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Bananas are a tropical fruit that is popular because of its sweet taste and high nutrient content. However, bananas have a major drawback, which is a short shelf life. After reaching perfect ripeness, the banana will undergo a change in mushy texture, the skin will appear black spots, and there will be a growth of yeast that causes the appearance of the banana to be damaged and unfit for consumption. However, ripe bananas that look visually bad still contain high glucose, which can be used in fermentation or advanced processing. One of the solutions to avoid losses due to ripe banana spoilage is to process it into banana sale. Banana sale is a processed product produced from ripe bananas that go through a drying process to reduce the moisture content to a safe level, so that it can extend its shelf life. This drying process can be done by two methods, namely drying in the sun and smoking. The purpose of both methods is to reduce the water content of bananas, so that they are not easily damaged by microorganisms. Using this technique, bananas that are prone to spoilage can be transformed into more durable products, have a distinctive taste, and have a high selling value. The quality of banana sales is influenced by various factors, such as its color, taste, aroma, texture, and shelf life. By processing bananas for sale, their economic value can increase significantly. Farmers can not only reduce losses due to bananas that do not sell well in the fresh market, but also earn additional income from value-added processed products. Banana sale products have great potential to be developed as one of the processed food products that have economic value and are beneficial to the community (Masuku, M. A., 2023; Lestari, S., et al., 2024).

Berambang Hamlet, located in Batu Putih Village, Sekotong Subdistrict, possesses abundant agricultural potential in the form of bananas. However, their utilization remains limited to simple processing, such as fried bananas, which offer low economic value. The housewives in this hamlet express a strong desire to develop more diverse and economically valuable banana-based products, but they face challenges due to limited skills in production, packaging, and marketing. This community service initiative aims to enhance the economic capacity of housewives through technical training in banana processing, product packaging, and effective marketing strategies. The methods applied include participatory observation, focused group discussions, hands-on practical training, and ongoing mentoring. The results of this activity indicate a significant improvement in participants' skills, particularly in processing bananas into products such as flavored banana chips. Additionally, participants are now able to design attractive packaging and market their products both locally and through digital platforms. This initiative has also succeeded in fostering new awareness of household economic potential and has encouraged entrepreneurial spirit within the community. Thus, the program not only provides short-term benefits in the form of increased skills but also creates sustainable economic opportunities for the residents of Berambang Hamlet. This capacity-building effort is expected to serve as a starting point for the development of micro-enterprises based on local potential, thereby contributing to improved family welfare and strengthening the village economy.

SMK Negeri 1 Bawen is located in Bawen District, Semarang Regency, and has six Expertise Programs, namely Agricultural Product Agribusiness, Plant Production Agribusiness, Livestock Production Agribusiness, Agricultural Mechanization, Food, and Tourism. Graduates of SMK Negeri 1 Bawen have spread across various regions of the archipelago and work in various sectors of the business and industrial world. This proves that SMK Negeri 1 Bawen is able to produce graduates with qualified vocational skills. This community service activity aims to provide additional knowledge to the students of SMK Negeri 1 Bawen about the importance of processing banana peels into value-added products, such as banana peel flour and cookies made from banana peels. In addition, this activity also provides information about food safety and the content of bioactive compounds in banana peels, which can be used to support health and innovation of food products. The community service program with the title "Banana Peel Processing for Students of SMK Negeri 1 Bawen Semarang Regency" is designed to increase students' insight and creativity. With this activity, it is hoped that students will not only have technical skills, but also understand aspects of sustainability, product innovation, and the use of food waste based on local wisdom. This knowledge is expected to be a valuable provision for students when entering the world of work and when contributing to the surrounding community. The results of this activity show that SMK Negeri 1 Bawen students already have a good foundation of vocational skills. Nevertheless, they still require strengthening thematic insights, especially in terms of innovative product processing, waste management, and sustainability concepts.

