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Journal articles on the topic 'Banana'
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1
Fiana, Risa Meutia, Sukma Aulia Raihan, and Santosa Santosa. "Analysis of Added Value in Banana Chips Agro-Industry (Case Study of UMKM Nuri Rashi in Padang City)." Andalasian International Journal of Social and Entrepreneurial Development 4, no. 01 (2024): 10–14. http://dx.doi.org/10.25077/aijsed.4.01.10-14.2024.
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The study focuses on the analysis of the added value of bananas into bananas chips on the UMKM Nuri Rashi Banana chips in Padang City. The high banana production in Western Sumatra has the potential to increase the value of bananas in banana chips. Analysis of the value added used in this study is using the Hayami method. The value added analysis found that the processing of bananas into bananas chips on UMKM Nuri Rashi's banana chips has a value added of Rp 25.587 it can be understood that the added value of each kilogram of banana fruit that is processed into bananan chips is Rs 25.587, and yields a high value added ratio of 121.8%. The high rate of value added from processing bananas to bananas chip indicates that this processing is worthy to be developed.
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León-Cando, María Priscila, and Luis Bernardo Tonon-Ordóñez. "Estimación de la elasticidad de la demanda de banano fresco en Estados Unidos." UDA AKADEM, no. 6 (October 7, 2020): 156–83. http://dx.doi.org/10.33324/udaakadem.v1i6.319.
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Debido a la importancia del banano en la economía ecuatoriana, es imprescindible analizar la demanda del principal mercado de banano fresco del mundo, Estados Unidos, así como estimar sus elasticidades, precio y renta de la demanda; y, analizar la relación del banano con otras frutas en este mercado. Para la estimación, se utilizó el método de Mínimos Cuadrados Ordinarios. Se determinó que, en este mercado con potencial de crecimiento, el banano es un bien inelástico y normal. El periodo analizado fue de 2001 a 2016.Palabras clave: Banano, Estados Unidos, Estimación demanda, Elasticidad precio, Elasticidad renta.
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 ue to the importance of banana in the Ecuadorian economy, is essential to analyze the demand of the world’s principal fresh banana market, United States, as well as estimate its price and income elasticities, and analyze the relationship of bananas with other fruits in this market. The Ordinary Minimum Squares Method was used for the estimation. It was determinated that in this market with potencial growth, bananas are inelastic, and considered a normal good. The period analyzed was from 2001 to 2016. Keywords: Banana, United States, Demand estimation, Price Elasticity, Income Elasticity
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Saragih, G. M., Hadrah Hadrah, and Dilla Tri Maharani. "Analisis Kualitas Bioetanol Dari Kulit Pisang." Jurnal Daur Lingkungan 4, no. 2 (2021): 35. http://dx.doi.org/10.33087/daurling.v4i2.72.
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Indonesia is ranked sixth in banana production with total production in 2015 of 7.299.275. the more people who like bananas, the higher the volume of banana peel waste produced. Banana peels are usually thrown away immediately and can contaminate the soil surface because banana peels contain acid so that it can have an impact on evironmental problems. The starch content of banan peels has the potential to be used as a raw material for bioethanol production with the help of the fermentation process. Therefore this research aims to determine the quality of bioethanol which is produced from several types of banana peels. The types of banana peels used are Ambon banana peel, Barangan banana peel and horn banana peel. The method used to manufacture bioethanol form the types of banana peel of ambon, barangan and horn is fermentation using yeast tape or saccharomyses cereviciae. The variables observed in this study were the variety of banana peel types, fermentation time for 6 days and 10 days, and the use of yeast as much as 5 grams. The fermentation results in the form of bioethanol were analyzed using gas chromatography, the best results from this study were obtained on the type of banana peel of Ambon for 10 days, that is 4.451% bioethanol.
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Lumowa, Sonja Verra Tinneke, Widi Sunaryo, Dora Dayu Rahma Turista, et al. "The diversity of banana cultivars in East Kalimantan based on morphological characteristic." Edubiotik : Jurnal Pendidikan, Biologi dan Terapan 7, no. 02 (2022): 82–89. http://dx.doi.org/10.33503/ebio.v7i02.1672.
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Banana is a plant with nutritious fruit and can help prevent stunting. Banana plants are widely cultivated in East Kalimantan, but the type characterization has not been identified. The purpose of this study was to determine the diversity of banana plants in East Kalimantan and to characterize banana plants based on morphology. This research is explorative in nature by identifying directly in the field the cultivated banana cultivars. Morphological characterization of stems, leaves and fruit was carried out based on the banana description contained in IPGRI-INIBAP/CIRAD. The research instrument is a banana morphology observation sheet which contains parameters: leaf habit, pseudostem color, predominant underlying color of the pseudostem, sap color, blotches at the petiole base, blotches color, petiole canal leaf III, color of leaf upper surface, color of midrib dorsal surface, color of leaf lower surface, color of midrib ventral surface, wax on leaves. The result shows that at East Kalimantan is found 12 types of banana cultivars were found, Talas bananas, Rutai bananas, Kepok bananas, Mas bananas, Morosebo bananas, Tanduk bananas, Susu bananas, Maulin bananas, Red bananas, Ambon bananas, Raja bananas, and Cavendish bananas.There are variations in the morphological characteristics of banana plants, leaves and fruit that can characterize each banana.
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Weyai, Nelson Paskal, Maria Justina Sadsoeitoeboen, ajar Ria Dwi Natalia Sianipar, Simon Sutarno, and Agatha Cecilia Maturbongs. "Intensitas Kerusakan Penyakit Darah Pisang di Kampung Bowi Subur SP VI Distrik Masni Kabupaten Manokwari." Igya ser hanjop: Jurnal Pembangunan Berkelanjutan 4, no. 2 (2022): 125–36. http://dx.doi.org/10.47039/ish.4.2022.125-136.
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Farmers in Indonesia suffer losses due to banana blood disease. One of the districts that experienced a decline in banana production was the District of Masni, Manokwari Regency. Through this research, an analysis of banana varieties that were infected with banana blood disease was carried out in Bowi Subur Village of Masni District. A survey method was used in observing disease symptoms that appeared on banana plant organs, moreover, some interviews were done with farmers. The results showed as many as 7 varieties of bananas were attacked by the banana blood disease. The level of damage found in each banana variety is different. Banana varieties that show symptoms of disease with a level of damage of ˃70% are kapok bananas (Musa balbisiana), raja bananas (Musa paradisiaca), and muslin bananas (Musa acuminata), varieties with damage levels > 30-70%, namely tanduk bananas (Musa paradisiaca), susu banana (Musa acuminata), Ambon banana (Musa acuminata), varieties with <30% damage rate are lilin banana (Musa acuminata).
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Kurnia, Fikrihadi, Maharsa Pradityatama, Syariful Wardana, et al. "Pengolahan Pisang Sale untuk Penghasilan Alternative Masyarakat." BERDAYA: Jurnal Pendidikan dan Pengabdian Kepada Masyarakat 5, no. 3 (2023): 133–40. http://dx.doi.org/10.36407/berdaya.v5i3.887.
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Banana is one of the fruits widely consumed by the people of Indonesia. This can be proven by the many types of bananas that grow and are marketed in all regions in Indonesia. Banana sellers can quickly get bananas to market, and consumers can buy them at varying prices. However, the problem arising from banana fruit is its relatively short life span. It is characterized by black spots that appear on the banana and mark the banana will begin to rot. Therefore, the process of processing bananas into beru products, namely banana sales, is carried out. The service activity began with an interview with banana sellers at the Karang Jasi market and Sweta market, Mataram City. This resource person obtained information about the banana sale and how to process it. Banana sale processing is divided into three stages: banana preparation, skinning and slicing bananas, and drying. Banana drying takes ± eight days in consistently hot weather. Banana sale that is formed can be consumed directly and reprocessed into fried bananas. With this service activity, it is hoped that it can provide information to the community about how to process almost rotten bananas and use them as additional income.
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Novichasari, Suamanda Ika, and Imam Adi Nata. "Application of PSO in CNN attribute weighting for banana tree classification based on leaf images." Journal of Applied Intelligent System 8, no. 3 (2023): 353–62. http://dx.doi.org/10.33633/jais.v8i3.9170.
