Pineapple Peel Research Articles

Pengaruh Pupuk Organik Cair Kotoran Kambing dan Limbah Kulit Nanas terhadap Pertumbuhan Tanaman Kailan (Brassica oleracea L. Alboglabra)

This research uses waste that is currently quite abundant with waste management that has not been optimised so that it can result in environmental pollution, therefore this research uses animal waste, namely goat manure with household waste, namely pineapple peel as organic fertiliser. The purpose of this study was to determine the effect of liquid organic fertiliser goat manure with pineapple peel waste, as well as to determine and assess the optimal dose for the growth of kailan plants. This type of research uses a group randomised design method with 5 treatments, namely KN0 (control), KN1 (15%) KN2 (30%), KN3 (45%), KN4 (60%). The parameters used are plant height (cm), number of leaves (strands), and wet weight (grams) of plants. The results of the observation of Fhitung treatment of plant height in a row of 65.91 (10 HST), 106.42 (20 HST), 205.75 (30 HST) > Ftable 0.05 (3.12), the results of Fhitung number of leaves in a row of 45.22 (10 HST), 22.48 (20 HST), 40.37 (30 HST) > Ftable 0.05 (3.12), and the results of Fhitung wet weight with a value of 119.90 > Ftable 0.05 (3.12). Based on data analysis, there is an effect of liquid organic fertiliser goat manure and pineapple peel on the growth of kailan plants (Brassica oleracea L. Alboglabra) with a significant concentration of 30%.

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.

Investigation of Performance Properties of Wool Fabrics Treated with Bromelain from Pineapple Peel Wastes

The pilling and shrinkage of wool fabrics are major problems in the textile industry. Chemical treatments are used to improve the performance properties of wool fabrics. These processes severely pollute the ecosystem. This study is aimed to use bromelain isolated from pineapple peel waste instead of toxic chemicals used during pretreatments to prevent shrinkage and minimize pilling in the woolen textile industry. Bromelain was isolated from pineapple peels using different techniques and isolated bromelain to be used was also encapsulated. Encapsulation was preferred to increase enzyme stability and reusability and to reduce cost. Area shrinkage, pilling, tensile strength, elongation, and weight loss tests were performed on the treated fabrics. According to the findings of this study, the isolated and encapsulated bromelain from pineapple peel wastes improved the washability of the wool fabric and eliminated the pilling problem. This developed method is sustainable, low cost, high added value, innovative, and environmentally friendly.

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.

Development of Cookies Using Fruit Waste Peel Powder

The main objective of the investigation was to prepare peel powder from pineapple, banana & watermelon fruit and prepare cookies by using its different compositions. The recipe for cookies was formulated and studied by keeping all the other ingredients same except varying compositions of cornific and fruit peels powder. All ingredients were weighed according to different compositions, in which milk powder (4%), custard powder (4%), sugar flour (25%), ghee (23%), baking powder (0.5%), milk (4%) and salt (0.5%) were kept constant for all the compositions. Three compositions of fruit peel powder (pineapple, banana and watermelon) in 1:1:1 proportion were (9%), (15%) and (21%) respectively. The cookies were evaluated for sensory qualities and the most acceptable cookies were selected for nutritional analysis. Results of sensory evaluation showed that sample with pineapple, banana and watermelon peel powder as 9% in 1:1:1 proportion was most accepted. Nutritional analysis reported that cookies with cornific only contains energy (258 Kcal), protein (1.93 g), fat (16.21 g) and crude fiber (0.08 %) whereas most accepted sample contains energy (290 Kcal), protein (2.85 g), fat (19.11 g) and crude fiber (0.11 %). Keywords: Fruit peel, Sensory qualities, Statistical analysis, nutritional analysis

Optimization of methylene blue removal by H3PO4 thermochemically treated mixed pineapple peel and algae adsorbent and insight on the adsorption mechanism

Optimization of methylene blue removal by H3PO4 thermochemically treated mixed pineapple peel and algae adsorbent and insight on the adsorption mechanism

