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All Journal Jurnal Pengabdian Papua JURNAL BIOLOGI PAPUA Bakti Hayati
Henderina J. Keiluhu, Henderina J.
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Journal : Bakti Hayati

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Diversifikasi Produk Olahan Pisang: Pembuatan Tepung Pisang dan Produk Olahannya Bagi Persekutuan Wanita Jemaat GKI EL Elyon Kotaraja, Jayapura Keiluhu, Henderina J.; Ngamelubun, Gerardinalia; Warikar, Evie L.; Ramandey, Euniche RPF.; Purnamasari, Vita; Soakakone, Hanna; Nilan, Tarsisiyanti J.A.
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 4 No. 1 (2025)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v4i1.4784

Abstract

Banana is a tropical fruit plant that is widely known and utilized almost all parts of the plant. Banana fruit can be directly consumed as fresh fruit or processed into fried bananas or banana chips, but very rarely made into banana flour, especially in Jayapura. The purpose of this community service activity is to disseminate the benefits of banana flour as well as training in making banana flour and processed banana flour, so that it can become an entrepreneurial opportunity in addition to self-consumption. The material about banana flour was delivered using the lecture method followed by the practice of making banana flour and making three types of cakes from banana flour. This activity was carried out on August 26, 2023 and September 2, 2023 with 23 participants from the Women's Association of the El Elyon Indonesian Christian Church in Kotaraja, Jayapura. Banana flour is made using the direct drying method under sunlight.  Banana flour-based baking products made in this activity are cookies, brownies, and cakes. This activity received a good response and high satisfaction from the participants of 97%.
Pelatihan Pembuatan Tepung Pisang dan Produk Olahannya Bagi Ibu-Ibu Anggota PW Jemaat GKI Getsemani Kotaraja, Jayapura Keiluhu, Henderina J.; Purnamasari, Vita; Wambrauw, Daniel Z.K.; Pallo, Aryanti S.; Alatubir, Rosalinda
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 3 No. 1 (2024)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v3i1.3585

Abstract

Banana is the well-known fruit plant with nearly every part of the plant can be used or consumed.  Banana fruit are rarely converted into banana flour, especially in Jayapura. Instead, they are typically eaten raw or processed into fried or chipped bananas. This community service project's objectives were to: (a) spread knowledge of the advantages of banana flour; and (b) teach people in making processed banana flour so that it can be sold for profit rather than just for personal use. After a lecture on banana flour benefit, participants were given the opportunity to make cakes using the flour. This project was conducted on August 26 and September 2, 2023 with 27 participants from the Gethsemane Indonesian Christian Church Women's Fellowship in the Kotaraja Jayapura area as participants. Banana flour was made using the drying method in the sun or in the oven. Cake products made from banana flour made in this activity were banana flour cookies and brownies. This activity received a good response and high satisfaction from activity participants, with the rate to 97%.
Saus Cocolan Pepaya Sehat sebagai Inovasi Pangan bagi Masyarakat di Kampung Wisata Rhepang Muaif, Kabupaten Jayapura Keiluhu, Henderina J.; Ngamelubun, Gerardinalia; Warikar, Evie L.; Wattilete, Jeirel; Panjaitan, Raini; Palebangan, Yelsi Y.; Sawegu, Seramina R.T.
Bakti Hayati: Jurnal Pengabdian Indonesia Vol. 4 No. 2 (2025)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/bhjpi.v4i2.5003

Abstract

Papaya (Carica papaya L.) is a fruit with high nutritional value and significant potential to be developed into various processed food products. However, its utilization in the communities remains limited as papaya is generally consumed fresh or processed into simple dishes such as juice and vegetables. This community service activity aimed to increase public knowledge and skills in diversifying papaya-based food products by introducing the processing of papaya into a healthy dipping sauce that is free from artificial sweeteners and preservatives. The activity also sought to increase awareness of the economic potential of papaya-based processed products. It was conducted on August 9, 2025, in collaboration with the local community of Rhepang Muaif Tourism Village, at the kitchen pavilion of Isyo Hills Bird Watching Campsite. A total of 13 participants were involved, consisting of 8 youths, 3 middle-aged adults, and 2 elderly individuals. The implementation methods included socialization, hands-on training, and direct assistance in the preparation. The training utilized simple methods, common kitchen tools, and easily accessible ingredients. The results showed that participants were able to produce a spicy and healthy papaya-based dipping sauce that can be consumed with various snacks, such as boiled sweet potatoes, boiled bananas, fried bananas, and french fries. The product demonstrates potential economic value due to its affordability, health benefits, and marketability. Overall, the activity was well received, with participant satisfaction rates of 100%, indicating a positive response, successful implementation, and benefit to the community.
Co-Authors Abulais, Diana AGAMAWAN, LALU P.I. Alatubir, Rosalinda Banundi, Zet Dianingsih , Nurlita Evie Lilly Warikar Farmawaty, Farmawaty Henderitte L. Ohee Ign. Joko Suyono Jonathan k. Wororomi Linus Y. Chrystomo Marani , Gilberth V.O. Marani, Gilbert V.O. Ngamelubun, Geraldinalia Ngamelubun, Gerardinalia Nilan, Tarsisiyanti J.A. Numberi, Vrinsye I. Numberi, Yulindra M Ohee, Lidia G.S. Palebangan, Yelsi Y. Pallo, Aryanti S. Raini Panjaitan RAMANDEY, EUNICHE R.P.F Ramandey, Euniche RPF. Sarah Yuliana, Sarah Sawegu, Seramina R.T. Siahaan , Andro Y. Siahaan, Andro Y. Silitonga , Ronauli SIMBIAK, IRJA T. Soakakone, Hanna Surbakti, Suriani Toruan, Alpredo D.A.L. Vita Purnamasari Wambrauw , Daniel Z.K. Wambrauw, Daniel Z. K. Wambrauw, Daniel Z.K. Wattilete, Jeirel Yembise, Yohana