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Banana (Musa paradisiaca) is a very popular fruit in Indonesia. Banana production in Indonesia, with more than 200 types of bananas, accounts for more than 50% of banana production in Asia. Differences in how to consume Ambon bananas and Kepok bananas and their various benefits encourage cultivators to be careful in choosing seeds to avoid mistakes. Distinguishing the seeds of Ambon bananas and kepok bananas is more difficult than distinguishing between Ambon bananas and kepok bananas. This is because the leaves and stems of the seeds look the same. The purpose of this study is to use an optimization algorithm to improve the performance of the image classification algorithm on the image of kepok banana leaves and Ambon bananas to assist in the selection of banana plant seeds that can be used by banana cultivators to get the maximum benefit according to the desired type of banana. The results of this study are used as the basis for making a decision support system to assist in the selection of banana plant seeds that can be used by banana cultivators in order to get the maximum benefit according to the desired type of banana
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Syafriani, Syafriani, Afiah Afiah, and Nia Aprilla. "PKM PETANI PISANG DI KAMPAR." COVIT (Community Service of Health) 2, no. 1 (2022): 113–19. http://dx.doi.org/10.31004/covit.v2i1.4525.
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Kampar Regency is one of the banana producers in Riau Province. As a producer of very broad bananas, many types are planted, such as: plantain, stone, bantan, sticks and so on. Bananas are very easy to get at a cheaper price, so they have the potential to develop activities into various variations and have a high selling value. This banana is very useful, banana is a healthy and delicious type that contains fiber, antioxidants and also contains lots of Vitamin C, Vitamin B6, carbohydrates and protein which are good for consumption for anyone. Bananas are an important source of fiber which helps the digestive system and is good for dieting. The purpose of this activity is to assist farmers in increasing the purchase of bananas produced by processing bananas into healthy, tasty, and attractive products for consumers to sell. Processed products such as banana satay, banana sigho and banana sanok. Banana processing is expected to improve the economy of banana farmers because so far bananas are only sold cheaply to collectors or traders at very low prices and get little profit from their harvests. Constraints faced by farmers are the use of science and technology in terms of banana production by using a blender, the purchase price of banana farmers is not proportional to the profits obtained because collectors and actors provide low prices to farmers, low motivation in banana processing. Activities that will be carried out in this Community Partnership Program include several development efforts, namely: 1. Use of science and technology in terms of banana production, which aims to make it easier for farmers to start, 2. motivate banana farmers to become entrepreneurs, 3. Training / practice of making products from bananas because there are so many products that can be made from bananas themselves. The product variants made are banana satay, sigho banana, sanok banana, 4. Packing / packaging the product until it is ready for sale, 5. Sales strategy with bananas to collectors or directly to the traditional market in Kampar district. And processed products from bananas will be sold to stalls, or opening stalls, on the internet.
 Keywords: Banana satay, banana sanok, and banana sigho
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Wicaksono, Aditya Dwiputro. "Klasifikasi Tingkat Kematangan, Kualitas dan Jenis Buah Pisang Berdasarkan Ciri Warna dan Bentuk Menggunakan Artificial Neural Networks." Jurnal Teknologi Informasi Indonesia (JTII) 7, no. 2 (2023): 91–98. http://dx.doi.org/10.30869/jtii.v7i2.955.
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Banana fruit is a commodity that makes a major contribution to national and international fruit production figures. The government through the National Standardization Agency establishes standards for bananas, maintaining the quality of bananas. The purpose of this study was to classify the level of maturity, quality and type of banana based on color, size and shape characteristics in the Cavendish Banana Garden, Banyumas Regency, Central Java in accordance with SNI 7422: 2009. The bananas found in the Cavendish Banana Garden have various qualities, as a local fruit that has high economic value and has a market potential that is still wide open, bananas are one of the most reliable fruit commodities. The problem that is often found is the lack of accuracy and lack of knowledge of employees in distinguishing the types, quality and ripeness of bananas, especially new employees. Jaringa Saraf Tiruan (Neural Network) are used as a method in the classification process. The dataset in this study is a picture of bananas with 9 types, namely Ambon banana, plantain, Cavendish banana, Kirana banana, Barangan banana, jackfruit banana, gold banana and kapok banana. The ripeness of bananas in this study were the raw, ripe and overripe levels. The program is created using Tensorflow Python, the test results produce an accuracy level of 98,7 %
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A A Made Semariyani, Ni Made Yudiastari, Luh Suariani, et al. "Utilization of Bananas into Processed Products in the Kusuma Dewi Group, Asahduren Village, Jembrana Regency." Asian Journal of Community Services 2, no. 7 (2023): 579–88. http://dx.doi.org/10.55927/ajcs.v2i7.4903.
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A Banana is a fruit that can bear fruit regardless of the season. Bananas can grow in upland and lowland areas. Bananas are mostly produced in Asahduren Village, a village located in Pekutatan District, which is 75 km from the provincial capital of Bali. This very abundant banana fruit causes the community to be overwhelmed, so many are wasted after being used for traditional ceremonies. Therefore, community service is carried out with counseling methods, training, and product manufacturing practices. The community was given knowledge about processing bananas into banana chips snacks, processed banana jam, banana flour, banana sale, banana brownies and banana cakes, packaging, storage, marketing, entrepreneurship, and business management. With the skill of processing bananas into processed products, the group's income can increase.
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Aripin, Sutisna, and Muhammad Aris Risnandar. "PENINGKATAN KETERAMPILAN IBU-IBU RUMAH TANGGA DALAM PEMBUATAN SALE PISANG DENGAN TEKNOLOGI PENGERING BIOMASSADI DESA PAKEMITAN,KEC. CIKATOMAS, KAB. TASIKMALAYA." BERNAS: Jurnal Pengabdian Kepada Masyarakat 1, no. 4 (2020): 543–49. http://dx.doi.org/10.31949/jb.v1i4.522.
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The average banana production in Pakemitan Village is 9.2 tons/year. The jackfruit and ambon bananas dominate nearly 63.84% of the total banana production in Pakemitan Village. When the number of harvests increases, jackfruit and ambon bananas were not sold in the market. With abundant and cheap bananas, and unhygienic drying of sale bananas using sunlight, it is necessary to encourage housewives to convert bananas into sale bananas and drying them with biomass drying technology. The training implementation method starts from program socialization, theoretical training on making banana sale, preparation of tools and materials, and field practice of making banana sale and drying it with biomass dryer. The housewives who attended the training were 15 people. Housewives are informed about the procedure and practice of making banana sale and the process of drying banana sale. The results of the evaluation showed that over 80% of housewives were categorized as skilled participants in making banana sale and using biomass dryers. The results show that there is an increase in insight and knowledge of making banana sale using a biomass dryer, so participants can make banana sale independently.
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Sadikin, Ali, and Rusmini. "Karakteristik Tepung Pisang dari Buah Pisang Khas Kalimantan Timur dengan Umur Simpan yang Berbeda." JURNAL AGRIMENT 8, no. 2 (2024): 107–13. http://dx.doi.org/10.51967/jurnalagriment.v8i2.2933.
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Banana flour is generally made from unripe bananas. However, capacity Production is often not comparable to the amount of banana production overflow, resulting in delays in the processing process. The purpose of this research is to determine the effect of different types of bananas and shelf life on the characteristics of bananas as raw materials making raw banana flour and characteristics of raw banana flour as well find out the shelf life of several types of bananas after a fruitful harvest the best characteristics of banana flour. The environmental design used in this research was a Randomized Block Design (RAK) while the treatment design was a Split-Plot Design where the main plot was a type of banana (A) which consisted of 3 levels while the sub plot was the storage time (B). which consists of 6 levels. The test is continued with the DMRT Test (Duncan Multiple Range Test) and if there is no real effect, but the single treatment has a real and/or very real effect, it is continued with the Least Significant Difference Test (BNT). The results of the research show that the shelf life of bananas to be used as banana flour is up to 3 days of storage. The shape of banana granules from 3 types of bananas, namely kapok, cotton and awa bananas and with banana storage times of 0, 1, 2, 3, 4 and 5 days shows no different shapes and sizes. The lowest banana water content is in cotton banana flour
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Purnamasari, Vita, and I. Made Budi. "Pelatihan Pembuatan Tepung Pisang dan Olahannya Dalam Upaya Pemanfaatan dan Peningkatan Nilai Ekonomi Pangan Lokal Papua." Bakti Hayati: Jurnal Pengabdian Indonesia 2, no. 1 (2023): 1–5. http://dx.doi.org/10.31957/bhjpi.v2i1.2985.
