Nutritional Profile of Pineapple Skin Fermented by Yeast culture (Saccharomyces spp.) and the Ability to Inhibit the Growth of Escherichia coli bacteria

Abstract

The study was conducted to see changes in nutrients in pineapple skin fermented (PSF) with tape yeast (Saccharomyces spp.) and their inhibitory power against the growth of E. coli bacteria. This study used a one-way completely randomized design with 4 treatments and 5 replications. The treatments for observing the nutritional profile (crude protein/CP and crude fiber/CF) of PSF and the number of Saccharomyces spp bacteria colonies were as follows: P0 = PSF without using tape yeast; P1 = PSF using 0.5% yeast tape; and P2= PSF using 1% yeast tape; P3 = PSF using 1.5% yeast tape, respectively. For the E. coli anti-bacterial test, namely P0 = negative control using distilled water, P1 = positive control using the antibiotic ciprofloxacin, P2 = pineapple skin extract (PSE) with a concentration of 75%; P3 = PSE with a concentration of 85%; and P4 = PSE with a concentration of 100%, respectively. The results showed that PSF with 1% yeast tape significantly (P<0.05) increased CP content and significantly (P<0.05) decreased CF content in PSF. The percentage of use of tape yeast in fermentation had a significant effect (P<0.05) on the number of Saccaharomyces spp colonies. Inhibition test of PSE against the growth of E. coli bacteria, at a concentration of 70% and 85% it was classified as a weak category, while at a concentration of 100% it was classified as moderate category.  It can be concluded that PSE has the ability to inhibit the growth of E. coli, and the use of 1% Yeast culture in fermentation of pineapple peels can increase CP content and reduce the CF content of pineapple peels.