From Waste to Taste: Innovative Uses of Banana Peels in Food Technology
Learn how Food Technology students of cohort 2022 are turning fruit and vegetable waste into valuable products, using banana peels to create cookies and jam. Read about their innovative methods and the timeline of their project.
Jakarta, 11th June 2024 – Fruit and vegetable waste significantly contributes to pollution. However, due to their high nutritional content, these wastes can serve as raw materials for new products. Approximately 30% of this waste can be repurposed for food and feed, such as grape pomace and banana peels. Once discarded, banana peels are now recognized for their antioxidants and potential use in functional foods. For instance, banana peel flour, a cost-effective byproduct, is used in baking bread and cookies. Additionally, banana peels are high in pectin, making them ideal for jam production. This project innovatively addresses the global problem of food waste, which increases by about 30% annually, by converting waste into useful products.
The Food Technology students of the 2022 cohort at i3L have embarked on a groundbreaking project in their Technology of Fruits and Vegetables Class and Laboratory courses. Group 4, comprising Allan Krishna Hant Al Asad, David Christantyaputra Gunawan, Jessica Jihan Karnadi, Joana Aiko Wijaya, and Kimberly Frans Putri, focuses on transforming fruit and vegetable waste into valuable products. This project aligns with global sustainability goals by addressing the significant issue of food waste.
The Journey to Creating Banana Cookie and Jam
From the initial spark of an idea to the final showcase, the project timeline encapsulates the passion and dedication of this team. In early March, we began crafting our proposal, setting the stage for an exciting journey. By March 26, their vision took shape as they presented their proposal, igniting the spark of possibility. Mid-May marked their hands-on trials, with the first trial on May 14 and the second on May 21, where we meticulously tested and refined our creations. As the month drew to a close, we prepared samples for sensory analysis on May 27, followed by an in-depth sensory evaluation the very next day. June 9 they putting the finishing touches on their poster, culminating in a grand product showcase and poster presentation on June 11.
This project utilizes whole bananas for production, achieving almost zero waste and significantly reducing food waste. The innovative process of creating banana peel cookies and jam is a testament to the students’ dedication to sustainability.