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Bananas are a fruit commodity that produces the most in Jayapura Regency. Processing bananas into flour is one way to increase the selling value of banana commodities and increase their utilization into banana derivative products. The aim of the training is to utilize local Papuan food, namely bananas, to increase the economic value of local Papuan food. The training activities provide knowledge and insight to the public regarding banana derivative products, namely flour and preparations made from banana flour to increase economic independence. Local Papuan bananas, such as gray bananas, have the potential to be made into flour and their preparations using simple technology available in the community so that they have the potential to be developed to increase the economic value of local Papuan food. Keyword: banana flour; Papuan local varieties of bananas; processed banana flour; local food.
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N., Fiona, Janet N., Betty S., and Ivan O. "Sustainable Value Addition in Banana Cake Production as Alternative To Reduce Banana Waste." African Journal of Agriculture and Food Science 7, no. 3 (2024): 10–21. http://dx.doi.org/10.52589/ajafs-japh6bmt.
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With the rising global demand for the baked goods market and the challenge of managing surplus ripe bananas, especially East African Highland bananas, innovative approaches are essential to reduce food waste. The research centres on using Apple, Gros Michel, and East African Highland (EAH) banana species in banana cake recipes. The objectives were to analyze the cake-making characteristics of the EAH Banana, Apple banana, and Gros Michel banana varieties, to assess the sensory attributes of banana cakes made from these varieties, and to determine consumer preferences. The study involved 180 participants who rated the banana cakes using a 1-9 hedonic scale, focusing on color, flavor, texture, and overall acceptability. Results revealed that ripe EAH bananas possess unique qualities, notably a superior texture and blending efficiency, outperforming the Gros Michel and Apple banana varieties. Although EAH bananas are currently being used for food only and any ripe ones are discarded, this study found for the first time that these ripe bananas can be repurposed for cake, reduce waste, and increase the value of the bananas. Ripe EAH banana cakes were particularly favoured for their appealing appearance, satisfying mouthfeel, and subtly reduced sugar flavour, leading to a significantly expressed intent for repeat purchases.
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Nirmagustina, Dwi Eva, Beni Hidayat, and Zukryandry Zukryandry. "Karakteristik Fisik dan Kandungan Gizi Tepung Pisang Lokal Lampung dengan Metode Perebusan." JURNAL AGROTEKNOLOGI 18, no. 01 (2024): 1. http://dx.doi.org/10.19184/j-agt.v18i01.40286.
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Lampung Province is the third largest banana producer in Indonesia with various types of bananas. It affects the differences of physical characteristics and nutritional content. Besides the type of banana, the processing can also affect the differences in its characteristics. The objective of the research was to determine the physical characteristics and nutritional content of banana flour from 8 types of bananas grown in Lampung Province as a source of local flour with the boiling method. The study was designed in a completely randomized block design with 3 replications. The results showed that the type of banana affected the physical characteristics and nutritional content of banana flour. Nangka bananas had the highest yield (42.06%) and muli bananas had the lowest yield (24.45%). Ambon kuning and tanduk had the highest degree of whiteness (44.60 and 41.20) and this is influenced by the color of the black pith. Muli banana flour was the highest protein content (3.54%). Fat content in nangka banana flour is the highest (1.09%). Ash of muli banana and ambon banana flour were the highest content (2.99% and 2.68%). Crude fiber of muli banana flour and kepok manado banana flour were the highest content (3.17% and 3.21%). The starch, amylose, and ratio of amylose/amylopectin of kepok manado and tanduk banana flour were the same and the highest content (respectively ranging between 74.53–76.29%, 26.18–28.92%, and 0.35–0.41). Vitamin C and total acid in local banana flour ranged from 0.51–2.34 mg/100 g and 0.62–2.25 respectively, muli bananas had the highest content of vitamin C and total acid with values of 2.34 mg/100 g and 2.25%. The boiling process can be applied as one of pre-treatment before making local Lampung banana flour. Keywords: banana flour, boiling method, local banana, nutritional
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Nani, Maryani, Ratih Kusumawardani, and Fajarudin Ahmad. "Pendampingan Budidaya Pisang Berkelanjutan dan Manajemen Hama Penyakit di Sindangsari Kabupaten Serang." Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat 9, no. 3 (2023): 279–87. http://dx.doi.org/10.29244/agrokreatif.9.3.279-287.
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Banana is a native fruit of Indonesia, grown in all of the Indonesian archipelagos. Most of the national banana production was produced by small-scale and household farmers. Banten is the fifth largest province for national banana producers. Nevertheless, no region was developed only for bananas as the main crop. Pengabdian Kepada Masyarakat program aimed to give knowledge and guidance in sustainable banana cultivation and pest disease management on the banana to Farmers at Desa Sindangsari Banten. It is also the initial program of Universitas Sultan Ageng Tirtayasa to create a banana village in Banten. The program started with a survey of the socio-economy of people in the village, identification of local banana varieties, and pest disease incidence of bananas on the farm. Then, a Focus group discussion on sustainable banana cultivation and pest disease management was conducted, followed by a demonstration of how to plant bananas in good practice. At the end of the program, farmers were given two commercial varieties, Cavendish and Barangan, to be grown on their farms. Farmers follow the discussion enthusiastically, asking questions and describing the current state of their banana cultivation. Sustainable banana cultivation practices could be used in the village to improve the quality and production of household farmers' bananas. Thus, it will increase the value of the banana in the market and raise the farmers' income. Finally, it will promote bananas as the leading local commodity and make Sindangsari a banana village in Banten.
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Rochmah, Febri Aini, Siti Ifadatin, and Riza Linda. "Relationship of Bananas (Musa spp.) Based on Morphological Characteristics in Sungai Pinyuh District, Mempawah Regency." Jurnal Biologi Tropis 24, no. 1 (2024): 789–806. http://dx.doi.org/10.29303/jbt.v24i2.6576.
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Bananas (Musa spp.) are herbaceous plant members of the Musaceae family, which has different morphological characters. This study aims to identify the relationship between banana cultivars based on morphological characteristics. The research was done from August to November 2022 in Sungai Pinyuh District, Mempawah Regency. This research used the exploratory method with the purposive sampling technique and was then analyzed using the UPGMA method through the Numeric Taxonomy and Multivariate System (NTSYS version 2.0) program. The bananas from Sungai Pinyuh regency consist of kepok banana, ambon banana, forty-day banana, barangan banana, awak banana, and kak mirah banana. The results of the banana relatedness analysis show a similarity level of 0.44, which is divided into two groups, A and B. Group A consists of 3 cultivars, namely banana kepok, banana awak, and banana kak mirah; group B consists of 3 cultivars, namely banana ambon, banana barangan, and banana forty days.
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Sigalingging, Riswanti. "Training of Banana Dodol Production at Ladang Bambu Village, Medan Tuntungan." Journal of Saintech Transfer 5, no. 2 (2022): 77–84. http://dx.doi.org/10.32734/jst.v5i2.9840.
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Bananas are generally susceptible to mechanical, physiological, chemical and microbiological damage if handled inappropriately, thus requiring diversification in processing. Various ways of processing bananas have been developed to make various products with varied flavours, such as banana dodol. This service aims to provide knowledge about correctly processing banana dodol to produce delicious banana dodol with an attractive appearance, extend shelf life, increase the economic value of agricultural products, and increase food diversity. Providing technical guidance related to making banana dodol into food products can open new businesses for the community in district V of Ladang Bambu, Medan Tuntungan. Barangan bananas are preferable to using Kepok bananas in making banana dodol.
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Khairunnisa, Dini, Milliyantri Elvandari, Danisa Alifa Salsabila, and Muhammad Akhdiyatul Aein. "Gambaran Deskriptif Produk Banana Roll Sebagai Camilan Sehat Masa Kini (Description of Banana Roll Product as a Healthy Snack)." Jurnal Gizi dan Kuliner 2, no. 2 (2021): 32–38. http://dx.doi.org/10.35706/giziku.v2i2.5937.
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Banana Roll is an entrepreneurial product made as a healthy snack today. Banana Roll (pisgul) is a product made from processed bananas wrapped with spring roll skin and topped with toppings. This product is made from bananas that are ripe enough to have a sweet taste. The purpose of making Banana Roll is as a snack or healthy snack that has high nutritional value, and to use bananas as a food ingredient that is quite popular with people of all ages, from children to the elderly.
