Innovative Utilization of Banana Corm Flour (KuBoS): An Experimental Study on Sustainable Cookie Product Development

Abstract

The increasing global emphasis on sustainable food innovation encourages the utilization of agricultural waste as an alternative raw material. This study introduces KuBoS (Kukis Bonggol Pisang), an innovative cookie product developed using banana corm flour (Musa acuminata balbisiana) as a substitute for low-protein wheat flour. The objectives of this study were to (1) formulate an optimal recipe using banana corm flour and (2) evaluate the sensory quality of the product in terms of taste, aroma, and texture. This research employed an experimental design combined with organoleptic testing conducted by 30 trained panelists. Data were collected through hedonic sensory evaluation using a three-point quality scale and analyzed descriptively using qualitative and quantitative methods. The final formulation consisted of 90 g banana corm flour, 30 g cornstarch, 30 g milk powder, 90 g arrowroot flour, 100 g margarine, 50 g powdered sugar, one egg yolk, 4 g vanilla powder, and 4 g salt. The results indicated that the KuBoS cookies achieved “good” ratings across all sensory attributes: a sweet-savory flavor, a distinct banana aroma, and a crisp texture. These findings suggest that banana corm flour can be used as a sustainable and functional food ingredient, promoting waste reduction, food diversification, and local economic empowerment. The study highlights KuBoS as an example of community-based food innovation contributing to environmental and economic sustainability