Characterization of the Quality of Classic Enzyme Made from Multi-Fruit Peels During Fermentation

  • Dewi Sartika
    University of Lampung
  • Dikpride Despa
    University of Lampung
  • Puspita Yuliandari
    University of Lampung
  • Nurullia Febriati
    University of Lampung
  • Ofik Taufik Purwadi
    University of Lampung
DOI: https://doi.org/10.23960/jtepl.v15i5.1631-1638
Keywords Classic enzyme, Fermentation, Honey, Multifruit peels
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Abstract

Classic enzyme is a product of fruit fermentation and pure honey in its manufacturing process. Classic enzyme can be used as a raw material for high-value products, such as health drinks, toners, soaps, and herbal balms. Classic enzyme raw materials can include fruit peels, roots, stems, and tubers. Multifruit peels are rich in natural bioactive and antimicrobial compounds. This study aims to examine the bioactive components of local lemon raw materials, as well as the sensory, chemical, and physical characteristics of multifruit peel classic enzyme products. Methods of analysis used include sensory testing (taste, color, aroma); chemical testing (pH, temperature, alcohol content, sugar content, free radical inhibitory activity (antioxidant) (DPPH), and total dissolved solids (TDS). Research results show that the sensory characteristics are typical fruit sour aroma, brown color, and sour taste. Classic enzyme multifruit peel had a pH of 3.1; temperature of 25.6℃; refractive index of 1.34187; alcohol content of 14%; sugar content of 6.1°Bx; inhibition percentage of 25.61%; and total dissolved solids (TDS) of 810 Ppm.

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2026-10-27
How to Cite
Sartika, D., Despa, D., Yuliandari, P., Febriati, N., & Purwadi, O. T. (2026). Characterization of the Quality of Classic Enzyme Made from Multi-Fruit Peels During Fermentation. Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering), 15(5), 1631–1638. https://doi.org/10.23960/jtepl.v15i5.1631-1638
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