Development of Banana Flour in Making Healthy Cookies in Pitusunggu Village, District. Ma'rang District. Pangkep

Bananas are a plant that is widely cultivated by people, especially in rural areas, so there is great potential for developing the use of banana flour. During this time, many kepok bananas are processed from ripe bananas to make snacks such as fried bananas, barongko or other types of cakes. Using ripe bananas has a higher sugar content such as sucrose, fructose and glucose.

Service team leader, apt. Sitti Amirah, S. Farm, M.Si said that the development of banana flour uses unripe bananas. Even though it is still raw, it already contains a lot of nutrients such as vitamins, minerals, carbohydrates, fiber. The fiber content is higher in unripe bananas due to the high levels of resistant starch. The starch content of raw flour can reach 70-80% of its dry weight. Apart from that, unripe bananas also contain other fiber in the form of pectin. The starch and pectin content can make you feel full longer, so it can be useful for controlling blood glucose levels.

In order to develop the use of banana flour, the service team from the UMI Faculty of Pharmacy conducted training regarding how to make banana flour and how to make healthy cookies using banana flour. This Community Service (PkM) activity is one of the tri dharma activities of higher education which is an obligation for every lecturer.

Head of the PKK driving team, Pitusunggu Village, Kec. Ma'rang Pangkep Regency,  A. Melisa Hadijah felt very happy and grateful for the implementation of service activities carried out by the PkM Team from the Indonesian Muslim University.