The potention of a village can be seen in the form of a map when the map comes with a description of the land resources and human resources as the backbone of the rural economy. Land resources can be reflected in the distribution of land use in the village, while the human resources can be illustrated by the small industries or existing SMEs. Map existing describes village areas and sometimes the picture were draw by a person who know the areas. Village map usually contains location or the location of the village facilities, roads, rivers and boundaries hamlet/ RW or village limits. Moreover village map always displays information surrounding neighboring villages. Deficiencies that exist in a map of the village is likely to occur because of the knowledge map-making has not been fully understood by the individual who made the map. It could provide wrong and not information accurate for people whose using the village map. Purpose of this activity is to provide knowledge about the knowledge map to participants. While the purpose of the activities of Community Services were to provide knowledge about the map and the identification of potential rural village in the manufacture of Potential Map. The implementation of the Community Services with interactive discussions by Focus Group Discussion. FGDs were conducted as a way to confirm the village boundaries, facilities and potential village. Community Services activities result were that participants have understood the potential of the village and the knowledge base map. In addition it has arranged a map of Potential Rural Dusun Pisangan, Kelurahan Sumberejo, Kecamatan Tempel, Kabupaten Sleman. The map has been handed over to the village and their representatives - each elementary school in the two villages. 

Banana blossoms are a part of banana plants (Musa paradisiaca) that are often underutilized and considered agricultural waste. However, banana blossoms have significant potential as an alternative food source with high nutritional value. This study aims to analyze the nutritional content of banana blossoms, develop optimal processing methods, and evaluate their economic potential. The methods used include laboratory experimental approaches for proximate analysis, organoleptic tests for sensory evaluation, and cost analysis calculations for economic assessment.The research findings indicate that banana blossoms contain high fiber (5.7 g/100g), moderate protein (1.6 g/100g), low fat (0.3 g/100g), and are rich in calcium (50 mg/100g), potassium (553 mg/100g), and antioxidants. The optimal processing method was a combination of initial boiling followed by stir-frying, which preserved 87% of the nutrients and produced the best sensory profile. Product development, including banana blossom floss, chips, and flour, demonstrated high consumer acceptance (>70%) with a profit margin ranging from 35-55%.This study concludes that banana blossoms have great potential as a sustainable alternative food source with high nutritional value and promising economic prospects. Utilizing banana blossoms can contribute to food security, the diversification of functional food products, and the empowerment of community-based economic development. Therefore, further efforts to enhance the utilization of banana blossoms should be encouraged to support the sustainability of the food and economic sectors.

This study was conducted to evaluate the quality of banana chips products at My Kripis by using the Check Sheet and Fishbone Diagram methods. The main problem found was the high rate of defective products, which reached 3.79% of the total monthly production. The largest type of defect was recorded as inappropriate banana ripeness during the frying process, which amounted to 18 kg out of a total of 37.2 kg of defective products. Data was collected through direct observation and interviews, then analyzed using an inspection sheet to identify the type and frequency of defects. Results showed that the dominant cause of defective products came from raw material factors, such as non-uniform banana ripeness and inconsistent slice thickness. A Fishbone Diagram was used to identify root causes from various aspects, including man, methods, machines, and materials. These findings served as the basis for recommendations to improve the production process, such as standardizing cutting procedures, training operators, and monitoring the quality of raw materials. This research confirms the importance of simple yet systematic quality control for MSMEs to sustainably improve product quality.

The Sauyunan Women Farmers Group and the Sabilulungan Farmers Group face obstacles in meeting the demand for quality banana seeds. They usually get banana seedling propagated conventionally with the consequence that production is not optimal because of many deficiencies. Moreover, their knowledge about banana pests and diseases and their management is still lacking. These challenges were answered by providing counseling and technology transfer of acclimatization of tissue culture banana seeds based on the concept of integrated pest and disease management. The programs was attended by 23 participants who were group members and a Field Instructor Officers of Tamansari District. Participants were given counseling on the economic potential of bananas, banana tissue culture seedling,  acclimatization, and types of banana pests and diseases and their management in an integrated manner. In addition, technology transfer of tissue culture banana seedling acclimatization was provided through training methods which included preparing media, planting seeds (acclimatization), handling, transplanting, as well as observation and monitoring. Thus, participants were given insight and skills in responding to the supply of quality banana seeds needed in an effort to increase their income through this program.

