Product development of ice cream stick from raw banana powder.

This research was focused on using raw bananas in place of natural wooden ice cream sticks. The raw bananas were used in a powdered form and then processed to create a substitute for the wooden sticks. A research operation was carried out, experimenting with different proportions of banana powder in a randomized complete block experimental design (RCBD). The properties of interest for the ice cream sticks were hardness, fracturability, and a of samples, as well as a sensory evaluation. The research showed that ice cream sticks which contained 50-80% raw banana powder with 40% sugar and 40 min of baking resulted in a product with the properties of commonly used wooden ice cream sticks, and that the product also had a good appearance along with positive consumer response. In addition, the maximum shelf life of such ice-cream sticks was 8 days. In the future, development of this product can increase the value of bananas and also reduce the waste of single-use wooden ice cream sticks.