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.

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.

How to Make Delicious Banana Peel Cookies and Jam: A Step-by-Step Guide

Transforming banana peels into delightful cookies and jam is easier than you think! Start by preheating your oven to 150°C. Simmer the banana peels in water for 15 minutes to soften them up, then blend them to a smooth consistency. Combine the blended peels with wheat flour, sugar, eggs, and margarine, mixing until you achieve a perfect dough. Shape this dough into cookies and bake for 15 minutes, creating golden, crispy treats.

For the banana jam, mash the banana flesh until smooth, then mix it with sugar and water over low heat. Stir gently, adding a touch of vanilla extract and a splash of lemon juice for that perfect flavor balance. Once thickened, store your jam in a sealed jar and refrigerate.

Their perfected recipe, honed through multiple trials, features a balanced 50:50 ratio of banana peels to wheat flour, ensuring the ideal texture and taste. Assemble your cookies with a generous layer of banana jam in between, creating a delicious, sustainable snack that’s as good for the planet as it is for your taste buds!

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