<![CDATA[Indonesia has the largest mangrove forest area in the world, yet its utilization as a source of local food remains suboptimal. This study aims to identify the morphological characteristics, potential benefits, and processing techniques of pidada fruit (Sonneratia caseolaris) and jeruju leaves (Acanthus ilicifolius) into traditional food products by coastal communities in Lembur Mangrove Patikang Village, Pandeglang Regency, Banten. The research employed a qualitative descriptive method through observation, in-depth interviews, documentation, and literature review, using purposive sampling targeting local PKK women as key informants. The findings reveal that both mangrove plants have been traditionally processed for generations into various food products such as syrup, dodol, jam, rujak, and chips. These processing methods are rooted in local wisdom, although challenges persist in marketing and raw material availability due to weather-related factors. The study concludes that the utilization of mangrove plants as local food sources contributes to food security and the economic improvement of coastal communities and should be supported through training, innovation, and appropriate promotional efforts. Keywords: Food Innovation, Jeruju Leaves, Local Food, Mangrove, Pidada Fruit Abstrak Indonesia memiliki hutan mangrove terluas di dunia, namun pemanfaatannya sebagai sumber pangan lokal masih belum optimal. Penelitian ini bertujuan untuk mengidentifikasi karakter morfologi, potensi manfaat, serta teknik pengolahan buah pidada (Sonneratia caseolaris) dan daun jeruju (Acanthus ilicifolius) menjadi produk pangan khas masyarakat pesisir di Desa Lembur Mangrove Patikang, Kabupaten Pandeglang, Banten. Penelitian menggunakan metode deskriptif kualitatif melalui observasi, wawancara mendalam, dokumentasi, dan studi pustaka, dengan teknik purposive sampling terhadap ibu-ibu PKK sebagai informan. Hasil penelitian menunjukkan bahwa kedua tanaman mangrove tersebut telah dimanfaatkan secara turun-temurun menjadi berbagai olahan pangan seperti sirup, dodol, selai, rujak, dan keripik. Pengolahan dilakukan secara tradisional berbasis kearifan lokal, meskipun masih menghadapi kendala dalam hal pemasaran dan keterbatasan bahan baku akibat faktor cuaca. Kesimpulan penelitian ini menunjukkan bahwa pemanfaatan mangrove sebagai bahan pangan lokal dapat berkontribusi terhadap ketahanan pangan dan peningkatan ekonomi masyarakat pesisir, serta perlu didukung melalui pelatihan, inovasi, dan upaya promosi yang tepat. Kata kunci: Inovasi Pangan, Daun Jeruju, Pangan Lokal, Mangrove, Buah Pidada.]]>
