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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Hadi Munarko
Food Technology Study Program, Faculty of Engineering and Science, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, Indonesia
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

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Variation of Sugar and Fermentation Duration Influence the Chemical Profile of Kombucha Cascara - Pineapple Shabrina Puteri Pratama; Ajeng Brahmanti; Hadi Munarko
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i2.1078

Abstract

This research investigates the influence of various carbon sources (cane sugar, honey, palm sugar) and fermentation durations (7, 10, 13 days) on the chemical profile of a functional drink, kombucha, made from pineapple-fermented cascara. A Completely Randomized Design (CRD) with two factors was conducted to analyze the interaction between two variables. Analyzed parameters include antioxidant activity, total phenolic content (TPC), total titratable acidity (TTA), total sugar, and total dissolved solids. The results reveal that palm sugar combined with a 10-day fermentation period yields the highest antioxidant activity (326.78 mg AAE/L) and TPC (848.76 mg GAE/L). SCOBY microbial metabolism demonstrated significant efficiency, Total titratable acidity (TTA) increased during fermentation, particularly in the sucrose treatment, from 1.92% to 3.33%. In contrast, total sugar decreased from 27.29% to 17.15%. Total soluble solids (TSS) fluctuated during fermentation, with the highest value observed in the palm sugar treatment fermented for 10 days at 13.67°Brix. This research highlights an innovative way to valorise coffee cherry waste into a health-promoting drink by enhancing its flavour through natural fruit fermentation. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and Production
Physicochemical and Organoleptic Characteristics of Fruit Leather Made from Kecombrang (Etlingera elatior) and Soursop (Annona muricata Linn) Juice with the Addition of Hydrocolloids Rachmawati Nurma Fatikhah Nur; Ulya Sarofa; Hadi Munarko
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 3 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i3.1164

Abstract

Fruit leather is a semi-moist, fruit-based food product in the form of thin, rollable sheets, produced through the drying of fruit pulp or juice. The use of kecombrang and soursop fruits with the addition of hydrocolloids is expected to enhance the functional value while improving the texture of fruit leather. This study aims to determine the effect of the proportions of kecombrang and soursop juices with the addition of hydrocolloids on the physicochemical and organoleptic characteristics of fruit leather. This study used a two factor Complete Randomized Design (CRD) with two replicates. Factor I was the ratio of kecombrang and soursop juices (70:30, 60:40, and 50:50), while Factor II was the addition of hydrocolloids (1% CMC, 0.3% ?-carrageenan, and 1.5% gum arabic). The results of this study show that the proportions of kecombrang and soursop juices with the addition of hydrocolloids, affect the physicochemical characteristics of fruit leather. The best treatment analysis was conducted by assigning the highest weight to tensile strength and the highest level of panelist acceptance of the fruit leather’s texture. The best treatment was obtained with a 60:40 ratio of kecombrang and soursop juice with the addition of 1% CMC (Carboxymethyl Cellulose). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Co-Authors Ajeng Brahmanti Rachmawati Nurma Fatikhah Nur Shabrina Puteri Pratama Ulya Sarofa