Utilisation of Pineapple Waste in the Processing of Red Bean Jam

Abstract

Indonesia is a country that produces fruit, including pineapples. They are the third highest produced fruit in Indonesia after bananas and mangoes. Pineapple waste in the form of eyes and weevel is still not widely utilized. The addition of pineapple waste is expected to add nutrition and increase organoleptic consumer acceptance of red bean jam. Jam is one of the processed foods that people like, various variants of jam have been produced to meet consumer needs. One of the jams made from non-fruit ingredients is peanut butter. Peanut butter is generally made from peanuts. Red beans can be used as an alternative to peanuts, considering that the amount of production in Indonesia is much higher than peanuts.  From a nutritional perspective, red beans are the highest carbohydrate bean and have a fat content far below than peanuts. Red beans are said to be able to facilitate digestion and prevent cholesterol. The purpose of this study was to determine the effect of the proportion of red beans and pineapple waste on the chemical (water, ash, protein, fat, carbohydrate content) and organoleptic (color, aroma, taste, and spreadability) tests of jam. The study was conducted using a factorial randomized block design (RBD) method with two factors repeated 3 times on a laboratory scale. The treatment factors were Proportion of Red Beans: Pineapple Waste (P) with 3 levels (P1=25%:75%, P2=50%:50%, P3=75%:25%) and Type of Pineapple Waste (L) with 2 level (L1 = pineapple eye, L2 = pineapple weevel). Based on the alternative selection, the best jam was produced from the P3L1 treatment (Proportion of red beans : pineapple eyes = 25% : 75% ). with protein 1.37%; fat 0.07%; water 48.24%; ash 0.64%; carbohydrate 58.67%; average liking score for taste 4.33; aroma 4.33; color 4 and spreadability 4.