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PELATIHAN PENGOLAHAN MAKANAN BERBAHAN PISANG NINGKATKAN NILAI JUAL DI UKM DHARMA KARYA DESA HARJOBINANGUN KECAMATAN PAKEM SLEMAN
Abstract
Pisang memiliki banyak jenis yang dibudidayakan di Indonesia, antara lain pisang ambon, pisang batangan, pisang kapok, pisang raja, pisang tanduk, dan masih banyak lagi jenis pisang lainnya yang memiliki rasa bentuk dan sifat yang berbeda-beda. Upaya pemberdayaan bahan pangan local dapat memberikan konstribusi pangan dalam program diversifikasi konsumsi pangan yang sejak lama dicanangkan. Berdasarkan latar belakang ini pengabdian masyarakat dilaksanakan untuk memberikan solusi .
Pengabdian masyarakat ini diselenggarakan oleh Universitas Islam Indonesia bekerjasama dengan kampus Akademi Kesejahteraan Sosial AKK Yogyakarta mengadakan pelatihan pengolahan makanan berbahan pisang yang dilakukan untuk UKM Dharma Karya Dusun Blembem/ Desa Harjobinangun Kecamatan Pakem Sleman dengan tujuan (1) meningkatkan wawasan mengenai pengolahan pisang (2) meningkatkan ketrampilan dalam pembuatan aneka produk pisang untuk nilai jual yang lebih tinggi.
Pelaksanaan kegiatan pengabdian kepada masyarat ini dilakukan dalam bentuk pelatihan. Metode yang digunakan dalam pengabdian kepada masyarakat ini antara lain metode presentasi , demonstrasi dan praktek. Hasil penelitian bahwa pengabdian telah mencapai tujuan (1) meningkatkan wawasan mengenai pengolahan pisang telah tercapai (2) meningkatkan ketrampilan dalam pembuatan aneka produk pisang untuk nilai jual yang lebih tinggi dengan menginovasi produk antaralain bolen pisang, bolu kukus mekar pisang, kue kering pisang , nasi gurih pisang, sambal goreng pisang dan sate pisang.
References
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Kuniawati, Nining. 2019. “TERHADAP SIFAT ORGANOLEPTIK BOLU KUKUS Nining Kurniawati Lucia Tri Pangesthi Abstrak.” E-Journal Tata Boga 8 (1): 40–53.
Masesah, Lika, Ali Ibrahim Hasyim, Suriaty Situmorang, Jurusan Agribisnis, Fakultas Pertanian, Universitas Lampung, Jl Prof, and Soemantri Brojonegoro. 2013. “( Analysis of Procurement of Raw Materials and Value-Added Banana Bolen in Bandar Lampung )” 1 (4): 298–303.
Silfia, Sifia. 2012. “Pengaruh Substitusi Tepung Pisang Terhadap Mutu Kue Kering.” Jurnal Litbang Industri 2 (1): 43. https://doi.org/10.24960/jli.v2i1.599.43-49.
Wibisana, Rahmad. 2017. Meraup Untung Dengan Bisnis Olahan Pisang. Yogyakarta: Wangun Printika.
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