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All Journal Anjoro : International Journal of Agriculture and Business Jurnal Inovasi Dan Pengabdian Kaa Mieera
Ikrar Taruna Syah, Ikrar Taruna
Fakultas Pertanian Universitas Ichsan Gorontalo
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Other

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Increasing flour whiteness index on Amorphophallus paeoniifolius (Dennst.) Nicolson flour production by sodium metabisulfite Muhammad, Supriyanto; Syah, Ikrar Taruna; Xyzquolyna, Deyvie
Anjoro: International Journal of Agriculture and Business Vol 2 No 1 (2021): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (304.164 KB) | DOI: 10.31605/anjoro.v2i1.929

Abstract

This research aims to increase flour whiteness index to foot elephant yam (Amorphophallus paeoniifolius) flour along the production process. The chemical agents used in this research were sodium metabisulfite (Na2S2O5) and ethanol. The corms were treated by soakeing in sodium metabisulfite 4% (w/v) for 3 hours, adding with ethanol 96% at a ratio of 1:2 and then blended with a speed of about 12,000 rpm for 5 minutes then filtered, and blanching into sodium metabisulfite 4% (w/v) for 3 minutes. The result showed that using Na2S2O5 4% (w/v) as a chemical agent on the initial production of Amorphophallus paeoniifolius flour was able to produce flour with the highest whiteness index. Therefore, this method will produce Amorphophallus paeoniifolius flour more applicable for the diversity of the food industry, especially noodles, biscuits, and bakery.
Empowering the Community Through Training in the Production of Flavored Banana Chips as a Strategy for Product Diversification in Bonde Village, Pamboang District, Majene Regency: Pemberdayaan Masyarakat Melalui Pelatihan Pembuatan Keripik Pisang Aneka Rasa Sebagai Upaya Diversifikasi Produk Olahan Pisang di Desa Bonde Kecamatan Pamboang Kabupaten Majene Tiffany, Margaretha Hanna; Fathanah, Nurul; Samang, Andi Marlisa Bossa; Syah, Ikrar Taruna
Jurnal Inovasi dan Pengabdian Kaa Mieera Vol. 3 No. 2 (2025): Oktober: Jurnal Inovasi Dan Pengabdian Kaa Mieera (JIPKAM)
Publisher : Politeknik Negeri Fakfak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60000/jipkam.v3i1.19

Abstract

This community service activity was carried out in Bonde Village, Pamboang District, Majene Regency, to empower the local community through training in the production of flavored banana chips as a strategy for product diversification based on local potential. Bonde Village has several leading agricultural commodities, one of which is bananas. However, the utilization of bananas is still limited to fresh consumption or direct sale at relatively low economic value. The activity consisted of three stages: preparation, training, and evaluation. During the training phase, participants received material on the objectives of product diversification, followed by hands-on practice in making banana chips with chocolate and balado flavor variants. Evaluation was conducted using pre-test and post-test methods to assess the improvement in participants’ understanding. The results showed a significant increase in participants' understanding of the diversification process and banana chip production (85% and 95%, respectively), as well as an increased interest in developing the product as a business opportunity (75%). This activity is expected to serve as an initial step in developing local potential and enhancing the economic self-reliance of the village community.
Co-Authors Deyvie Xyzquolyna Fathanah, Nurul Margaretha Hanna Tiffany Muhammad, Supriyanto Samang, Andi Marlisa Bossa