Mung bean Sprouts skin waste process for environmental sustainability

Abstract

An important call for food sustainability in the face of the 2040 food crisis is the current trend. On the other hand, statistics show an increasing trend in food waste and cannot be adequately treated. This study seeks to provide an alternative food processing based on waste from mung bean sprout skin. The results of chemical test observations were analyzed based on parametric statistics using Analysis of Variants (ANOVA) using Statistical Product and Service Solution (SPSS) version 20. Based on the findings described above, it can be concluded that the prospective might bean sprouts skin waste to be processed food.