The Effect of the Addition of baker’s Yeast and Tape Yeast with the Length of Fermentation on the Quality of Carica vinegar

Abstract Vinegar is a condiment produced by alcoholic and acetic acid fermentation of various sugary or starchy ingredients. Vinegar can be produced from a substrate containing a certain amount of ethanol which comes from various sources such as coconut water, pineapple peel, fruit and coffee grounds. Acetic acid can be produced by two methods, namely synthetic/chemical and microbiological or fermentation. Vinegar is widely available in the market, is commonly consumed and contains chemicals that are harmful to the body. Vinegar is produced through an industrial process with a pure chemical synthesis process. In this study, the basic ingredients for the process of making acetic acid came from carica fruit juice. The stages of forming acetic acid include the addition of sugar, the first fermentation and the second fermentation. In the first fermentation process, the yeast used is baker’s yeast, while the second fermentation uses tape yeast. Determination of variables in this study using a factorial design. The results of the study obtained the optimum effect of fermentation time, yeast mass and volume of alcohol for the manufacture of carica fruit vinegar. The higher the concentration of the tape yeast used in the processing of carica vinegar, the higher the alcohol content and total acid produced, and the lower the pH and sugar content. Of all the treatments the best results were produced from an experiment with a total acid of 5.2. The experimental variable was a yeast mass of 4 g, a fermentation time of 11 days and a volume of alcohol used was 30 ml.

Antibacterial Activity of Pineapple (Ananas comosus) Fruit Peel Extract Against Escherichia coli

Escherichia coli is generally considered a harmless bacterium, but numerous strains are well-known for causing diseases globally and frequently exhibit antibiotic resistance. Therefore, it's crucial to discover new natural products to combat these bacteria. Meanwhile, a significant amount of pineapple (Ananas comosus) peel ends up as waste. This study aims to examine the antibacterial activity of pineapple (Ananas comosus) fruit peel extract against E. coli. The preparation of pineapple (Ananas comosus) peel extract involves grinding, maceration with 96% ethanol, and evaporation. The phytochemical test was conducted to assess the presence of active compounds. Flavonoids were identified using Shinoda's test, tannins with Ferric Chloride, and saponins by detecting foaming development. Antibiotic analysis was carried out following the Kirby-Bauer Disk Diffusion Susceptibility Test Protocol. Disks soaked in Ananas comosus peel extract at concentrations of 25%, 50%, 75%, and 100% were placed on Mueller-Hinton (MH) agar inoculated with an E. coli suspension. One-way ANOVA was employed to analyze differences between treatments. The phytochemical test results revealed the presence of flavonoids, tannins, and saponins in pineapple peel extract. The highest inhibition zone, measuring 2.231 mm, was observed with 100% Ananas comosus peel extract. Statistical analysis confirmed significant differences between the groups with a significance value of 0.000 (p<0.05). This suggests that pineapple peel extract could be useful in removing E. coli, rather than being discarded as waste. Further research is needed to gain a better understanding of the antibacterial mechanism.

Ecoenzyme Potential as Biostimulant against Germination of Shallots of Seed Origin (TSS) (Allium ascalonicum L.)

Ecoenzymes are the result of fermentation of organic matter waste such as vegetable waste or abundant fruits such as citrus fruit peels, pineapple peels and banana peels. Some of the functions of ecoenzymes are as a solution for floor cleaning, disinfectants, vegetable and fruit cleaners, pest control, plant pathogen control, and plant fertilizers. True shallot Seed (TSS) is an alternative onion plant material in the form of seeds. The use of onion botanical seeds is one of the potential technology alternatives developed to obtain quality onion seeds. The purpose of the study was to determine the effect of ecoenzyme application as a seed germination booster through seed soaking method using 3 (three) types of ecoenzyme liquid with a solution concentration of 5.0 ml / L water. The results showed that the application of ecoenzymes was able to increase the germination of TSS seeds compared to controls. Ecoenzymes from orange peels produce the highest percentage of germination compared to ecoenzymes from banana peels and pineapple peels.

