Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
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This Author published in this journals
All Journal Indonesian Journal of Applied and Industrial Sciences (ESA)
Nina Indra Kristiana
Ni Putu Eka Trisdayanti
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences

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Organoleptic and Nutritional Quality of Potato Skin Crackers I Putu Ari Wijaya; Nina Indra Kristiana; Ni Putu Eka Trisdayanti
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 5 No. 1 (2026): January 2026
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v5i1.148

Abstract

Potato peels are often discarded in households and industries and have the potential to become food waste. This community service activity aims to provide education and training on utilizing potato peel waste into crackers as a value-added product. The activity was carried out on May 15, 2025, using demonstration methods, organoleptic testing, a Likert scale questionnaire, nutritional analysis, and documentation. The organoleptic test involved 25 semi-trained panelists and showed an average score of 83.8% with a very good category in terms of taste, aroma, texture, and color. The results of the nutritional analysis showed that 100 grams of potato peel crackers contain 8.36 grams of protein, 32.2 grams of fat, 171.2 grams of carbohydrates, and 452.1 kcal of energy. This activity is expected to increase public awareness and skills in processing food waste.
Co-Authors I Putu Ari Wijaya N.P. Eka Trisdayanti, N.P. Eka