GLEN (Gluten-Free Banana Peel Powder)

Nama Produk

Peneliti

Trias Septyoari Putranto

Hotel Management Department, Faculty of Digital Communication and Hotel & Tourism, Binus University

Diana Lo

Food Technology Department, Faculty of Engineering, Bina Nusantara University, 11480 Jakarta, Indonesia

Denzel Polantika

Computer Engineering Department, Faculty of Engineering, Bina Nusantara University, 11480 Jakarta, Indonesia

Marcel Saputra

Computer Engineering Department, Faculty of Engineering, Bina Nusantara University, 11480 Jakarta, Indonesia

Rinda Hedwig

Computer Engineering Department, Faculty of Engineering, Bina Nusantara University, 11480 Jakarta, Indonesia

Indonesia’s reliance on imported wheat flour presents a significant challenge due to the inability to cultivate wheat domestically. This dependency creates an urgent need for sustainable, locally sourced alternatives. Concurrently, the widespread consumption of bananas in Indonesia generates substantial amounts of banana peel waste, contributing significantly to domestic refuse. This research explores the potential of transforming banana peels into a gluten-free flour, offering a dual solution to both import dependency and waste management. By repurposing this abundant agricultural byproduct, we aim to develop a viable and nutritious flour alternative suitable for various culinary applications and gluten-free food products. This initiative not only addresses a critical food security issue but also promotes a circular economy by valorizing waste, ultimately contributing to a more sustainable and self-sufficient food system in Indonesia.