Sri Menanti Village has significant potential in the agricultural sector, particularly in banana production. However, the economic value of bananas is often underutilized due to limited innovation in processing. This study aims to develop micro-enterprises through the production of an innovative product called keripik pisang lumer (melt-in-the-mouth banana chips). The method used is a participatory approach involving local communities in training, production, and marketing. The results show that utilizing local resources can increase product value and open up new business opportunities. Keripik pisang lumer has become a popular snack alternative with strong potential for both local and regional markets

In Indonesia, dry noodles are one of the most widely consumed foods because they are easy to cook. The use of banana flour as a substitute for making noodles is an effort to diversify food in reducing imports of wheat flour. This study dried noodles were made from katuk leaf extract and from the substitution of banana kepok flour with wheat flour. The chemical and organoleptic properties of noodles added with banana kepok flour and katuk leaf extract as natural dyes are the focus of this study. A two-factor factorial Complete Randomized Design (RAL) was used in this study, specifically the ratio of wheat flour to cocoon banana flour (5:95, 10:90, 15:85 g) and the concentration of katuk leaf extract (10/100, 20/100, 30/100 ml). The results showed that katuk leaf dried noodles the ratio of cocoon banana flour and wheat flour 5:95 with katuk leaf extract 30g/100ml contain an ash content of 3.43%; protein content of 14.72%; crude fiber of 11.11%; antioxidant activity of 17.32%; reduced sugar content of 0.24%. The organoleptic test results of dry noodles of katuk leaves compared to banana kepok flour and wheat flour 5:95 with katuk leaf extract 30g/100ml resulted in a stable green color with a score of 2.95 (quite like), aroma 2.52 (strong enough), taste 2.10 (quite like), and overall liking 2.99 (quite like). The highest antioxidant activity parameter was obtained with a ratio of banana kepok flour and wheat flour 15:85 with katuk leaf extract 30g/100ml with a yield of 23.07%. The noodles that the panelists liked the most were the ratio of banana kepok flour and wheat flour 5:95 with katuk leaf extract 30g / 100ml with a result of 2.99 (quite like). Dried noodles made from katuk leaves and banana kepok have high enough antioxidant activity so that they can become nutritious foods that also have beneficial values for body health.

The competitiveness of Micro, Small, and Medium Enterprises (MSMEs) in Indonesia often faces obstacles due to limited product packaging that fails to adequately reflect product quality, uniqueness, and brand identity. Packaging is not merely a protective container but also a strategic communication tool that influences consumer perceptions, shapes brand image, and supports market expansion. This community service program was carried out at the Banana Chips MSME “Bu Tini” in Semarang, which previously relied on simple plastic packaging without graphic design, brand logo, or product information. The main objective of this program was to assist the MSME in developing both the design and functional aspects of packaging as a strategic effort to strengthen branding, enhance product value, and improve competitiveness. The methodology applied was community-based and participatory, consisting of field observation, focus group discussions, collaborative design with the business owner, and prototype testing of new packaging. The results demonstrate that the redesigned packaging highlights a stronger visual identity through logos, colors, and slogans, while also ensuring practicality, durability, and compliance with food safety standards. Furthermore, the new packaging improved information clarity regarding composition, expiration date, and producer details, which significantly increased consumer trust in hygiene and quality. From a broader perspective, the activity fostered social transformation by raising awareness among the owner and workers about the importance of branding and professional packaging, developing new skills, and positioning the MSME as a role model for similar businesses in the community. This program implies that packaging development is not solely a visual improvement but a strategic branding instrument that can support MSMEs in achieving sustainability and greater competitiveness in local, regional, and potentially digital markets.

