Ocampo, Dholly Anne R.Galgo, Adrian B.Marter, Cedric James T.2025-09-292025-09-292022-06Ocamppo, D. A. R., Galgo, A. B, & Marter, C. J. T. (2022). Processing of Banana (Musa paradisiaca L.) Peel Sticks. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.https://lakasa.dmmmsu.edu.ph/handle/123456789/472Full textThis study Processing of Banana (Musa paradisiaca L.) Peel Sticks was conducted to introduce banana peel's great potential to use for small business. The five different Treatments undergo formulation and standardization. Treatment I contains 10% banana peel powder, Treatment 2 contains 20% banana peel powder, Treatment 3 contains 30% banana peel powder, Treatment 4 contains 40% of banana peel powder and Treatment 5 contains 50% banana peel powder. The product had undergone series of laboratory scale and sensory evaluation. As a result, the most acceptable Treatment was Treatment 1 (10%). The Banana Peel Sticks were medium brown, has a slight to moderate aroma of banana and moderate odor of fried banana, and has a moderate flavor of banana and slight to moderate milky and off-flavor. The texture was resulted to moderately crunchy, very crispy and hard. The general acceptability are Like Extremely and the Flavor is Like Very Much. Physicochemical properties have a water activity of 0.436 and a moisture content of 0.63 %. The production cost worth Php 14.00 per 20 grams pack. Results revealed that the Banana Peel Sticks is widely acceptable and profitable as a new formulated product.xii. 70 p.:ill(col).enTECHNOLOGY::Chemical engineering::Food technologyFinancial statementsThesis