Armany, Dandy Sukma Aditama (2026) PENGARUH FERMENTASI TERHADAP PENURUNAN KANDUNGAN TANIN, KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK TEPUNG KULIT BUAH MANGGIS (GARCINIA MANGOSTANA L.). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Mangosteen peel (Garcinia mangostana L.) is an agricultural waste rich in bioactive compounds such as phenols, flavonoids, and xanthones; however, its use as a food ingredient remains limited due to high tannin content, which causes astringency and antinutritional effects. This study aimed to investigate the effects of tape yeast concentration and fermentation duration on the physicochemical characteristics, organoleptic properties, tannin content, and bioactive compounds of mangosteen peel flour, as well as to determine the optimal treatment. The research employed a Completely Randomized Design (CRD) with a factorial pattern involving two factors: tape yeast concentration (2%, 4%, and 6%) and fermentation duration (24, 48, and 72 h). Observed parameters included moisture content, ash content, bulk density, antioxidant activity, total phenol content, total flavonoid content, total tannin content, and organoleptic evaluation (color, taste, mouthfeel, and aroma). Results showed that the optimal treatment was achieved with 2% tape yeast and 72 h fermentation. This treatment yielded moisture content of 5.340%, ash content of 0.598%, bulk density of 0.510 g/mL, antioxidant activity of 69.875%, total phenol content of 192.12 mg GAE/g, total flavonoid content of 7.834 mg QE/g, total tannin content of 8.82%, there was a decrease in tannin levels by 57.14% from the initial tannin levels, and organoleptic characteristics including bland taste intensity, slightly astringent mouthfeel, light brown color, and no off-odor
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Dandy Sukma Aditama Armany | ||||||||
| Date Deposited: | 26 Feb 2026 04:33 | ||||||||
| Last Modified: | 27 Feb 2026 01:59 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/49851 |
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