Lumajang (ANTARA) - Bupati Lumajang Thoriqul Haq mengatakan produk unggulan pisang mas Kirana sudah mendapatkan sertifikasi Global Good Agricultural Practise (GAP) yang merupakan sertifikat internasional. "Sertifikat itu berlaku di seluruh dunia untuk keamanan produk," katanya dalam keterangan tertulis yang diterima di Lumajang, Jawa Timur, Minggu. Sertifikat itu dikeluarkan oleh Control Union Certification dari Belanda dan Sertifikasi Organik dari Lembaga Sertifikasi Pertanian Organik Indonesia. Menurutnya pisang mas Kirana merupakan salah satu produk unggulan hasil pertanian yang menjadi unggulan Kabupaten Lumajang, selain pisang agung. "Pisang mas Kirana sudah dibudidayakan secara turun temurun. Nama Kirana diambil dari nama salah satu raja Kerajaan Lamadjang Tigangjuru yaitu Narariya Kirana," tuturnya. Ia menjelaskan pisang mas Kirana sudah dibudidayakan dan ditanam secara turun menurun oleh masyarakat Lumajang, terutama di beberapa kecamatan yakni Kecamatan Senduro, Pasrujambe, Gucialit dan Tempursari. "Pisang mas Kirana merupakan produk unggulan nasional yang menjadi kebanggaan Kabupaten Lumajang yang telah ditetapkan oleh Keputusan Menteri Pertanian tahun 2005," katanya. Pisang mas Kirana juga sudah mendapatkan beberapa sertifikasi produk yakni sertifikasi Prima 3 yang dikeluarkan oleh Otoritas Kompeten Keamanan Pangan Daerah (OKKPD) Provinsi Jawa Timur. Bupati yang biasa disapa dengan Cak Thoriq itu mengatakan buah pisang di Kabupaten Lumajang sudah berbasis sosial kehidupan kultural masyarakat. "Hal itu terbukti dengan banyaknya tanaman pisang yang ditanam di masing-masing kebun milik masyarakat dengan variannya terdapat lebih dari 25 jenis pisang," katanya. Ia mengatakan produksi buah pisang unggulan di Lumajang saat ini adalah pisang agung dan pisang mas Kirana. Namun tidak semua daerah bisa menghasilkan kedua buah pisang tersebut dengan hasil yang sempurna karena secara geografis dalam ilmu pertanian juga mempengaruhi terhadap hasil pertaniannya.
Pisang Mas bananas are a small varietal growing in dense, clustered hands, with the bananas averaging 2 to 3 centimeters in diameter and 10 to 14 centimeters in length. A single banana, also known as a finger, has a squat, straight to slightly curved shape, and the peel is very thin, becoming fragile and easily damaged once ripe. The peel ripens from light green to golden yellow with maturity, and the surface often features brown spots and scrapes. Underneath the peel, the yellow flesh is soft, creamy, dense, and smooth. Pisang Mas bananas emit a fruity aroma when peeled and have a tropical, sweet, and honey-like flavor.
Pisang Mas bananas are available year-round.
Pisang Mas bananas, botanically classified as Musa acuminate, are a Southeast Asian variety belonging to the Musaceae family. The bananas grow on a semi-dwarf, evergreen plant that reaches up to four meters in height, and each plant can have several bunches of 10 to 14 hands with 12 to 20 fingers on each hand. Pisang Mas bananas are a diploid AA cultivar native to Southeast Asia, where they have been consumed as a fresh fruit for centuries. The name Pisang Mas translates to mean “golden banana,” a descriptor derived from the banana’s golden yellow peel and flesh. Throughout Southeast Asia, Pisang Mas bananas are known by many different names, including Sugar bananas, Sucier, Monkey bananas, Bocadillo, Kluai Khai in Thailand, Amas in the Philippines, Chuoi Trung in Vietnam, Lady Finger bananas, Date bananas, and Fig bananas. In the modern-day, Pisang Mas bananas are one of the most popular banana varieties in Southeast Asia and are traditionally consumed fresh as a dessert cultivar. The bananas are also known for their unique small size, sweet flavor, and lack of discoloration when sliced.
Pisang Mas bananas are an excellent source of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, and potassium to balance fluid levels within the body. The bananas also provide other minerals such as manganese, magnesium, calcium, and zinc and lower amounts of iron, folate, B vitamins, and riboflavin.
