Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Multidiciplinary Output Research for Actual and International Issue (Morfai Journal)
Auwdinata, Natalia Angel
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Social Sciences Other

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
INNOVATIVE USE OF BANANA PEEL FLOUR IN BROWNIES PRODUCTION: NUTRITIONAL AND SENSORY IMPACTS Auwdinata, Natalia Angel; Nabila, Nazwa Nakiyah; Putri Nufrianto, Khadijah Raihana; Sondak, Michael Ricky
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 5 No. 2 (2025): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/morfai.v5i2.3726

Abstract

This study examines the innovative application of banana peel flour as a partial substitute for wheat flour in brownie production, with a focus on its nutritional benefits and sensory impact. As banana peels are a commonly discarded agricultural by-product despite their rich composition of dietary fiber, antioxidants, and minerals, their transformation into flour presents a valuable approach to waste reduction and functional food development. The research involved formulating brownies with varying concentrations of banana peel flour at 10%, 25%, and 50%. Each formulation was evaluated based on proximate composition and sensory attributes, including color, aroma, taste, and texture. Results indicated that substitution levels of up to 25 percent improved nutritional value, particularly in terms of fiber and mineral content, without significantly compromising consumer acceptability. The 10 percent formulation achieved the highest scores across all sensory parameters, while the 50 percent formulation exhibited reduced palatability due to increased bitterness and changes in texture. These findings highlight the potential of banana peel flour as a sustainable and nutritious ingredient in baked products when used in optimal proportions.
Co-Authors Michael Ricky Sondak Nabila, Nazwa Nakiyah Putri Nufrianto, Khadijah Raihana