The use of lightweight plastic materials is widely applied in the manufacturing of car dashboards. Lightweight plastics or polymers, such as ABS plastic, are not strong enough or can easily crack when impacted. Banana pseudostem fibers have good mechanical properties and are a potential reinforcement for composites. This study aims to analyze the tensile strength of unsaturated polyester-banana pseudostem fiber composites produced through the hand lay-up method at three different angles: 0°/90°, 15°/105°, and 30°/120°. The tensile testing refers to ASTM D638 standards. The results of the tensile tests show that the 0°/90° weaving angle variation had the highest tensile strength value, which was 372.07 MPa. The 30°/120° fiber orientation variation had the lowest tensile strength value at 198.12 MPa. The fractures from the tensile tests were observed through macro photos to understand the failure mode. The macro photo observations showed that all specimens experienced fiber pull-out.    

Environmental pollution is now a major problem in the development of science. The problem of water pollution is one of the impacts of the development of science itself. The development of environmentally friendly technology for wastewater treatment towards waste-free production is an important step in maintaining environmental sustainability. Household wastewater produced from various sectors has the potential to pollute the environment if not handled properly. The purpose of this community service is to discuss the importance of utilizing environmentally friendly technology in managing household wastewater towards waste-free production. The use of environmentally friendly technology is the main solution in dealing with household wastewater problems, with the potential to create new economic opportunities. To achieve waste-free production, cooperation is needed between the government, industrial sector, academics, and the community. At the household level, at the micro level, it is currently still lacking to meet the need for clean water due to an inadequate waste disposal system. There needs to be design innovation to minimize the impact of environmental water pollution, one of the simple environmentally friendly technologies for treating wastewater is Constructed Wetland (CW) technology. The application of Constructed Wetland (CW) for household wastewater treatment in Cibunut Village, Kebon Pisang Subdistrict, Bandung City using ornamental plants Iris (Iris pseudoacorus), Water Jasmine (Echinodorus palaefolius) and a combination of both for 2 months, showed that the combination of plants was able to reduce COD, TSS and BOD better than single plants, with efficiencies reaching 95%, 94% and 85% respectively.

The training activity on processing bananas into cheese banana chips for 4th semester students of class A who program the Agroindustry course at the Faculty of Agriculture, Lakidende University has been running well. This activity also received a positive response from students who became participants and were able to make a good contribution. 85% of the 4th semester students of class A who took part in the training were able to make cheese banana chips and 15% of the participants were not able to make cheese banana chips. This training is expected to be a means for students to increase the economic value of bananas and can be used as a home business so that it can increase family income.

The implementation of this community service program aims to modernize the production equipment used by a housewife business group and enhance the branding of their enterprise. This initiative is carried out to improve production efficiency, enhance the neatness of product packaging, and meet the requirements for entry into major retail stores. This effort includes procuring new production equipment, such as digital scales and an electric sealer, as well as applying for a P-IRT (Household Industry Food Production) permit. The results indicate that product weights are now standardized across all packaging, and the packaging appearance has improved significantly. Additionally, production time has increased, as multiple people can now participate in the packaging process using the electric sealer, unlike the previous situation where only one person could operate the packaging process.

The work program carried out in the implementation of the Real Work Lecture in Karya Mukti Village, Sinar Pereviewuan District focuses on the innovation of using banana hearts as an effort to empower the village community. Banana hearts are often considered waste from the banana tree itself, it turns out that banana hearts have great potential to be processed into products with more economic value. This community service activity aims to further explore the potential of the banana heart, develop processing innovations and see its impact on improving community skills and economy. The method used is a participatory approach through socialization, practice and assistance to the community in processing banana hearts into chips. The results show that the public's enthusiasm for banana heart processing is increasing, and the products produced can be marketed locally. Innovation in the use of banana hearts into processed banana heart chips can be an effective strategy for community empowerment and should be accompanied by continuous training and marketing support.

The cultivation of pisang kepok (Musa paradisiaca, L.) faces major challenges due to pest and disease attacks that can reduce productivity and threaten the sustainability of agricultural ecosystems. This study aims to identify and evaluate environmentally friendly pest and disease control strategies in banana cultivation. The research method used was a literature review of various recent studies (2019-2025) on biological and technical culture approaches in pest and disease control. The results showed that the use of natural enemies such as Beauveria bassiana and Trichoderma spp., crop rotation, application of vegetable pesticides based on neem and soursop extracts, and planting refugia plants can effectively suppress pest populations without damaging the balance of the ecosystem. In addition, sustainable agriculture policies supported by the government play an important role in encouraging the adoption of these methods at the farm level. This approach not only increases kepok banana production but also maintains environmental sustainability and public health.

