Pineapple peel is an abundant agro-industrial residue with considerable potential for conversion into value-added products within a sustainable waste management framework. This study investigated the production of nata de pina from pineapple peel and evaluated its physicochemical characteristics and economic performance. Pineapple peel extract was inoculated with Acetobacter xylinum and fermented for 14–15 days under controlled laboratory conditions. The resulting nata contained 95.06% moisture, 0.05% ash, 1.56% fat, 0.47% protein, 0.56% crude fiber, and 8.91 mg/100 g reducing sugars. Most physicochemical parameters complied with Indonesian National Standards (SNI); however, the moisture content exceeded the maximum allowable limit (80%), indicating the need for improved post-fermentation handling to enhance product stability, safety, and shelf life. Economic evaluation per production cycle revealed an added value of Rp265,600 with a value-added ratio of 98.37%, while total production costs of Rp390,500 generated a profit of Rp267,000 per cycle. These results demonstrate that pineapple peel is a technically feasible and economically efficient substrate for nata production, supporting its potential application in sustainable, community-based agro-industrial development.
Jurnal Ilmiah Pertanian; Vol. 22 No. 3 (2025): Jurnal Ilmiah Pertanian ; 175-186
Penerbit: Universitas Lancang Kuning