 Keywords: banana, banana roll, entrepreneurship
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Gusnita, Wiwik, and Kasmita Kasmita. "The Effect of the Leaven Against to Quality of Banana Kepok (Musa paradisiaca L) Tapai." JURNAL PENDIDIKAN DAN KELUARGA 12, no. 01 (2020): 60. http://dx.doi.org/10.24036/jpk/vol12-iss01/762.
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Banana (Musa paradisiaca normalis linn) is a type of tropical fruit that is very popular, because of it is tastes good, is easy to get and the price is relatively cheap, bananas also contain vitamins, minerals and carbohydrates which are quite high. Society in general consumes bananas as a dessert. Therefore, in the context of developing food diversification, processed banana products can overcome the saturation of fresh bananas and increase their shelf life and increase their economic value. Bananas can be processed into various processed products such as dry banana, banana flour, banana jam, banana wine, banana tapai, and banana sauce. Among the processed banana products, fermentation processing that is making banana tapai is an alternative that is not yet well known to the public, but has a pretty good future. The purpose of this study was to analyze the effect of giving different amounts of leaven and to analyze the right amount of leaven in making Kepok banana tapai. This type of research is an experiment with panelist data sources using organoleptic tests. Based on the results of experiments with 4 (four) treatments and 4 (four) quality repetitions which resulted in the color produced from tapai banana kepok is yellowish white the best results in the third treatment (0.35), the aroma of tapai banana produced is typical scented tapai Banana Kepok the best results in the third treatment (0.35% leaven), taste Banana Kepok tapai produced, sweet and taste leaven, the best results in the third treatment (0.35% leaven), and texture of Kepok banana tapai produced was the best soft yield at the third treatment (0.35% leaven).
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Dr., Adisak Suvittawa. "Thailand's Banana Supply Chain Management: Export Success Factors." International Journal of Management Sciences and Business Research 3, no. 10 (2014): 06–11. https://doi.org/10.5281/zenodo.3457705.
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The objective of this study is to identify the main success factors in Thailand’s banana export production and distribution channels.This study used primary data from interviews with banana farmers and banana exporters. Secondary data were used for confirmation and key factors were established from questionnaires.This study found that banana exports from Thailand face many challenging factors such as production inputs that affect banana exports and banana distribution models.Farm inputs directly affect both the quality of bananas and farmers’ revenue. Since the cost of banana production has been rising continuously, farmers are discouraged from improving the quality of their bananas, and this affects the quality of banana exports. Banana farmers need support through low interest rates as incentives to improve production and quality.Banana distribution from farm to consumers has become more complex, which makes banana prices unpredictable and affects banana quality. If bananas are sent directly from the farm to exporters, this would reduce delivery times and logistics costs.Competitive prices for banana exports are a key factors. Pricing strategies needs to be revamped to reflect real demand and supply. Importers have seasonal demands that may be different from the main Thai growing season. Since this will affect banana supply, production planning must consider this point.Banana supply chain management for banana exports needs to focus on farmer production inputs, distribution channels, banana quality and competitive prices
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Kristiono, Natal, Indri Astuti, and Fitri Hidayati. "Pengolahan Buah Pisang Menjadi Pinangun (Pisang Nugget Donowangun) Sebagai Upaya Peningkatan Pendapatan Masyarakat Desa Donowangun." LOYALITAS, Jurnal Pengabdian Kepada Masyarakat 3, no. 2 (2020): 209. http://dx.doi.org/10.30739/loyal.v3i2.443.
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Donowangun Village, Talun District, has excellent plantation potential, one of the abundant commodities is banana. Banana fruit is a food material that has high economic value. The availability of bananas during the harvest season causes the price of bananas to decline. Of course, action needs to be taken so that prices do not fall too sharply. This problem condition is the basis of the Banana Fruit Processing Training activity to Pinangun (Banana Nugget Donowangun) in Donowangun Village. The purpose of this activity is to process bananas into processed products with high economic value, namely by making banana nuggets. The abundant availability of bananas certainly does not make it difficult for the surrounding community to later open a banana nugget business which has high economic value so that they have high hopes for increasing the market share of this banana fruit. In this activity the UNNES KKN team provided material on the future prospects of the nugget banana processing business. The next material is training on processing banana nuggets that are ready to be produced and have high selling value and proper packaging. The methods used are creative lectures, practice / demonstrations and discussions. The result of this activity is the increased insight and knowledge of PKK Donowangun Village women regarding banana processing. It is hoped that later it will motivate PKK women to create a home industry for banana nuggets.
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Chow, Diana Vimalakirti, Hardi Suandri, Herman Herman, and Ricky Ricky. "Analisis Produk Banane Shampoo." Journal of Business, Finance, and Economics (JBFE) 3, no. 2 (2023): 62–78. http://dx.doi.org/10.32585/jbfe.v3i2.3922.
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Banana is an agricultural product that is highly developed in Indonesia. Bananas can be easy to grow and reproduce. Rapid and continuous development brings satisfactory results. Bananas need a place to grow in a hot and humid tropical climate to grow and develop. Banana plant is a multifunctional and multipurpose plant. Apart from fruits, other parts can be used. Banana weevil can be processed into chips. Kepok banana peel stems can also be used as a liquid ingredient to remove dirt on the surface of the scalp or/usually as a shampoo. Kepok banana fruit is one type of banana fruit that contains relatively high nutrients. Because kepok bananas contain chromium which has benefits for carbohydrate and lipid metabolism.
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Marzalina, Marzalina, Hakim Muttaqim, Heri Gustami, Fina Meilinar, and Dani Pratama Putra. "Pemberdayaan dan Peningkatan Ekonomi Melalui Pelatihan Pembuatan Berbagai Produk dari Bahan Dasar Pisang di Desa Paya Cut Kecamatan Juli Kabupaten Bireuen." Aceh Journal of Community Engagement (AJCE) 3, no. 2 (2024): 15–18. https://doi.org/10.51179/ajce.v3i2.2837.
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This community service program aims to improve the economy of the people of Desa Paya Cut, Kecamatan Juli, Kabupaten Bireuen, through training in the production of processed banana products. Desa Paya Cut has abundant natural resources in the form of bananas, but their utilization to increase community income is still not optimal. This training will cover various types of processed banana products, such as banana chips, banana dodol, and banana cakes, as well as packaging, storage, and marketing techniques. It is expected that this program can improve the skills of the community in processing bananas, increase the sales of processed banana products, and raise community awareness of the potential of bananas as a source of income
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Rahmawati, Tias Eka, Intan Martha Cahyani, and Siti Munisih. "Karakterisasi Pati Bonggol Pisang Kepok Kuning (Musa paradisiaca L.) sebagai Bahan Tambahan Sediaan Farmasi." Jurnal Sains dan Kesehatan 5, no. 2 (2023): 100–108. http://dx.doi.org/10.25026/jsk.v5i2.1658.
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Banana sucker is the part of banana plant which is rarely used and is considered trash after harvesting. The banana sucker composition is 76% starch and 20% water. Starch content in banana sucker has the potential to developed in the pharmaceutical industry. The aim of this study was to find a new source of starch and determine the characterization of starch sucker of yellow kepok banana as an alternative excipient in pharmaceutical. The sucker starch of yellow kepok banna isolation uses bleaching method whith sulfite solution. Results showed that sucker starch of yellow kepok banan from Plamongansari and Ambarawa powder form, brownish white, odorless, and tasteless. Kepok banana sucker strach has a pH of 6.51 and 6.60; moisture content 11.74% and 13.29%; ash content 0.74% - 0.83%; moisture content 12.28% and 13.50%; flow rate of 0.86 grams / second and 1.04 grams / second; resting angle 39.89 ° and 39.91 ° so that banana sucker starch includes a fairly good flow properties; development power 80.36% and 93.65%; solubility 18.28% and 22.96%; particle size 32.984?m – 91.466?m; starch content 45.07% and 51.48%.. Starch producted further characterized using FT-IR to know functional groups is OH, C-H, C-O-C and C-O which is the same as the chemical structure of starch.
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Muhandri, Tjahja, Sutrisno Koswara, and Aminullah Aminullah. "Karakteristik chiffon berbahan baku tepung pisang lewat matang." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 12, no. 2 (2021): 197–208. http://dx.doi.org/10.35891/tp.v12i2.2423.
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Background: The X’s bakery industry makes banana chiffon using fresh banana fruit as a raw material; however, fresh bananas were prone to rot.
