<![CDATA[Food diversification based on local potential is an important strategy to increase the added value of agricultural products and support community food security. This research aims to analyze the process of processing Salacca zalacca fruit into saltan and review the economic potential of the community through training based on product innovation. The research method uses a qualitative descriptive approach through training activities and evaluation of community skills. The research results showed an increase in participants' skills from 30% to 90% in the technique of making pickles and an increase in understanding of the creative economy up to 90%. Salak salted products have the potential to become regional superior products with longer shelf life and higher selling value.ABSTRAKDiversifikasi pangan berbasis potensi lokal merupakan strategi penting untuk meningkatkan nilai tambah hasil pertanian dan mendukung ketahanan pangan masyarakat. Penelitian ini bertujuan untuk menganalisis proses pengolahan buah Salacca zalacca menjadi asinan serta meninjau potensi ekonomi masyarakat melalui pelatihan berbasis inovasi produk. Metode penelitian menggunakan pendekatan deskriptif kualitatif melalui kegiatan pelatihan dan evaluasi keterampilan masyarakat. Hasil penelitian menunjukkan peningkatan keterampilan peserta dari 30% menjadi 90% dalam teknik pembuatan asinan dan peningkatan pemahaman ekonomi kreatif hingga 90%. Produk asinan salak berpotensi menjadi produk unggulan daerah dengan daya simpan lebih lama dan nilai jual yang lebih tinggi.]]>
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