Training On Making Kepok Banana Flour And Cassava Flour For Various Food Processes In Lerehoma Village

2025-08-10T23:58:59+00:00

Abstract

The community of Lerehoma Village, Anggaberi District, Konawe Regency, is predominantly engaged in farming, with bananas and cassava as the main commodities. These crops have high economic value and play an important role in food security. One of the banana varieties widely cultivated is pisang kepok. However, the conversion of pisang kepok and cassava into flour remains rare, despite their potential to be processed into various value-added food products. Limited knowledge and skills in flour production techniques have hindered product development. Therefore, training on the production of pisang kepok flour and cassava flour was conducted, focusing on easy, healthy, and safe methods while maintaining quality, nutrition, and taste, and extending shelf life. This activity is expected to enhance community knowledge and skills, enabling them to process agricultural products into high-value commodities and contribute to increasing household income. The flour-making process is carried out mechanically through milling and oven drying. Optimal drying produces high-quality flour that is easy to apply to various food products and has a relatively long shelf life. Pisang kepok flour and cassava flour hold great potential as raw materials in the food industry, such as for cakes, bread, and other processed products. This innovation serves as a strategic step to increase the added value of local commodities and boost the economy of Lerehoma Village.

Innovation of Local Food-Based Analog Rice (Cassava and Banana) to Support Household Food Security in Lerehoma Village, Anggaberi District, Konawe Regency

2025-08-18T01:24:29+00:00

Indonesia continues to face a significant dependency on rice as the main staple food, despite being recognized as an agrarian country. The high level of rice imports indicates the urgency of developing alternative local food sources. One potential solution is analog rice, produced from locally available ingredients such as cassava and plantain bananas. This study aimed to provide training for housewives in Lerehoma Village, Anggaberi Subdistrict, Konawe Regency, on processing cassava and plantains into analog rice with both economic and nutritional value. The community service activities included the delivery of materials on the nutritional content of raw ingredients, the benefits of analog rice, and practical steps in its production. The results showed that housewives were able to process cassava and plantains into analog rice resembling conventional rice and suitable for preparing dishes such as fried rice. This initiative is expected to reduce dependence on imported rice, strengthen household food security, and create entrepreneurial opportunities based on local food resources.