Pelatihan Pembuatan Stik Pisang Coklat bagi kelompok Mitra di Pontian Johor Malaysia

Penulis

  • Serlin Serang Program Studi Manajemen, Fakultas Ekonomi dan Bisnis, Universitas Muslim Indonesia
  • Aryati Arfah Program Studi Ekonomi Pembangunan, Fakultas Ekonomi dan Bisnis, Universitas Muslim Indonesia

DOI:

https://doi.org/10.33096/balireso.v9i1.296

Kata Kunci:

Chocolate banana sticks, ripe bananas, chocolate

Abstrak

Processed food in the form of sticks has now experienced many developments: utilising basic and additional materials. To create various flavours and increase the nutritional value of sticks, in the manufacturing process other raw materials and additional ingredients are used, such as ripe bananas and chocolate additives, so that stick products are delicious and contain high nutritional value. Almost everyone likes chocolate. Apart from being delicious, chocolate also has various benefits for the body, from improving mood and appetite to maintaining heart health. Starting from children, teenagers, to adults, many people like to eat chocolate. Apart from its distinctive and delicious taste, chocolate also has health benefits.

Referensi

Kandungan Gizi Pisang yang bermanfaat untuk kesehatan https://www.kompas.com/sains/read/2021/08/10/103200623/kandungan-gizi-pisang-yang-bermanfaat-untuk-kesehatan?page=all.

Manfaat Cokelat untuk Kesehatan Tubuh . https://www.klikdokter.com/gaya-hidup/diet-nutrisi/mengintip-manfaat-cokelat-untuk- tubuh-anda

Pisang Bermanfaat Bagi Kesehatan, Berikut Khasiat Dan Manfaat Pisang https://dinkes.kalbarprov.go.id/pisang-bermanfaat-bagi-kesehat berikut-khasiat-dan-manfaat-pisang/

Pratiwi, F. 2013. Pemanfaatan Tepung Ikan Layang Untuk Pembuatan Stik Ikan. Skripsi. Jurusan Teknologo Jasa dan Produksi Universitas Negri Semarang.

Unduhan

Diterbitkan

2024-01-31

Terbitan

Vol.9 No.1 (Januari, 2024)

Bagian

Articles

Lisensi

Authors who publish with Jurnal Balireso agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.