Extension in Banana Flour Production as an Effort to Diversify Banana-Based Products in Pakuan Village
DOI:
10.29303/jpmpi.v7i4.9616Diterbitkan:
2024-12-23Unduhan
Abstrak
Pakuan Village, located in Narmada District, boasts an impressive annual banana production of up to 1.62 tons per hectare. Despite this high potential for banana yields, the development of banana-based products remains limited to banana chips and sale pisang. One significant challenge MSMEs face in Pakuan Village is the lack of applied food production technology. To address this issue, an initiative has been launched to diversify products by transforming unripe Mas Bali bananas into banana flour. This effort aims to add value to banana products while fostering creativity among MSMEs and enhancing their income through banana-based processed goods. Participants were provided with knowledge about the nutritional benefits of bananas and the proper methods for making and storing banana flour. The attendees included members of the Family Welfare and Empowerment (PKK) and the Pokdarwis (Tourism Awareness Group) of Pakuan. It is hoped that the innovation of processed banana flour from unripe Mas Bali bananas will contribute to developing businesses based on local commodities and create opportunities for market penetration.
Kata Kunci:
banana flour product diversification Pakuan village income enhancement value additionReferensi
Adubofuor, J., Amoah, I., Batsa, V., Agyekum, P. B., & Buah, J. A. 2016. Nutrient composition and sensory evaluation of ripe banana slices and bread prepared from ripe banana and wheat composite flours. American Journal of Food and Nutrition, 4(4), 103–111. https://doi. org/10.12691/ajfn-4-4-3.
Anyasi, T. A., & Maziya-Dixon, B. 2013. Nutritional and functional properties of banana flour: A review. Food Research International, 50(2), 574-583.
Hosokawa, K., Ohishi, K., Ikeda, T., Inagaki, K. 2020. Properties of ripe banana flour and application to gluten-free breadmaking. https://doi.org/10.1111/jfpp.14789.
Masih, M., & Desale, T. 2019. Preparation of banana bread to utilize the over ripe banana. International Journal of Food Science and Nutrition, 4(2), 30–33.
Mengstu, A., Bachheti, A., Abate, L., Bachheti, R.K., & Husen, A. 2021. Health-Promoting Benefits, Value-Added Products, and Other Uses of Banana. Non-Timber Forest Products. DOI:10.1007/978-3-030-73077-2_15.
Sarawong, C., Gutierrez, Z. R., Berghofer, E., & Schoenlechner, R. 2014. Effect of green plantain flour addition to gluten-free bread on functional bread properties and resistant starch content. International Journal of Food Science and Technology, 49(8), 1825–1833. https://doi.org/10.1111/ijfs.12491.
Lisensi
Hak Cipta (c) 2024 Setyaning Pawestri, Siska Cicilia, Ahmad Alamsyah, Dody Handito, Mutia Nur Kholisah, Sari Oktaviana, Eka Partiwi
Artikel ini berlisensi Creative Commons Attribution 4.0 International License.
Penulis yang akan mempublikasikan Artikelnya di Jurnal Pengabdian Magister Pendidikan IPA harus menyetujui ketentuan sebagai berikut:
- Penulis dapat mempertahankan Hak Cipta Artikel yang akan di publikasikan dan penulis memberikan hak publikasi pertama kepada Jurnal Penabdian Magister Pendidikan IPA dengan pekerjaan secara bersamaan dan berlisensi di bawah Lisensi Creative Commons Atribusi 4.0 Internasional. yang memungkinkan orang lain untuk berbagi pekerjaan dengan pengakuan kepengarangan karya dan publikasi awal di Jurnal Pengabdian Magister Pendidikan IPA.
- Penulis dimasukkan dalam penyusunan kontraktual tambahan terpisah untuk distribusi non ekslusif versi kaya terbitan jurnal (misalnya: mempostingnya ke repositori institusional atau menerbitkan artikel dalam sebuah buku), dengan pengakuan penerbitan awalnya di Jurnal Pengabdian Magister Pendidikan IPA.
- Penulis diizinkan dan anjurkan untuk mem-posting Artikelnya secara online (misalnya: di repositori institusional atau di website mereka - socmed) setelah diterbitkan oleh Jurnal Pengabdian Magister Pendidikan IPA, hal ini bertujuan untuk mengarahkan ke pertukaran produktif, seperti halnya capaian pengutipan Artikel (H-Index) lebih banyak. (Lihat Efek Akses Terbuka).
