Kohesi: Jurnal Sains dan Teknologi

Articles

Vol. 10 No. 8 (2026): Kohesi: Jurnal Sains dan Teknologi, ISSN 3025-1311

TEPACHEA: TEPACHE BERBASIS LIMBAH KULIT NANAS MADU DENGAN EKSTRAK BUNGA TELANG (Clitoria ternatea) DAN VARIASI JENIS GULA SEBAGAI MINUMAN PROBIOTIK ALAMI

Submitted
January 15, 2026
Published
2026-01-15

Abstract

The development of biotechnology has encouraged the utilization of agricultural waste into value-added products, one of which is pineapple peel (Ananas comosus). Pineapple peel can be fermented into Tepache, a traditional probiotic drink beneficial for digestion. Innovations were made by adding butterfly pea flower extract (Clitoria ternatea) and varying types of sugar to enhance nutritional value and organoleptic quality. This study aims to determine the processing method of TEPACHEA and its effect on organoleptic quality. This research utilizes an experimental method with a qualitative approach. Data collection techniques included fermentation experiments using three types of sugar and distributing questionnaires via Google Form to 10 respondents to assess organoleptic quality. Data analysis was conducted descriptively by outlining the production process of TEPACHEA and comparing the organoleptic qualities of three sugar variations: palm sugar, granulated sugar, and brown sugar. The results showed that TEPACHEA, made from honey pineapple peel waste with butterfly pea extract and sugar variations, can be processed as a natural probiotic drink through stages of washing, cutting, measuring ingredients, and fermentation. Fermentation lasted for 72 hours (24 hours aerobic and 48 hours anaerobic) before TEPACHEA was ready for harvest. The addition of butterfly pea extract and different types of sugar significantly influenced the organoleptic quality of TEPACHEA. Treatment A (palm sugar) produced a reddish-brown color, a sweet-acidic taste, and a warm characteristic aroma; Treatment B (brown sugar) produced a dark red color, a sweet-sour taste, and a sharp characteristic aroma; Treatment C (granulated sugar) produced a bluish-purple color, a fresh acidic taste, and a light characteristic aroma. In conclusion, honey pineapple peel waste can be processed into a natural probiotic drink called TEPACHEA, and the addition of butterfly pea flower along with sugar variations results in drinks with distinct colors, flavors, and aromas

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