Pengaruh Dosis dan Lama Waktu Fermentasi Mikroorganisme Lokal (MOL) terhadap Kualitas Nutrisi Limbah Kulit Nanas

Abstract

Pineapple skin is a waste of peeling pineapple fruit which is widely used in Indonesia and its processing is still not utilized because it has a low nutritional content. Efforts to improve the nutritional quality of pineapple skin through a fermentation process using local microorganisms (MOL). This research was conducted experimentally with a completely randomized design (CRD) with factorial pattern with 2 factors (3 x 3), namely factor I MOL dose (D1 = 0%, D2 = 0.6% and D3 = 1.2%) and factor II fermentation time (L1 = 0 days, L2 = 7 days and L3 = 14 days), with 3 replications. The parameters of this study were moisture content, dry matter, crude fat, crude protein, crude fiber and ash. The results showed that the interaction between MOL dosage and fermentation time had a significant effect (P < 0.05) on dry matter content, crude fat content, crude protein content, crude fiber content and ash content in fermented pineapple skin. Conclusion of this research is that the higher the nutritional quality of pineapple peel waste. The best results were obtained in the D3L3 treatment with a MOL dose of 1.2% and a fermentation time of 14 days.