Pengolahan Limbah Kulit Pisang Menjadi Produk Selai melalui Pelatihan Ekonomi Kreatif Masyarakat Kelurahan Data
Abstract
This community service activity aims to improve the knowledge and skills of residents in Data Village, Pinrang Regency, in utilizing banana peels as value-added food products in the form of jam. The program is expected to support the empowerment of the local creative economy through food diversification while reducing unutilized organic waste. The implementation method included several stages, namely socialization, counseling, demonstration of banana peel jam processing, and direct practice assistance for participants. The analysis technique applied was descriptive qualitative, carried out through observation, interviews, and evaluation of community participation during the activity. The results of the program indicated an increase in participants’ understanding of the entire processing procedure, starting from raw material preparation, cooking techniques, product packaging, up to basic marketing strategies. Participants were also able to produce banana peel jam with acceptable organoleptic quality and good consumer feasibility. The conclusion of this activity is that training in processing banana peels into jam can improve community skills, create new business opportunities, and contribute positively to household income. Therefore, this program has proven effective in promoting community empowerment through the creative and sustainable use of local resources.
References
Amaliah Nafiati, D., Hendaryati, N., Afifah, N., Marlinda, W. A., & Silviana, V. A. (2022). Pemberdayaan Masyarakat Dengan Pengolahan Limbah Organik Kulit Pisang. Jurnal Pengabdian Masyarakat Indonesia, /volume(issue)/. JPMI
Apriyanto, A., Hidayat, S., & Aslam, B. (2024). Optimization of Banana Peel Waste as A Raw Material for Making Environmentally Friendly Bioplastic. Ligundi: Journal of Community Service, 1(5). E-Journal Al Hikmah Pariangan.
Burjulius, R., Lena, S., & Kristiandi, K. (2023). Pelatihan Pemanfaatan Kulit Pisang Menjadi Es Krim sebagai Produk Unggulan di Desa Sijang, Kabupaten Sambas. Jurnal Abdi Masyarakat Indonesia, /volume(issue)/. Jamsi
Deviany, D., Yusuf, R. A., Rayhan, M., Ramadhan, A. F., Nugraha, D. A., & Afriliza, T. F. (2024). Unlocking the Potential of Lampung Agricultural Waste: Banana Kepok Peel Silage for Ruminant Nutrition Through an Optimization of Ensiling Time. Jurnal Nutrisi Ternak Tropis, /volume(issue)/. Jurnal Nutrisi Ternak Tropis
Febriansyah, E., Yanti, F. M., Budiman, A., Nurul Fajar, W., Muhammad Ali, R. P., Laksono, H. D., … Purwanti, E. (2025). Optimalisasi Potensi Ekonomi Lokal melalui Pelatihan Selai Nanas di Desa Lebak. Selaparang: Jurnal Pengabdian Masyarakat Berkemajuan, 9(2). UMMAT Journals
Fadhil, A., Rahmasari, N., Tambunan, B. J. M., Marbun, S. A., Rahayu, R., Latief, M., & Tarigan, I. L. (2025). Empowering PKK Mothers to Transform Banana Peels into Cookies for Stunting Prevention. Jurnal IPTEK Bagi Masyarakat, 5(1), 106–114. Journal of AIRA
Kurnia, T. S., Ningsih, I. R., & Destiana, E. (2025). Sinergi UMKM dan Inovasi Pangan: Pemanfaatan Tepung Kulit Pisang Raja Nangka dalam Pembuatan Kue Kering di Desa Kalikatir. Journal of Empowerment and Community Service (JECSR), 4(2). WI Indonesia
Legowo, A., Pramono, Y., Hintono, A., Setiani, B. E., Nabila, A., & Handoko, N. (2024). Inhibition of Maillard Reaction of Kepok Banana Flour with Citric Acid. Indonesian Journal of Agricultural Research, 7(1), 29–37. Talenta
Nunila Mbue, Y., Mushollaeni, W., & Rahmawati, A. (2023). Use of Banana Peel as a Raw Material for Banana Peel Nugget on a Small Industrial Scale. IJFT (International Journal of Food Technology), /volume(issue)/. JOS
Purwanti, A., & Ningrum, L. F. (2023). Sosialisasi Potensi dan Praktik Pemanfaatan Limbah Kulit Pisang. BERNAS: Jurnal Pengabdian Kepada Masyarakat, 5(1). Unma E-Journal
Putri, C., Choiron, M., Wiyono, A. E., Rusdianto, A. S., & Mahardika, N. S. (2023). Effect of Kepok Banana Peel Powder Adsorbent (Musa paradisiaca L.) and Granulated Activated Charcoal on the Quality of Used Cooking Oil. Jurnal Penelitian Sains dan Teknologi Indonesia, 3(1). Journal Online UNEJ
Saleh, L., Sumiratin, E., Junus, M., Aryana, A., & Sebriani, S. (2024). Pemberdayaan Ekonomi Masyarakat Melalui Pelatihan Pengolahan Buah Pisang Menjadi Cookies di Kelurahan Wawonggole Kabupaten Konawe. Kesejahteraan Bersama: Jurnal Pengabdian dan Keberlanjutan Masyarakat, 1(3). PKM LPKD
Serly Kurnia, T., Ningsih, I. R., & Destiana, E. (2025). Sinergi UMKM dan Inovasi Pangan: Pemanfaatan Tepung Kulit Pisang Raja Nangka dalam Pembuatan Kue Kering di Desa Kalikatir. Journal ICECRS
Sofihidayati, T., Rustiani, E., & Setiani, L. A. (2023). Pemberdayaan Masyarakat Non Produktif Melalui Pelatihan Pemanfaatan Limbah Kulit Pisang Sebagai Minuman Herbal Peningkat Daya Tahan Tubuh di Desa Jambu Luwuk Kabupaten Bogor. Jurnal Karya Abdi Masyarakat, 5(3). Online Journal Universitas Jambi
Tuhumury, N., Sahetapy, J. M. F., Matakupan, J., & Rijoly, S. M. A. (2024). Processing Banana Peel Organic Waste in Tourism Areas as an Effort to Control Aquatic Environmental Pollution. Jurnal Ilmiah Platax, 12(1), 400–407. eJournal
Wanyo, P., Nitisuk, P., Chamsai, T., & Charoenjit, K. (2025). Sustainable Valorization of Tropical Fruit Peels for Sustainable Production of Natural Antioxidants and Functional Food Ingredients. Sustainable Food Technology, 3, 1189-1202. RSC Publishing
