Smart Valorization of Melinjo Byproducts: Sensory-Optimized Dual-Component Broth Development for Circular Bioeconomy Natasya Nurhaliza, Farhan Ilham Wira Rohmat*, Yatti Sugiarti, Sri Handayani, Dewi Nur Azizah, Nita Nur Rezkia
Agroindustrial Technology Education, Faculty of Engineering and Industrial Education, Universitas Pendidikan Indonesia
Jalan Dr. Setiabudhi No. 229, Bandung 40154, Indonesia
*Email: farhanrohmat[at]upi.edu
Abstract
The processing of melinjo (Gnetum gnemon L.) generates organic waste in the form of discarded peels and leaves, which presents an opportunity for circular bioeconomy development through a smart valorization approach. This study aimed to develop a dual component broth formulation from melinjo waste that was sensorially optimized and to evaluate consumer acceptance in support of sustainable agroindustry. Three formulations were systematically designed: A1 (90% peel : 10% leaves), A2 (50% peel : 50% leaves), and A3 (10% peel : 90% leaves). Comprehensive sensory evaluation was conducted using a 4 point hedonic scale with 21 panelists who assessed attributes of color, scent, taste, texture, and aftertaste. Data were analyzed using one way ANOVA with Tukey HSD post hoc test. Results showed that formulation A1 achieved the highest overall acceptance score (2,84) compared to A2 (2,82) and A3 (2,76). The acceptance of individual test variables demonstrated varied dominance patterns across formulations. Color acceptance was superior in A1 (3,19), scent in A2 (2,90), taste in A3 (2,57), texture in A2 (2,95), and aftertaste in A1 (2,86). This dual component valorization approach successfully transformed agricultural waste into a consumer-acceptable functional food product, demonstrating significant potential for circular bioeconomy implementation and sustainable agroindustry development while creating economic value from previously discarded waste. This research supports SDGs 2.4 and 12.3 through melinjo waste transformation into functional products, creating a circular bioeconomy that reduces food waste and enhances sustainable agricultural practices.
