Pisang ijo is one of the traditional cakes in South Sulawesi which is very popular within the community. Pisang ijo is made from Moringa oleifera leaf flour and extract, wheat flour, plantain, sugar, and salt which is processed using steaming methods. Pisang ijo was served with vanilla sauce. The purpose of the study was to describe the process of making moringa leaf flour and extract, knowing how to process it and find out the results of organoleptic tests of green banana cake by using the substitution of moringa leaf extract (F1) and moringa leaf flour (F2). The research method used was an organoleptic test method using 30 investigators divided into three groups: 10 expert examiners, 10 trained investigators, and 10 untrained investigators. Laboratory tests using spectrophotometric were carried out to determine the nutritional content of moringa leaf flour and extract. The organoleptic test results show that from the aspect of color, the most preferred product by the panelists is the F1 product which produces a lighter green color. The F2 product is less bright. The hedonic test results of aroma, texture, and sense show that the product most preferred by the panelists is the F2 product. Proximate test results indicate a better nutritional content in F2 products, i.e., the protein and vitamin C content are higher, which are 3.38% and 153.2 μg g−1, respectively than the F1 product.

The current pattern of sago availability starts from the sago sales center in the market and is then purchased by the business owners who consume the sago, so it is not difficult for every business owner to obtain sago. When viewed from the protein content, sago has the most superior protein content among staple foods such as rice. The carbohydrate content of sago is relatively higher at 381 per 100 grams. Ruji processed products (dange) are marketed both locally and outside the region, namely in Palopo City. In terms of the marketing mix, there are several strategies, namely: 1) Product strategy, creating new flavor variants and attractive packaging, and what is unique about the culinary business concept is that it is still traditional. 2) Price strategy, the dange price is around Rp. 5000/kg is sold in the form of transparent plastic packaging in the form of a square, and 3) Promotional strategies, in product promotion, namely by selling the products of business owners in the market and also on social media.