Air Dried Instant Noodle from Banana Peel Powder (Pisang Nangka [Musa x paradisiaca])
DOI:
https://doi.org/10.36877/aafrj.a0000612Abstract
This study addresses the high global demand for bananas, particularly in small and medium-scale industries that process banana-based foods in Malaysia, which contributes to a significant amount of food waste. The primary goal of this research is to formulate a high fiber air-dried instant noodle by incorporating banana peel powder. Through textural, proximate, and sensory analyses, the study investigates the impact of banana peel powder on instant noodle quality. Four samples were analyzed: a control sample (wheat flour-based), Sample A (10% wheat flour substituted with banana peel powder from stage 3 ripeness), Sample B (10% substitution with banana peel powder from stage 5 ripeness), and a premium sample (with activated charcoal). The texture research reveals that the addition of banana peel powder has a significant effect on the noodle's hardness, chewiness and cohesiveness Results show that banana peel powder notably enhances the total dietary fiber content, with Sample B exhibiting the best overall sensory performance. The findings underscore banana peel's potential as a functional ingredient to reduce food waste and improve the nutritional and sensory qualities of instant noodles.
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