Utilizing Banana Peel Waste for Organic Vinegar Production  (Musa paradisia

ABSTRACT 

This study investigates and experiments the potential of banana peelings as a sustainable substitute for commercialized vinegar, driven by health and environmental concerns associated with traditional vinegar production. Banana peelings, often discarded as waste, are rich in nutrients such as fiber, vitamin C, vitamin B-6, potassium, and magnesium. By harnessing the potential of these nutrient-rich peelings, the researchers aim to address health concerns associated with commercial vinegar consumption, such as acid reflux and chemical additives. Through a comprehensive review of related literature and studies, including scientific articles on the nutritional benefits and therapeutic potential of banana peelings, the researchers establish the theoretical and conceptual framework for their study. They propose a methodology involving data collection, extraction, fermentation, and quality assessment to evaluate the viability and acceptance of banana peelings-derived vinegar. The study's findings indicate that banana peeling vinegar is not only a sustainable alternative to commercialized vinegar but also offers potential health benefits and environmental advantages. The majority of respondents view banana peelings as a sustainable substitute for commercialized vinegar and express willingness to use it in their cooking. Moreover, the quality, taste, and overall satisfaction of banana peelings vinegar are positively evaluated by participants, highlighting its potential as a viable alternative. In conclusion, this study provides valuable insights into the utilization of banana peelings for vinegar production, presenting a practical and eco-friendly solution to address health and environmental concerns associated with traditional vinegar production. 

Keywords: Banana peelings, vinegar production, sustainable substitute, health benefits, environmental sustainability.