Banana is a type of fruit that grows in tropical and sub-tropical areas such as Indonesia, Malaysia, Africa (Madagascar), South America and also central America. Indonesia itself is the largest banana producing country in Asia because 50% of the production of banana Asia is produced by Indonesia. This fruit is consumed in the form of fresh (fresh fruit) because it tastes good. In addition, bananas can be processed into banana chips and banana butter, but still, a few who processed it into another durable product. Banana flour has been processed into various types of food, including made into bread, baby food, pancakes, pastries, dry noodles, and pasta. This study aimed to utilize unripe bananas into dried noodle food products and evaluate their chemical, physical and sensory contents. This research was divided into 4 stages, namely the production of banana flour, the characterization of banana flour, the manufacture of dry noodle substitution of banana flour and the characterization and sensory analysis of banana flour substitution noodles. The results showed that unripe banana flour contains 12.91% moisture content, 0.46% fat content, 1.02% ash content, 4.45% protein content 4.45%, 81.15% carbohydrate content and 2.75% food fiber (dry basis). The resulting unripe banana flour was then applied as a substance of flour substitution in the manufacture of noodles. The results showed that noodles that had the same acceptance as control were noodles containing 10% and 30% unripe banana flour.

Pisang merupakan jenis tanaman tropis yang dapat dikonsumsi secara langsung maupun dapat diolah menjadi jenis makanan lainnya. Produksi pisang yang cukup tinggi di Indonesia tidak sebanding dengan tingkat konsumsi masyarakat, sehingga mengakibatkan banyaknya pisang yang tidak dimanfaatkan sedangkan daya simpan buah pisang relative rendah. Untuk itu perlu dilakukan upaya untuk menghindari agar buah pisang terbuang percuma dengan mengolahnya menjadi produk yang tahan lama dan bernilai tambah lebih baik. Hasil penelitian menunjukkan bahwa pisang merupakan salah satu bahan pangan local yang memiliki nilai indeks glikemik rendah. Sehingga pisang dapat diolah menjadi pangan fungsional.  Salah satu produk olahan pisang yang disukai oleh masyarakat adalah cookies. Penelitian ini bertujuan memanfaatkan Tepung Pisang Nangka mentah menjadi produk cookies dan mengevaluasi sifat fisikokimia dan organoleptiknya. Penelitian ini terdiri dari tiga tahap kegiatan yaitu produksi tepung pisang mentah, pembuatan cookies dengan substitusi tepung pisang mentah dan evaluasi karakterisasi dan sensori cookies substitusi tepung pisang mentah. Hasil penelitaian menunjukkan bahwa cookies dengan 25%, 50% dan 75% tepung pisang mentah memiliki nilai preferensi yang sama dengan cookies standar. Hasil analisis kimia menunjukkan bahwa cookies dengan substitusi tepung pisang nangka mentah sebesar 75% adalah formulasi yang paling baik dengan kadar air sebesar 6,78% (bb), kadar  abu sebesar 2,17% (bk) , kadar protein sebesar 18,97% (bk), kadar lemak sebesar 8,55% (bk) , kadar karbohidrat sebesar 63,51% (bk), dan kadar serat pangan sebesar 4,02% (bk).

ABSTRAK Ikan cucut adalah termasuk kedalam kelompok ikan bertulang rawan. Semua bagian dari tubuh ikan cucut dapat dimanfaatkan. Namun, daging ikan cucut kurang menarik bagi masyarakat karena tingginya kadar urea yang dikandungnya. Beberapa hal ini diperlukan untuk meningkatkan nilai tambah daging ikan cucut, yakni melalui pengolahan daging ikan cucut melalui proses diversifikasi produk olahan seperti produk surimi. Tujuan dari penelitian ini adalah untuk menentukan karakteristik produk surimi yang terbuat dari ikan cucut. Hasil penelitian menunjukkan bahwa daging ikan cucut dapat digunakan sebagai bahan baku surimi meskipun bau urea masih ada. Berdasarkan analisis pH, Mu-en surimi memiliki nilai pH sekitar 7,06 dan Ka-en surimi sebesar 7,13. Rata-rata kekuatan gel Mu-en surimi dan Ka -en Surimi masing-masing sebesar 99.84 dan 122.12 g.cm, dan derajat putih Mu-en surimi (69,4) dan Ka-en Surimi (68,4). Kata Kunci : ikan cucut, protein, surimi

Children's Orphanage is a Social Welfare institution that has a responsibility to provide Social Welfare services for children who do not have guardians capable of caring for them live to obtain a comprehensive, appropriate, and adequate opportunity for development. Most orphanages in Indonesia are lack motivation and the absence of support for the children to conduct further studies. And also the absence of entrepreneur skills for life after graduating from the orphanage. Therefore, providing skills to foster children is needed. This PKM activity aims to provide solutions to encourage children in orphanages in the form of training in processing sausage and nugget food products, including skills in food processing following the guidelines of Good Practices, food processing technology, and packaging technology. This PKM activity has three stages: the preparation stage, the training stage, and the evaluation stage. The preparation stage is coordination between the team and partners. At the training stage, the section explains the technical guidance on food product processing and discussion. The results show that the sausage and nuggets processing skills of the orphanage children are increase. They can make sausage and nuggets on their own.