Green culinary innovation in traditional banana processing: A zero waste approach to sustainable food
Article Sidebar
Main Article Content
Abstract
In 2020, national banana production in Indonesia reached 8,182,756 tons, a 12.39% increase compared to 2019. Banana processing into sale pisang is one solution to address the overproduction. This study aims to utilize local banana production, reduce plastic waste, implement the zero-waste concept, and produce sustainable products. The method involves peeling bananas, drying the flesh using a solar tunnel dryer (STD), packaging with eco-friendly materials, and calculating product cost through the Cost of Goods Sold (COGS) approach. The banana peels are reprocessed by adding water and molasses to produce eco-enzymes, which function as liquid fertilizer. The outcomes are two sustainable products: sale pisang and eco-enzymes. Sale pisang has strong potential as a business opportunity to support the growth of micro, small, and medium enterprises (MSMEs) in Indonesia. The use of the STD enhances hygiene and food safety compared to traditional open sun drying by providing controlled temperature and airflow. To support sustainability, applying green technology and zero-waste principles is essential, as it maximizes the utilization of all banana components. In conclusion, this research demonstrates how local banana production can be converted into value-added, eco-friendly products that support sustainable development goals.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
References
Abd El-Wahhab, G. G., Sayed, H. A., Abdelhamid, M. A., Zaghlool, A., Nasr, A., Nagib, A., ... & Taha, I. M. (2023). Effect of pre-treatments on the qualities of banana dried by two different drying methods. Sustainability, 15(20), 15112.
Ahmadi, M. A. (2024). Pengaruh kesadaran lingkungan (green awerenes) akan keputusan pembelian konsumen: Literature review. Journal Financial, Business and Economics, 1(2), 1-12.
Badan Standardisasi Nasional. (1996). SNI 01-4319-1996: Sale Pisang. Jakarta: Badan Standardisasi Nasional.
Barooah, M. J., Sethi, L. N., & Borah, A. (2020). Solar tunnel drying system: A literature review. Industria: Jurnal Teknologi dan Manajemen Agroindustri, 9(3), 252-262.
Deng, L. Z., Mujumdar, A. S., Zhang, Q., Yang, X. H., Wang, J., Zheng, Z. A., ... & Xiao, H. W. (2019). Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – A comprehensive review. Critical reviews in food science and nutrition, 59(9), 1408-1432.
Fadlilla, T., Budiastuti, M. S., & Rosariastuti, M. R. (2023). Potential of fruit and vegetable waste as eco-enzyme fertilizer for plants. Jurnal Penelitian Pendidikan IPA, 9(4), 2191-2200.
Iswari, K., Marlina, L., Prihatini, R., Joseph, G. H., & Atman. (2024, February). Quality characteristics study of banana flour with blanching method and sodium metabisulfite pre-treatment. In AIP Conference Proceedings (Vol. 2957, No. 1, p. 030003). AIP Publishing LLC.
Kurniawansyah, D. (2021). Model penentuan harga jual dengan metode time driven activity based costing pada UMKM” sale pisang” di Kabupaten Banyuwangi. Berk. Akunt. dan Keuang. Indones, 6, 36.
Mawire, A., Ramokali, M., Mothupi, M., & Vanierschot, M. (2024). An experimental evaluation of drying banana slices using a novel indirect solar dryer under variable conditions. Heliyon, 10(7).
Mukanema, M., & Simate, I. N. (2024). Energy, exergy and economic Analysis of a mixed-mode natural convection Solar Tunnel Dryer for banana slices. SSRN Electron. J, 10.
Nabnean, S., & Nimnuan, P. (2021). Experimental and modelling performances of a household solar dryer for drying banana. Applied Solar Energy, 57, 34-43.
Nasution, F. M., Sulardi, S., & Wasito, M. (2024). A test of ecoenzymes and liquid organic fertilizer waste coconut water on growth and production green beans (vigna radiata). Jurnal Scientia, 13(03), 901-910.
Nawang, D., & Astuti, D. (2025). Integrasi aspek lingkungan dan ekonomi dalam evaluasi kelayakan penggunaan green packaging dalam masyarakat. Jurnal Ekonomi dan Bisnis Digital, 2(3), 1483-1488.
Prasetyo, M. H., & Maharani, E. T. W. (2024). Eco-enzyme limbah kulit pisang sebagai alternatif pengawet alami pada buah anggur. Jurnal Darma Agung, 32(4), 298-308.
Priandari, A. G. (2023). Analisis pemasaran agroindustri sale pisang di Kecamatan Senduro Kabupaten Lumajang. Agri Analytics Journal, 1(2), 77-86.
Ranjha, M. M. A. N., Irfan, S., Nadeem, M., & Mahmood, S. (2022). A comprehensive review on nutritional value, medicinal uses, and processing of banana. Food Reviews International, 38(2), 199-225.
Rhein, S., & Schmid, M. (2020). Consumers’ awareness of plastic packaging: More than just environmental concerns. Resources, Conservation and Recycling, 162, 105063.
Salsabila, A. Z., Agustrina, R., Arifiyanto, A., & Saputri, D. A. (2024). Uji efektivitas ekoenzim berbahan dasar limbah kulit pisang kepok manado (musa paradisiaca var. formatypica) muda sebagai antimikroba. Biosfer: Jurnal Biologi dan Pendidikan Biologi, 9(1), 70-80.
Sharma, R. D. (2021). Design, development and performance evaluation of a solar tunnel dryer with reflector for drying of agro food products. Int. J. Curr. Microbiol. Appl. Sci., 10(2), 3270-3277.
Suherman, S., Hadiyanto, H., Asy-Syaqiq, M. A., Brastayudha, A. A., & Fahrudin, M. W. (2024). Drying banana slices using photovoltaic ventilation solar dryer. Food Res, 8, 90-102.
Thakur, N., Lakhani, H., Tiwari, S., & Negi, S. (2024). Biofortification of banana: Enriching staple crops with essential nutrients. In Harnessing Crop Biofortification for Sustainable Agriculture (309-326). Singapore: Springer Nature Singapore.
Wandosell, G., Parra-Meroño, M. C., Alcayde, A., & Baños, R. (2021). Green packaging from consumer and business perspectives. Sustainability, 13(3), 1356.
Warella, J. C. (2023). Organoleptic test of eco-enzyme: Fermentation of banana peel waste. Bioma: Jurnal Ilmiah Biologi, 12(1).
Widianingsih, L. P., Valentina, L., Prasasti, A., Indrawati, C. A., & Mustikasari, A. (2023). Edukasi hijau sebagai upaya membangun sustainability awareness masyarakat. Jurnal Abadimas Adi Buana, 7(01), 20-32.
Zara, R., & Mustakim, A. (2025). Metode penelitian ilmiah uji keamanan mikrobiologis pisang sale khas Muaro Bungo sebagai produk pangan siap konsumsi. Polygon: Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam, 3(4), 59-64.
Zhang, S., Wang, J., & Jiang, H. (2021). Microbial production of value-added bioproducts and enzymes from molasses, a by-product of Sugar Industry. Food chemistry, 346, 128860.