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Jurnal

Pelatihan Pembuatan Tepung Pisang dan Olahannya Dalam Upaya Pemanfaatan dan Peningkatan Nilai Ekonomi Pangan Lokal Papua

Bakti Hayati: Jurnal Pengabdian Indonesia · Vol. 2 No. 1 (2023) · pp. 1–5

DOI
10.31957/bhjpi.v2i1.2985
ISSN
2986-5581
Published
2023-07-15
Publisher
Jurusan Biologi FMIPA Universitas Cenderawasih
Language
eng

Abstract

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.

Collaboration network of the authors

40 authors · 175 co-authorship links · showing the 40 most connected

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  • Thicker line = more joint articles · bigger circle = more articles
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Co-authorOrganisationJoint articles
Puguh SujartaAffiliation unknown5
Henderina J. KeiluhuAffiliation unknown4
Supeni SufaatiAffiliation unknown4
Lisye I. ZebuaAffiliation unknown4
Farmawaty FarmawatyAffiliation unknown3
Irma RahayuAffiliation unknown3
Daniel Z. K. WambrauwAffiliation unknown2
Linus Yhani ChrystomoAffiliation unknown2
Evie L. WarikarAffiliation unknown2
Jeirel WattileteAffiliation unknown2
Suharno SuharnoAffiliation unknown2
Ignatius Joko SuyonoAffiliation unknown2
TRIWIYONO TRIWIYONOAffiliation unknown2
Verena AgustiniAffiliation unknown1
Sarah YigibalomAffiliation unknown1
Arsyam MawardiAffiliation unknown1
Mariana OndikeleuwAffiliation unknown1
Geofani A. LoboAffiliation unknown1
Daawia DaawiaAffiliation unknown1
Bambang SuhartawanAffiliation unknown1
Ign Joko SuyonoAffiliation unknown1
Euniche R.P.F. RamandeyAffiliation unknown1
JONATHAN K. WOROROMIAffiliation unknown1
LALU P.I. AGAMAWANAffiliation unknown1
IRJA T. SIMBIAKAffiliation unknown1
Aditya Krishar KarimAffiliation unknown1
Henderite L. OheeAffiliation unknown1
Suriani Br SurbaktiAffiliation unknown1
Charisma Puspa OmegaAffiliation unknown1
Tri GunaediAffiliation unknown1
Meinarni AsnawiAffiliation unknown1
Anastasia NumberiAffiliation unknown1
Siti DaryatiAffiliation unknown1
Mesak MantekAffiliation unknown1
Jepron W. WendaAffiliation unknown1
Meiland A. RonsumbreAffiliation unknown1
Widiastuty WidiastutyAffiliation unknown1
Aryanti S. PalloAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ejournal.uncen.ac.id/index.php/BHTI/oai, first harvested 1 Nov 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Pelatihan Pembuatan Tepung Pisang dan Olahannya Dalam Upaya Pemanfaatan dan Peningkatan Nilai Ekonomi Pangan Lokal Papua</dc:title>
	<dc:creator>Purnamasari, Vita</dc:creator>
	<dc:creator>Budi, I Made</dc:creator>
	<dc:description xml:lang="en-US">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.</dc:description>
	<dc:publisher xml:lang="en-US">Jurusan Biologi FMIPA Universitas Cenderawasih </dc:publisher>
	<dc:date>2023-07-15</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ejournal.uncen.ac.id/index.php/BHTI/article/view/2985</dc:identifier>
	<dc:identifier>10.31957/bhjpi.v2i1.2985</dc:identifier>
	<dc:source xml:lang="en-US">Bakti Hayati: Jurnal Pengabdian Indonesia; Vol. 2 No. 1 (2023); 1-5</dc:source>
	<dc:source>2986-5581</dc:source>
	<dc:source>10.31957/bhjpi.v2i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ejournal.uncen.ac.id/index.php/BHTI/article/view/2985/2372</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Bakti Hayati: Jurnal Pengabdian Indonesia</dc:rights>
</oai_dc:dc>