<![CDATA[Abstrak: Pengolahan sagu tradisional di beberapa Lokasi di Kabupaten Sorong masih menggunakan sumber air yang kurang higienis, seperti air sungai keruh, yang berpotensi menurunkan mutu produk dan membahayakan kesehatan. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan pemahaman petani sagu tentang pentingnya penggunaan air bersih dalam proses pengolahan sagu. Selain itu, kegiatan ini juga diarahkan untuk memperkuat keterampilan mitra, mencakup pengembangan soft skills seperti kepedulian terhadap lingkungan, perilaku hidup bersih, serta kemampuan berkomunikasi dalam kelompok, dan hard skills seperti penerapan teknik sanitasi air bersih serta prosedur pengolahan sagu yang higienis dan ramah lingkungan.Metode yang digunakan meliputi observasi lapangan, dokumentasi, serta penyuluhan disertai pre-test dan post-test untuk mengukur peningkatan pengetahuan. Dari 30 peserta di empat kampung, rata-rata skor pengetahuan meningkat signifikan dari 40–60% pada pre-test menjadi 80–100% pada post-test. Hasil ini menunjukkan sebagian besar petani belum menyadari risiko kesehatan akibat air tercemar, namun setelah edukasi mereka mulai memahami pentingnya sanitasi air dan bersedia menerapkan solusi sederhana, seperti penyaringan air. Program ini menjadi langkah awal pengembangan sistem pengolahan sagu yang higienis dan berkelanjutan dengan mengedepankan kearifan lokal.Abstract: Traditional sago processing in several locations in Sorong Regency still uses less hygienic water sources, such as murky river water, which has the potential to reduce product quality and endanger health. This community service activity aims to improve sago farmers' understanding of the importance of using clean water in the sago processing process. In addition, this activity is also directed at strengthening partner skills, including the development of soft skills such as environmental awareness, clean living behavior, and the ability to communicate in groups, and hard skills such as the application of clean water sanitation techniques and hygienic and environmentally friendly sago processing procedures. The methods used include field observation, documentation, and counseling accompanied by pre-tests and post-tests to measure increased knowledge. Of the 30 participants in four villages, the average knowledge score increased significantly from 41.6% in the pre-test to 87% in the post-test. These results show that most farmers are not yet aware of the health risks of polluted water, but after education they begin to understand the importance of water sanitation and are willing to implement simple solutions, such as water filtration. This program is the first step in developing a hygienic and sustainable sago processing system by prioritizing local wisdom.]]>