Elektrolit Padat Biobaterai Limbah Kulit Nanas dengan Penambahan NaOH dan Aki Bekas untuk Meningkatkan Tegangan dan Nilai Arus

Indonesia produced a total of 3,203,775 tons of pineapples in 2022, generating approximately 4,024,800 kg of pineapple peel waste annually, which is then wasted. Therefore, this research aims to utilize pineapple peel waste as the main material for bio-batteries and employs Cu-Al electrodes. The objective of this study is to enhance the voltage and current of bio-batteries made from pineapple peel waste by maintaining the cells in a closed condition to reduce oxidation and using a denser electrolyte through the addition of NaOH and used battery electrolytes. This research employs an experimental method to determine the measurement values of voltage, current, power, light intensity, and bio-battery capacity. The research findings indicate that bio-batteries made from pineapple peel waste with the addition of NaOH and used battery electrolytes increase the maximum voltage and current by 181% and 100%, respectively, resulting in a power output of 36 mW and a light intensity of 540 lux. The best bio-battery capacity of 780 mAH is found in sample A3. Bio-batteries made from pineapple peel waste with the addition of NaOH and used battery electrolytes show potential as an alternative energy source.

The Effect of H2SO4 Variations on the Synthesis and Characterization of Nanocellulose Using Pineapple Peel Fiber

Manufacturing nanocellulose made from pineapple peel fiber has been carried out using acid hydrolysis. This study aims to determine the effect of variations in H2SO4 on the synthesis of nanocellulose in pineapple peel fibers and on the crystal structure, surface morphology, and constituent elements of pineapple skin fiber nanocellulose. The variations of H2SO4 used were 5, 10, 15 and 20%. X-ray diffraction (XRD) and Scanning Electron microscopy (SEM) are characterizations used. The results of XRD characterization showed that the size of the resulting crystallite had met the appropriate size in the range of values from 2.03 – 2.21 nm. The results of SEM characterization show that the image is not porous and lumpy.

Designing cellulose nanofibrils/carbon dots intelligent label with colorimetric and fluorescent dual responsiveness for real-time monitoring of food freshness

This study utilized 1,2,4-triaminobenzene dihydrochloride and NaOH as precursors to prepare the pH optical sensor based on carbon dots (CDs). By incorporating CDs into pineapple peel cellulose nanofibrils (CNF) matrix, an intelligent label (CNF/CDs label) with colorimetric and fluorescent dual responsiveness was created for real-time monitoring of food freshness. The CNF/CDs labels exhibited remarkable sensitivity and recognizability towards pH changes from 1 to 12. They also demonstrated excellent reversibility during acid-alkali cycling. Moreover, these labels exhibited exceptional responsiveness to the alkaline and acidic gas environments formed by ammonium hydroxide and acetic acid solutions, respectively. These responses were visually distinguishable through visible color changes and ultraviolet (UV) fluorescence alterations. Encouragingly, the developed labels were successfully applied to monitor the freshness of prawns and fruits, enabling timely assessment of food freshness levels. The dual-mode response of color and fluorescence provided double assurance for the accuracy of the results.

ISOLATED PINEAPPLE PEEL MICROCELLULOSE AS A MATRIX FOR POLYPYRROLE-BASED CAPACITOR

This study investigates the viability of utilizing microcellulose extracted from pineapple peel waste as a sustainable and cost-effective matrix material for polypyrrole (PPy)-based capacitors. A novel PPy/microcellulose composite was synthesized with varying pyrrole volumes (1-2 mL) and characterized using Fourier Transform Infrared (FTIR) and X-ray diffraction (XRD) analyses. FTIR analysis confirmed successful cellulose isolation, while XRD indicated a similarity between the extracted pineapple peel and commercial cellulose. Capacitor cells were fabricated using the synthesized composites, and their capacitance performance was evaluated. Notably, cells containing 2 mL of PPy exhibited the highest capacitance values. Additionally, the source of cellulose had minimal influence on the resulting capacitance. This study suggests that microcellulose derived from pineapple peel waste holds promise as a sustainable alternative to traditional matrix materials for high-performance capacitors.

