Organoleptic and Nutritional Quality of Potato Skin Crackers

I Putu Ari Wijaya (Politeknik Pariwisata Bali)
Nina Indra Kristiana (Ni Putu Eka Trisdayanti)
Ni Putu Eka Trisdayanti (Politeknik Pariwisata Bali)

Indonesian Journal of Applied and Industrial Sciences (ESA)
Vol. 5 No. 1 (2026): January 2026

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.