Pratiwi, Caca and Saufani, Iza Ayu and Nurfazriah, Latifah Rahman (2025) Pineapple Peel as Potential Fermented Functional Drink: Formulation and Sensory Profile. In: Proceedings of the 6th International Conference on Innovation in Education, Science, and Culture, ICIESC 2024, 17 September 2024, Medan, Indonesia.
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Abstract
Pineapple peel contains basic nutrients and bromelain enzyme that provide positive effects on the fermentation process. This research were determine the formulation and sensory evaluation of the products. This research will be carried out in 3 stages, namely product formulation, product manufacture,
| Item Type: | Conference or Workshop Item (UNSPECIFIED) |
|---|---|
| Date Deposited: | 04 Mar 2026 18:24 |
| Last Modified: | 16 Apr 2026 21:44 |
| URI: | http://eprints.eai.eu/id/eprint/52314 |
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