 Research purposes: to apply overripe banana flour in making chiffon and study the characteristic differences with fresh banana chiffon.
 Method: This research consisted of making overripe banana flour using foam mat drying and making banana chiffon. The chiffon cake was made by adding 20g, 40g, and 60g banana flour (150g flour base) and control of 50g fresh ripe bananas. The yield, color, repose angle, and moisture content of overripe banana flour were analyzed, including specific volume, chiffon color, chiffon swelling, texture profile, and moisture content in chiffon cake. A complete one-factor random design with Dunnet’s analysis was used.
 Results and Discussion: The results showed that overripe banana flour has yellowish color with a yield of 26.23±0.45%, a repose angle of 27.44±0.92, and a moisture content of 7.97±0.43% (wet base). Statistical analysis showed that chiffon of overripe banana flour did not differ significantly at 5% from than chiffon of fresh bananas on several parameters. They were the specific volume of the dough and moisture content and swelling, hardness, adhesiveness, elasticity, and chewing power. In addition, the chiffon’s crumb section of banana flour has a lower brightness compared to fresh banana chiffon, where the top, middle, and side crusts were not significantly different.
 Conclusion: These results indicated that the use of banana flour could replace fresh bananas in chiffon cake.
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Kastanja, Ariance Y., Askia Syawal, and Zeth Patty. "Identification of Banana Morphology in Togoliua Village West Tobelo District." Agrikan Jurnal Agribisnis Perikanan 17, no. 2 (2024): 170–79. https://doi.org/10.52046/agrikan.v17i2.2218.
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This research aims to determine the type and morphology of bananas in Togoliua Village, West Tobelo Sub-district, which was carried out using a survey method by taking samples from the banana population found on farmers' land and continuing with measurements and observations of each observed parameter. Data analysis was carried out descriptively and presented in the form of tables and figures. The results of identifying types of bananas in Togoliua Village, West Tobelo District found 9 types of banana plants, namely kepok bananas, raja bananas, mulu bebe bananas, Pinang bananas, goroho bananas, Manado bananas, tanduk bananas, batu bananas and mas panjang bananas. The research also noted that there are differences in morphological characters between the 9 types of banana plants, especially in the morphological characters of stems, leaves, midribs, banana flowers and fruit..
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Ly, Pham Nguyen, Pham Nguyen My Linh, Pham Thai Long, Nguyen Thi Thu Hương, Đo Thi Nang, and Đo Thi Thuc. "Value Chain Production Association for Pink Pepper Bananas: Research in Yen Lac District, Vinh Phuc Province, Vietnam." Business and Economic Research 11, no. 1 (2021): 15. http://dx.doi.org/10.5296/ber.v11i1.18138.
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In Vietnam, there are various types of bananas, some of them have become regional specialties of many regions such as: Pink Pepper banana, Western banana, King banana, old banana, etc. Nowadays, Pink Pepper banana is the most popular grown banana with high potential for domestic and international markets. In order to contribute to adding value to agricultural products, linking production along the value chain for Pink Pepper bananas is an urgent issue for policy makers as well as businesses and farmers. This article focuses on analyzing the current status of value chain production linkage for this specific type of bananas in Yen Lac District, Vinh Phuc Province, Vietnam, at the same time, showing results, limitations, causes and recommendations to promote production linkages in the value chain for Vietnamese Pink Pepper banana products in the context of world economic integration.
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Hasibuan, D. A., Yuwana, Marniza, and L. Hidayat. "Effect of Various Levels of Ripening of Barangan Banana (Musa acuminata) on The Physical, Chemical and Organoleptic Characteristics of Sale Banana Produced by Ysd-Unib 18 Hybrid Dryer." IOP Conference Series: Earth and Environmental Science 1477, no. 1 (2025): 012056. https://doi.org/10.1088/1755-1315/1477/1/012056.
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Abstract Banana production in Indonesia in 2020 reached 8,182,756 tons. Barangan banana (Musa acuminata) is one of the many types of bananas in Indonesia. Barangan bananas have a good taste, have a pleasant aroma, and have brown spots on the skin of the fruit. One of the efforts to anticipate perishable banana is by processing banana into banana sale. Traditional banana sale processing has several disadvantages, one of which is that cleanliness is not optimal, and bananas can be contaminated with smoke. One solution to increase effectiveness and efficiency in drying is to use a hybrid solar dryer. The purpose of this study is to determine the effect of different levels of ripening on the physical, chemical, and organoleptic characteristics of banana sales, as well as to get the best level of ripening in making banana sales. The method used in this study is a Complete Random Design with 1 factor, consisting of 5 treatment levels, namely ripening fractions 3, 4, 5, 6, and 7. The results of the study showed that the difference in the ripening level of bananas had a real effect on the texture, color, sucrose content, and pH of the banana produced but did not have a real effect on the moisture content and ash content of banana. The difference in the ripening level of bananas had a real effect on the organoleptic acceptance of texture, taste, and overall but had no real effect on the organoleptic acceptance of color and aroma. If a comparison is made between the results of quantitative and qualitative tests, it can be concluded that fraction 5 is the best level of ripening in making banana sale.
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Dr., Adisak Suvittawat, and Suvittawat Dr.Adisak. "Best Banana Processing Practices for Sustainable Banana Supply Chain Management: Thailand Perspective." International Journal of Management Sciences and Business Research 3, no. 12 (2014): 01–06. https://doi.org/10.5281/zenodo.3457802.
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Banana exports are becoming important sources of Thailand’s revenue since bananas are perceived as full of nutrients and people consume them not only as a food staple but also as a nutritious supplement. Since consumers are concerned about the health effects of chemical residue in food, it is becoming important for banana exporters to make sure bananas are not contaminated by chemicals, bacteria, mold or insects. This means improving standards in banana production processes. The receiving and packaging steps begin first, when bananas arrive from the farm. Then bananas are inspected and information is recorded. Next, bananas are weighed, tested, cleaned, cut, and packed. After the final packing data is recorded, labels are put on cartons. Finally, specific storage procedures are required before determining delivery dates for target destinations. Effective banana processing practices will sustain Thailand’s competitive edge in the world banana market.
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Kilmanun, Juliana, Herniwati, Rusli Burhansyah, and P. E. R. Prahardini. "The strategy for developing Kresek bananas in Lumajang district, East Java." IOP Conference Series: Earth and Environmental Science 1253, no. 1 (2023): 012074. http://dx.doi.org/10.1088/1755-1315/1253/1/012074.
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Abstract Kresek bananas are a superior commodity of Lumajang district besides Agung and Mas Kirana bananas. Kresek bananas to penetrate the selling price of IDR 500-700 thousand per bunch so that they become a promising agricultural product and can improve the welfare of farmers. The purpose of to research the internal and external factors that influence the development of the Kresek banana business and to analyze alternative strategies that need to be carried out to develop a banana business in the research area. The analytical method used is descriptive qualitative analysis, namely describing and interpreting data from interviews with producers, then the data is analyzed using SWOT analysis to determine development strategies. Interviews were conducted with 40 respondents, namely related stakeholders, banana traders and banana farmers. Based on the results of the study, in the SWOT matrix the banana business is in quadrant I. The right strategy is an aggressive strategy and is a favorable situation for the banana business because it has opportunities: high consumer demand for crackle bananas, adequate transportation access, can be promoted through online media and national events. The strengths of the crackle banana business; available raw materials, attractive performance, delicious banana taste, strategic sales location and can be consumed by all levels of society.
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Yunan, Amsar, Yulisda Yanti, Khairuman Khairuman, Fera Anugreni, and Hasbaini Bean. "Arduino Based Automatic Banana Chip Slicer." PERFECT: Journal of Smart Algorithms 1, no. 1 (2024): 8–12. http://dx.doi.org/10.62671/perfect.v1i1.2.
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Banana is a herbaceous fruit plant, in Latin banana Musa spp which belongs to the Musaceae family from Southeast Asia. What is meant by superior varieties is that banana plants are strong enough to withstand pests and diseases so they are capable of high production. Nowadays, many people who slice bananas still use simple or manual tools to slice raw bananas. An efficient machine mechanism must be needed in the manufacturing process to get these thin banana slices. This tool aims to avoid hand injuries and banana sap getting on your hands if you use a manual banana slicer. The working method of this tool is controlled by Arduino Uno R3 using an Ir sensor and with an output in the form of a relay which functions as a switch to rotate the blade. This test was carried out fifty times using three different types of bananas, namely, wak bananas, kapok bananas, and flower bananas. The results of testing three types of bananas, namely weak bananas, kapok bananas, and flower bananas, have the same thickness level, namely 1mm. This tool concludes that it makes it easier for people to slice bananas from manual to automatic so that the thickness is the same. The tool works based on input from two IR sensors using an analog signal pin connected to Arduino. The two IR sensors will detect if there is movement near the container.
