ABSTRACT

This study was inspired by the abundant waste of Ambon banana peel that has not been utilized well. The city of Bandung, which is known as a culinary tourism destination in Indonesia, uses a large number of Ambon bananas as a raw material for the culinary products. Unfortunately, the banana peel waste has not been processed well. In this study, banana peels as a bread ingredientwere treated in such a way to generate economic values. This study referred to Herudianto’s (2009) and Wiley’s (1983) theories about bread products, Mudjadin’s (2008) theory about the use of banana peels, and Moehyi’s (1992) theory about consumers’ acceptance of food. This study was an experimental study. The data was collected throughan organoleptic testing by expert panelists and trained panelists. The collected data was subsequently analyzed using a descriptive method of five quality attributes. The analysis results of consumer acceptance of bread products with flour made of banana peels whereas follows: in term of product’s color, 86% of respondents liked it; in term of taste, 90% of respondents said good; in term of texture, 76% of respondents said soft enough; in term of aroma, 80% of respondents said fragrant; and in term of physical appearance, 84% of respondents liked it. In conclusion, the Ambon banana peel-based bread products can be accepted by consumers.