Formulasi Tepache Kulit Nanas dengan Variasi Rasio Kulit Salak: Analisis Organoleptik dan Kesukaan

Felisitas Irena Prasetyaningsih; Agustina Inggrit Kartika; Magdalena Cindy Sitopu; Yohanes Restu Oktavian Rahardyana

doi:10.36312/biocaster.v6i4.1571

Authors

Felisitas Irena Prasetyaningsih Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Sanata Dharma, Jalan Paingan, Sleman, Daerah Istimewa Yogyakarta 55281, Indonesia
Agustina Inggrit Kartika Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Sanata Dharma, Jalan Paingan, Sleman, Daerah Istimewa Yogyakarta 55281, Indonesia
Magdalena Cindy Sitopu Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Sanata Dharma, Jalan Paingan, Sleman, Daerah Istimewa Yogyakarta 55281, Indonesia
Yohanes Restu Oktavian Rahardyana Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Sanata Dharma, Jalan Paingan, Sleman, Daerah Istimewa Yogyakarta 55281, Indonesia

DOI:

https://doi.org/10.36312/biocaster.v6i4.1571

Keywords:

Ananas comosus, Fermentation, Organoleptic, Salacca zalacca, Tepache, Hedonic Test

Abstract

Tepache is a traditional pineapple peel-based fermented beverage with potential as a functional food product. This study aimed to analyze the effect of varying ratios of pineapple peel to snake fruit peel simplicia (Salacca zalacca) on the organoleptic attributes and hedonic preference of tepache. A completely randomized design was employed with three treatments: K (control, ratio 1:0), P1 (ratio 1:1), and P2 (ratio 1:2), each with three replications. Parameters measured included pH, total sugar content (°Brix), alcohol content, and hedonic assessment of color, aroma, and flavor by 30 panelists. Parametric data were analyzed using one-way ANOVA at a significance level of α = 0.05, while hedonic data were analyzed using the Kruskal-Wallis test. ANOVA results showed that the variation in simplicia ratio did not significantly affect chemical parameters (pH: F = 1.500, p = 0.296; °Brix: F = 0.497, p = 0.631; alcohol: F = 1.091, p = 0.394). In contrast, the Kruskal-Wallis test revealed highly significant differences in aroma (p < 0.001) and flavor (p < 0.001), but not in color (p = 0.787). The P2 formulation at a 1:2 ratio produced the highest aroma and flavor scores, indicating that bioactive compounds in snake fruit peel, such as tannins and polyphenols, significantly enrich the sensory profile of tepache.

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