Journal of Applied Educational Study

Vol. 1 No. 1 (2024): Journal of Applied Educational Study
Articles

The Green Education: Utilization of Local Food Sources through the Use of Bananas and Rojomolo: Green Education: Pemanfaatan Sumber Pangan Lokal melalui Pemanfaatan Pisang dan Rojomolo

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  • Wiwik Wahyuni,
  • Rayie Tariaranaie,
  • Didin Zakaria L,
  • Sunsya Putri Cahyaning Gusti,
  • Naufal Kukuh Tata Asri,
  • Robby Wijaya
Wiwik Wahyuni
Faculty of Vocational, State University of Malang
Rayie Tariaranaie
Faculty of Vocational, State University of Malang
Didin Zakaria L
Faculty of Vocational, State University of Malang
Sunsya Putri Cahyaning Gusti
Postgraduate Faculty, State University of Malang
Naufal Kukuh Tata Asri
Faculty of Engineering, State University of Malang, Malang City, Indonesia
Robby Wijaya
Postgraduate Faculty, State University of Malang
DOI: https://doi.org/10.64460/jaes.v1i1.27

Published 30-03-2025

Keywords

  • banana candi,
  • banana rojomolo,
  • rice

How to Cite

Wiwik Wahyuni, Rayie Tariaranaie, Didin Zakaria L, Cahyaning Gusti, S. P., Naufal Kukuh Tata Asri, & Robby Wijaya. (2025). The Green Education: Utilization of Local Food Sources through the Use of Bananas and Rojomolo: Green Education: Pemanfaatan Sumber Pangan Lokal melalui Pemanfaatan Pisang dan Rojomolo. Journal of Applied Educational Study, 1(1), 10–16. https://doi.org/10.64460/jaes.v1i1.27

Abstract

Rice is one of the food commodities as a staple. Indonesia's rice needs reach 139.12 kg/capita/day, but domestic production is not able to meet these needs. Based on this, foods containing carbohydrates and protein are needed as a substitute for rice to maintain the national food strategy, one of which is bananas. Bananas are a widely consumed food ingredient and have a fairly high starch content. The starch content in bananas averages more than 20%, so bananas have the potential to be developed as a staple food. This study is an experimental study using RAL which aims to analyze the chemical properties and physical properties of rice substitution of banana and rojomolo rice with 3 treatments, namely the ratio of 30%, 35%, 35% (A1); 50%, 25%, 25% (A2) ratio and 70%, 15%, 15% (A3) ratio with 2 repetitions. The data obtained will be analyzed using One Way ANOVA with further DMRT testing. The results showed that the highest chemical properties in A3 were carbohydrates 42.65%, and glycemic index 63.31%.

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