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Huang, Jiajian, Sukun Lin, Jingtong Zhou, et al. "Dissipation and Distribution of Prochloraz in Bananas and a Risk Assessment of Its Dietary Intake." Toxics 10, no. 8 (2022): 435. http://dx.doi.org/10.3390/toxics10080435.
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Background: As a systematic fungicide, prochloraz is often used to control banana freckle disease, and it is significant to assess the safety and risk of prochloraz. Methods: The dissipation kinetics and distribution of prochloraz in bananas were measured by high-performance liquid chromatography (HPLC). Results: The results showed that the fortified recoveries in bananas were 83.01–99.12%, and the relative standard deviations (RSDs) were 2.45–7.84%. The half-life of prochloraz in banana peel (3.93–5.60 d) was significantly lower than it was in whole banana (8.25–10.80 d) and banana pulp (10.35–12.84 d). The terminal residue of prochloraz in banana fruits was below the maximum residue level (MRL, China) at pre-harvest intervals (PHI) of 21 d. Moreover, the residue of prochloraz in banana peel was always 1.06–7.71 times greater than it was in banana pulp. The dietary risk assessment results indicated that the prochloraz residue in bananas at PHI of 21 d was safe for representative populations. (4) Conclusions: We found that a 26.7% prochloraz emulsion oil in water (EW) diluted 1000-fold and sprayed three times under field conditions was safe and reliable, providing a reference for the safe application of prochloraz in bananas.
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Alfiani, Farisha, Zahra Salsabila, Rosiana Anggraeni, Anggi Jiani, and R. R. Wening Ken. "ANALYSIS OF THE FEASIBLITY STUDY OF THE AMBON BANANA WHOLESALE BUSINESS UD. BAIM PUTRA IN HUMAN RESOURCES, MARKET AND MAKERTING ASPECTS." Dynamic Management Journal 8, no. 1 (2024): 133. http://dx.doi.org/10.31000/dmj.v8i1.10521.
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Ambon Banana Business UD. Baim Putra has high quality and many health benefits. A business feasibility study is a comprehensive assessment of an important part of the business. The purpose of a business feasibility study is to determine whether or not the business to be run is feasible. Research on the Ambon banana wholesale business. UD. Baim Putra uses qualitative methods. The bananas sold come from PT. Mulya Raya and then sold to Cibitung Main Market. Each Ambon banana has a banana type code to distinguish its quality. The results showed that Ambon banana UD. Baim Putra has a fairly good sales level at the Cibitung Main Market. Baim Putra bananas are considered healthy and high quality Ambon bananas. Apart from that, high quality Ambon bananas can be sold because of the large and strategic land they own.
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Lestari, Wahyu, Rita Meutia, and Mulia Saputra. "Innovation of the utilization of sale banana (pisang sale) made from awak banana (Musa paradisiaca cv. Awak) and kepok banana (Musa acuminata balbisiana Colla) into skin moisturizer (Inovasi pemanfaatan pisang sale yang terbuat dari pisang awak (Musa paradisiaca cv. Awak) dan pisang kepok (Musa acuminata balbisiana Colla) menjadi pelembab kulit)." Buletin Pengabdian Bulletin of Community Services 2, no. 3 (2022): 70–74. http://dx.doi.org/10.24815/bulpengmas.v2i3.28154.
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Banana is one of the common fruits in Indonesia that can be processed into other products, such as Sale Banana which is one of the typical souvenirs from Aceh. The purpose of this community service activity (PkM) is to increase the income of business owners and Sale Banana traders. The community service location is dedicated to small and medium enterprises in Alue Naga Village, Banda Aceh. Through this PkM activities, Sale Banana is used to create a new product that is a moisturizing product for the skin. Two types of bananas are used in this PkM, namely Awak banana and Kepok banana. The extracts of the two bananas are used as the main ingredient of the moisturizer. The antioxidant activity of the two banana extracts was tested using the DPPH method. Based on the results of community service, skin moisturizers have an IC50 antioxidant activity of 10.52 (Kepok banana) and 14.00 (Awak banana). It could be concluded that both Sale Kepok Banana extract and Awak Banana extract have a strong antioxidant activity and could be used as a good moisturizer.
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Priambodo, Wisnu, Danu Kusbandono, and M. Ainul Yaqin. "PEMANFAATAN PISANG MERAH MENJADI SELAI PISANG UNTUK MENINGKATKAN HARGA JUAL HASIL OLAHAN DESA PATAAN KEC. SAMBENG LAMONGAN." Media Mahardhika 21, no. 2 (2023): 196–205. http://dx.doi.org/10.29062/mahardika.v21i2.608.
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Processed food made from bananas has become a business that has the most attention from the public, especially from red bananas, the demand for bananas in Indonesia in 2019 is approximately 72 million tons, which can create new business opportunities for MSME centers to utilize bananas into finished products. goods. in the form of processed food other than being sold directly in the same form without being processed first. Red banana is a variety that lives in Pataan village, Sambeng sub-district, Lamongan district, banana is the most widely banana variety. Among other types of bananas. In this case the researcher uses a SWOT analysis to determine the advantages and disadvantages of processed banana products Pokdarwis, Pataan Village, Lamongan Regency.
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Sari, Vega Kartika, Halimatus Sa'diyah, Riza Yuli Rusdiana, Sri Hartatik, and Kacung Hariyono. "Genome identification and diversity analysis of banana (Musa spp.) from Jember based on morphological characters." AGROMIX 15, no. 1 (2024): 44–50. http://dx.doi.org/10.35891/agx.v15i1.4408.
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Introduction: Banana plants are easy to find and grow in Indonesia, including in Jember. Banana production in Jember in 2020 increased by 50% and has the potential to be inventoried and developed. Information regarding the characteristics of various banana cultivars is needed for future banana breeding. This research was conducted to identify and classify the genome of bananas growing in Jember and determine the level of banana diversity. Methods: The banana exploration using a purposive sampling method. The observation of 15 morphological characters followed the method of Simmonds and Shepherd. Determination of the genome followed the method of Silayoi & Chamchalow and Singh & Uma. The kinship analysis uses cluster analysis using the average linkage method and Gower distance, by R Studio software. Results: There were 23 banana cultivars obtained in this research, consisting of 35% dessert bananas and 65% plantain types. Genome identification results in four genome groups, namely AA/AAA, AAB, ABB, and BB. Cluster analysis produces three main groups, where its branch is generally consistent with the genome grouping. The closest relationship is between Rayap and Seribu bananas (0.96), while the furthest is between Gaje and Agung bananas (0.38). The dissimilarity value for 23 banana cultivars is 0.36, or the similarity is 0.64. Conclusion: The 23 banana cultivars are closely related or have low diversity based on the 15 morphological characters observed. Further identification can be carried out with a greater number of morphological characters, accompanied by molecular identification.
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Felix, Nola Eko Priyanto, and Imam Hidayat Syarif. "Competitiveness Analysis and Factors Affecting Indonesian Banana Exports in the Destination Country." International Journal of Business Management and Technology 6, no. 6 (2023): 18–25. https://doi.org/10.5281/zenodo.7686922.
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Bananas from Indonesia are a top product with export potential for tropical fruits. Banana agriculture in Indonesia is dominated by local market production, whereas professional plantations are on a small scale. Traditional banana farming will result in variable banana quality, less guaranteed quality, and less probable continuity due to the inefficiency of the cultivation system. This research aims to examine the level of competitiveness of Indonesian banana exports in destination countries and the factors that influence Indonesian banana exports in destination nations. This quantitative study employs Revealed Comparative Advantage (RCA), Export Product Dynamic (EPD), and the gravity model. The study concluded that Indonesian bananas are competitive in various countries, including Malaysia, the United Arab Emirates, and Kuwait. In contrast, the competitiveness of Indonesian bananas in several other nations, including China, Singapore, and Japan, remains relatively low. Several factors are known to influence Indonesian banana exports to destination nations, including the low quality of bananas, the discontinuity of exports, and the real GDP per capita of export destination countries.
