{"id":80427,"date":"2025-09-30T14:28:59","date_gmt":"2025-09-30T07:28:59","guid":{"rendered":"https:\/\/malahayati.ac.id\/?p=80427"},"modified":"2026-03-30T04:30:16","modified_gmt":"2026-03-30T04:30:16","slug":"kulit-pisang-disulap-jadi-camilan-sehat-dosen-universitas-malahayati-bersama-umkm-si-bintang-buah-hadirkan-inovasi-kupidor","status":"publish","type":"post","link":"https:\/\/malahayati.ac.id\/?p=80427","title":{"rendered":"Kulit Pisang Disulap Jadi Camilan Sehat, Dosen Universitas Malahayati Bersama UMKM Si Bintang Buah Hadirkan Inovasi \u201cKUPIDOR\u201d"},"content":{"rendered":"

BANDARLAMPUNG (malahayati.ac.id)<\/a>:<\/strong> Inovasi pangan kembali lahir dari kreativitas lokal. UMKM Keripik Pisang Si Bintang Buah bersama tim dosen pengabdian masyarakat Universitas Malahayati sukses mengubah limbah kulit pisang menjadi produk camilan sehat bernama KUPIDOR (Kulit Pisang dan Daun Kelor).<\/p>\n

\"\"<\/p>\n

Program ini merupakan bagian dari kegiatan \u201cOptimalisasi Limbah Kulit Pisang Kombinasi Daun Kelor\u201d yang didukung oleh Hibah Pemberdayaan Kemitraan Masyarakat (PKM) DPPM Kemdikbudristek Tahun 2025, Nomor Kontrak 334\/C3\/DT.05.00\/PM-BATCH III\/2025 tertanggal 10 September 2025. Melalui kegiatan ini, tim memberikan sosialisasi, pelatihan, hingga pendampingan teknologi tepat guna kepada para pelaku UMKM pangan.\"\"<\/p>\n

Selama ini kulit pisang sering dianggap tidak bernilai dan hanya berakhir sebagai limbah. Namun, melalui inovasi KUPIDOR, kulit pisang justru diolah menjadi bahan pangan bergizi tinggi ketika dipadukan dengan daun kelor yang kaya nutrisi. Hasil olahan ini dikembangkan menjadi dua produk unggulan: Stik KUPIDOR yang gurih dan renyah, serta Cookies KUPIDOR dengan cita rasa manis sehat yang disukai semua kalangan.\"\"<\/p>\n

\u201cDengan adanya KUPIDOR, kami ingin masyarakat memandang kulit pisang bukan sekadar sampah, tetapi sebagai sumber daya bernilai tinggi. Inovasi ini bukan hanya menawarkan camilan sehat, tetapi juga membuka peluang usaha baru berbasis pangan fungsional lokal,\u201d ungkap Diah Astika Winahyu, S.Si., M.Si, selaku ketua tim pengabdian.<\/p>\n

\"\"<\/p>\n

Acara yang berlangsung di UMKM Si Bintang Buah ini diikuti oleh para pelaku UMKM pangan beserta anggotanya. Peserta dibekali berbagai keterampilan, mulai dari: Teknik pengolahan kulit pisang agar aman dikonsumsi, Formulasi Stik dan Cookies KUPIDOR yang sehat, renyah, dan bernilai jual, Strategi manajemen usaha dan pemasaran melalui media sosial serta kemasan menarik.<\/p>\n

Selain praktik langsung, peserta juga mendapatkan pendampingan untuk memaksimalkan potensi bisnis inovatif berbasis pangan lokal.<\/p>\n

Kegiatan ditutup dengan sesi tasting produk dan diskusi terbuka mengenai peluang pengembangan usaha. Antusiasme peserta sangat tinggi, menunjukkan bahwa inovasi pangan berbasis limbah kulit pisang dan daun kelor ini berpotensi besar dalam mendukung ketahanan pangan, kesehatan masyarakat, serta pengurangan limbah lingkungan.<\/p>\n

Dengan cita rasa khas, bergizi, dan ramah lingkungan, produk KUPIDOR diharapkan mampu menjadi ikon camilan sehat dari UMKM Si Bintang Buah serta bersaing di pasar lokal hingga nasional. (gil)<\/p>\n

Editor: Gilang Agusman<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

BANDARLAMPUNG (malahayati.ac.id): Inovasi pangan kembali lahir dari kreativitas lokal. UMKM Keripik Pisang Si Bintang Buah bersama tim dosen pengabdian masyarakat Universitas Malahayati sukses mengubah limbah kulit pisang menjadi produk camilan sehat bernama KUPIDOR (Kulit Pisang dan Daun Kelor). Program ini merupakan bagian dari kegiatan \u201cOptimalisasi Limbah Kulit Pisang Kombinasi Daun Kelor\u201d yang didukung oleh Hibah […]<\/p>\n","protected":false},"author":4,"featured_media":84555,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,6,28],"tags":[],"class_list":["post-80427","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-berita","category-new-post","category-penelitian"],"yoast_head":"\nKulit Pisang Disulap Jadi Camilan Sehat, Dosen Universitas Malahayati Bersama UMKM Si Bintang Buah Hadirkan Inovasi \u201cKUPIDOR\u201d - Universitas Malahayati<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/malahayati.ac.id\/?p=80427\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kulit Pisang Disulap Jadi Camilan Sehat, Dosen Universitas Malahayati Bersama UMKM Si Bintang Buah Hadirkan Inovasi \u201cKUPIDOR\u201d - Universitas Malahayati\" \/>\n<meta property=\"og:description\" content=\"BANDARLAMPUNG (malahayati.ac.id): Inovasi pangan kembali lahir dari kreativitas lokal. 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