Enhancing nutritional quality of beef meatballs through the incorporation of Cavendish Banana (Musa acuminata Colla) peels

Food Technology Program, Faculty of Engineering, Bina Nusantara University, Tangerang, Banten, Indonesia

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Abstract

Beef meatballs are popular protein-rich foods but are inherently low in dietary fiber. Cavendish banana peels (35–40% of fruit weight), commonly discarded as waste, are rich in fiber and bioactive compounds and offer potential for waste valorization. This study evaluated banana peel incorporation into beef meatballs by evaluating physical, chemical, microbiological, and sensory properties. Banana peel substitution significantly increased (p < 0.05) dietary fiber content, cooking yield, and water-holding capacity, while significantly reducing cooking loss, hardness, protein, and fat levels. Despite a darker color, all formulations met Indonesian National Standard requirements. Total Plate Count showed no microbial growth, and hedonic evaluation revealed no significant differences (p > 0.05) in color, aroma, or texture acceptance. The optimal formulation, 30% banana peel and 70% beef, provided a statistically significant fiber enhancement while maintaining product safety, sensory acceptability, and regulatory compliance. These findings demonstrate the effective valorization of banana peel waste as a functional ingredient for improving the nutritional quality of meat products.