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All Journal Proceedings of The ICECRS Journal of Empowerment and Community Service
Kurnia, Tafana Serly
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Synergy of MSMEs and Food Innovation: Utilization of Raja Nangka Banana Peel Flour in Making Dry Cakes in Kalikatir Village in Kalikatir Village: Sinergi UMKM dan Inovasi Pangan: Pemanfaatan Tepung Kulit Pisang Raja Nangka dalam Pembuatan Kue Kering di Desa Kalikatir Kurnia, Tafana Serly; Ningsih, Ika Rachman; Destiana, Evie
Proceedings of The ICECRS Vol. 13 No. 1 (2025): Proceedings of Community Service Desa Mandiri dan Berdaya Melalui Kolaborasi P
Publisher : International Consortium of Education and Culture Research Studies

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/icecrs.v13i1.2062

Abstract

General Background: Food innovation leveraging local ingredients offers a strategic avenue for enhancing the competitiveness and sustainability of Micro, Small, and Medium Enterprises (UMKM) in the food sector. Specific Background: Kalikatir Village has untapped potential in processing agricultural waste, particularly Raja Nangka banana peels, which are rich in fiber and antioxidants, into value-added food products. Knowledge Gap: Despite the nutritional potential of banana peel waste, its application in functional food products remains limited, and there is a lack of systematic training and support for UMKM in this domain. Aims: This study aims to optimize the use of banana peel waste through comprehensive training on flour production, cookie formulation, and UMKM mentoring in production and marketing practices. Results: The initiative demonstrated that cookies made from Raja Nangka banana peel flour possess enhanced nutritional content, especially in terms of fiber and antioxidants, while maintaining consumer-acceptable taste, texture, and aroma. Novelty: This project introduces an innovative utilization of banana peel waste as a sustainable raw material, combining food innovation with capacity-building for local entrepreneurs. Implications: The activity not only promotes the diversification of local food products and reduces production costs but also strengthens UMKM skills and supports environmental sustainability. These outcomes contribute to community economic development and highlight the importance of sustainable food systems. Further research is recommended to refine product formulations and conduct market studies to support broader commercialization. Keywords: Banana Peel Flour, UMKM, Food Innovation, Sustainable Product, Kalikatir Village Highlights: Banana peel flour boosts nutrition and reduces food waste. UMKM training and mentoring improve production and marketing skills. Local food diversification drives sustainability and economic growth.
Synergy of MSMEs and Food Innovation: Utilization of Raja Nangka Banana Peel Flour in Making Dry Cakes in Kalikatir Village in Kalikatir Village: Sinergi UMKM dan Inovasi Pangan: Pemanfaatan Tepung Kulit Pisang Raja Nangka dalam Pembuatan Kue Kering di Desa Kalikatir Kurnia, Tafana Serly; Ningsih, Ika Rachman; Destiana, Evie
Journal of Empowerment and Community Service (JECSR) Vol. 4 No. 2 (2025): Januari
Publisher : Wadah Inovasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53622/jecsr.v4i2.357

Abstract

Food innovation based on local ingredients is a strategy for developing Micro, Small, and Medium Enterprises (UMKM) in the food sector. Kalikatir Village has the potential to utilize waste from Raja Nangka banana peels which are rich in fiber and antioxidants to be processed into flour as raw material for cookies. This study aims to optimize the utilization of banana peel waste through training in making flour, cookie formulation, and mentoring UMKM in production and marketing. The results of the activity show that Raja Nangka banana peel flour increases the nutritional value of cookies, especially the fiber and antioxidant content. The resulting cookie products have a taste that is acceptable to consumers, a crunchy texture, and a distinctive aroma. In addition, this activity improves the skills of UMKM actors, reduces raw material costs, and opens up opportunities for diversification of local food-based products. The synergy of food innovation and UMKM empowerment contributes to increasing the added value of agricultural waste, supporting environmental sustainability, and encouraging community economic growth. Further research is needed to optimize formulations and market studies to expand the scale of production.
Co-Authors Evie Destiana Ningsih, Ika Rachman