Pisang Mas bananas have a sweet, tropical, and fruity flavor well suited for fresh and cooked preparations. The small bananas are mostly consumed raw and are highly valued as a dessert cultivar for their soft, dense, and creamy nature. Pisang Mas bananas can also be sliced and mixed into fruit salads, cut as a fresh topping over pancakes, waffles, and French toast, or skewered whole and dipped in chocolate. One of the unique features of the variety is its ability to oxidize slowly once sliced. Try layering Pisang Mas bananas into parfaits, stirring into oatmeal, or layering over smoothie bowls. In addition to fresh preparations, Pisang Mas bananas can be sautéed, fried, or caramelized in desserts. The bananas can be wrapped in puff pastry and fried, sliced and cooked into chips, grilled to develop a smoky flavor, or simmered into compotes. They can also be mixed into banana cakes, bread, and crème brulee or cooked into savory dishes such as curries and stews for added sweetness. Pisang Mas bananas pair well with aromatics such as chilies, ginger, shallot, and curry leaves, caramel, vanilla, cinnamon, pandan leaves, and fruits such as coconut, strawberries, blackberries, and mango. Whole ripened Pisang Mas bananas will keep up to one week when stored in a cool and dry place away from sunlight.
Pisang Mas bananas are fried and consumed as a popular street food snack known as pisang goreng. The fried, crispy-sweet treat is eaten throughout Singapore, Malaysia, and Indonesia and is a simple food comprised of bananas dipped in batter and deep-fried. Historically, Pisang Mas bananas were consumed fresh, out of hand in Southeast Asia until the arrival of the Portuguese in the early 1500s. Portuguese settlers introduced flour into Southeast Asian culinary preparations around 1511, and they also demonstrated how bananas could be fried into a savory-sweet breakfast food. After this introduction, fried bananas became a favored on-the-go snack in Southeast Asia, traditionally served with coffee or tea in the morning or afternoon. In the modern-day, pisang goreng is a simple dish that chefs are elevating by pairing the fried fruits with various toppings, including cream, cinnamon sugar, fruit jams, and chocolate.
Pisang Mas bananas are native to Southeast Asia and have been growing wild since ancient times. Bananas were one of the first fruits to be cultivated in the early ages, and experts believe civilizations were breeding bananas as early as 8,000 BCE. Over time, many new varieties of bananas have been produced in Southeast Asia, and Pisang Mas bananas were domesticated and improved for commercial production. Pisang Mas bananas thrive in tropical, humid, and wet climates and were spread to regions worldwide through human intervention. The variety was carried to Africa, the Caribbean, South America, and Latin America and has been commercially planted for expanded production. Today Pisang Mas bananas are commonly found in local markets in Indonesia, Malaysia, Thailand, Cambodia, Singapore, Laos, Vietnam, India, and the Philippines and are located on a smaller scale in tropical regions of Africa, South America, and Central America. The bananas are also exported to China as one of the most expensive and popular dessert varieties in China.
Recipes that include Pisang Mas Bananas. One
is easiest, three is harder.
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Indonesiabaik.id - Kabupaten Tanggamus di Provinsi Lampung memiliki potensi luar biasa untuk produksi buah komoditas ekspor. Ya, karena buah pisang mas dari sana memiliki nilai pasar yang memenuhi kualitas ekspor. Kementerian Pertanian Republik Indonesia melalui Ditjen Hortikultura pun menyambut ekspor perdana pisang mas Tanggamus ke mancanegara dan mendukung agar produsen, petani, dan pihak berwenang di kabupaten dan provinsi menjaga konsistensi serta ketersediaan produknya di pasar internasional.
Awal mulanya Tanggamus dipilih sebagai daerah penghasil pisang adalah melalui survei kelayakan potensi apa yang cocok untuk diekspor. Hasilnya diketahui bahwa pisang mas Tanggamus memiliki nilai pasar yang memenuhi kualitas ekspor.
Selain itu pisang mas juga memiliki kualitas dari segi kandungan gizi yang sangat baik untuk kesehatan dan bagus dikonsumsi sehari-hari. Perlu diketahui bahwa pisang mas mengandung beberapa vitamin serta mineral antara lain prebiotik untuk memperkuat tulang. Lalu kandungan seratnya berfungsi menyehatkan saluran pencernaan.
Sedangkan kandungan kalium dan sodium dapat menurunkan tekanan darah tinggi. Lalu kandungan karbohidratnya untuk meningkatkan energi tubuh. Kemudian kandungan potasiumnya meningkatkan fungsi ginjal. Lantas efek antasid pisang mas mampu mencegah kambuhnya penyakit maag.
