Pelatihan Pembuatan Yogurt Pisang Beku sebagai Pangan Fungsional di Kecamatan Narmada

Yesica Sinaga - Universitas Mataram
Baiq Handayani - Universitas Mataram
Moegiratul Amaro - Universitas Mataram
Tri Rahayu - Universitas Mataram
Firman Perdhana - Universitas Mataram
Mutia Ariyana - Universitas Mataram
Sri Widyastuti - Universitas Mataram
Wiharyani Werdiningsih - Universitas Mataram
Ningsi Ningsi - Universitas Mataram
Ni Kadek Ayu Kirtiyani - Universitas Mataram

Abstract


The village Pakuan in Narmada District, West Lombok, has great potential in banana production with a productivity of 1.62 tons/ha. However, the harvest has not been optimally utilized by the local community due to limited knowledge and skills in processing. This community service activity aims to improve the capabilities of the community, particularly members of the Pokdarwis group, in processing bananas into frozen banana yogurt as an alternative functional food product with high economic value. The training was held on August 15, 2024, through three stages: preparation, implementation, and evaluation. The evaluation method used pre- and post-tests analyzed using a descriptive percentage approach. The results showed significant improvements: knowledge increased from low to very high, skills from very low to high, and interest from moderate to high. This activity successfully improved the community's competence in developing more varied and high-value processed banana products and supported efforts to utilize local commodities in a sustainable manner.

ABSTRAK

Desa Pakuan di Kecamatan Narmada, Lombok Barat, memiliki potensi besar dalam produksi buah pisang dengan produktivitas mencapai 1,62 ton/ha. Namun, hasil panen belum dimanfaatkan secara optimal oleh masyarakat setempat karena keterbatasan pengetahuan dan keterampilan dalam pengolahan. Kegiatan pengabdian ini bertujuan untuk meningkatkan kemampuan masyarakat, khususnya anggota Pokdarwis, dalam mengolah pisang menjadi yogurt pisang beku sebagai alternatif produk pangan fungsional bernilai ekonomi tinggi. Pelatihan dilaksanakan pada 15 Agustus 2024 melalui tiga tahapan, yaitu persiapan, pelaksanaan, dan evaluasi. Metode evaluasi menggunakan pretest dan posttest yang dianalisis dengan pendekatan deskriptif persentase. Hasil menunjukkan peningkatan signifikan: pengetahuan meningkat dari kategori rendah ke sangat tinggi, kemampuan dari sangat rendah ke tinggi, dan minat dari sedang ke tinggi. Kegiatan ini berhasil meningkatkan kompetensi masyarakat dalam mengembangkan produk olahan pisang yang lebih bervariasi dan bernilai jual tinggi serta mendukung upaya pemanfaatan komoditas lokal secara berkelanjutan.


Keywords


Functional food, Yoghurt, Frozen yoghurt, Banana / Pangan fungsional, Yogurt, Yogurt beku, Pisang

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DOI: https://doi.org/10.59818/jpm.v5i3.1690