Asian Journal of Sociological Research

Banana chip production in Ngargoyoso Tourism Village, Karanganyar, generates banana peel waste that has not been optimally utilised. This study aimed to develop cookies using banana peel flour as a partial substitute for wheat flour and to assess panellists' acceptance of the resulting products. The research used an experimental approach supported by documentation, interviews, a literature review, and questionnaire-based organoleptic evaluation. Banana peels were selected, washed, sun-dried for approximately three days, ground, and sieved into flour. Three cookie formulations were prepared by varying the proportions of wheat flour and banana peel flour. The formulations used the same quantities of butter, brown sugar, icing sugar, eggs, baking soda, baking powder, cashew, and chocolate chips, while the flour composition was adjusted across the recipes. Product assessment focused on sensory attributes, including taste, colour, texture, aroma, and appearance. Fifteen panellists, comprising trained, semi-trained, and untrained participants, evaluated the products. The results indicated that cookies containing banana peel flour were acceptable to the panellists. Product C received relatively favourable responses for colour, texture, taste, and appearance, although the manuscript reports no statistically significant differences among the tested formulations for several sensory attributes. The findings suggest that banana peel flour can be explored as an ingredient for cookie development and as a potential value-added product for local MSMEs in Ngargoyoso Tourism Village.