Diversifikasi Produk Olahan Pisang: Pembuatan Tepung Pisang dan Produk Olahannya Bagi Persekutuan Wanita Jemaat GKI EL Elyon Kotaraja, Jayapura

Authors

  • Henderina J. Keiluhu Universitas Cenderawasih
  • Gerardinalia Ngamelubun Universitas Cenderawasih
  • Evie L. Warikar Universitas Cenderawasih
  • Euniche RPF. Ramandey Universitas Cenderawasih
  • Vita Purnamasari Universitas Cenderawasih http://orcid.org/0000-0001-8511-9593
  • Hanna Soakakone Universitas Cenderawasih
  • Tarsisiyanti J.A. Nilan Universitas Cenderawasih

DOI:

https://doi.org/10.31957/bhjpi.v4i1.4784

Keywords:

Banana flour , Jayapura , PW GKI El Elyon , Processed banana flour

Abstract

Banana is a tropical fruit plant that is widely known and utilized almost all parts of the plant. Banana fruit can be directly consumed as fresh fruit or processed into fried bananas or banana chips, but very rarely made into banana flour, especially in Jayapura. The purpose of this community service activity is to disseminate the benefits of banana flour as well as training in making banana flour and processed banana flour, so that it can become an entrepreneurial opportunity in addition to self-consumption. The material about banana flour was delivered using the lecture method followed by the practice of making banana flour and making three types of cakes from banana flour. This activity was carried out on August 26, 2023 and September 2, 2023 with 23 participants from the Women's Association of the El Elyon Indonesian Christian Church in Kotaraja, Jayapura. Banana flour is made using the direct drying method under sunlight.  Banana flour-based baking products made in this activity are cookies, brownies, and cakes. This activity received a good response and high satisfaction from the participants of 97%.

Downloads

Download data is not yet available.

Author Biographies

Henderina J. Keiluhu, Universitas Cenderawasih

Jurusan Biologi FMIPA, Universitas Cenderawasih 

Gerardinalia Ngamelubun, Universitas Cenderawasih

Jurusan Biologi FMIPA Universitas Cenderwasih 

Evie L. Warikar, Universitas Cenderawasih

Juursan Biologi FMIPA Universitas Cenderawasih 

Euniche RPF. Ramandey, Universitas Cenderawasih

Jurusan Biologi FMIPA Univeritas Cenderawasih 

Hanna Soakakone, Universitas Cenderawasih

Mahasiswa PS. Biologi FMIPA Universitas Cenderawasih 

Tarsisiyanti J.A. Nilan, Universitas Cenderawasih

Mahasiswa PS Biologi FMIPA Universitas Cenderawasih

References

Adeniji, TA. 2015. Plantain, banana, and wheat flour composites in in bread making: prospects, for industrial application. Ajfand. 15(4): 10182-10197.

Asyhari, L., R. Fertiasari, dan A. Tritisari. 2021. Pengujian kadar air dan umur simpan tepung pisang. Agrofood Jurnal Pertanian dan Pangan. 3(1): 15-20.

Hassan, Z.H. 2014. Aneka tepung berbasis bahan baku lokal sebagai sumber pangan fungsional dalam upaya meningkatkan nilai tambah produk pangan lokal. Pangan. 23(1): 93-107.

Keiluhu, H.J., V. Purnamasari, D.Z.K. Wambrauw, A.S. Pallo, dan R. Alatubir. 2024. Pelatihan pembuatan tepung pisang dan produk olahannya bagi ibu-ibu anggota PW Jemaat GKI Getsemani Kotaraja, Jayapura. Bakti Hayati: Jurnal Pengabdian Indonesia. 3(1): 1–7. Doi: 10.31957/bhjpi. v3i1.3585.

Langi, T., dan T. Koapaha. 2014. Using goroho banana flour as a substitute in making cookies rolls. International Conference on Food, Agriculture and Biology (FAB-2014). June 11-12, 2014 Kuala Lumpur (Malaysia). Doi: 10.15242/iicbe.c614527.

Malik, A., S.E. Mulyono. 2017. Pengembangan kewirausahaan berbasis potensi lokal melalui pemberdayaan masyarakat. Journal of Nonformal Education and Community Empowerment. 1(1): 87-101.

Ondiklew, M., N. Lewaherila, Y. Suebu, H.S.L. Rohima, dan M.K. Rumbarar. 2020. Varietas lokal terdaftar Provinsi Papua tahun 2018-2020. Balitbangtan–Balai Pengkajian Teknologi Pertanian Papua. Jayapura.

Prahasta, A. 2009. Agribisnis pisang. CV. Pustaka Grafika. Bandung.

Purnamasari, V., dan I.M. Budi. 2023. Pelatihan pembuatan tepung pisang dan olahannya dalam upaya pemanfaatan dan peningkatan nilai ekonomi pangan lokal Papua. Bakti Hayati Jurnal Pengabdian Indonesia. 2(1):1-5. DOI: 10.31957/bhjpi.298.

Putri, T.K., D. Veronika, A. Ismail, A. Karuniawan, Y. Maxiselly, A.W. Irwan, dan W. Sutari. 2015. Pemanfaatan jenis-jenis pisang (banana dan plantain) lokal Jawa Barat berbasis produk sale dan tepung. Kultivasi. 14(2). Doi: 10.24198/kltv.v14i2. 12074.

Pratomo, A. 2013. Studi eksperimen pembuatan bolu kering subtitusi tepung pisang ambon. Jurusan Teknologi Jasa dan Produksi. Fakultas Teknik. Universitas Negeri Semarang.

Rosalina, Y., L. Susanti, D. Silsia, dan R. Setiawan. 2018. Karakteristik tepung pisang dari bahan baku pisang lokal Bengkulu. Industria: Jurnal Teknologi dan Manajemen Agroindustri. 7(3): 153-160.

Saifullah, R., F.M.A. Abbas, S-Y. Yeoh, and M.E. Azhar. 2009. Utilization of green banana flour as a functional ingredient in yellow noodle. International Food Research Journal. 16: 373-379.

Syafitri, K., A. Ali, dan D.F. Ayu. 2018. Pemanfaatan tepung pisang raja sebagai bahan baku pembuatan non-flaky crackers. Jurnal Agroindustri Halal. 4(2): 109–116. Doi: 10.30997/jah.v4i2.1181.

Yangilar, F. 2015. Properties of ice cream with green banana flour. Food Technology and Biotechnology. 53(3): 315-323.

Zebib. H., G. Bultosa, and S. Abera. 2015. Psycho-chemical and sensory properties of banana-sesame paste blend. International Journal of Scientific and Research Publications. 5(4): 1-9.

Zebua, L.I., V. Purnamasari, M. Ondikeleuw, dan G.A. Lobo. 2023. Keragaman fenetik pisang lokal yang dimanfaatkan oleh masyarakat Sentani Kabupaten Jayapura, Papua. Jurnal Biologi Papua. 15(1): 69–77. Doi: 10.31957/jbp.2608

Downloads

Published

2025-06-10

Issue

Section

Articles