Extension in Banana Flour Production as an Effort to Diversify Banana-Based Products in Pakuan Village
DOI:
10.29303/jpmpi.v7i4.9616Diterbitkan:
2024-12-23Terbitan:
Vol 7 No 4 (2024): Oktober-Desember 2024Kata Kunci:
banana flour, product diversification, Pakuan village, income enhancement, value additionArtikel
Unduhan
Cara Mengutip
Metrik
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.
Referensi
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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

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