<![CDATA[ABSTRAK Pengelolaan food waste rumah tangga masih menjadi permasalahan lingkungan yang perlu diatasi melalui pemanfaatan limbah menjadi produk bernilai guna dan ekonomi. Kelompok ibu rumah tangga (IRT) mitra memiliki keterbatasan dalam pengetahuan dan keterampilan pengolahan food waste menjadi produk sabun eco-enzyme, serta belum optimal dalam aspek pengemasan, identitas produk, dan pemasaran digital. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan mitra dalam pengembangan produk sabun eco-enzyme berbasis food waste, penguatan kemasan dan identitas produk, serta pemanfaatan media digital untuk pemasaran. Metode kegiatan meliputi edukasi, pelatihan, demonstrasi, praktik langsung, pendampingan, serta monitoring dan evaluasi. Evaluasi pengetahuan dilakukan melalui pre-test dan post-test, sedangkan keterampilan dievaluasi melalui observasi praktik sebelum dan sesudah kegiatan. Hasil kegiatan menunjukkan bahwa rata-rata pengetahuan mitra meningkat dari 29% menjadi 87%, sedangkan rata-rata keterampilan meningkat dari 30,8% menjadi 83%. Mitra juga mengalami peningkatan kemampuan dalam proses produksi sabun, penerapan prosedur produksi yang higienis, pengemasan dan pelabelan produk, serta pemanfaatan media sosial dan e-commerce untuk pemasaran. Kegiatan ini menunjukkan bahwa pendekatan edukasi, praktik, dan pendampingan mampu meningkatkan kapasitas mitra dalam mengolah food waste menjadi produk sabun eco-enzyme yang lebih siap dikembangkan dan dipasarkan. Program ini diharapkan dapat mendukung keberlanjutan usaha kelompok melalui penguatan kualitas produk dan optimalisasi pemasaran digital. Kata Kunci: Food Waste, Eco-Enzyme, Ibu Rumah Tangga, Pemberdayaan Masyarakat, Pemasaran Digital. ABSTRACT Household food waste remains an environmental concern that requires appropriate management through the utilization of waste into products with functional and economic value. The partner group of housewives had limited knowledge and skills in processing food waste into eco-enzyme-based soap products and had not yet optimized product packaging, product identity, and digital marketing. This community service program aimed to improve the partners’ knowledge and skills in developing food waste-based eco-enzyme soap products, strengthening product packaging and identity, and utilizing digital platforms for marketing. The activities were conducted through education, training, demonstrations, hands-on practice, mentoring, and monitoring and evaluation. Knowledge was evaluated using pre-test and post-test assessments, while skills were evaluated through observation before and after the training. The results showed that the average knowledge score increased from 29% to 87%, while the average skill score increased from 30.8% to 83%. The partners also demonstrated improved abilities in soap production, implementation of hygienic production procedures, product packaging and labeling, as well as the use of social media and e-commerce platforms for marketing. These results indicate that an integrated approach combining education, practical training, and mentoring can improve the capacity of housewives to transform food waste into eco-enzyme soap products that are more suitable for development and marketing. The program is expected to support the sustainability of the partners’ productive activities through continuous improvement of product quality and optimization of digital marketing. Keywords: Food Waste, Eco-Enzyme, Housewives, Community Empowerment, Digital Marketing.]]>
