Innovation of Tepache Fermented Beverage Made from Pineapple Peel Waste

Abstract

This study aims to develop an innovative tepache fermented beverage made from pineapple peel waste and to analyze its product characteristics and potential utilization as an economically valuable and environmentally friendly product. The research is motivated by the abundance of pineapple peel waste that has not been optimally utilized, thereby creating potential environmental problems. In fact, pineapple peels still contain various beneficial compounds, including natural sugars, fiber, vitamins, minerals, and the bromelain enzyme, which can be utilized as raw materials for food products. One form of utilization is through the production of tepache, a fermented beverage made from pineapple peels that possesses a distinctive flavor and potential as a functional drink. This study employed an experimental method with a simple Research and Development (R&D) approach. The research stages included raw material preparation, fermentation process, product packaging, and product evaluation. Data were collected through observation, documentation, and organoleptic testing covering color, aroma, taste, and consumer acceptance. The collected data were analyzed descriptively to determine the quality of the resulting product. The findings indicate that pineapple peel waste can be processed into a tepache fermented beverage through a simple and easily applicable method. The resulting product exhibits an attractive reddish-brown color, a distinctive pineapple fermentation aroma, and a refreshing sweet-sour taste, receiving positive responses from consumers. The utilization of pineapple peel waste as a raw material for tepache demonstrates significant economic potential due to its low production costs and promising market opportunities. Furthermore, this innovation contributes to reducing organic waste and supports the concepts of waste-to-value and the circular economy as efforts toward sustainable environmental management.