Study of Banana Dempo Processing and Its Potential as an Economically Valuable Processed Product at a Small and Medium Enterprise in Rumbia District, Bombana Regency

Abstrak

This study aims to examine the processing of banana dempo and its potential as a processed product with economic value at Dempo SME in Rumbia District, Bombana Regency. The study employed a descriptive approach through observations and surveys of the business operator. The processing of banana dempo consisted of five stages: raw material preparation, peeling, slicing, drying, and packaging. The raw material used was Raja banana at a maturity level characterized by a slightly yellowish color and slightly soft texture. Slicing was carried out to reduce the size of the fruit and facilitate the drying process. Drying was conducted using a traditional tray (tampah) for approximately 1–2 days under sunny conditions and could take up to 4 days when weather conditions were unfavorable. The dried product was then packaged in plastic containers to protect the product and increase its market value. The results indicate that banana dempo processing has the potential to utilize bananas that remain unsold or are approaching spoilage, reduce agricultural waste, and extend product shelf life. The main constraint is dependence on sunlight, which affects drying time and product quality.

Kata kunci

• Banana Dempo
• Drying
• Economic value
• SME
• banana processing