PEMBUATAN MINUMAN FERMENTASI TEPACHE DARI GULA PUTIH DAN GULA MERAH PADA BEBERAPA KONSENTRASI

Abstract

This study aimed to evaluate the effects of sugar type and concentration on the fermentation process of tepache beverage made from pineapple peels (Ananas comosus). Two types of sugar were used: white sugar and palm sugar, each at 5% and 10% concentrations. The research was conducted at the Microbiology Laboratory, Universitas Negeri Medan, from April to June 2025. The methods included pineapple peel fermentation with sugar variations, followed by organoleptic evaluations (aroma, taste, color), pH measurement, and foam formation observations over a 4-day fermentation period. The results showed that the addition of white sugar, particularly at 10% concentration, led to faster fermentation characterized by strong alcoholic aroma, sharp acidity, and cloudy yellow color. In contrast, palm sugar produced a milder fermentation aroma, sweet-sour taste, and intense yellow color, especially at 10% concentration. The pH decreased from 4 to 3 during fermentation, indicating active microbial conversion of sugars into acids and alcohol. White sugar was more readily metabolized by fermentative microorganisms such as Lactobacillus and Saccharomyces cerevisiae, resulting in a more consistent flavor profile. The findings suggest that using 10% white sugar is the optimal combination for producing high-quality tepache with desirable sensory properties.