Optimizing the Use of Banana Fruit and Peels in Making Torched Banana Tart
Keywords:
Banana, banana peel, banana peel processing, food waste, banana tart.Abstract
Banana is one of the fruits with high production and consumption levels in Indonesia, resulting in large amounts of banana peel waste that has not been optimally utilized, even though banana peel contains fiber and bioactive compounds that have the potential to be used as food ingredients. This study aims to develop a pastry product in the form of torched banana tart by utilizing processed banana peels in the form of banana peel powder and candied banana peel, and to determine the level of consumer acceptance of the experimental product. The study used a quantitative method with an experimental approach. Data collection was carried out through organoleptic and hedonic tests on 59 panelists consisting of untrained panelists, academics, and culinary practitioners. Data were analyzed using Microsoft Excel and IBM SPSS Statistics with normality, homogeneity, and One-Way ANOVA test features. The results showed that torched banana tart obtained a good level of acceptance in the aspects of taste, aroma, texture, color, appearance, and hedonic with an overall average of 4.33. The results of the One-Way ANOVA test showed a significance value greater than 0.05 (Sig. 0.409), so there was no significant difference between the torched banana tart and custard banana tart as comparison products. Thus, the utilization of processed banana peels can produce pastry products that are acceptable to consumers while also supporting food waste reduction.
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Copyright (c) 2026 Hilma Qurrata A'yun, Vany Octaviany, Liestyowati (Author)
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