KBRN, Mataram: Who would have thought that banana peels, long regarded as mere waste, could be transformed into a tasty snack with high economic value?

Thanks to the creativity of Irma Firmana, founder of PT Wihdah Berkah Sejahtera, discarded banana peels are now the key ingredient in “Banana Peel Cookies,” a sweet, savory, and environmentally friendly dry pastry that’s both nutritious and innovative.

Lombok, known for its fertile soil, produces an abundance of agricultural goods, with bananas among its staple crops. For years, local micro, small, and medium enterprises (MSMEs) have processed bananas into chips and other products, while the peels were routinely discarded.

Irma saw opportunity in what others overlooked. “That’s why I started turning banana peel waste into a valuable food ingredient by making cookies,” she said last Friday.

She doesn’t work alone. Irma collaborates with fellow MSME entrepreneurs in Lombok, encouraging them to launch their own ventures by offering training in banana peel cookie production. The sessions cover everything from processing and packaging to digital marketing strategies.

Banana peels, Irma explained, contain beneficial nutrients such as carbohydrates, calcium, phosphorus, and fiber. “Processing banana peels into light snacks like cookies supports innovation in the local food industry,” she said.

Irma Firmana, founder of Banana Peel Cookies, speaks during an interview with state-owned broadcaster RRI on Friday, November 7, 2025. (Photo: RRI/Fenty Chandrasari)

Her initiative not only yields a unique and flavorful product but also promotes environmental awareness. Irma hopes to inspire better household waste management and more efficient use of natural resources.

The production process begins with cleaning and pureeing the banana peels, which are then blended with wheat flour, sugar, eggs, butter, and a touch of cocoa powder to enhance the flavor. Once shaped and baked, the cookies release a distinct banana aroma, with a crispy exterior and soft interior.

“These banana peel cookies have a natural sweetness from the fruit, without artificial preservatives or coloring,” Irma said. Packaged in small jars and decorative boxes, they make for distinctive souvenirs from Lombok.

Irma hopes her innovation will inspire other MSMEs to explore creative uses of local ingredients. Beyond boosting economic value, the initiative creates new job opportunities and strengthens Lombok’s reputation as a center of culinary creativity.

“This effort not only adds economic value but also helps reduce waste and protect the environment,” she concluded.

Today, banana peel cookies are gaining popularity among tourists and locals alike as a healthy snack and an eco-friendly souvenir. From what was once discarded, a sweet and sustainable product has emerged. (Annaila Azzahra/Ed. Lasti Martina)