The Effect of Palm Sugar and Cane Sugar Addition toward the Characteristics of Honey Pineapple Fermented Drinks

Abstract

The honey pineapple fruit (Ananas comous(L) Merr) is a fruit that is produced by Indonesian farmers. The sweet flavour of the honey pineapple depends on the water content level in the honey pineapple. The honey pineapple is a fruit that spoils easily. The storage period of the pineapple is between 1-7 days with a temperature of under 220C. The objective of this research is to identify the characteristics of probiotic fermented drinks made from the honey pineapple fruit, with the addition of spices such as ginger, cinnamon, and a percentage of palm sugar. There are two treatments in processing, based on the ratio of added ingredients, P1 = 60%pineapple fruit; 20% cane sugar; 10% ginger; 10% cinnamon, P2 = 60%pineapple fruit; 25% cane sugar; 10% ginger; 5% cinnamon. The observed variables are the pH of the drink and the temperature during the hour of observation. The measured test standard was adjusted to the SNI (Indonesian National Standard) 3719-2014 of produced fruit juice on the quality of fruit juice drinks, with the provision of having a distinct smell, flavour, and colour in normal conditions. The results organoleptically obtained result was that the percentage of palm sugar during the third and fifth measurement hour had a high score from 10 panellists, which was a level (4) strong smell with the duration of the ripening day. The pH level test did not differ much in P1(20% palm sugar) and P2(25% palm sugar) substituted in the pineapple fruit juice, which was 3.3 – 5.0.