Pemanfaatan Pisang Lokal Melalui Kreasi Banana Sandwich Dalam Program Pengembangan Umkm Desa
Umkm
Abstract
Bananas are a local commodity readily available in many villages and have significant potential for development as a value-added processed product. Through the Community Service Program (KKN), a student team introduced an innovative banana sandwich product as a simple,healthy, and marketable culinary product. This activity aims toimprove the skills of the community, particularly MSMEs, in processing bananas into new products that are competitive in the localmarket. The methods used were outreach, training, and productionassistance. The results of the activity showed an increase incommunity knowledge regarding banana product diversification andenthusiasm for developing banana
References
ACEVEDO, S. A., ET AL. (2021). RECOVERY OF BANANA WASTE-LOSS FROM PRODUCTION AND PROCESSING: OPPORTUNITIES FOR VALORIZATION. FRONTIERS (PMC ARTICLE / OPEN ACCESS).
Https://Www.Ncbi.Nlm.Nih.Gov/Pmc/Articles/Pmc8434441
Badan Pusat Statistik (BPS). (2023). Statistik Hortikultura: Produksi Pisang di Indonesia. Jakarta: BPS.https://www.bps.go.id
Penulis Lokal — Studi Bandar Lampung. (2025). A Study on Banana Chips MSMEs in Bandar Lampung.(Laporan/jurnallokal).PDFtersedia: https://international.arimbi.or.id/index.php/GreenInflation/article/download/204/287
Penulis Lokal. (2025). Marketing strategy for home-produced banana chips at Keripik Ayu Ketaren MSME in North Sumatra. Journal of Agribusiness/JoA. PDF: https://jurnal.itscience.org/index.php/joa/article/download/5131/3983/24168
Fiana, R. M., Sukma A. R., & Santosa, S. (2024). Analysis of added value in banana chips agro- industry (Case study of UMKM Nuri Rashi in Padang City). Andalasian International Journal of Social and EntrepreneurialDevelopment,4(1), 10–14. https://doi.org/10.25077/aijsed.4.01.10-14.2024
Hapsari, L., & Lestari, D. A. (2023). Fruit characteristic and nutrient values of four Indonesian banana cultivars (Musa spp.) at different genomic groups. AGRIVITA: Journal of Agricultural Science. https://agrivita.ub.ac.id/index.php/agrivita/article/view/696
Iqbal, M., & Makhrus, F. (2024). Inovasi Keripik Pisang Salut dengan pendekatan multistrategi untuk meningkatkan nilai ekonomi komoditas pisang. Jurnal Pengabdian, Riset, Kreativitas, Inovasi,danTeknologiTepatGuna,2(2),446–457. https://doi.org/10.22146/parikesit.v2i2.16061
Hadi, C., Pebrianti, D., Purba, F., Sari, H. K., Azmi, H., Ragel, M., … & Putra, Y. E. (2025). Pengenalan mengenai pembuatan banana roll sebagai inovasi UMKM di Desa Tabing. SEMANGGI: Jurnal Pengabdian kepada Masyarakat, 4(1), 36–45. https://doi.org/10.38156/sjpm.v4i1.179
Sulaiman, S., Kakisina, L. O., & Tuhumury, M. T. F. (2024). Analysis of consumer satisfaction level towards banana nuggets (Case study of Banana Braga Ambon). International Journal of Integrative Sciences, 3(11), 1229–1242. https://doi.org/10.55927/ijis.v3i11.12321
Wang, H., Ab Gani, M. A. A., & Liu, C. (2023). Impact of snack food packaging design characteristics on consumer purchase decisions. SAGE Open, 13(2), Article 21582440231167109. https://doi.org/10.1177/21582440231167109
