Virtual Booth

Food waste has become an increasing global concern, particularly the disposal of fruit peels that still contain high nutritional value. Bananapeels are one of the most discarded by-products, despite being rich in fiber, antioxidants and essential minerals. The Nanapeel Tart was developed as an innovative dessert under the Bakery and Pastry Programme at Kolej Vokasional Kuala Selangor (KVKS), with the aim of transforming banana peels into a nutritious and flavorful ingredient for tart crusts or fillings. This product innovation focuses on promoting the concept of zero-waste baking and sustainable food production. The preparation process involves cleaning, dehydrating and blending banana peels into fine powder before incorporating them into the flour mixture to create a nutrient-enriched tart base. The banana peel is incorporated not only into the tart crust but also blended into the filling, enhancing both its flavor and nutritional value. This approach not only enhances the nutritional value of the tart but also provides a unique texture and taste that appeal to health-conscious consumers. Through this project, bakery and pastry students are encouraged to explore creative methods of utilizing food by-products in pastry making. The Nanapeel Tart highlights how culinary innovation can address environmental issues such as food waste while producing marketable and appealing bakery products. In summary, the Nanapeel Tart showcases how baking education can merge creativity and sustainability to prepare future pastry professionals for an eco-friendly food industry.

Keywords: Kolej Vokasional Kuala Selangor (KVKS), banana peel, food waste, bakery and pastry