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.

Globalization is currently making foreign food franchises more aggressively enter the market in Indonesia. This is very concerning because future generations have the potential to no longer recognize traditional foods that should be preserved as cultural heritage. Traditional food has a lot of diversity that has the potential to be popularized through the development of culinary tourism. This study aims to collect types of traditional foods in South Sulawesi, especially the Bugis and Makassar ethnic groups, using a qualitative research design. The total number of traditional foods found in the Bugis and Makassar ethnic areas is 481 dishes, which are dominated by traditional cakes, side dishes, vegetables, and staple foods. Language, urbanization, and transmigration between Bugis and Makassar ethnic groups have made many traditional culinary delights that have the same raw materials and production processes but have different names.

This training aims to: 1) be more skilled in the world of catering 2) develop the potential that is already owned for its own and commercial uses independently. 3) increase productivity with catering and business activities. The training on empowering housewives through training in making pancakes of various flavors in Bantaeng Regency is a partnership program to the community as a solution to the problem of less productive housewives in Bantaeng Regency. The target audience for the training was 15 housewives in Bantaeng Regency. The training method is done in the form of lectures, questions and answers, discussions and practices. After conducting training to housewives through making pancakes of various flavors in Bantaeng Regency, it can be concluded that as many as 15 trainees have understood and understood well how to make various flavors of pancake cakes directly, both for themselves and others. The trainees not only were skilled in making pancakes of various flavors, production methods and marketing techniques also provided inspiration for the importance of empowering housewives through continuous catering training.