KARAKTERISTIK FISIKOKIMIA MINUMAN FERMENTASI DAGING BUAH, BIJI DAN KULIT ALPUKAT SECARA SPONTAN

Avocado fruit consists of 65% fruit flesh (mesocarp), 20% seed (endocarp) and 15% fruit skin (pericarp). Fruit flesh is often utilized as a food ingredient, while the ski nand seeds become waste that is not utilized. This study uses all parts of the avocado fruit with the addition of young coconut water and brown sugar. The method in the research is anaerobic fermentation. This study aims to utilize all parts of the avocado fruit and determine the effect of the fermentation process on the extraction of bioactive compounds of avocado fruit as a functional drink. The test parameters used are antioxidant activity (%), pH, total titratable acid (%), total dissolved solids (oBrix), color intensity and organoleptic. Testing was done after 2 weeks of fermentation. The results of research using the DPPH method showed antioxidant activity before fermentation amounted to 70.87% - 82.15% at week 6 reached 84.42%-87.23%. The pH test results and total titratable acid have a relationship where the lower the pH value, the acid value increases. The results of research on total soluble solids using a handrefractometer showed a decrease during the fermentation process with a value of 2.00 Brixo with the results of the average value of brightness (L)= 3.8-6.76 redness (a) =0.76-1.73 and yellowness (b)= -1.3 - 2.56.