UMKT Students Transform Banana Peels into Nutritious, Value-Added "Banana Floss"

umkt.ac.id, Paser — A student research team from Universitas Muhammadiyah Kalimantan Timur (UMKT) has achieved a remarkable breakthrough in organic waste management. Based at the UMKT Tanah Grogot Campus, the team successfully developed a method to recycle discarded banana peels into a delicious, nutritious, and marketable food product known as Banana Floss (Abon Kulit Pisang).

The pioneering project was conducted under the expert guidance of faculty lecturer Primadiyanti Arsela.

Spearheaded by Regina Armeliana alongside team members Nurdalifah and Yusmansyah, the initiative began with a simple observation: despite their high nutritional value, banana peels are almost universally discarded as useless waste. Recognizing their potential, the team set out to transform this organic byproduct into a safe, eco-friendly, and commercially viable food alternative.

To ensure the product remains a healthy choice for consumers, the students opted for an all-natural processing method, completely avoiding synthetic preservatives or artificial chemicals.

The Step-by-Step Production Process

The production of this innovative banana floss involves a meticulous, hygienic processes:

1. Cleansing: The banana peels are thoroughly washed and soaked in saltwater to remove impurities and sap.
2. Boiling: The cleaned peels are boiled until fully cooked, then set aside to cool.
3. Extraction: Once cooled, the peels are shredded and firmly squeezed to minimize their moisture content.
4. Seasoning: A rich blend of natural ground spices is stir-fried alongside aromatic kaffir lime leaves and salam (Indonesian bay) leaves until fragrant.
5. Slow-Cooking: The shredded banana peels are thoroughly mixed with the seasoned spices and slow-cooked over low heat until perfectly dry and flaky.

The resulting banana floss is a high-fiber, preservative-free snack that serves as a delicious alternative to traditional meat-based staples. It is packaged and sold affordably, with prices ranging from Rp15,000 to Rp25,000 (~ US$0.8 — US$1.4) per pack, making it highly accessible to the local community.

This innovation is expected to serve as a benchmark for raising public awareness about the importance of creative and sustainable waste management. Through this project, UMKT students have successfully demonstrated a practical solution to local environmental challenges while simultaneously unlocking new economic opportunities using locally sourced ingredients.

Author: Raisha Azzahro

Translator: M. Rafly Raihandy