Banana flour is a processed banana product that has great potential as a raw material for various food and non-food products (animal feed). Banana flour for consumption can be used as a raw material for cakes, puddings, ice cream and prebiotic drinks because of its nutritional content. As animal feed, banana flour produced can increase livestock productivity. The doctoral team serves UB partnership chaired by Prof. Dr. Widya Dwi Rukmi Putri, STP, MP from FTP gave assistance and assistance to PT. Sumber Pangan Lestari Jaya as a banana flour producer to improve the quality and production capacity. PT SPL Jaya has been approached by the food and animal feed industry to be able to buy its products in large quantities, but it is often difficult to meet demand due to limited production capacity. To help increase its production, DM team member, Dr. Ir. Sandra Malin Sutan, MP strives to make modifications to her penepungnya equipment so that it has a more efficient work. In addition, Feb lecturer, Dr. Wuryan Andayani, SE, CA, CSRS, CSRA helps bookkeeping for the industry so that it is able to calculate production costs and profits if production capacity is increased. Dr. Eng. Budi Darma Setiawan from FILKOM helped create a website that is easy for users to browse so that PT SPL Jaya’s banana flour products will be better known to advanced industry users. Design and quality of packaging is also sought to be improved by team members Mokhamad Nur, S.TP, MS, PhD. So that the shelf life of the product is longer and does not suffer damage during its distribution and storage.

PT SPL Jaya involves the surrounding community as a partner to assist in the production of banana flour. More banana raw materials are obtained in Lampung so that, Mr. Lestari Widodo as the leader also plays a role in fostering the people of Lampung to produce dried banana chips. While the flouring process is carried out in Ngawi which also involves the surrounding community groups. The potential for expanding marketing to the food industry and even exporting enough banana flour produced by this industry is quite large so it needs assistance to produce banana flour of higher quality consumption in addition to increasing its marketing. This activity also involves students who conduct research on processed products from banana flour and also students who are interns to improve the website.

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