Proximate Analysis and Optimization of Processing Techniques of Pineapple (ananas Comosus) Fruit Juice Production

This study was carried out to determine the proximate composition and optimize the processing techniques involved in the production of pineapple (Ananas comosus) fruit juice. Pineapple juice is widely consumed due to its pleasant flavor, nutritional benefits, and medicinal properties. The study focused on evaluating moisture, ash, crude fiber, protein, lipid, and carbohydrate contents under different processing conditions such as temperature, extraction method, and pasteurization time.

Results showed that optimization of the processing temperature at 60°C for 10 minutes retained higher nutrient content compared to 80°C. The proximate composition revealed that pineapple juice contained high moisture (85.40%), moderate carbohydrate (11.65%), low protein (0.50%), lipid (0.20%), and ash (0.35%). The study concluded that controlled thermal processing enhances the nutritional quality and stability of pineapple juice.