PEMANFAATAN KULIT PISANG KEPOK (Musa paradisiaca L.) SEBAGAI SUBTITUSI TEPUNG TERIGU DALAM PENGOLAHAN BISKUIT
Authors: Anwar Haerul , Septiani Septiani , Nurhayati Nurhayati 
Published: April 2021

ABSTRAKPisang Kepok (Musa paradisiaca L.) merupakan komoditas holtikultultura yang mudah dibudidayakan dan memiliki nilai produksi yang tinggi di Indonesia. Laju pertumbuhan produksi pisang di Indonesia terus mengalami peningkatan sejak tahun 1998-2015 yaitu sebesar 0,33% per tahun, sedangkan kosumsi pisang selama tahun 2002-2015 menunjukkan perkembangan yang berfluktuatif namun cenderung menurun dengan rata-rata sebesar 0,53% per tahun. Telah dilakukan kegiatan pembuatan biskuit dengan mensubsitusikan tepung kulit pisang kepok dengan tujuan untuk memberdayakan masyarakat Komplek POLRI Jatirangga, Bekasi dalam memanfaatkan limbah kulit pisang kepok menjadi olahan biskuit yang mengandung komposisi gizi yang cukup tinggi dan benilai ekonomis. Pelaksanaan kegiatan ini dilakukan dengan metode penyuluhan yang melibatkan 15 orang peserta. Hasil uji tingkat kesukaan terhadap biskuit menyatakan bahwa daya terima responden secara keseluruluhan adalah memnyukainya, sedangkan hasil uji proksimatnya didaptkan kandungan karbohidrat sebanyak 62,91%, lemak sebanyak 12,23%, protein sebanyak 7,26%, serat pangan sebanyak 51,21%, kalium sebanyak 3272,69 mg/100 g, energi sebanyak 390,75 kkal/100 g, kadar air sebanyak 8,82 % dan kadar abu sebanyak 8,78 %. Kegiatan pengabdian kepada masyarakat ini sangat bermanfaat untuk dilakukan karena masyarakat belum pernah mengolah kulit pisang kepok menjadi tepung yang bisa dimanfatkan menjadi berbagai macam olahan makanan selingan berkhasiat tinggi dan berpotensi dalam mencegah penyakit konstipasi dan hipertensi. Kata kunci: Musa paradisiaca L.; kulit pisang kepok; biskuit. ABSTRACTKepok Banana (Musa paradisiaca L.) is a horticultural commodity that is easily cultivated and has a high production value in Indonesia. The rate of growth in banana production in Indonesia continues to increase from 1998-2015, which is equal to 0.33% per year, while banana consumption during 2002-2015 shows a fluctuating development but tends to decrease by an average of 0.53% per year. The activity of making biscuits has been carried out by substituting kepok banana peel flour with the aim of empowering the people of the Jatirangga Police Complex, Bekasi in utilizing the waste of Kepok banana peels into processed biscuits that contain high nutritional composition and economically validity. The implementation of this activity was carried out using the extension method which involved 15 participants. The results of the test level to the biscuit stated that the respondent's overall acceptance was to like it, while the proximate test results were conducted by carbohydrate content of 62.91%, fat as much as 12.23%, protein as much as 7.26%, food fiber as much as 51.21%, potassium as many as 3272.69 mg / 100 g, energy as many as 390.75 Kcal / 100 g, water content of 8.82% and ash content was 8.78%. This community service activities are very useful to do because the community has never processed Kepok banana peel into flour that can be widely used into various kinds of high-purpose foods with high efficacy and potentially in preventing constipation and hypertension. Keywords: Musa paradisiaca L.; kepok banana leather; biscuit.