Development of a Vegan Josapine Pineapple (Ananas Comosus (L.) Merr. CV. Josapine) Core Jelly

Teoh, Min Xuan (2026) Development of a Vegan Josapine Pineapple (Ananas Comosus (L.) Merr. CV. Josapine) Core Jelly. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Pineapple processing can produce large amount of by-products, particularly the core, which is often discarded despite its nutritional value. This study aimed to develop a vegan jelly using Josapine pineapple (Ananas comosus (L.) Merr. CV. Josapine) core and to evaluate its physicochemical, textural, and proximate properties. Three formulations were prepared with 0% (control), 30% (Sample A), and 60% (Sample B) pineapple core juice with constant levels of blossom honey (5%), low-methoxyl (LM) pectin (1%), konjac glucomannan (1%), and calcium lactate (0.1%), with water added to complete the formulation. The results showed increasing pineapple core concentration decreased pH (5.327 to 4.257) and moisture content (94.519% to 87.956%), while increasing soluble solids (4.167 to 11.333 °Brix), total sugar (380.000 to 796.667 mg/g), ash, and crude fiber (p < 0.05). Water activity decreased slightly (0.988 to 0.976), and no syneresis was observed in all samples, indicating good gel stability. Texture analysis revealed a significant increase in hardness (133.282 to 240.982), gumminess, and chewiness, while springiness remained unchanged and cohesiveness slightly decreased at higher pineapple core concentration. Overall, the incorporation of pineapple core significantly improved the nutritional composition, textural strength, and physicochemical properties of the jelly without compromising stability. The findings suggest that pineapple core can be effectively utilized as a functional ingredient in jelly production, supporting sustainable food processing and waste reduction. This study aligns with Sustainable Development Goals (SDG) 3 (Good Health and Well-being) and SDG 12 (Responsible Consumption and Production) by promoting the development of plant-based, value-added food.