PEMANFAATAN BONGGOL NANAS (Ananas comosus (L) Merr.) MELALUI HIDROLISIS ENZIMATIK DAN FERMENTASI MIKROBA SEBAGAI KANDIDAT PEMANIS RENDAH KALORI

Fatkhiya Rahmawati Fauziah Hidayat, NIM.: 21106040059 (2026) PEMANFAATAN BONGGOL NANAS (Ananas comosus (L) Merr.) MELALUI HIDROLISIS ENZIMATIK DAN FERMENTASI MIKROBA SEBAGAI KANDIDAT PEMANIS RENDAH KALORI. Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

	Text (PEMANFAATAN BONGGOL NANAS (Ananas comosus (L) Merr.) MELALUI HIDROLISIS ENZIMATIK DAN FERMENTASI MIKROBA SEBAGAI KANDIDAT PEMANIS RENDAH KALORI) 21106040059_BAB-I_IV-atau-V_DAFTAR-PUSTAKA.pdf - Published Version Download (6MB)
	Text (PEMANFAATAN BONGGOL NANAS (Ananas comosus (L) Merr.) MELALUI HIDROLISIS ENZIMATIK DAN FERMENTASI MIKROBA SEBAGAI KANDIDAT PEMANIS RENDAH KALORI) 21106040059_BAB-II_sampai_SEBELUM-BAB-TERAKHIR.pdf - Published Version Restricted to Registered users only Download (6MB)

Abstract

Pineapple core waste (Ananas comosus (L.) Merr.) is an underutilized agro-industrial by-product despite its high lignocellulosic and sugar content, which indicates potential as a raw material for low-calorie sweeteners. This study aimed to identify and compare compounds produced through microbial fermentation of pineapple core using Saccharomyces cerevisiae and Lactobacillus plantarum as potential low-calorie sweeteners. Pineapple core powder was subjected to enzymatic hydrolysis using cellulase, followed by separate fermentation processes employing each microorganism. The fermentation products were purified and analyzed using Liquid Chromatography–High Resolution Mass Spectrometry (LC-HRMS). The results showed that fermentation with Saccharomyces cerevisiae predominantly produced trehalosa as the main metabolite. In contrast, fermentation with Lactobacillus plantarum resulted in the formation of aspartyl-phenylalanine along with a limited amount of trehalosa. Trehalosa exhibits lower sweetness compared to sucrose but provides a milder glycemic response, while aspartyl-phenylalanine is a dipeptide compound with high sweetness intensity and low caloric value. These findings indicate that pineapple core waste has promising potential as a raw material for the production of low-calorie sweeteners through enzymatic hydrolysis and microbial fermentation-based bioprocesses.

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