The limited knowledge of MSME entrepreneurs in Binjai Estate in managing their business finances affects the business continuity of MSMEs, causes errors in determining the amount of the cost of goods sold resulting in errors in determining the amount of the selling price, resulting in difficulty of increasing competitiveness which will affect the level of sales and profits of MSMEs. The purpose of these activities is to help MSME players increase their sales by providing simple financial management training and promoting their merchandise through social media and online shops so that later they can increase MSME sales. The methods used are observation, interview, and documentation methods. The results of this service activity are that Bandrek Jahe Merah and Gedebog Pisang MSMEs can already recognize the importance of business financial management and identify company assets to be separated from personal assets. However, further training is needed to assist businesses in making budgets and determining the cost of production and the cost of goods sold to determine the selling price of their products.

The use of banana stems as a basic ingredient for chips is an innovative effort to reduce organic waste as well as open up new business opportunities for the people of Depok Village, Bendungan District, Trenggalek Regency. This topic of service was chosen because banana stem waste is generally unused and often becomes a source of environmental pollution. In fact, banana stems have great potential as an alternative food ingredient that can be processed into products of economic value. In this service, the methods used include the socialization stage, technical training, and production assistance to ensure the community's skills in processing banana stems into chips. The socialization stage was carried out to increase residents' awareness of economic opportunities from the use of local waste. At the technical training stage, residents are taught how to choose materials, processing processes, and packaging products so that they are suitable for sale. The results of the activity showed an increase in interest and skills of residents in producing banana stem chip products with various flavor variants. In addition, this product has managed to attract the attention of local consumers and has the potential to be marketed more widely. In conclusion, the use of banana stems into chips not only reduces environmental waste but also strengthens the community's economy through sustainable new business opportunities.

The aims of this research are (1) to explain children's gross motor skills before using the traditional game of banana stem jumping rope at RA Yaa Bunayya. (2) To explain the use of the traditional banana stem jumping rope game in improving the gross motor skills of young children at RA Yaa Bunayya. The research method used is Classroom Action Research (PTK). The results of this research are (1) The gross motor skills of children before using the traditional game of jumping rope on banana stems at RA Yaa Bunayya were out of 10 children, the children who received the very well developed (BSB) category were 0%, the developed according to expectations (BSH) category. by 20%, and the category is starting to grow by 80%. It can be seen that out of 10 children are categorized as starting to develop. (2) The use of the traditional banana stem jumping rope game in improving the gross motor skills of young children at RA Yaa Bunayya consists of several stages. In the first stage, the teacher introduces the traditional game of jumping rope from banana stems. In the second stage, children play alone with banana stems provided by the teacher. In the third stage, the teacher first demonstrated how to play jump rope with banana stems. In the final stage, children play by drawing lots by the teacher.

Semarang spring rolls are generally filled with bamboo shoots, which some people may not prefer. In this study, banana flower was chosen as an alternative filling, considering its potential for processing, particularly in sambal. The aim of this research is to evaluate the level of preference among panelists for fried spring rolls filled with banana flower based on five attributes: appearance, color, texture, aroma, and taste, as well as to determine a standard recipe, business analysis, and product shelf life. The method used is research and development with a hedonic test involving 20 panelists, including 5 expert panelists and 15 trained panelists. The results indicate a very positive level of preference: appearance (80%), color (95%), texture (95%), aroma (85%), and taste (90%). The standard recipe consists of 250 grams of banana heart, 15 grams of dried shrimp, 1 egg, and other ingredients, yielding 16 pieces per batch. The business analysis shows a cost price of IDR 6,190 per pack (containing 5 pieces), with a break-even point of 165 packs per day and a profit target of IDR 5,000,000 with sales of 753 packs per month. The shelf life of the spring rolls at chiller temperature (4ºC–6ºC) is proven to last up to 5 days before frying. This study recommends further development in the processing techniques of banana heart to improve its digestibility.