| Issue |
E3S Web Conf.
Volume 483, 2024
The 3rd International Seminar of Science and Technology (ISST 2023)
|
|
|---|---|---|
| Article Number | 02006 | |
| Number of page(s) | 12 | |
| Section | Sustainable Living through Functional and Eco-friendly Agricultural Trends | |
| DOI | https://doi.org/10.1051/e3sconf/202448302006 | |
| Published online | 31 January 2024 | |
Potential use of food waste in food processing to add nutritional value
1 Universitas Sultan Ageng Tirtayasa, Food Technology Department, 42163 Serang, Banten, Indonesia
2 Universitas Sultan Ageng Tirtayasa, Center of Excellence Local Food Innovation, 42163 Serang, Banten, Indonesia
* Corresponding author: septariawulan@untirta.ac.id
Every year the waste from leftover food increases. Based on the United Nation Environment Program (UNEP) in 2021, 20.9 million tonnes of food waste is produced per year. One of the largest contributors to food waste in Southeast Asia is Indonesia. Most of the waste is generated from the household sector. Examples of food waste generated by the household sector are fruit peels, eggshells and bones. Fruit peels contain good nutrition for the body, such as starch, fiber, polyphenols, etc. Banana peel has a calcium content of 715 mg/100 g and a high starch content of 10.32%. Durian peel contains a lot of lignin, cellulose and starch. Red dragon peel has the potential to be developed as an antioxidant source. Red dragon peel is rich in polyphenols and antioxidants. Eggshell and bone waste has a high content of calcium which is good for health. Duck eggshells contain 10.11% calcium, 6.41% chicken eggs and 9.69% quail eggs. Judging from the nutritional content, food waste such as fruit peels, egg shells and bones have the potential to be used as additives in food processing to increase the nutritional value.
© The Authors, published by EDP Sciences, 2024
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