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Tanggasari, Devi, Ariskanopitasari Ariskanopitasari, and Chairul Anam Afgani. "Karakteristik pengeringan pisang kepok berdasarkan ketebalan irisan dan proses bolak balik pada pembuatan pisang sale." Jurnal Agrotek Ummat 10, no. 1 (2023): 66. http://dx.doi.org/10.31764/jau.v10i1.12860.
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One of processed bananas that has a long shelf life is banana fritter. Banana fritter is made by slicing bananas in various thicknesses and then drying them. Drying intends to reduce or eliminate the water content in bananas. This study aims to determine the drying characteristics of kepok bananas based on the thickness of the slices and the back and forth process in making banana fritter. The design used in this study was a completely randomized design (CRD) with two types of thickness, namely 1 cm (K1) and 1.5 cm (K2) cm and there were once (B1) and twice (B2) alternating process treatments respectively in a day. Research data were analyzed using SPSS. The results showed that the degree of thickness (K) significantly affected the mass change of bananas during drying (P value = 0.0001), and the alternating process of bananas (B) did not affect the mass change of bananas during drying (P value = 0.532), while the combination between treatment B and K did not have a significant effect (P value = 0.385). From the results of this study it can be concluded that the thickness of the dried kepok banana slices greatly affects the characteristics of the resulting banana fritter. The drying rate and MR value are directly proportional to the amount of moisture in the banana during drying which is shown at a thickness level of 1.5 cm, so it is advisable to carry out further research mechanically with a thickness level of 1.5 cm kepok banana slices.
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Ellyta, Ellyta, Agnes Tutik Purwani Irianti, and Sutikarini Sutikarini. "Pengembangan Ekonomi Kreatif Kelompok Wanita Tani Berbasis Sumber Daya Lokal Komoditi Pisang." Jurnal Pengabdian Masyarakat (ABDIRA) 4, no. 3 (2024): 102–9. http://dx.doi.org/10.31004/abdira.v4i3.485.
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Efforts to increase the income of banana farmers will be more effective and efficient if followed by processing techniques using appropriate technology. Sungai Rengas Village, one of the banana centres of Kubu Raya Regency, has not received serious attention, especially post-harvest handling, so the farmers' income is not maximized. This community service activity aims to provide information on banana processing diversification technology, provide added value to bananas through processing into sale and banana chips of various flavours and the packaging process, and generate entrepreneurial interest from processed bananas. The activity method was counselling and training. The results of the activity were obtained from the participation of KWT in producing banana chips, which were sold to Pontianak City, and now the business is growing into a micro-small business specialising in producing banana chips to meet domestic and foreign market demand, namely Kuching Malaysia. Through the provision of training on how to diversify processed bananas, the community has developed skills in the use of simple technology in banana processing.
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Nursyafitri, Ike, and Devi Tangga Sari. "Effect of Drying Using Oven on Temperature, Humidity, Moisture Content of Banana Sale Products with Kepok Banana Base Material." Protech Biosystems Journal 2, no. 2 (2022): 57. http://dx.doi.org/10.31764/protech.v2i2.12322.
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Banana one of the commodities that are widely cultivated by the people of Indonesia. Banana sale is a food processed by ripe bananas which are thinly combed and then preserved by drying. During the drying of the sale of bananas, the water content decreased in terms of temperature and humidity, so a method is needed that canmaintain the water content of banana sale during drying by applying drying technology using an electric oven. The purpose of this study was to determine the effect of oven drying on the temperature, humidity, moisture content of sale bananas with kepok banana as the basic ingredient. This study used a completely randomized design (CRD), the factor used was temperature treatment. Factorial is repeated three times, parameters analyzed were temperature, humidity and moisture content of banana sale drying. The results showed that drying banana sale with a temperature of 60˚C for 12hours gave the best water content compared to temperatures of 40˚C and 50˚C so that it met the SNI quality for a maximum of 15-20% water content of banana sale.
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Sari, Fifian Permata, and Munajat . "AGRIBUSINESS STRATEGY MODELLING: BANANA CAVENDISH APPROACH SWOT ANALYSIS IN SOUTH SUMATERA, INDONESIA." Journal of Integrated Agribusiness 6, no. 1 (2024): 34–46. http://dx.doi.org/10.33019/jia.v6i1.5187.
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The purpose of scientific work is to identify internal-external factors and recommended strategies for increasing Cavendish banana production in South Sumatra Province. The research was conducted in Jayapura District as the center of East Cavendish OKU banana production in March 2022. The sampling method used an unbalanced layered random method. Based on several related articles about Cavendish bananas, there are no articles that discuss strategies to increase Cavendish banana production using the SWOT analysis in Jayapura District, OKU Timur Regency. The results of the analysis show that the recommended strategies for increasing Cavendish banana production are strategies to increase the role of local governments as facilitators and price stabilization, partnership patterns with the private sector in terms of marketing Cavendish bananas, the need for technology utilization starting from input, process and output, intensive development of Department of Food Crops and Horticulture, and human resource development through Cavendish banana cultivation assistance. The conclusion of the study shows that it is necessary to implement strategies that can be recommended to increase Cavendish banana production, including the need for partnerships for Cavendish banana farmers and continuing to increase production standards so that East OKU Cavendish bananas can compete with imported Cavendish bananas.
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Adhartini, Mia Aidul, Julyananda Amellisa, and Dhini Wijayanti Rama. "Development of Culinary Business Slepiban (Banana Rolls) to Increase Interest in Entrepreneurship among Students." Journal of Early Childhood Development and Education 1, no. 3 (2024): 71–74. http://dx.doi.org/10.58723/junior.v1i3.201.
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Indonesia is the country that produces the most bananas. This is because Indonesia's climate is very suitable for the growth of banana plants. Banana is one of the most important horticultural crops in the world because of their large production potential. Bananas have long been known as a delicious and nutritious fruit for health, for example as a remedy for diarrhea. Banana rolls are an entrepreneurial product made as a healthy snack today. Selpiban (banana rolls) is a product made from processed bananas that are flattened and then rolled and topped with toppings. This product is made from bananas that are ripe enough to have a sweet taste. The purpose of making banana rolls is as a healthy snack or snack that has high nutritional value, and to use bananas as a food ingredient which is quite popular among all ages, from children to the elderly. In its market segmentation , it targets all groups, from children, and teenagers, to adults, even the elderly. This food product is safe for consumption by all groups because it does not cause side effects. In addition, this rolled banana product from Slepiban has many benefits because it is made from premium ingredients that are rich in nutrients. However, more specifically, the slepiban market segmentation tends to be for children teenagers, and housewives. The reason is that this group prefers snack products such as banana rolls. Due to these considerations, this rolled banana product from slepiban will sell well among children and adolescents as well as housewives.
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Kumari, Anjana, Aparna Agarwal, Amrita Aggarwal, et al. "Scope of Banana By-Products: A Potent Human Resource." International Journal of Current Microbiology and Applied Sciences 11, no. 9 (2022): 104–12. http://dx.doi.org/10.20546/ijcmas.2022.1109.012.
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India is the largest producer of bananas globally, contributing to 27% of the world's banana production. As of 2020, banana production in India was 31.5 million tonnes, which accounts for 26.23% of the world's banana production. The top five countries (China, Indonesia, Brazil, Uganda and Ecuador) account for 53.47 per cent. In 2020, global banana production was expected to reach 120 million tonnes. Also, it's the second-largest produced fruit after citrus, contributing about 16% of the world's total fruit production. Edible bananas are derived from Australimusa and Eumusa series, with different origins from the same genus. Most edible bananas are cultivated mainly for their fruits; thus, banana farms generate several tons of underused by-products and waste. A lot of research has been done to improve the usage of banana by-products. Recycling these agricultural wastes proves to be of great importance as raw materials for other industries. This would prevent an ultimate loss of a vast amount of untapped biomass and environmental issues.
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Khan, Md Abdul Helim, Md Mahmudur Rahman, Tahera Tasmima, and Md Alamgir Hossain. "Recent Advancement and Future Prospects of Plasma Technology for the Quality and Quantity Enhancement of Agricultural Production." SAARC Journal of Agriculture 22, no. 2 (2025): 29–42. https://doi.org/10.3329/sja.v22i2.73858.
