Community Empowerment

Articles

Increasing the added value of bananas through product diversification into plantain flour and innovative coffee in Blitar

Ratna Juwita , Algafari Bakti Manggara , Yohana Claudia Angelica , Gisella Merischa Rosari , Adhwa Dhawiya Fatin , Pristiko Gunawan

Published
November 2, 2025

Vol. 10 No. 10 (2025)
Pages 1964-1975

DOI

Open Access
Share

Abstract

Kepanjenlor Village, Blitar City, has abundant agricultural potential in bananas, which are relatively inexpensive and non-seasonal. This condition necessitates innovation to increase the added value of bananas to build economic independence. This community service activity aimed to create new business opportunities for the women of the Family Welfare Empowerment (PKK) program through training in diversified banana processing. The method applied was training and mentoring using appropriate, functional food-based technology. The training covered processing banana fruit into plantain flour as a wheat alternative, and processing banana peels into innovative coffee powder. Evaluation results showed a significant improvement in participants' skills, with 90% of participants succeeding in making plantain flour and 85% succeeding in making the coffee powder. This training proved effective in enhancing the skills and potential for economic independence within the community through functional food products based on local resources.

Keywords

Banana products; Plaintain flour; Banana peel coffee; Functional food

References

  1. Abu-Alruz, K. (2023). Effects of using composite flour containing wheat flour with different levels of green banana pulp flour on the quality of saj flatbread. Potravinarstvo Slovak Journal of Food Sciences, 17(1), 419–432. https://doi.org/10.5219/1879
  2. Bhavani, M., Morya, S., Saxena, D., & Awuchi, C. G. (2023). Bioactive, antioxidant, industrial, and nutraceutical applications of banana peel. International Journal of Food Properties, 26(1), 1277–1289. https://doi.org/10.1080/10942912.2023.2209701
  3. Bishnoi, S., Sharma, S., & Agrawal, H. (2023). Exploration of the Potential Application of Banana Peel for Its Effective Valorization: A Review. Indian Journal of Microbiology, 63, 398–409. https://doi.org/10.1007/s12088-023-01100-w
  4. Guadalupe-Moyano, V., Palacios-Ponce, A. S., Rosell, C. M., & Cornejo, F. (2022). Impact of drying methods on banana flour in the gluten-free bread quality. LWT-Food Science and Technology, 168. https://doi.org/10.1016/j.lwt.2022.113904
  5. Gurning, R. N. S., Puarada, S. H., & Fuadi, M. (2021). Pemanfaatan Limbah Pisang Menjadi Selai Pisang Sebagai Peningkatan Nilai Guna Pisang. E-Dimas: Jurnal Pengabdian Kepada Masyarakat, 12(1). https://doi.org/10.26877/e-dimas.v12i1.6395
  6. Haile, S., Gashaw, S., & Kassahun, J. (2025). Determination of Total Phenolic Content, Total Flavonoid Content, Antioxidant Activities, and Soluble Sugars of Different Varieties of Banana Fruit Pulps Grown in Some Woredas in Bench Sheko and Sheka Zones, Southwest Ethiopia. Journal of Food Quality. https://doi.org/10.1155/jfq/4827476
  7. Jideani, A. I. O., Silungwe, H., Takalani, T., Omolola, A. O., Udeh, H. O., & Anyasi, T. A. (2021). Antioxidant-rich natural fruit and vegetable products and human health. International Journal of Food Properties, 24(1). https://doi.org/10.1080/10942912.2020.1866597
  8. Juwita, R., Aprilia, A. R., Karury, A. S., Firdaus, M., Suharti, & Manggara, A. B. (2025). Empowering farmers through kombucha production: Enhancing knowledge and economy in Ponggok Village. Community Empowerment, 10(7), 1602–1610. https://doi.org/10.31603/ce.12749
  9. Juwita, R., Pitra, E. M. H., Ramdhani, C. K., Habibullah, D. A. S., Syahputra, S. B., & Manggara, A. B. (2025). Innovation waste management: Creating probiotic tepache business for the community of Kebonduren Village. Community Empowerment, 10(1), 99–108. https://doi.org/10.31603/ce.12182
  10. Khoozani, A. A., Kebede, B., Birch, J., & El-Din Ahmed Bekhit, A. (2020). The effect of bread fortification with whole green banana flour on its physicochemical, nutritional and in vitro digestibility. Foods, 9(2). https://doi.org/10.3390/foods9020152
  11. Kumari, S., Debbarma, R., Habibi, M., Haque, S., & Suprasanna, P. (2025). Banana waste valorisation and the development of biodegradable biofilms. Waste Management Bulletin, 3, 100213. https://doi.org/10.1016/j.wmb.2025.100213
  12. Lestari, D. P., Wijaya, M. R., Rachman, F. F., Wisastra, A. H., & Anharudin. (2021). Pemanfaatan kulit pisang menjadi produk kopi bubuk (KoKuPis). Jurnal Penelitian Pendidikan IPA (JPPI), 4(2). https://doi.org/10.29303/jpmpi.v4i2.681
