By Kezia Meivira
11605004
BACHELOR’S DEGREE in
FOOD TECHNOLOGY
FACULTY OF LIFE SCIENCES AND TECHNOLOGY
SWISS GERMAN UNIVERSITY The Prominence Tower
Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143 - Indonesia
June 2020
Revision after Thesis Defense on 15 July 2020
Kezia Meivira
STATEMENT BY THE AUTHOR
I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.
Kezia Meivira
____________________________________________
Student Date
Approved by:
Maria D.P.T. Gunawan, M.Sc., Ph.D.
____________________________________________
Thesis Advisor Date
Dr. Irvan Setiadi Kartawiria, S.T., M.Sc.
____________________________________________
Thesis Co-Advisor Date
Dr.-Dipl.-Ing. Samuel P. Kusumocahyo
____________________________________________
Dean Date
Kezia Meivira
ABSTRACT
REVIEW ON USAGE OF POMACE FROM FRUIT JUICE INDUSTRY IN INDONESIA FOR FOOD PRODUCT DEVELOPMENT
By Kezia Meivira
Maria D.P.T. Gunawan, M.Sc., Ph.D., Advisor Dr. Irvan Setiadi Kartawiria, S.T., M.Sc., Co-Advisor
SWISS GERMAN UNIVERSITY
The market of juice industry is increasing globally including in Indonesia and supply of the raw material is one of the factors that support the market of juice.
Consequently, the production of juice has resulted in a high amount of solid waste such as pomace which is the largest proportion of solid waste and usually discarded or slightly used as animal feed and become a serious environmental problem, also an economical burden for the company. However, pomace can be utilized as functional and healthy ingredients in food product development due to its healthy compounds such as dietary fiber and antioxidant and can be obtained at lower price. Pomace processing may benefit the fruit juice industry as the market of fruit juice pomace is predicted to grow in the upcoming years and therefore it is important to look upon pomace potency to be utilized. This review will explain the production and consumption of fruits in Indonesia, the fruit juice industry in general and Indonesia, the process that resulted pomace and the usual treatment, the nutrient and dietary fiber content of fruit pomace, the processing and the potential usage of fruit juice pomace for food product development in Indonesia.
Keywords: Juice Industry, Pomace, Indonesia, Food Product
Kezia Meivira
© Copyright 2020 by Kezia Meivira All rights reserved
Kezia Meivira
DEDICATION
I dedicate this works for the future of juice industry in Indonesia
Kezia Meivira
ACKNOWLEDGEMENTS
First and foremost, I would like to give my greatest gratitude to God for his blessings during my thesis work. I would not be able to do this without His guidance.
To my parents and brother for all of their endless love, supports, and understandings during my study. They are always there to listen and support me when I need it the most.
To my advisor, Maria D.P.T. Gunawan, M.Sc., Ph.D., for your time and guidance within your busy schedule. To my co-advisor, Dr. Irvan Setiadi Kartawiria, S.T., M.Sc., for your advice and inputs to make me think wider.
To Devina Theodora, Alyca Anggita, Steven Nathanael who had helped, listened and supported me during this stressful thesis work.
To Glynnis Netania, Frida Marcia, Johanssen Jonathan, Wenny Pricillia, Veronica, Clarence, Samantha Kintadjaja, Nia Wiradjaja, Rudolph Halim and Elena Santosa, thank you for all of your kindness, jokes, companion and the memories we build together during my university life. I wish you all the best. See you guys on top!
To Ms. Florence Ignatia and Mr. Rizal Pauzan Ramadhani, S. Si, for their patient and guidance during laboratory work.
To Mrs. Kartika and Mr. Saepul from Rejuve for their kindness and help during my thesis work, also to Rejuve that gave me the inspiration to write this thesis report.
Lastly, to other people that contribute in any way whom I cannot mention one by one, thank you so much.
Kezia Meivira
TABLE OF CONTENTS
Page
STATEMENT BY THE AUTHOR ……….... 2
ABSTRACT ………..……….. 3
DEDICATION ……… 5
ACKNOWLEDGEMENTS ……… 6
TABLE OF CONTENTS ………...…. 7
LIST OF TABLES ………..… 8
CHAPTER 1 – INTRODUCTION ………. 9
CHAPTER 2 – LITERATURE REVIEW ………..……. 11
2.1 Fruit Production and Consumption in Indonesia ………. 11
2.2 Fruit Juice Industry ……….…. 14
2.3 Pomace from Industrial Fruit Juice in Indonesia ………. 16
2.4 Nutrient and Bioactive Content with Health Benefit of Fruit Pomace from Juice industry ………... 18 2.5 Dietary Fiber in Fruit Pomace from Juice Industry ………. 19
2.6 Processing of Fruit Pomace from Juice Industry ……….… 23
2.7 Potential Usage of Fruit Pomace from Juice Industry for Food Product Development ……… 27 2.7.1 Bakery Products ……….. 27
2.7.2 Meat Products ……….. 30
2.7.3 Snack Products ……… 31
2.7.4 Product with Fiber or Phytochemicals Extract from Fruit Pomace…. 32 2.8 Possible Usage of Fruit Pomace from Juice Industry for Food Product Development in Indonesia ……….... 36 CHAPTER 3 – CONCLUSION AND RECOMMENDATIONS ………... 41
3.1 Conclusion ………...….… 41
3.2 Recommendations ……….……... 41
REFERENCES ……… 42
CURRICULUM VITAE ……….……..……….. 52
Kezia Meivira
LIST OF TABLES
Table Page
Table 1. Total production of fruit (in tons) based on CADIS and FAOSTAT (2014- 2018) in Indonesia ... 11 Table 2. Fruits production, harvested area, and yield in Indonesia in 2018 ... 12 Table 3. Calculation of fruit consumption compared to fruit production in Indonesia in 2018 ... 13 Table 4. Fruits pomace from juice industry ... 17 Table 5. List of dietary fiber content in the fruit pomace for juice ... 22 Table 6. Effect of different process to the moisture, nutrient, bioactive and dietary fiber content in fruit pomace ... 26 Table 7. Uses and application of fruit juice pomace in food products ... 33 Table 8. Application of fruit juice pomace in food sector in Indonesia ... 39
