Training on Diversification of Banana and Taro Food into Healthy Food Products with Economical Value in Bungus Barat Village, Padang City
Abstract
In West Bungus Village, there are abundant bananas and taro crops. So far, bananas and taro have not been processed into nutritious healthy food products with economic value. This condition becomes a problem that needs to be found as a solution. if bananas and taro can be processed further, the selling value will be higher. From the situation analysis, the people of West Bungus Village need to be equipped with the knowledge on how to process bananas and taro into healthy nutritious foods that have economic value. Banana and taro processing techniques can be applied through education and training on the application of Applied Chemistry. This activity has had a positive impact, which has increased the knowledge and skills of the people of West Bungus Village in processing bananas and taro into alternative food sources and nutritious foods that have marketable economic value.
References
[2] Musita, N. Pemanfaatan Tepung Pisang Batu (Musa Balbisiana Colla) Pada Pembuatan Kue Brownies. Journal of Industrial Research (Jurnal Riset Industri), 2014; 8(3).
[3] Srihari, E., & Lingganingrum, F. S. Tepung Talas Sebagai Substitusi Tepung Terigu Pada Produk Pangan. In Seminar Nasional Universitas Negeri Jember Tahun, 2015.
[4] Putri, T. K., Veronika, D., Ismail, A., Karuniawan, A., Maxiselly, Y., Irwan, A. W., & Sutari, W. Pemanfaatan jenis-jenis pisang (banana dan plantain) lokal Jawa Barat berbasis produk sale dan tepung. Kultivasi, 2015; 14(2).
[5] Sari, N. A., Syarif, W., & Holinesti, R. Pengaruh substitusi tepung talas terhadap kualitas cupcake. E-Journal Home Economic and Tourism, 2015; 8(1).
[6] Sunandar, A., Sumarsono, R. B., Benty, D. D. N., & Nurjanah, N. Aneka Olahan Pisang Sebagai Upaya Meningkatkan Nilai Jual Pisang Dan Pendapatan Masyarakat. Abdimas Pedagogi: Jurnal Ilmiah Pengabdian kepada Masyarakat, 2017; 1(1).
[7] Yuliatmoko, W., & Satyatama, D. I. (2012). Pemanfaatan umbi talas sebagai bahan subtitusi tepung terigu dalam pembuatan cookies yang disuplementasi dengan kacang hijau. Jurnal Matematika, Sains, dan Teknologi, 2012; 13(2), 94-106.
