by-products to obtain components that can benefit the consumer’s health.

EFFECT OF BACILLUSCLAUSII THE PINEAPPLE PROBIOTIC BEVERAGE ON THE BASIS OF PHYSICO-CHEMICAL, SHELF-LIFE STABILITY AND ANTIMICROBIAL ANALYSIS

The pineapple (Ananascomosus) is the worlds second-most-produced tropical fruit, with roughly 25.8 million tonnes planted in 2017. Pineapple and pineapple products are well-known for their fragrance and flavour.The probiotic starting culture was Bacillusclausii bacterium. The studys vision is to develop a probiotic-rich fermented beverage made from whole pineapple juice, specifically for lactose intolerant persons, and to characterise it in terms of nutritional properties, storage stability, and antibacterial activity.The mixture was fermented with probiotics for 48 hours at 37°C. The shelf-life of the blend was tested using acidity, pH, nutritional and probiotic cell viability, and antibacterial activity.According to the findings, the probiotic pineapple beverage can be stored at 4 °C for 28 days with adequate acceptability and shelf life. The viable probiotic cell counts in the beverage after 14 days were 2.9*10 CFU/mL and 2.2*10 CFU/mL, respectively.In comparison to Vancomycin and Ampicillin, fermented probiotic pineapple beverage demonstrated effective antibacterial action against diarrheal infecting pathogens S.aureus.and S.flexneri. This study found that pineapple juice can be utilized as a probiotic beverage for diarrhea sufferers, and that it may have good functional and nutritional benefits for human consumption and also suggests that it may have a beneficial health effect on malnourished children in underdeveloped nations.

Production Performance and Carcass Quality of Male Bali Cattle by Feeding Fermented Pineapple Peel

Bali cattle are local Indonesian cattle that were first developed on the island of Bali with unique properties, namely resistance to heat grip and not selective for feed. This research was conducted to assess the production performance and carcass quality of male Bali cattle by feeding fermented pineapple peel. The materials and methods used were twelve male Bali cattle with an average initial weight of 168.46 ± 11.95 kg placed in individual cages randomly based on a Completely Randomized Design with 3 treatments and 4 tails as replications. namely: T0=Native grasses +(39% milled corn+61% rice bran+0% fermented pineapple peel); T1=Native grasses +(10% milled corn+70% bran+20% fermented pineapple skin with tape yeast); and T2=Native grasses +(15% milled corn +65% bran+20% pineapple peel fermented by lactic acid bacteria). The research data consisting of production performance and carcass quality were analyzed by analysis of variance using the SPSS version 16 software program and continued with Duncan's test at the 5% confidence level. The results showed that the addition of pineapple peel fermented by lactic acid bacteria as much as 20% in the ration could provide the highest daily body weight gain of male Bali cattle (0.66 kg/head/day), low FCR (8.01), high protein consumption (630.18g/head/day), high carcass percentage (55.17%), high meat index (1.00) with large rib eye area (55.97 cm2). Conclusion: The addition of pineapple peel fermented by lactic acid bacteria in the ration of as much as 20% can improve the production performance and carcass quality of male Bali cattle.

INOVASI MINUMAN TEPACHE BERBAHAN BAKU KULIT NANAS (Ananas comosus (L.) Merr.) TERSUPLEMENTASI PROBIOTIK Lactobacillus casei

Probiotic drinks are drinks that contain a number of probiotic bacteria in the drink. Probiotic drinks have a good taste, fresh and safe to consume and have a distinctive aroma according to the ingredients used. This research was conducted to determine the effect of the addition of sucrose on the characteristics of a probiotic drink made from pineapple peel extract supplemented with the probiotic Lactobacillus casei. This study used different concentrations of sucrose, the concentrations used were 0%; 40%; 60%; and 120% of the volume of the medium. The results of this study showed that sucrose increased the total lactic acid bacteria and pH, but decreased the score of preference for taste, color, and overall acceptance, but had no effect on the aroma of probiotic drinks from pineapple peel extract. The concentration of lactic acid fermented pineapple peel using Lactobacillus casei has the potential as a probiotic drink because of its ability to inhibit pathogenic bacteria.

Production of a fermented beverage from pineapple (Ananas comosus) byproduct crumbs

This study aimed to realize the utilization of pineapple (Ananas comosus) materials that are unqualified for processing in manufacture of a beverage product. The initial freezing treatment were investigated to select the most suitable raw materials and optimal conditions for the process. The results showed that most favorable results were found in the slow-frozen pineapple material with the lowest total microorganisms, highest yield of fruit juice (78%) and the reducing sugar content (around 2%). Further investigation on the fermentation process revealed following optimal conditions under ambient temperature from 26–30 °C: pH 4.2, dryness at 22 °Bx, yeast addition at 0.01% and fermentation time of 2 days. At a colder temperature around 10–12 °C, following conditions are preferred: yeast addition of 0.07%, fermentation time of 7 days. The final fermented pineapple juice had alcohol content of 5 6 %v, soluble solids concentration of about 11–14 °Bx. However, at the same pH conditions, initial dry matter content, and fermentation conditions, replacing 40% of sucrose with pure honey led to shortened fermentation time of 5 days at 10–12 °C. The fermented pineapple juice product had an alcohol content of 5–6 %v, a soluble solids concentration of about 13–14 °Bx.