<![CDATA[Strengthening urban village economies requires integrative strategies that combine local resource optimization, community participation, and market-oriented innovation. Kampung Trigona in Curug Mekar, Bogor, is positioned within the city’s trade and service development zone and fostered as an educational and culinary tourism destination. However, limited diversification of value-added local products constrains the economic empowerment of micro, small, and medium enterprises (MSMEs). This study aims to develop a community-based culinary innovation model through the formulation of chili oil using red palm oil (RPO) and to analyse its socio-economic feasibility within a Local Economic Development (LED) framework. The research applied a Completely Randomized Design with three treatment formulations and conducted organoleptic testing involving 40 consumer panelists and 5 expert panelists. Non-parametric statistical analysis (Friedman and Duncan) was employed, complemented by Top Two Boxes (TTB) segmentation analysis. Results indicate that the 50% RPO: 50% refined palm oil formulation achieved the highest acceptance (95%) across demographic segments. Economic simulation shows a production cost of IDR 25,000 per 250 g unit, with an estimated selling price of IDR 45,000, generating a gross margin of 44.4%. This study contributes conceptually by integrating LED and Community-Based Tourism perspectives into MSME culinary innovation, proposing a community-driven gastronomic product development model to strengthen socio-economic resilience and destination competitiveness. The model can be replicated in other urban villages with similar socio-economic characteristics.]]>
