Uso sostenible del banano y sus subproductos en la elaboración de cerveza artesanal.

Abstract

Abstract: The main objective of the research was to use banana peels through enzymatic hydrolysis to obtain a glucose syrup and evaluate its use in the production of artisanal ale. The study was carried out in two phases: in the first, a thermal-alkaline treatment was applied in combination with the fungus Trichoderma spp., successfully degrading the cellulose and obtaining a syrup with a high sugar yield; in the second, this syrup was used as a partial substitute for barley wort in proportions of 0%, 10%, 30%, and 50%. Physicochemical, microbiological, and sensory analyses determined that the T60 treatment presented the highest yield, while formulations with 10% and 30% syrup achieved greater acceptability without significantly affecting the beer's properties. The proposal constitutes an innovative and sustainable alternative to valorize agro-industrial waste, strengthen the circular economy, and promote the development of local products. Also, a prototype of a digital management system was designed in Replit, validated by users in terms of functionality, navigation and optimization criteria.