Pelatihan pembuatan kukis tepung pisang dengan fortifikan bubuk daun kelor kepada warga desa Nubamado Lembata Nusa Tenggara Timur

Authors

  • Nurholisah Nurholisah Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Andalas, Sumatera Barat, Indonesia
  • I Gusti Ayu Asti Devi Nirmala Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Bali, Indonesia
  • Anindita Nareswari Althaf Program Studi Teknologi Pangan, Fakultas Teknologi Industri, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
  • Amalia Regita Cahyani Program Studi Survei Pemetaan dan Informasi Geografis, Fakultas Pendidikan Ilmu Pengetahuan Sosial, Universitas Pendidikan Indonesia, Bandung, Jawa Barat, Indonesia
  • Yanti Oktaviyani Program Studi Pendidikan Kepercayaan Terhadap Tuhan Yang Maha Esa, Fakultas Bahasa dan Budaya, Universitas 17 Agustus 1945, Jakarta, Indonesia
  • Riki Crisdianto Program Studi Statistika Fakultas MIPA Universitas Bengkulu, Indonesia
  • Rosyid Hidayat Program Studi Agroteknologi, Fakultas Pertanian, Universitas Pembangunan Nasional "Veteran" Yogyakarta, Indonesia
  • Damasus Frederiko Lena Program Studi Filsafat, Institut Filsafat dan Teknologi Kreatif Ledalero, Nusa Tenggara Timur, Indonesia
  • Gerardus Diri Tukan Program Studi Teknologi Pangan, Fakultas Sains dan Teknologi, Universitas Katolik Widya Mandira Kupang, Nusa Tenggara Timur, Indonesia

DOI:

https://doi.org/10.46963/ams.v6i1.2347

Keywords:

Cookies, Banana, Nubamado

Abstract

Nubamado Village, Lembata Regency has the potential for kepok bananas (Musa acuminata balbisiana Colla) which are still processed and utilized traditionally so this potential has little economic value. This training aims to provide knowledge and skills to residents to process this potential into functional food. The activity method is training. Activity results: partners are enthusiastic about participating in the training.  Ingredients: 5 kg of fresh bananas, peeled, sliced, dried in the sun, then blended until smooth and filtered. Obtained 2.3 kg of flour. Young Moringa leaves are also dried and blended until they become a fine white powder. Add 200 grams of banana flour, one chicken egg, 50 grams of margarine, 10 grams of sugar and 5 grams of Moringa leaf powder. The dough is formed into semi-circular cookies with a diameter of 5cm and baked in the oven until dry. There were 62 cookies obtained. The training participants tasted the cookies produced and expressed their liking and joy because they had gained knowledge, skills and experience in making banana cookies.

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References

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Published

2025-06-30

Issue

Vol. 6 No. 1 (2025): ABDIMASY: Jurnal Pengabdian dan Pemberdayaan Masyarakat

Section

Articles

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Copyright (c) 2025 Nurholisah Nurholisah, I Gusti Ayu Asti Devi Nirmala, Anindita Nareswari Althaf, Amalia Regita Cahyani, Yanti Oktaviyani, Riki Crisdianto, Rosyid Hidayat, Damasus Frederiko Lena, Gerardus Diri Tukan

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How to Cite

Nurholisah, N., Nirmala, I. G. A. A. D., Althaf, A. N., Cahyani, A. R., Oktaviyani, Y., Crisdianto, R., Hidayat, R., Lena, D. F., & Tukan, G. D. (2025). Pelatihan pembuatan kukis tepung pisang dengan fortifikan bubuk daun kelor kepada warga desa Nubamado Lembata Nusa Tenggara Timur. ABDIMASY: Jurnal Pengabdian Dan Pemberdayaan Masyarakat, 6(1), 18-28. https://doi.org/10.46963/ams.v6i1.2347