Physical Methods as Pretreatment of Prickly Pear and Pineapple Peels for Producing Enzymes and Chemical Precursors

Physical Methods as Pretreatment of Prickly Pear and Pineapple Peels for Producing Enzymes and Chemical Precursors

Pemanfaatan Limbah Kulit Pisang dan Kulit Nanas sebagai Bahan Baku Pembuatan Pupuk Organic Cair (POC)

Organic fertilizers are defined as fertilizers derived from plants or animals that have gone through an engineering process to improve soil biological, physical, and chemical properties. Organic fertilizers in this study were made from basic ingredients in the form of waste banana peels and pineapple peels. Pineapple and banana peels are often found in the form of waste from food and beverage processing facilities that are collected and not used. Therefore, in this study we made liquid organic fertilizer (POC) from banana and pineapple peel waste. The purpose of this study was to examine the quality of liquid organic fertilizer (POC) products with parameters of pH, temperature, and C-Organic content compared with quality standards according to the Decree of the Minister of Agriculture of the Republic of Indonesia No. 261 / KPTS / SR.310 / M / 4/ 2019 concerning Minimum Technical Requirements for Organic Fertilizers, Biological Fertilizers and Soil Improvements. The production of POC in this study was carried out using the anaerobic method, where the fermentation process itself was carried out for 14 days using Effective Microorganisms (EM4) as a bioactivator. The results of this study indicate that the highest temperature in POC made from banana peels was obtained during the initial fermentation time of 33 oC and the lowest temperature was obtained during the 3-day fermentation time of 25 oC, while in POC made from pineapple peel, the highest temperature was obtained during the initial fermentation time. of 33.5 oC and the lowest temperature was obtained during the 9-day fermentation time of 26 oC. The initial pH value for POC made from banana peels is 5 and the final pH is 4. While for POC pineapple peel, the initial pH value is 3 and the final pH is 4. For the C-Organic content in the initial POC peel the results are 0.095% and final C-Organic content of 0.021%. Meanwhile, the initial C-Organic content in the POC of pineapple peel was 0.037% and the final C-Organic content was 0.013%. The final value of the pH parameter is in accordance with the quality standard, which is 4-9 for pH, while the final value of the C-Organic parameter is not in accordance with the quality standard where the C-Organic content according to the quality standard is a minimum of 10%.

Antioxidant Profile in Pineapple Peel Fermentation by Lactobacillus plantarum and Lactobacillus casei

Pineapple peels are a potential food waste capable of being repurposed as a substrate for producing high-antioxidant probiotic beverages. Therefore, this study aimed to determine the feasibility of using pineapple peels as a substrate for producing high-antioxidant probiotic beverages through fermentation by Lactobacillus plantarum and Lactobacillus casei. Pineapple peels juice was fermented for 48 hours and the growth of microorganisms, reducing sugars, pH, titratable acid, polyphenol compounds, and antioxidant activity were periodically analyzed. The results showed that after 24 hours, the growth of L. plantarum and L. casei gradually slowed down. As fermentation time increased, the levels of reducing sugars and the pH decreased. L. casei reached the highest titratable acidity of 0.90% equivalent to lactic acid after 48 hours of fermentation, while L. plantarum reached 1.21%. The percentage of radical inhibition and phenolic compound increased between 9 and 30 hours of fermentation. The highest inhibition activity of 39% was achieved after 30 hours of fermentation for L. casei, while for L. plantarum, it reached 55% after 9 hours. This study showed that pineapple peels could produce probiotic beverages with high antioxidant. It was a suitable alternative for vegetarians or individuals who were allergic to dairy products.

AcMYB266, a key regulator of the red coloration in pineapple peel: a case of subfunctionalization in tandem duplicated genes.

