Transformation of culinary organic waste into functional food-based flour products in Jayapura city Papua Indonesia Transformation of culinary organic waste into functional...
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Abstract
The increasing accumulation of culinary organic waste presents both environmental challenges and opportunities for sustainable resource utilization. This study investigated the transformation of banana, cassava, and yellow sweet potato peels common organic residues in Jayapura City into functional food-based flours and evaluated their physicochemical and structural characteristics. Proximate analysis showed that cassava peel flour contained the highest carbohydrate (73.13%) and protein (9.46%) contents, banana peel flour exhibited the greatest fiber (9.53%) and mineral (17.65%) levels, and yellow sweet potato peel flour demonstrated a balanced nutritional profile. FTIR analysis confirmed the presence of key biopolymers, including cellulose, hemicellulose, starch, and lignin, with differences in peak positions and relative intensities reflecting compositional variation among the flours. SEM analysis revealed distinct microstructural features, with banana peel flour showing a porous and rough surface, cassava peel flour confirmed a compact and smooth morphology, and yellow sweet potato peel flour an intermediate structure. These quantitative and qualitative differences suggest specific techno-functional potentials, such as hydration capacity, binding behavior, and structural stability. Overall, the findings highlight the feasibility of valorizing peel-derived flours as sustainable food ingredients. Future studies should optimize the sensory quality and techno-functional properties of peel flour–based food products to support industrial-scale application.
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