A Zero-Waste Plant-Based Meat Innovation from Local Resources: The Case of Banana Beefy Bites

Abstract

The rising consumption of fast food among adolescents poses both health and environmental challenges, highlighting the need for nutritious and sustainable local food alternatives. This study presents Banana Beefy Bites, a plant-based meat analog formulated from banana blossom (Musa acuminata balbisiana), soybean husk, moringa leaves, and straw mushrooms abundant agricultural by-products in Ponorogo, East Java, Indonesia. The research aimed to produce a sustainable, palatable, and nutrient-rich meat substitute while applying zero-waste principles. A qualitative experimental approach was used, integrating nutritional profiling with experimental formulation and organoleptic evaluation. Sensory testing was conducted with 14 panelists assessing taste, aroma, texture, and color using a hedonic scale. Results showed high product acceptability: 57.1% of panelists “strongly liked” and 42.9% “liked” the taste; 92.9% favored the aroma and color; and 85.7% rated the texture positively. The combination of banana blossom and soybean husk provided an umami-rich flavor and fibrous texture similar to conventional meat, while moringa leaves improved micronutrient value. Overall, the innovation illustrates the potential of zero-waste, plant-based food technology in promoting healthier diets, local empowerment, and environmental sustainability, supporting future directions in alternative protein development.