This study focuses on the development and acceptability of banana peel as an alternative ingredient for burger patties. It aims to evaluate the sensory attributes of the product, including appearance, taste, aroma, and texture, using varying quantities of banana peel. Employing a developmental research design anchored on the Input-Process-Output model, the study utilized three different treatments with varying proportions of banana peel as the primary component. Data were collected through a hedonic test administered to 30 respondents, composed of Hospitality Management students and teachers, to assess the level of acceptability of each formulation. Statistical tools such as mean, frequency, and percentage were used to analyze the results. Findings indicate that banana peel can be effectively utilized as a burger patty ingredient, offering a cost-efficient and nutritionally beneficial alternative to traditional meat-based patties. The results further reveal that certain formulations were more acceptable in terms of sensory qualities, particularly in taste and texture, which are critical factors in consumer preference. Additionally, the study highlights the environmental significance of utilizing banana peel, as it reduces food waste and promotes sustainable food practices. The incorporation of banana peel also enhances the nutritional value of the product due to its rich fiber and antioxidant content. Overall, the study demonstrates the potential of banana peel as a viable, affordable, and eco-friendly food innovation. The findings provide valuable insights for entrepreneurs, consumers, and future researchers interested in sustainable and alternative food product development
