INOVASI PEMBUATAN BROWNIES TINGGI SERAT DARI TEPUNG KULIT PISANG SEBAGAI CEMILAN SEHAT

Abstract

Banana peel waste is a byproduct of banana consumption that is commonly discarded, yet it contains dietary fiber, vitamins, and minerals that are beneficial for health. This research aims to develop an innovative product in the form of high-fiber brownies using banana peel flour as a partial substitute for wheat flour, and to determine consumer preference through organoleptic testing. The research was conducted using a descriptive method involving 20 moderately trained panelists from the Nutrition Department of the Manado Ministry of Health Polytechnic. Two brownie formulas were tested based on color, aroma, texture, and taste. The test results showed that the second formula was preferred in terms of color and aroma, while the first formula excelled in texture and taste. This study concludes that banana peel flour has the potential to be an alternative raw material for producing healthy, high-fiber, environmentally friendly snacks. Further development is needed to improve taste and achieve wider consumer acceptance