MIIX Virtua

Pineapple peel, a by-product of pineapple processing contributes to environmental pollution as global pineapple product demand rises. Repurposing this waste into valuable products can reduce environmental impact and potentially generate income. This study evaluated vinegar production from the peels of four Malaysian pineapple varieties (Morris, Josephine, MD2, N36), aiming to identify the most suitable variety based on physicochemical analysis and antioxidant activity. Vinegar, known for its health benefits, was produced through fermentation. Results showed that MD2 peel vinegar had the lowest pH, browning values, and total acidity, making it the most suitable for vinegar production. Additionally, MD2 pineapple peel exhibited the highest antioxidant activity using the DPPH method, indicating its potential health benefits. This research highlights the potential of utilizing pineapple waste to produce valuable products, contributing to waste reduction and environmental conservation.