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Physical and Chemical Characteristics of Cookies Based on Modified Janten Banana Flour with Cassava Starch Substitution Zukryandry Zukryandry; Widia Rini Hartari; Maryanti Maryanti; Febrina Delvitasari
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 1 (2026): February 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i1.445-455

Abstract

Cookies are one of the most popular food products, widely favored for their crunchy texture and distinctive taste. However, their formulation generally relies on wheat flour, which limits the diversification of local food resources. This study was conducted to evaluate the effect of substituting modified janten banana flour with cassava starch on the physicochemical characteristics of cookies. Treatments consisted of various proportions of banana flour and cassava starch. Analyses included moisture, ash, protein, fat, carbohydrate, and dietary fiber contents, while the physical properties examined were texture (hardness) and color (L, a, b*, and whiteness index). The results showed that increasing the proportion of banana flour significantly affected the quality of cookies. Physically, higher banana flour substitution resulted in darker cookie color, lower whiteness index values, and increased hardness. Chemically, the use of banana flour increased ash, dietary fiber, and carbohydrate contents but reduced fat content, while protein content remained relatively stable. Formulations with 40% cassava starch + 60% banana flour and 20% cassava starch + 80% banana flour provided the best balance of quality and thus have potential for consumer acceptance. These findings emphasize the attractiveness of modified banana flour as an alternative raw feed-stock for healthy and functional cookies, while contributing to local food diversification too.
Pelatihan pembuatan nata de coco: optimalisasi pangan sehat berbasis serat untuk kesehatan Yeti Rahelli; Egi Nisura; Zukryandry Zukryandry; Devi Elvina Rachma; Yunilla Prabandari; Bella Intan Ayu Safitri; Liana Verdini
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 10, No 2 (2026): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v10i2.37445

Abstract

Abstrak Serat pangan berperan penting dalam menjaga kesehatan, termasuk mengatur kadar gula darah, menurunkan kolesterol, meningkatkan keseimbangan mikrobiota usus, serta berfungsi sebagai prebiotik. Namun, konsumsi serat masyarakat masih rendah, termasuk di Desa Tamansari, meskipun daerah ini memiliki potensi air kelapa yang dapat diolah menjadi nata de coco, yaitu pangan fungsional tinggi serat. Kegiatan pengabdian masyarakat ini bertujuan meningkatkan pengetahuan dan keterampilan Kelompok Wanita Tani (KWT) dalam mengolah air kelapa menjadi nata de coco sebagai upaya optimalisasi pemenuhan serat pangan harian. Kegiatan dilaksanakan pada September 2025 dan diikuti oleh 25 anggota KWT. Metode pelaksanaan meliputi analisis situasi, penyuluhan kesehatan melalui ceramah, demonstrasi pembuatan nata de coco, serta evaluasi melalui pre-test dan post-test. Penyuluhan membahas manfaat serat dan teknis pembuatan nata de coco, sedangkan demonstrasi memberikan pengalaman langsung mulai dari persiapan bahan hingga fermentasi. Hasil kegiatan menunjukkan peningkatan pengetahuan peserta secara signifikan, ditandai dengan kenaikan skor rata-rata dari 4,56 pada pre-test menjadi 7,64 pada post-test (selisih 3,08; p = 0,000). Secara kualitatif, peserta menunjukkan antusiasme tinggi dan menyatakan kesiapan untuk mempraktikkan pembuatan nata de coco secara mandiri sebagai pangan sehat maupun peluang usaha rumah tangga. Kegiatan ini berhasil meningkatkan literasi gizi dan keterampilan pengolahan pangan fungsional berbasis potensi lokal. Diharapkan pelatihan lanjutan mengenai pengemasan dan pemasaran dapat memperkuat keberlanjutan program. Kata kunci: kelompok wanita tani; nata de coco; pangan fungsional; serat pangan Abstract Dietary fiber plays an essential role in maintaining health, including regulating blood glucose levels, reducing cholesterol, improving gut microbiota balance, and functioning as a prebiotic. However, fiber intake among the community remains low, including in Tamansari Village, despite the area’s abundant coconut water that can be processed into nata de coco, a high-fiber functional food. This community program aimed to enhance the knowledge and skills of the Women Farmer Group (KWT) in processing coconut water into nata de coco as an effort to optimize daily fiber intake. The activity was conducted in September 2025 and involved 25 KWT members. The implementation methods included situation analysis, health education through lectures, demonstration of nata de coco production, and evaluation using pre-test and post-test assessments. The educational sessions addressed the benefits of dietary fiber and the technical steps for producing nata de coco, while the demonstration provided hands-on experience ranging from ingredient preparation to fermentation. The results indicated a significant increase in participants’ knowledge, as reflected by the rise in average scores from 4.56 (pre-test) to 7.64 (post-test) (difference: 3.08; p = 0.000). Qualitatively, participants demonstrated high enthusiasm and expressed readiness to independently produce nata de coco as a healthy food option as well as a potential home-based business opportunity. This program successfully improved nutrition literacy and skills in processing functional foods based on local resources. Further training on packaging and marketing is recommended to support the sustainability of the program. Keywords: dietary fiber; functional food; nata de coco; women farmer group
Co-Authors Agiska Ria Supriyatna Annisa Fitri Bella Intan Ayu Safitri Beni Hidayat Dayang Berliana Depita Anggraini Depita anggraini Devi Elvina Rachma Dewi Ermaya Dimas Prakoswo Widiyani Egi Nisura Eko Subyantoro Febrina Delvitasari Firdawati Firdawati Hertini Rani Ira Novita Sari Kusmaria Kusmaria Kusmaria Liana Verdini Lihan Rini Puspo Wijaya Lina Budiarti maryanti, Maryanti Oki Arifin Oki Arifin Shintawati Shintawati Subandi Subandi Susanti Susanti Widia Rini Hartari Yeti Rahelli Yunilla Prabandari