<![CDATA[Kegiatan pengabdian kepada masyarakat ini bertujuan mengembangkan inovasi produk pangan berbasis potensi lokal melalui pemanfaatan biji nangka sebagai bahan baku utama pembuatan serundeng dan cookies bernilai gizi tinggi. Program dilaksanakan bersama mitra UMKM Syukaza Food Nusantara dan Humaira Bakery di wilayah Surakarta. Metode pelaksanaan meliputi sosialisasi, pendampingan formulasi resep, pelatihan teknik pengolahan, manajemen usaha, serta monitoring dan evaluasi hasil produksi. Hasil kegiatan menunjukkan bahwa biji nangka memiliki kandungan zat besi yang cukup tinggi dan dapat diolah menjadi produk pangan fungsional yang berpotensi membantu pencegahan anemia pada remaja putri serta mendukung upaya penurunan stunting. Melalui proses diversifikasi produk, UMKM mitra berhasil meningkatkan kreativitas, kualitas produk, dan daya saing usaha di pasar lokal maupun nasional. Program ini juga berkontribusi terhadap pengurangan limbah pangan dengan mengubah biji nangka yang semula terbuang menjadi produk bernilai ekonomi. Secara keseluruhan, kegiatan ini memperlihatkan sinergi antara inovasi pangan, promosi kesehatan, dan pemberdayaan ekonomi masyarakat. Diharapkan program ini menjadi model berkelanjutan bagi UMKM lain dalam menciptakan produk pangan fungsional yang sehat, ekonomis, dan ramah lingkungan. This community service program aimed to develop food product innovations using local resources, with jackfruit seeds as the main ingredient for high-nutrient serundeng and cookies. The program was conducted in collaboration with MSME partners Syukaza Food Nusantara and Humaira Bakery in Surakarta. The implementation methods included socialization, product formulation assistance, training in processing techniques and business management, and monitoring and evaluation. The results showed that jackfruit seeds contain a significant amount of iron and can be processed into functional food products that help prevent anemia among adolescent girls and support national efforts to reduce stunting. Through product diversification, partner MSMEs successfully improved their creativity, product quality, and competitiveness in both local and national markets. Moreover, the program contributed to food waste reduction by transforming unused jackfruit seeds into high-value products. Overall, this activity demonstrates the synergy between food innovation, health promotion, and community economic empowerment. It is expected that this model can serve as a sustainable example for other MSMEs in developing functional food products that are healthy, economical, and environmentally friendly.]]>