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An intercrop-based experiment was conducted for two consecutive years, 2020-21 to 2021-22, at a farmer’s field of MLT site, Madhupur, Tangail, to find a suitable intercrop combination of vegetables with bananas for higher productivity and profitability. There were three intercrop-based treatments, i.e., Banana + Potato, Banana +Cabbage+ Potato, and Banana + Cauliflower + Potato, along with Sole banana. A variety of bananas (Amrit Sagar), Cabbage (Parel), Cauliflower (Thirty-three), ranola) were used as Potatoes (G test material. The experiment was laid out in a randomized complete block design with six dispersed replications. The unit plot size was 400 m2. The results revealed that all the intercrops’ treatments produced a higher banana equivalent yield than the sole banana. However, among the intercrop combinations, Banana + Cauliflower + Potato provided the highest equivalent yield (101.89 tha-1 followed by Banana + cabbage + potato, which was 70.42 and 69.52 % higher than the sole crop. Sole banana cultivation produced the lowest banana yield (60.49 t ha-1). The higher gross margin (Tk.666898 ha-1) was also obtained from the Banana + cauliflower + Potato treatment and higher BCR (3.79) than other intercrop treatments.
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Masyita, Syifani Putri, and Sofia Sofia. "KARAKTERISTIK PEDAGANG PISANG DI PASAR WATES WETAN KECAMATAN RANUYOSO KABUPATEN LUMAJANG." Jurnal KIRANA 1, no. 2 (2021): 60. http://dx.doi.org/10.19184/jkrn.v1i2.30523.
Full textAbstract:
Wates Market Wetan is one of the markets that has a lot of banana trading activity. The dense trading activity at Wates Wetan Market has caused congestion on the roads of Probolinggo and Lumajang Regencies. This study aims to determine the characteristics of banana traders in Wates Wetan Market, Ranuyoso District, Lumajang Regency. The research method used is a qualitative method. The research location was determined purposively, namely in Wates Wetan Market. Determination of informants was done through purposive sampling then snowball. Data collection techniques by means of interviews, observation and documentation. The data analysis method used the interactive model of Miles and Huberman. The validity of the data used source triangulation and technique triangulation. The results showed that: the characteristics of banana traders were divided into two, namely internal characteristics and external characteristics. The internal characteristics found in banana traders in Wates Wetan Market include banana traders who are at the productive age for work, low education level, have 3-6 family dependents, in general banana traders at Wates Wetan Market are male. The external characteristic of banana traders at Wates Wetan Market is that banana traders are mostly collectors and some are wholesalers. Banana traders make trading bananas their main job. The types of bananas that are traded are various, such as Raja Banana, Mas Banana, Raja Jackfruit Banana, Barlin Banana, Kepok Banana, Milk Banana, Ambon Banana, Green Banana and Embuk Banana. Banana traders usually come during the market, but there are also banana traders who come every day at Wates Wetan Market, generally they come from early morning. Most of the banana traders use motorbikes to come to the Wates Wetan Market.
 Keywords: Characteristics, traders
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Wang, Hong Jun, Jia Xin Chen, Xiang Jun Zou, and Chang Yu Liu. "Structure Design and Multi-Domain Modeling for a Picking Banana Manipulator." Advanced Materials Research 97-101 (March 2010): 3560–64. http://dx.doi.org/10.4028/www.scientific.net/amr.97-101.3560.
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Based on agronomic and harvest characteristic analysis for bananas, according to bionic principle, a mechanism of picking banana manipulator simulating action of a person manually picking bananas was proposed, which was consisted of rotary mechanism, lifting mechanism, and shift mechanism, the body mechanical model of the picking banana manipulator was established. The multi-domain uniform model of a picking banana manipulator was developed employing the virtual simulation and modeling language Modelica. A body structure model for picking banana manipulator was established based on component models in DriveLib model library. Motion control’s mathematic models for picking banana manipulator were analyzed according to drive motor performance for the body structure, the simulation model of a mechanical motion control for the picking banana manipulator were realized in Dymola simulation platform. The validity models could provide a theoretical basis for picking banana manipulator primary design.
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Firdha Rachmawati, Budiman, Sisna Imalda, and Lilis Puspa Friliansari. "Pisang Nangka (Musa paradisiaca) As An Alternative Media For Aspergillus niger Growth." Indonesian Journal of Science and Education 7, no. 2 (2023): 57–62. http://dx.doi.org/10.31002/ijose.v7i1.231.
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Nangka banana (Musa paradisiaca) is one of the most popular bananas in Indonesia. Therefore, the production of waste will increase along with the use of bananas. Nangka banana peel and flesh can be used as an alternative media for mushroom growth because of its high carbohydrate content. The purpose of this study was to observe the growth of Aspergillus niger on alternative media made from nangka banana with concentrations of 8%, 9%, 10%, 11% and 12% and to determine the optimum variation and concentration of alernative media. Aspergillus niger was grown on nangka banana flesh media, nangka banana peel media and mix of nangka banana peel and flesh as well as PDA (Potato Dextrose Agar) media as a positive control using the single dot method. Colony diameter and pigmentation were observed for five days. The variation of nangka banana mix media with a concentration of 12% is the optimum variation and concentration to grow Aspergillus niger. Keywords: Alternative media, Aspergillus niger, nangka banana
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Sadimantara, Gusti R., and Sitti Leomo. "Peningkatan Kapasitas Usaha Pada PKM Usaha Olahan Pisang di Kabupaten Bombana." Jurnal SIAR ILMUWAN TANI 1, no. 1 (2020): 22–27. http://dx.doi.org/10.29303/jsit.v1i1.7.
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Bananas are tropical fruit commodities that are very popular and have a high potential to be managed intensively and agribusiness oriented. Banana plants have many benefits for human needs so that they have high economic value. Bananas can play a role as food substitutes containing calories, protein, carbohydrates, fats, vitamins, and minerals that are needed by the human body. The potential development of bananas is quite significant because it has broad adaptability to various agro-climate zones and has excellent potential for commercial growth as an export commodity. The market potential abroad is enormous and continues to increase. The domestic market's potential also increased due to rising levels of income and quality of life. There are many obstacles to increasing domestic banana production. Besides, processed banana products have not optimally produced as a source of livelihood and community income. This PKM partner business group has prospective business potential to be developed, because the banana and processed banana-based market is enormous, both at local and national levels. The banana production business that has developed has not been economically productive due to various limitations and constraints on land availability. In such conditions, bananas have cultivated as inserted plants. However, these two farmer groups have the potential to be productive farmer groups. The introduction of shade-tolerant bananas can be a solution for increasing banana production on limited land through the intercropping system. While the introduction of improvements to the processing and packaging system of Dempok bananas can improve the added value and quality of the products produced
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Anita Kristianingsih, Sri Hartini Mardi Asih, and Arlies Zenitha Victoria. "Pengaruh Pemberian Buah Pisang Ambon Terhadap Konsistensi Feses Pada Anak Diare Usia Balita." An-Najat 1, no. 4 (2023): 40–52. http://dx.doi.org/10.59841/an-najat.v1i4.459.
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Diarrhea is a condition of watery defecation for more than three days with or without blood and/or slime in the feces. Prolonged diarrhea for days makes children suffer from liquid and dehydration. Severe diarrhea may lead to mortality. One of the non-pharmacological efforts is to provide Ambon bananas., Cavendish bananas. This research determined the influence of Cavendish banana administration on the fecal consistency of toddlers suffering from diarrhea. This quasi-experimental research used a one-group pretest-posttest control design. The inclusion criteria were toddlers aged between 1 and 5 years old, mothers of toddlers with voluntariness to be the respondents, toddlers with diarrhea care, toddlers with a willingness to consume bananas, toddlers without banana allergies, and impatient toddlers without comorbid. The exclusion criteria were children with diarrhea before 3 days of intervention and children who did not consume all given bananas. The samples were 30 respondents taken purposive sampling. The applied instrument was the Bristol Stool Chart. The researcher administers the Cavendish banana with a dose of 100 grams, twice a day for three days. The Wilcoxon test found the influence of the Ambon banana, and Cavendish banana, on the fecal consistency of toddlers suffering from diarrhea with a p-value of 0.000, lower than 0.05. The conclusion: the administration of Ambon banana, Cavendish banana, influenced the fecal consistency of toddlers suffering from diarrhea. Recommendation: the researcher recommends the administration of consuming Ambon banana as the nursing care intervention for toddlers suffering from diarrhea.