Red fruit peel is an attractive target for pineapple breeding. Various pineapple accessions with distinct red coloration patterns exist; however, the precise molecular mechanism accounting for these differences remains unknown, which hinders the pineapple breeding process from combining high fruit quality with red peel. In this study, we characterized a transcription factor, AcMYB266, which is preferentially expressed in pineapple peel and positively regulates anthocyanin accumulation. Transgenic pineapple, Arabidopsis, and tobacco plants overexpressing AcMYB266 exhibited significant anthocyanin accumulation. Conversely, transient silencing of this gene led to decreased anthocyanin accumulation in pineapple red bracts. In-depth analysis indicated that variations of AcMYB266 sequences in the promoter instead of the protein-coding region seem to contribute to different red coloration patterns in peels of three representative pineapple varieties. In addition, we found that AcMYB266 was located in a cluster of four MYB genes exclusive to and conserved in Ananas species. Of this cluster, each was proved to regulate anthocyanin synthesis in different pineapple tissues, illustrating an interesting case of gene subfunctionalization after tandem duplication. In summary, we have characterized AcMYB266 as a key regulator of pineapple red fruit peel and identified an MYB cluster whose members were subfunctionalized to specifically regulate the red coloration of different pineapple tissues. The present study will assist in establishing a theoretical mechanism for pineapple breeding for red fruit peel and provide an interesting case for the investigation of gene subfunctionalization in plants.

Engineering pineapple peel cellulose nanofibrils with oxidase-mimic functionalities for antibacterial and fruit preservation

In this study, an antibacterial material (CNF@CoMn-NS) with oxidase-like activity was created using ultrathin cobalt‑manganese nanosheets (CoMn-NS) with a larger specific surface area grown onto pineapple peel cellulose nanofibrils (CNF). The results showed that the CoMn-NS grew well on the CNF, and the obtained CNF@CoMn-NS exhibited good oxidase-like activity. The imidazole salt framework of the CNF@CoMn-NS contained cobalt and manganese in multiple oxidation states, enabling an active redox cycle and generating active oxygen species (ROS) such as singlet molecular oxygen atoms (1O2) and superoxide radical (·O2−), resulting in the significant inactivation of Staphylococcus aureus (74.14%) and Escherichia coli (54.87%). Importantly, the CNF@CoMn-NS did not exhibit cytotoxicity. The CNF@CoMn-NS further self-assembled into a CNF@CoMn-NS paper with flexibility, stability, and antibacterial properties, which can effectively protect the wound of two varieties of pears from decay caused by microorganisms. This study demonstrated the potential of using renewable and degradable CNF as substrate combined with artificial enzymes as a promising approach to creating antibacterial materials for food preservation and even extending to textiles and biomedical applications.

One-Pot Synthesis Green Zinc Oxide Nanoparticles immobilized on Activated Carbon derived from Pineapple Peel for Adsorption of Pb(II)

One-Pot Synthesis Green Zinc Oxide Nanoparticles immobilized on Activated Carbon derived from Pineapple Peel for Adsorption of Pb(II)

Nutritional Composition and Therapeutic Potential of Pineapple Peel - A Comprehensive Review.

Pineapple (Ananas comosus), the succulent and vibrant tropical fruit, is a symbol of exoticism and sweetness that captures the hearts and palates of people around the world. The pineapple peel, often considered as waste, has garnered attention for its potential applications. The pineapple peel is rich in essential nutrients, including calcium, potassium, vitamin C, carbohydrates, dietary fiber, and water, making it beneficial for the digestive system, weight management, and overall balanced nutrition. It contains significant amounts of sugars such as sucrose, glucose, and fructose, along with citric acid as the predominant organic acid. The peel also contains bromelain, a proteolytic enzyme known for its digestive properties. Studies have highlighted the pharmacological properties of pineapple peel, such as its potential anti-parasitic effects, alleviation of constipation, and benefits for individuals with irritable bowel syndrome (IBS). Efforts are being made to promote the utilization of pineapple peel as a valuable resource rather than mere waste. Its applications range from the production of vinegar, alcohol, and citric acid to the development of various food products, including squash, syrup, jelly, and pickles. Further research and innovation are required to fully explore the potential of pineapple peel and establish sustainable practices for its utilization, contributing to waste reduction and the development of value-added products.