MatchaDB

2025Journal articleFree to read

Innovation of Processed Banana Chips Products With Flavor Variants

Depahmi Holpan Laila Alvin, Fitrah Laeli Nurrohmah, Ardika Noza Setiawan, Halfan Dimas Aji Pangestu, Miftahus Surur, Melanie Ayuningtyas, Legistina Karisa Putri, Diah Retnowati, Salma Hanifa Balqis, Ratna Inayahti Wintaraningtyas, Fatin Rohmah Nur Wahidah, Wanda Nugroho Yanuarto

Proceedings Series on Social Sciences & Humanities

Read at the publisher →Free full text →

Abstract

One of the activities that can add to the entrepreneurial spirit for the community is with a home industry business or commonly called a home business in making banana chips. Processing of higher quality banana chip products. As globalization progresses, society will be able to provide the ever-increasing need for nutritious food that everyone needs to be healthy. An opportunity for the general public to start a simple food or snack business with processed bananas. Innovation and an increasingly developing era, these banana chips are processed with various flavor variants like the ones we make, especially chocolate, matcha and tiramisu suitable as snacking companions. Banana chips of various flavors are one of the snack products that are most in demand by consumers in various circles. The methods used in this activity include observation, question and answer or discussion, and training. The results obtained were (1) The training on making banana chips was well responded to by home business owners; (2) High interest and motivation from business owners during training greatly supports the transfer of knowledge and skills from service to training participants, so that the training materials provided can be well received; and (3) Banana chip making training products can be consumed daily and can be used as entrepreneurial products.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Observational (human)

Surveys, cohorts and consumer studies, with no intervention.

Assigned automatically from the title, abstract and subject terms.

Topics

Matcha is mentioned in passing here (named in the abstract).

Keywords and subject terms

Cite this study

Depahmi Holpan Laila Alvin, Fitrah Laeli Nurrohmah, Ardika Noza Setiawan, Halfan Dimas Aji Pangestu, Miftahus Surur, Melanie Ayuningtyas, … Wanda Nugroho Yanuarto. (2025). Innovation of Processed Banana Chips Products With Flavor Variants. Proceedings Series on Social Sciences & Humanities. https://doi.org/10.30595/pssh.v28i.1966

DOI: 10.30595/pssh.v28i.1966

More on aroma, flavor and sensory

2021Journal article

Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy.

Guo Z, Barimah AO, Yin L, et al. — Food chemistry

Matcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with variable selection algorithms was proposed as a fast…

Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 117×
2019Journal article

Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry

Hui Ru Tan, Hazel Lau, Shao‐Quan Liu, et al. — LWT

Japanese green tea is becoming increasingly popular worldwide due to its pleasant aroma. The volatiles of four types of Japanese green tea (Sencha, Matcha, Gyokuro, and Hojicha) were extracted separately by headspace solid-phase…

Chemical / analyticalAroma, flavor and sensoryAuthenticity and analytical methodsSkin, oral and dentalCited 101×
2021Journal articleFree to read

Effects of Light Intensity and Spectral Composition on the Transcriptome Profiles of Leaves in Shade Grown Tea Plants (Camellia sinensis L.) and Regulatory Network of Flavonoid Biosynthesis.

Ye JH, Lv YQ, Liu SR, et al. — Molecules (Basel, Switzerland)

Black net shade treatment attenuates flavonoid biosynthesis in tea plants, while the effect of light quality is still unclear. We investigated the flavonoid and transcriptome profiles of tea leaves under different light conditions, using…

Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 78×
2022Journal article

Physicochemical indicators coupled with multivariate analysis for comprehensive evaluation of matcha sensory quality.

Wu J, Ouyang Q, Park B, et al. — Food chemistry

The sensory quality of matcha is a pivotal factor in determining consumer acceptance. However, the human sensory panel test is difficult to popularize by virtue of professional requirements and inability to evaluate large samples. The…

Observational (human)Processing, milling and qualityAroma, flavor and sensoryCited 75×

Browse the whole library →