CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT VEGAN JERKY FROM BANANA PEEL AS FOOD WASTE OPTIMIZATION

INDRAJAYA, CLEMENT BUDI (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT VEGAN JERKY FROM BANANA PEEL AS FOOD WASTE OPTIMIZATION. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

The creation and possibility of vegan banana peel jerky as a plant-based, sustainable substitute for conventional meat jerky are examined in this study. Often thrown away as waste, banana peels are a promising ingredient for cutting-edge vegan goods since they are high in dietary fiber, antioxidants, and vital nutrients. In order to turn banana peels into a tasty jerky product, the study investigates the necessary steps for preparation, marinating, dehydration, and taste enhancement. According to sensory evaluation and nutritional analysis, banana peel jerky can contribute to waste reduction and circular food economy practices while achieving desired taste, texture, and nutritional content. Banana peel jerky's feasibility as a healthy and environmentally beneficial snack in the expanding vegan food market is supported by this study. Keywords: Vegan, Banana peel, Boiling, Frying, Jerky

Item Type:	Thesis (Diploma)
Contributors:	Contribution Contributors Email Thesis advisor KUSUMA, S.E., M.M, FILIAS UNSPECIFIED Reviewer SARI, S.T., M.Sc., NOVI INDAH PERMATA UNSPECIFIED Reviewer ISKANDAR, S.S., RYAN YEREMIA UNSPECIFIED
Additional Information:	2374130010024
Uncontrolled Keywords:	Vegan, Banana peel, Boiling, Frying, Jerky
Subjects:	T Technology > TX Home economics
Depositing User:	Herlina Eka Rosita
Date Deposited:	14 Nov 2025 04:20
Last Modified:	14 Nov 2025 04:20
URI:	http://repository.ottimmo.ac.id/id/eprint/1346

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