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All Journal Jurnal Pengabdian Masyarakat Inovatif Jurnal Pengabdian Masyarakat Inovatif
Cahyani, Yasmin Athiyyah
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Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Computer Science & IT Environmental Science Social Sciences Other

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Development of Mangosteen Peel Flour as a Functional Food Ingredient to Support Entrepreneurial Independence in Village Cahyani, Yasmin Athiyyah; Mulyati, Ade Heri
Jurnal Pengabdian Masyarakat Inovatif Vol. 3 No. 2 (2025): JPMI (Jurnal Pengabdian Masyarakat Inovatif)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jpmi.v3i2.195

Abstract

Sipak Village in Jasinga, Bogor Regency, has great potential for mangosteen production, yet it remains limited to fresh fruit sales, leading to increased peel waste. Through the PPK Ormawa program, students introduced the innovation of processing mangosteen peel into functional flour via blanching, drying, and grinding to retain bioactive compounds like xanthones and flavonoids. The program involved surveys, training, production, business mentoring, and marketing strategies. Final products included syrup, tea, and cookies under the brand Queens Flour. This initiative improved community skills, fostered local entrepreneurship, and reduced organic waste in a sustainable manner.
Development of Mangosteen Peel Flour as a Functional Food Ingredient to Support Entrepreneurial Independence in Village Cahyani, Yasmin Athiyyah; Mulyati, Ade Heri
Jurnal Pengabdian Masyarakat Inovatif Vol. 3 No. 2 (2025): JPMI (Jurnal Pengabdian Masyarakat Inovatif)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jpmi.v3i2.195

Abstract

Sipak Village in Jasinga, Bogor Regency, has great potential for mangosteen production, yet it remains limited to fresh fruit sales, leading to increased peel waste. Through the PPK Ormawa program, students introduced the innovation of processing mangosteen peel into functional flour via blanching, drying, and grinding to retain bioactive compounds like xanthones and flavonoids. The program involved surveys, training, production, business mentoring, and marketing strategies. Final products included syrup, tea, and cookies under the brand Queens Flour. This initiative improved community skills, fostered local entrepreneurship, and reduced organic waste in a sustainable manner.
Co-Authors Ade Heri Mulyati, Ade Heri