Innovation product: diversifying the usage of waste ingredient in pizza topping

Frozen pizza with treated banana skin rendang topping or known as Banana Skinz Pizza is an innovative pizza that makes it different compared to existing pizza in the market. The main purpose of this innovative product made is to diversify and enrich the usage of waste ingredient in rendang topping. The marketing and commercialization of this new frozen pizza could increase the value of local waste ingredient by adding to the topping. Banana Skinz Pizza is produced to fulfill the current demand as consumers can consume similar products like Rendang Ayam throughout the year in the simplest way by reheating pizza with traditionally treated homemade banana skinz rendang topping or consume as it is. This product can be marketed, is cost-effective, and is easy to prepare to make this product able to be produced in mass production. Simplifying the method of preparation and preserving the shelf life is another reason this product was developed. Treated methods and ingredients (food-grade preservatives) can enhance the taste and shelf life of the product. Before the pizza is produced, treated homemade rendang paste needs to be produced. The ingredients are weighed accurately before the mixing, cooking, and topping process. Then the topping is evenly spread on the homemade pizza dough and pre-baked for several minutes. This product is pre-baked and the topping was evenly spread on the dough before being sealed in a vacuum pack. Banana Skinz Pizza is convenient and easy to be prepared in many ways of cooking methods such as pan frying, grilling, stimming, or reheating using an oven in less than one minute. Finding on pair comparison test (n = 30) using 7 scales with 2 different samples (V1 & V2) comprising six attributes i.e. appearance, aroma, crispiness, mouth feel, flavor and overall acceptance indicates Banana Skinz Pizza with oil and rendang as a topping was the most preferable product with 16 panels compared to V2 (Banana Skinz Pizza with oil, coulis, and rendang) with 14 panels.