<![CDATA[The study purpose was to empower students at MA Al Fatah, Kedungpandan, by providing knowledge and practical skills in processing papayas into innovative food products. This initiative aimed to utilize the abundant local papaya resources, increase the fruit's economic value, and extend its shelf life through creative food diversification based on procedural text materials. This community service activity was conducted through a training workshop for students at MA Al Fatah. The method involved delivering material on procedural texts covering objectives, tools, materials, and steps—followed by a direct demonstration of food processing techniques. Participants were taught to transform fresh papaya into various innovative snacks using simple food processing equipment. The training successfully demonstrated that papaya can be processed into several innovative products, including dry papaya chips (Mustofa style), "intestine-style" crispy papaya (keripik usus), and candied papaya (manisan). These processed products offer a longer shelf life compared to fresh fruit, more attractive packaging, and ease of consumption while maintaining a flavor profile similar to fresh papaya.The training provided significant added value to the local papaya harvest in Kedungpandan. By mastering the procedural steps of food innovation, students at MA Al Fatah have improved their skills in food processing. This activity not only enhances their creativity but also provides them with the potential to create marketable products with higher selling value.]]>
