CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT APPLICATION OF BANANA PEEL FLOUR IN GLUTEN FREE PASTA

ERTANTO, IVONNE VALERINA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT APPLICATION OF BANANA PEEL FLOUR IN GLUTEN FREE PASTA. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

Gluten free pasta are made from a mixture of banana peel flour, tapioca starch, gluten-free bread premix, egg, and xanthan gum to achieve a chewy texture that resembles regular pasta. Unlike the regular pasta, which is typically made with wheat flour or other types of flour, the use of banana peel flour, derived from food waste and naturally gluten-free, offers an alternative for those who cannot consume gluten. Banana peels, which are usually only considered as food waste, can actually be processed into something that has selling value. Furthermore, banana peels are a source of multiple nutrients. Study results revealed that gluten free pasta has good sight, texture, and taste, despite lacking smell, which was enhanced through the appropriate proportion of ingredients. After processing, the nutritional content of gluten free pasta stated that it has 250 Cal/serving with a serving size of 90 grams. In addition, the selling price of gluten free pasta is Rp9,000/box. Keywords: Banana peel flour, Banana peels, Drying, Food waste, Gluten free pasta

Item Type:	Thesis (Diploma)
Contributors:	Contribution Contributors Email Thesis advisor KUSUMA, S.E., M.M, FILIAS UNSPECIFIED Reviewer ADHIANATA, S.TP., M.Sc., HENI UNSPECIFIED Reviewer SUNDJAJA, S.E., ARYA PUTRA UNSPECIFIED
Additional Information:	2374130010051
Uncontrolled Keywords:	Banana peel flour, Banana peels, Drying, Food waste, Gluten free pasta
Subjects:	T Technology > TX Home economics
Depositing User:	Herlina Eka Rosita
Date Deposited:	12 Nov 2025 09:04
Last Modified:	12 Nov 2025 09:04
URI:	http://repository.ottimmo.ac.id/id/eprint/1329

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