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This study was aimed to analyze the total phenolic content, antioxidant activity and organoleptic properties of Nata de pina between various parts of honey pineapple variety (Ananas comosus [L.] Merr. Var. Queen). This study was a two factors randomized experimental study with variations of Nata de pina from fruit peel, fruit flesh, fruit core, and fermentation processing. Folin-Ciocalteu reagent was used to analyze the total phenolic content and 2,2'-diphenyl-1-Picrylhydrazy (DPPH) assay was used to determine the antioxidant activity. The total phenolic content of Nata de pina ranged from 102.37249.99 mg of GAE/100 g of samples while the IC50 DPPH ranged from 101.71-555.45 ppm. There was a difference of the total phenolic content and antioxidant activity of the juice and Nata de pina produced from different parts of the fruit. Fruit core Nata de pina presented the highest content of the total phenolic content and antioxidant activity. There were significant differences in the organoleptic tests viz color (p=0.030), flavor (p<0.001), texture (p<0.001). Fruit flesh Nata de pina had the highest organoleptic score. Overall, based on result of this study, fruit core Nata de pina was recommended as the best product based on the high total phenolic content (139.88 mg GAE/100 g), antioxidant activity (263.38 ppm) and well-liked panelists based on the acceptance of aroma and color.

food research

Total phenolic content, antioxidant activity and organoleptic test of Nata de pina between various parts of honey pineapple variety (Ananas comosus [L.] Merr. Var. Queen)