Inovasi Pangan Lokal : Pelatihan Pembuatan Cookies Dan Brownies Pisang Dengan Tepung Gaplek

Ellis Endang Nikmawati, Nia Lestari, Della Kesa Aqilla, Fakhran Yazid Adhitia, Lutfi Asri Khairunisa, Syakira Rohadatul Aisy Ramadani

Abstract


This training program aims to increase the economic value of local food in Pajaran Village, Madiun Regency, through the utilization of abundant cassava. The innovation focuses on the use of cassava flour as a substitute for wheat flour in the production of modern pastry products, namely cookies and banana brownies. The program was implemented using a participatory training method involving PKK women, covering material on product innovation and packaging techniques, as well as hands-on product manufacturing. The results of the activity show that cassava flour has good nutritional potential and is effective as an alternative ingredient that produces cakes with good texture and taste. Overall, this program has succeeded in increasing the community's knowledge and skills in innovation, enabling them to create new business opportunities that support the sustainable strengthening of the village economy.

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DOI: https://doi.org/10.17509/lekaedu.v5i3.98110

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