Article Per Year (5 Year)
p-Index From 2021 - 2026
1.922
P-Index
This Author published in this journals
All Journal Journal of Teaching and Learning in Elementary Education Journal of English Teaching, Applied Linguistics and Literatures (JETALL) Jurnal Pengabdian Al-Ikhlas Ethical Lingua: Journal of Language Teaching and Literature Jurnal Agro Nusantara Information Technology Education Journal International Journal of Pedagogy and Learning Community (IJPLC) Indonesia Berdampak: Jurnal Pengabdian Kepada Masyarakat
Ramadani, Fitra
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Library & Information Science Mathematics Social Sciences Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
Popia Pisang Cokelat: Inovasi Camilan Kekinian Berbasis Pangan Lokal untuk Meningkatkan Nilai Ekonomis Produk Olahan Pisang Syata, Wahyu Muh.; Lewa, Muhammad Juwantho; Nia, Murni; Murniati, Murniati; Jumatin, Jumatin; Hasniah, Hasniah; Ramadani, Fitra; Amaliah, A.
Indonesia Berdampak: Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 1 (2026): JANUARI-JUNI 2026
Publisher : Indo Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63822/1f9qwe72

Abstract

he shifting lifestyle of students towards practical and instant snacks often neglects nutritional aspects. This community service activity aims to create an innovative, healthy, and economically valuable banana-based snack called "Popia Pisang" (banana-chocolate spring roll) and to analyze its production process and market potential. The activity was conducted in April 2026 using a structured three-stage method: preparation, production (including banana processing, chocolate melting, filling mixing, wrapping, and storage), and frying/presentation. The results showed that the team successfully produced 30–40 Popia Pisang units in both ready-to-eat and frozen forms. Key technical challenges such as banana oxidation were effectively prevented using lime water, while the addition of cornstarch and cooling of the filling improved dough stability and prevented spring roll wrapper damage. The product achieved a crispy texture with a soft filling, receiving positive preferences from students. Economically, Popia Pisang generates a value-added of approximately 40–50% of production costs, which is competitive compared to other processed banana products (30–45%). The use of local ingredients like Raja banana and premium melted chocolate provided a distinctive taste and melted texture. In conclusion, Popia Pisang has significant potential as a sustainable food business based on local resources, contributing to community empowerment and economic improvement.
Co-Authors Agus Salim Ahmad Faisal Amaliah, A. Andika Isma Arbain, M. Arbain, Muhammad Baso, Fadhlirrahman Dwi Astuti Dzulfikri, Dzulfikri Guswenda, Nuan Ifga Halim, Rahman Hanifah, Rahmi Ami Hasbi, Maulana Hasby, Nazar Hasniah Hasniah Haura, Raudatul Imam Wahyudi Karimullah Islamiah, Neneng Iwan Perdana, Iwan Jumatin Lailatul Kodriyah Lewa, Muhammad Juwantho Masna, Ummul Khaeri Maulana, M. Lingga Misrita, Misrita Murniati . Nia, Murni Novi Anoegrajekti Novika, Hartatya Nur Azmi Alwi Perdana, Arya Rahayu, Alyah Rahayu, Wa Rehan, Muhammad Sultan riyansyah, Muhammad Saralee, Adelweiss Saralee, Adeweissa subarjo, Subarjo Wahab, Raflyanda Zihni Wahyu Muh Syata