<![CDATA[Abstrak Potensi melimpahnya jagung di Indonesia yang belum dimanfaatkan secara optimal sebagai bahan baku produk pangan olahan menjadi latar belakang diadakannya kegiatan pengabdian masyarakat. Kegiatan ini bertujuan meningkatkan keterampilan dan pengetahuan anggota kelompok PKK Kelurahan Gunung Anyar, Surabaya, dalam mengolah hasil pertanian lokal menjadi produk inovatif bernilai ekonomi melalui pelatihan pembuatan Wingko Jagung sebagai bentuk inovasi produk pangan. Program ini diikuti oleh 30 peserta dan dilaksanakan melalui empat tahapan utama, yaitu persiapan, pelaksanaan pelatihan, evaluasi hasil, serta pembinaan dan keberlanjutan program. Metode pelatihan meliputi penyampaian teori mengenai konsep Intermediate Moisture Food (IMF), praktik langsung pembuatan Wingko Jagung, serta evaluasi peningkatan pengetahuan peserta melalui pre-test dan post-test. Hasil evaluasi kegiatan menunjukkan tingkat pemahaman peserta meningkat signifikan, dari 4,32% sebelum pelatihan hingga 94,60% setelah pelatihan. Analisis bahan baku menunjukkan bahwa formulasi tepung jagung, tepung ketan, dan tapioka menghasilkan Wingko Jagung dengan tekstur dan cita rasa yang sesuai dengan standar mutu pangan semi basah. Kegiatan ini berdampak positif terhadap peningkatan keterampilan, kemandirian ekonomi, serta pemanfaatan sumber daya lokal secara berkelanjutan. Kata kunci: inovasi produk pangan; pelatihan; pengabdian masyarakat; PKK; wingko jagung. Abstract The abundant potential of corn in Indonesia, which has not been optimally utilized as a raw material for processed food products, served as the background for this community service activity. This activity aims to enhance the skills and knowledge of the PKK women’s group in Gunung Anyar Subdistrict, Surabaya, in processing local agricultural products into innovative and economically valuable products through training on making Wingko Jagung as a form of food product innovation. The program was attended by 30 participants and implemented through four main stages, namely preparation, training implementation, evaluation of results, and program sustainability. The training method included theoretical sessions on the concept of Intermediate Moisture Food (IMF), hands-on practice in making Wingko Jagung, and evaluation of participants’ knowledge improvement through pre-test and post-test. The evaluation results showed a significant increase in participants’ understanding, from 4.32% before training to 94.60% after training. The analysis of raw materials indicated that the formulation of corn flour, glutinous rice flour, and tapioca produced Wingko Jagung with texture and flavor that met semi-moist food quality standards. This community service activity had a positive impact on improving skills, economic independence, and the sustainable utilization of local resources. Keywords: community service; food product innovation; PKK; wingko jagung; training.]]>
