Diversification of Local Food Products through Banana Heart Processing

Authors

Nurliani , Suherah , Agustrai , Mukhlis

DOI:

10.29303/ujcs.v6i4.1304

Published:

2025-12-16

Issue:

Vol. 6 No. 4 (2025): December

Keywords:

Added Value, Banana Hearts, Vegetable Satay

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How to Cite

Nurliani, Suherah, Agustrai, & Mukhlis. (2025). Diversification of Local Food Products through Banana Heart Processing. Unram Journal of Community Service, 6(4), 969–975. https://doi.org/10.29303/ujcs.v6i4.1304

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Abstract

The demand for animal protein is increasing in line with public awareness of the importance of balanced nutrition, population growth, and increased purchasing power. Satay and shredded meat are popular foods that are sources of animal protein. The price of meat continues to rise, prompting people to seek alternative products that are less expensive to produce yet still nutritious. Processing banana hearts into banana heart satay can be an alternative solution. The "Mekar Bersama" Women Farmers Group is one of the community groups in Maros Regency that partners with us to provide education, training, and assistance in processing local agricultural products into creative, affordable, and nutritious food products. The program solution implemented is the Community Service Program (PkM), which includes education on the benefits and nutritional value of consuming banana hearts, as well as demonstrations of techniques for processing banana hearts into plant-based satay. The results of the activities showed an average increase of 66.67% in the knowledge and skills of the partners. The partners enhanced their understanding of the benefits and nutritional content of banana hearts, gained knowledge about the environment, and developed skills in processing banana hearts into vegetable satay.

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Author Biographies

Nurliani, Agribusiness Study Program, Agriculture Faculty, University of Muslim Indonesia, Makassar, Indonesia

Suherah, Agrotechnology Study Program, Agriculture Faculty, University of Muslim Indonesia, Makassar, Indonesia

Agustrai, Agribusiness Study Program, Agriculture Faculty, University of Muslim Indonesia, Makassar, Indonesia

Mukhlis, Agribusiness Study Program, Department of Agriculture Business, Politeknik Pertanian Negeri Payakumbuh, Lima Puluh Kota, Indonesia

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Copyright (c) 2025 Nurliani, Suherah, Agustrai, Mukhlis

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