Innovation of Salak Nugget as a Functional and Value-Added Food Solution

Abstract

Salak, a tropical fruit widely cultivated in Indonesia, possesses significant nutritional and functional properties, including high levels of vitamin C, beta-carotene, dietary fiber, and bioactive compounds such as polyphenols and flavonoids. Despite its abundance, post-harvest utilization remains limited, leading to oversupply and unstable farmer incomes. This study presents the development of salak-based nuggets as an innovative functional food product with high value-added potential. The research was conducted in Sempol Village, a leading salak-producing area in Wonosobo, Indonesia, through a community empowerment program targeting women’s groups and micro, small, and medium enterprises (MSMEs). The program involved training participants in nugget production, from raw fruit processing to final product preparation, emphasizing simple, replicable techniques that maintain nutritional integrity. The resulting product offers a distinctive flavor profile, appealing texture, and extended shelf life, while harnessing the fruit’s antioxidant, antidiabetic, and anti-aging potential. This innovation addresses both nutritional and economic objectives by diversifying local food products, increasing market competitiveness, and contributing to sustainable rural economic development.