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All Journal Indonesian Journal of Applied Technology
Faizsyahrani, Lilla
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Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Industrial & Manufacturing Engineering Mechanical Engineering

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Journal : Indonesian Journal of Applied Technology

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Teknik Fermentasi Buah Berbasis Fruit Classic Enzyme Untuk Mengatasi Masa Simpan Buah Melalui Minuman Organik Ulfah, Maria; Ihtiar, Ade; Fillah, Alifia; Sari, Gita; Faizsyahrani, Lilla
Indonesian Journal of Applied Technology Vol. 2 No. 4 (2025): October
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/ijat.v2i4.5066

Abstract

The short shelf life of fruits often leads to quick spoilage, making them unsuitable for further use. Fruit Classic Enzyme offers an alternative to extend fruit shelf life through the principles of functional food biotechnology. This study aims to identify the techniques of Fruit Classic Enzyme in prolonging fruit freshness through organic fermented beverages and to explore its potential as an entrepreneurial product. The research employed a qualitative descriptive method, describing the quality and characteristics of the Fruit Classic Enzyme product. The results revealed the production process, laboratory analysis, and various derivative products, including Fruit Classic Enzyme Pure, Ready to Drink, Anti-Inflammatory, and Jelly variants. In conclusion, Fruit Classic Enzyme serves as an effective innovation to extend fruit shelf life using functional food biotechnology fermentation, resulting in diverse organic beverage products.
Co-Authors Fillah, Alifia Ihtiar, Ade Maria Ulfah Sari, Gita