<![CDATA[Food processing skills are the ability of the average housewives in Griya Satria Housing. However, knowledge about the value of the Nutritional Adequacy Rate (AKG) is still low. The term of satiety on the breakfast menu is still an everyday habit. This condition influenced by the limited types and variations of breakfast menus in the environment around Perum Griya Satria. The layangan putus program aimed to increase the knowledge and appearance of environmentally friendly entrepreneurship; increase knowledge and skills in family and business financial management by utilizing applications; increase knowledge and skills in the processing of healthy breakfast foods. These activities carried out at Perum Griya Satria Brebes, Central Java. A total of 50 people were involved as participants. The form of this activity was counseling and training which was divided into two stages. The counseling method was delivered in the form of lectures and discussions while the training was carried out with food processing practices in the food laboratory. The pretest results showed an average score of 63.84 and there was an increase in the post-test score to 85.25. This showed an increase in the score of 21.41 points. Assistance and training in healthy food processing is very important for nutritional adequacy, especially in breakfast intake. ABSTRAK Keahlian pengolahan pangan merupakan kemampuan rata-rata ibu rumah tangga di Perumahan Griya Satria. Namun pengetahuan tentang nilai Angka Kecukupan Gizi (AKG) masih sangat rendah. Istilah yang penting kenyang pada menu sarapannya masih menjadi kebiasaan setiap hari, kondisi tersebut juga dipengaruhi oleh terbatasnya jenis dan variasi menu sarapan di lingkungan sekitar Perum Griya Satria. Program layangan putus bertujuan meningkatkan pengetahuan dan keterampilan kewirausahaan ramah lingkungan; meningkatkan pengetahuan dan keterampilan manajemen keuangan keluarga dan usaha dengan memanfaatkan aplikasi; meningkatkan pengetahuan dan keterampilan dalam pengolahan panganan sarapan yang sehat. Kegiatan abdimas dilaksanakan di Perum Griya Satria Brebes, Jawa Tengah. Sebanyak 35 orang terlibat sebagai peserta. Bentuk kegiatan ini adalah penyuluhan dan pelatihan yang terbagi dalam dua tahap. Metode penyuluhan disampaikan dalam bentuk ceramah dan diskusi sedangkan pelatihan dilakukan dengan praktik pengolahan pangan di laboratorium pangan. Hasil pre-test menunjukkan rerata skor sebanyak 63,84 dan terjadi peningkatan skor post-test menjadi 85,25. Hal tersebut menunjukkan peningkatan skor sebanyak 21,41 poin. Pendampingan dan pelatihan pengolahan panganan sehat sangat penting bagi ketercukupan gizi terutama pada asupan sarapan.]]>
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