Pemanfaatan Jantung Pisang sebagai Produk Bananeat Sebagai Produk Inovatif untuk Usaha Katering Rumah Tangga - Ramadhan, Muhamad Justitia; Mulyati, Yayuk; Setiawan, Deny; Daryanes, Febblina; Kharomah, Sindi; Firdaus, Zahra; Hayuana, Wachidah; Zubaidah, Siti (Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat, 2025)
Peningkatan tren pola hidup vegan mendorong kebutuhan akan pangan alternatif yang sehat, bergizi, dan terjangkau. Jantung pisang merupakan salah satu sumber daya lokal yang mengandung serat, protein, vitamin, mineral, serta senyawa bioaktif, namun pemanfaatannya masih terbatas dan umumnya hanya digunakan sebagai sayuran tradisional. Rendahnya inovasi dalam pengolahan jantung pisang menyebabkan bahan pangan ini belum dikenal luas sebagai alternatif sumber protein nabati yang bernilai tinggi. Kegiatan pengabdian ini bertujuan untuk mengenalkan inovasi pengolahan jantung pisang melalui pelatihan pembuatan bakso nabati bagi warga Kampung Sanan, Malang, Jawa Timur. Program dilaksanakan dengan pendekatan Asset Based Community Development (ABCD) melalui tahapan identifikasi aset lokal, pelatihan teknis, praktik langsung, serta evaluasi partisipatif. Hasil evaluasi menunjukkan respon positif, dengan 82,6% peserta menyatakan sangat puas terhadap pelatihan yang dinilai bermanfaat, jelas, dan menarik. Dengan demikian, kegiatan pelatihan ini membuka peluang usaha baru di bidang kuliner sehat seperti katering atau produk olahan nabati, sehingga berkontribusi terhadap penguatan ekonomi masyarakat. Utilization of Banana Blossoms as Bananeat Products as Innovative Products for Home Catering Businesses Sanan Malang Residents Abstract The growing trend of vegan lifestyles has driven the demand for healthy, nutritious, and affordable alternative foods. Banana hearts are a local resource that contain fiber, protein, vitamins, minerals, and bioactive compounds, but their use is still limited and generally only used as a traditional vegetable. The lack of innovation in processing banana hearts has meant that this food ingredient is not widely known as a high-value alternative source of plant-based protein. This community service activity aims to introduce innovations in banana heart processing through training in making plant-based meatballs for residents of Kampung Sanan, Malang, East Java. The program was implemented using an Asset-Based Community Development (ABCD) approach through the stages of local asset identification, technical training, hands-on practice, and participatory evaluation. The evaluation results showed a positive response, with 82.6% of participants stating that they were delighted with the training, which they considered valuable, clear, and engaging. Thus, this training activity opens up new business opportunities in the field of healthy cuisine, such as catering or plant-based processed products, thereby contributing to the strengthening of the community's economy.