Tepache: Sustainable Food Innovation from Neglected Pineapple Peels

JurnalPost.com - What if the pineapple peels that have been thrown away could be processed into a value-added beverage? Through a fermentation process, pineapple peels can be utilized to create tepache, a traditional Mexican drink with a distinct sweet and sour flavor.

Amidst growing attention toward food waste issues and environmental sustainability, tepache offers an opportunity to transform fruit processing byproducts into products with economic value. This innovation also has the potential to open business opportunities for micro, small, and medium enterprises (MSMEs) through the utilization of local raw materials that have previously been underutilized.

From Waste to Valuable Product

Tepache is generally made from pineapple peels, water, and sugar, which are fermented under specific conditions. This fermentation process produces a beverage with distinct flavor and aroma characteristics.

The use of pineapple peels as a raw material for tepache aligns with the principles of a circular economy, an approach that emphasizes the optimal use of resources, waste reduction, and the creation of added value from materials previously considered useless.

For Indonesia, which has significant pineapple production potential, tepache could become an alternative for developing food innovations based on agricultural byproducts.

However, its development cannot rely solely on the availability of raw materials. The production process must be well-controlled to ensure the resulting product is safe for consumption, has consistent quality, and meets consumer preferences.

Research Reveals Tepache's Potential

The potential of fermented pineapple peel beverages was studied by Cika Ridha Rismawati through a final project research at the Vocational School of IPB University in 2025, under the guidance of Ai Imas Faidoh Fatimah.

The research titled Sensory Characteristics and Antioxidant Capacity of Fermented Pineapple Peel Beverages Based on Variety and Fermentation Time compared the use of Queen and Honi pineapple peels with varying fermentation times of 24, 48, and 72 hours.

The research results showed that the pineapple variety and fermentation duration influence the sensory characteristics and antioxidant capacity of the resulting beverage.

Tepache made from Queen pineapple peels fermented for 24 hours received the most positive response from panelists based on sensory testing.

Meanwhile, the highest antioxidant capacity was found in tepache made from Honi pineapple peels fermented for 48 hours, reaching 35.62 mg AAEAC per 100 mL. The antioxidant capacity in the Honi variety was also reported to be more stable than that of the Queen variety.

AAEAC (Ascorbic Acid Equivalent Antioxidant Capacity) is a measure of antioxidant capacity expressed based on its equivalence to ascorbic acid or vitamin C.

These findings demonstrate that the development of tepache needs to consider the balance between flavor characteristics, consumer acceptance levels, and the functional properties of the product.

Nevertheless, laboratory test results for antioxidant capacity cannot be directly used as a basis to conclude health benefits for humans. Further research is needed to determine these potential benefits more comprehensively.

MSME Opportunities and Food Safety Challenges

Tepache has the potential to be developed into a beverage product with an attractive identity, especially because it promotes the concept of utilizing local ingredients, waste reduction, and sustainable food innovation.

For MSMEs, processing pineapple peels into tepache can open opportunities for product diversification while increasing the added value of previously underutilized raw materials.

However, the success of a product in the market is not determined solely by the sustainability concept. Factors such as taste, price, packaging, quality consistency, and consumer trust remain important aspects that need to be addressed.

On the other hand, food safety must be a top priority in the development process.

The pineapple peels used as raw material must come from sources suitable for food processing and be handled hygienically, from collection and storage to the production process.

Control of fermentation time and temperature, ingredient composition, and equipment cleanliness are also necessary to minimize contamination risks and maintain product quality.

Before being marketed widely, tepache needs to undergo appropriate evaluation and testing, including microbiological, chemical, and sensory characteristic testing, as well as shelf-life determination.

The fermentation process must also consider the possibility of alcohol formation as a result of microorganism metabolism. Therefore, alcohol content needs to be evaluated to ensure the product meets applicable regulations and is suitable for its target consumers.

Furthermore, fermented beverages cannot automatically be categorized as probiotic products. Probiotic claims require scientific evidence regarding the presence of microorganisms that meet probiotic criteria, adequate quantities, and proven health benefits.

Thus, the development of tepache as a commercial product needs to be supported by the application of food safety principles, quality control, and compliance with relevant regulatory requirements.

Connecting Research and Sustainability

The development of tepache shows that food innovation does not always have to start from the creation or use of new raw materials.

Pineapple peels and various other agricultural byproducts that have been underutilized can be a source of opportunities to create value-added products.

This approach not only has the potential to reduce the amount of organic waste but can also encourage more efficient use of agricultural resources.

However, for tepache to develop as a sustainable food product, further research and development are still needed, particularly regarding formulation, fermentation process control, food safety, quality stability, and product shelf life.

Research results in academic settings also need to be connected to the needs of the industry and MSMEs through production processes that meet standards and marketing strategies that align with consumer characteristics.

Collaboration between universities, business actors, the government, and the community can be an important step to accelerate the implementation of this innovation on a wider scale.

Ultimately, the success of tepache development is measured not only by its ability to turn pineapple peels into a fermented beverage but also by its ability to present a product that is safe, high-quality, economically viable, and environmentally responsible.

With the support of research, food technology innovation, and collaboration among various parties, tepache has the potential to be a concrete example of how agricultural byproducts that have been neglected can be processed into economically valuable products while supporting the realization of a more sustainable food system.

References

Rismawati, C. R. (2025). Sensory Characteristics and Antioxidant Capacity of Fermented Pineapple Peel Beverages Based on Variety and Fermentation Time. Final Project, Vocational School of IPB University.