Enhancing the Economic Value of Local Bananas Through Sanggara Balanda Processing Training for Rural Housewives in East Doom Village

Susetyowati Sofia; Aura Isyqa Rabbani; Imelda Naires Gabure; Muliyanti Herman; Saiqah Regina Nasar; Ichsan Gymnastiar Muslim; Mikael Insen; Agilistya Rahayu; Ramli Lewenussa Ramli Lewenussa

doi:10.62568/jocs.v4i3.784

Authors

Susetyowati Sofia Universitas Muhammadiyah Sorong
Aura Isyqa Rabbani Universitas Muhammadiyah Sorong
Imelda Naires Gabure Universitas Muhammadiyah Sorong
Muliyanti Herman Universitas Muhammadiyah Sorong
Saiqah Regina Nasar Universitas Muhammadiyah Sorong
Ichsan Gymnastiar Muslim Universitas Muhammadiyah Sorong
Mikael Insen Universitas Muhammadiyah Sorong
Agilistya Rahayu Universitas Muhammadiyah Sorong
Ramli Lewenussa Universitas Muhammadiyah Sorong

DOI:

https://doi.org/10.62568/jocs.v4i3.784

Keywords:

Training, Product Innovation, Banana Processing, Selling Value

Abstract

This community service activity aims to increase the selling value of banana commodities through the development of innovative processed products for housewives in Doom Timur Village. The program is implemented in the form of training on banana processing into value-added products as an effort to optimize the utilization of local resources. In general, bananas at the household level are still consumed in fresh form or processed in simple ways, such as fried bananas, chocolate bananas, and banana chips, resulting in limited product variation and relatively low selling value. Therefore, the innovation focuses on developing variations in product form, taste, and appearance so that bananas are not only consumed conventionally but also have higher economic value and better market appeal. The implementation method includes the stages of observation, preparation, training implementation, and documentation. The training is conducted in a participatory manner through material delivery, hands-on practice, mentoring, discussion, and reinforcement of product processing materials. The results of the activity indicate an increase in participants’ knowledge and skills in producing more innovative and value-added banana-based products. Participants are able to apply processing techniques to create more attractive product variations that have the potential to increase selling value compared to conventional banana products. Thus, this training activity contributes to improving community economic capacity through innovation based on local commodities and can be used as a sustainable community empowerment model.

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