REDUCING FOOD WASTE: UTILIZING MANGO PEEL AS GUMMIES

This study examined mango peels—an often-discarded food waste—and explored their potential for reducing waste by transforming them into gummies. The research highlights how repurposing fruit by-products can minimize environmental impacts related to waste production and disposal. Using a quantitative descriptive-developmental design guided by the IPO model, the study focused on creating and evaluating mango peel gummies as a sustainable snack alternative. The innovation benefited various groups, including children, parents, the community, students, business owners, TLE teachers, and future researchers. It supported sustainable development by promoting responsible consumption and raising awareness about food waste utilization. Respondents gave positive feedback, showing satisfaction with the product’s quality and purpose. The gummies met consumer expectations, proving that mango peels can be turned into an edible, safe, and sustainable product. However, some respondents suggested further improvements in sensory qualities, particularly texture and color. The researchers recommended conducting shelf-life and nutritional analyses to enhance the product’s stability and determine its nutritional value over time. These improvements would provide more comprehensive data and strengthen the development of mango peel gummies as an eco-friendly food innovation. Keywords: Developmental; Mango Peel; Mango Peel Gummies; Food Waste