<![CDATA[Kondisi masyarakat kelurahan Hutuo masih sangat bergantung pada satu jenis sumber pangan pokok, terutama beras. Padahal daerah ini kaya akan sumber pangan lokal seperti jagung, ubi, sagu, pisang, dan berbagai jenis sayuran yang memiliki nilai gizi tinggi dan selama ini menjadi bagian dari tradisi masyarakat. Namun pemanfaatan pangan lokal mulai terpinggirkan sehingga potensi besar ini belum optimal dalam mendukung ketahanan pangan. Tujuan dari kegiatan ini adalah mengidentifikasi potensi pangan lokal sekaligus menggali, mendokumentasikan, dan menerapkan praktik-praktik kearifan lokal yang terkait dengan pemanfaatan dan pengolahan pangan tersebut. Selain itu, kegiatan ini bertujuan memberikan edukasi serta pelatihan kepada masyarakat agar mampu mengolah pangan lokal secara kreatif sehingga bernilai tambahMetode kegiatan pengabdian ini mengutamakan pendekatan edukatif, pendampingan, serta penerapan teknologi tepat guna sesuai dengan potensi lokal dan kebutuhan masyarakat. Uraian program ini meliputi: identifikasi dan analisis masalah masyarakat, sosialisasi dan penyuluhan, pelatihan dan peningkatan kapasitas, pendampingan dan implementasi, evaluasi dan umpan balik.Hasil kegiatan ini adalah melalui sosialisasi, dan pelatihan teknis yang memadukan resep tradisional dengan prinsip sanitasi, pengemasan, pelabelan, dan mutu berbasis teknologi tepat guna, warga tidak hanya memahami risiko ketergantungan pada satu pangan pokok, tetapi juga mampu mempraktikkan diversifikasi menu yang lebih bergizi dan aman. Proses dokumentasi pengetahuan mulai dari buku resep, SOP pengolahan, mendorong transfer keterampilan generasi dengan tetap menjaga etika persetujuan dan atribusi kepada pemilik pengetahuan lokal. Dampak praktisnya tampak pada tumbuhnya kesadaran kolektif, lahirnya produk olahan berbasis bahan setempat yang siap diuji pasar, serta menguatnya keterampilan manajerial rumah tangga khususnya di kalangan ibu-ibu PKK.Kata Kunci: Kearifan Lokal, diversifikasi, pangan lokal AbstractThe community in Hutuo village is still heavily dependent on one type of staple food, namely rice. However, this area is rich in local food sources such as corn, sweet potatoes, sago, bananas, and various types of vegetables that are highly nutritious and have long been part of the community's traditions. However, the use of local foods has begun to decline, meaning that this enormous potential has not been optimally utilized to support food security. The objectives of this activity are to identify the potential of local food sources and to explore, document, and apply local practices related to the utilization and processing of these food sources. In addition, this activity aims to provide education and training to the community so that they are able to process local food creatively to add value.Method This community service activity prioritizes an educational approach, assistance, and the application of appropriate technology in accordance with local potential and community needs. This program includes: identification and analysis of community problems, socialization and counseling, training and capacity building, assistance and implementation, evaluation and feedback.The result of this activity is that through a series of socialization and technical training that combines traditional recipes with the principles of sanitation, packaging, labeling, and quality based on appropriate technology, residents not only understand the risks of dependence on a single staple food, but are also able to practice a more nutritious and safer menu diversification. The process of documenting knowledge, starting from recipe books and processing SOPs, encourages intergenerational skill transfer while maintaining the ethics of consent and attribution to local knowledge owners. The practical impact is evident in the growth of collective awareness, the emergence of locally sourced processed products that are ready for market testing, and the strengthening of household managerial skills, especially among mothers in the Family Empowerment and Welfare program. Keywords: Local Wisdom, diversification, local food ]]>
