Innovative Use of Passion Fruit Byproducts in Tiramisu-Style Dessert for Waste Minimization

Growing interest in sustainability within the culinary field has encouraged the use of fruit byproducts to reduce waste and enhance product value. A tiramisu-style dessert was formulated using passion fruit pulp, peel, and seeds to demonstrate their functional potential across multiple preparation forms, including jam, syrup, gel, and seed-based textural elements. Two stages of sensory evaluation were conducted, beginning with expert validation followed by hedonic testing with untrained panelists, revealing notable improvements in flavor intensity, aroma, and overall acceptability after formulation adjustments. The dessert achieved favorable responses for its distinctive tropical profile, creamy structure, and balanced sweetness, suggesting strong potential for consumer acceptance. Findings indicate that passion fruit byproducts can be effectively integrated into dessert formulations while supporting zero-waste culinary practices and offering opportunities for sustainable product innovation.