  13. Martínez-de-Alegría, I., Río, R. M., Zarrabeitia, E., & Ãlvarez, I. (2021). Heating demand as an energy performance indicator: A case study of buildings built under the passive house standard in Spain. Energy Policy, 159. https://doi.org/10.1016/j.enpol.2021.112604
  14. Meitha, K., Fatmawati, I., Dwivany, F. enny M., Sutanto, A., Pratama, S. N., Nugrahapraja, H., & Wikantika, K. (2020). Phylogenetic analysis of 23 accessions of Indonesian banana cultivars based on Internal Transcribed Spacer 2 (ITS2) region. Indonesian Journal of Biotechnology, 25(1). https://doi.org/10.22146/ijbiotech.49506
  15. Nastia, N., Lawelai, H., Hasimin, H., & Darni, D. (2022). Empowerment of PKK mothers through entrepreneurial skills education training. Community Empowerment, 7(2), 393–399. https://doi.org/10.31603/ce.6065
  16. Nugraha, J. T., Pamungkas, A. S., Rahmayuni, L. D., Djunarko, R., & Hidayat, T. (2024). Strengthening the Management and Productivity of Waste Bank Based on Community Empowerment and Environmental Education to Improve Economic Independence and Green Behavior. Proceedings of the 7th International Conference on Interprofessional Health Collaboration and Community Empowerment. https://doi.org/10.34011/icihcce.v7i1.1108
  17. Panita, P., Yulianti, R. N., Maharani, E., & Hadi, I. N. (2024). Developing Packaging Quality and Marketing Strategy for the Product of Kopi Arabika Ran-Aini. Proceedings of the 7th International Conference on Interprofessional Health Collaboration and Community Empowerment. https://doi.org/10.34011/icihcce.v7i1.1184
  18. Qomariyah, L., Febriyanti, M. N., Wibowo, E. N., Risqiyani, A. K., Suluki, M. H., & Faridah, F. N. (2022). Realizing family food independence through the urban farming concept. Community Empowerment, 7(3), 474–482. https://doi.org/10.31603/ce.6059
  19. Rusdi, B., Aryani, R., & Yuniarni, U. (2023). Aktivitas Prebiotik Pisang Serta Efeknya Terhadap Kesehatan Dan Penyakit. Jurnal Ilmiah Farmasi Farmasyifa, 6(2), 172–186. https://doi.org/10.29313/jiff.v6i2.11825
  20. Setiani, R., Ferdiyanto, Y., Prasetyo, D., Sari, C. N., Khoirunisa, N. U., & Sari, S. (2023). Pemberdayaan masyarakat melalui pelatihan labeling kemasan produk UMKM pada ibu-ibu PKK Dusun Sukajadi. Journal of Community Service and Empowerment, 4(2), 156–164.
  21. Sinha, S., Sardar, A., Rai, D., Tripathi, A. K., Kothari, P., Rajput, R., Pandey, A., & Trivedi, R. (2025). Comparative assessment of flavonoid content in banana pulp and peel and their role in mitigating bone loss conditions and promoting osteoblast differentiation. Food Function, 16(8), 3028–3047. https://doi.org/10.1039/D4FO04943H
  22. Siregar, S., & Rizky, V. A. (2025). Pembuatan Tepung Pisang Ambon (Musa paradisiaca) sebagai Media Alternatif Pertumbuhan Jamur Tiram. Indonesian Journal of Community Empowerment, 2(3), 459–464.
  23. Sukma, A. C. T., Anwar, H., & Ikhsanudin, A. (2022). Effect of Rhizopus oryzae fermentation on proximate composition, anti-nutrient contents, and functional properties of banana peel flour. International Food Research Journal, 29(5), 1205–1214. https://doi.org/10.47836/ifrj.29.5.21
  24. Wulandari, I., Utami, E. S., Amantara, D. H., & Asifah, S. A. N. (2024). Pemanfaatan Potensi Pisang Raja Melalui Pelatihan Kewirausahaan: Bolen dan Strudel Pisang. JCOMENT: Journal of Community Empowerment, 5(4), 116–123. https://doi.org/10.55314/jcoment.v5i4.8492397
  25. Yasin, M., Gangan, S., & Panchal, S. K. (2025). Banana peels: A genuine waste or a wonderful opportunity? Applied Sciences, 15(6), 3195. https://doi.org/10.3390/app15063195
  26. Yuliana, A. I., Nasirudin, M., & Qomariyah, S. N. (2023). Food safety education for PKK cadres in Mancilan Village, Jombang Regency through borax and formalin detection training. Community Empowerment, 8(10), 1584–1591. https://doi.org/10.31603/ce.10307
  27. Zaini, H., Roslan, J., Saallah, S., Munsu, E., Sulaiman, N. S., & Pindi, W. (2022). Banana peels as a bioactive ingredient and its potential application in the food industry. Journal of Functional Foods, 92(12), 105054. https://doi.org/10.1016/j.jff.2022.105054
Article Metrics
21
Views
20
Downloads

SCITE

DIMENSIONS

Publication Information
Published November 2, 2025
Section Articles
Copyright Copyright (c) 2025 Ratna Juwita, Algafari Bakti Manggara, Yohana Claudia Angelica, Gisella Merischa Rosari, Adhwa Dhawiya Fatin, Pristiko Gunawan
Keywords
  • Banana products
  • Plaintain flour
  • Banana peel coffee
  • Functional food