Aisyah Hanum Khoirunnisa, Sheva Devina Artarani, Dewi Putri Anjani, Ninuk Sholikhah Akhiroh

Pemanfaatan Kulit Pisang Menjadi Selai Dalam Program Zero Waste Di Desa Godog Kabupaten Sukoharjo

Introduction

Pemanfaatan kulit pisang menjadi selai dalam program zero waste di desa godog kabupaten sukoharjo. Inovasi kulit pisang jadi selai di Desa Godog, Sukoharjo. Program Zero Waste ini tingkatkan nilai produk lokal, kurangi limbah, ciptakan makanan sehat, dan dukung ekonomi & lingkungan.

Abstract

Banana peels which have long been considered waste possess significant nutritional potential and can be innovatively utilized. In Godog Village, Sukoharjo, processing banana peels into jam offers a solution to enhance the added value of local products and support the Zero Waste program. A training session on making banana peel jam held in the village successfully raised community awareness about the benefits of banana peels and reduced organic waste. This activity involved the PKK mothers and the community, starting with a socialization of the Zero Waste concept, followed by a jam-making demonstration. The results of the training showed participants' enthusiasm and a new understanding of the potential for consuming banana peels. Thus, this activity not only provides a healthy food alternative but also supports the local economy and promotes a more environmentally friendly lifestyle.

Review

The abstract outlines a commendable and highly relevant initiative focused on transforming banana peels into jam as a component of a Zero Waste program in Godog Village, Sukoharjo. This community-based project effectively addresses the challenge of organic waste management while simultaneously exploring innovative methods to add value to an often-discarded resource. The core concept of utilizing an abundant "waste" material for a practical, healthy food product, coupled with its integration into a broader sustainability agenda, positions this work as a valuable contribution to local environmental and economic development efforts. A key strength highlighted is the practical application of the Zero Waste philosophy through direct community engagement. The involvement of PKK mothers and the broader community in hands-on training sessions, including a jam-making demonstration, demonstrates an effective strategy for knowledge transfer and skill building. The abstract clearly conveys the dual benefit of this intervention: reducing organic waste and creating a new, healthy food alternative that can potentially support the local economy. The reported success in raising community awareness and fostering a new understanding of banana peel potential further underscores the immediate positive impact of the program on participants' perceptions and practices. While the abstract clearly outlines the initiative's positive outcomes and purpose, a more comprehensive journal article would benefit from additional detail and analysis. Future publications stemming from this work could be strengthened by including quantitative data, such as the volume of banana peels processed, the number of participants, metrics of waste reduction achieved, or sensory evaluation results of the jam. Discussion of the challenges encountered during implementation, the sustainability plan for the program beyond the initial training, and the market potential or economic impact for the community would further enrich the findings. These additions would provide a more robust evidence base and enhance the generalizability and replicability of this promising zero-waste model.

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