<![CDATA[Kawengen Village in Semarang Regency has local agricultural potential that has not been optimally utilized for improving the economy and food security of the community. This service activity aims to increase the capacity of MSMEs through education and training on local food processing, the safe use of food additives (BTP) according to BPOM regulations, packaging design, sales price calculation, and digital marketing. A total of 20 MSME participants who are members of BUMDes actively participated in the training. The implementation methods include situation observation, counselling, product-making practice, and results evaluation. The products developed include cassava bitterballen, chicken cassava sempolan, and banana snack bars. The results of the organoleptic evaluation show that the product has good sensory quality, and participants are able to develop standard recipes to maintain product consistency. Education also enhances understanding of legal BTPs and supports the development of digital packaging and marketing strategies. This activity results in highly nutritious, competitive, and commercially viable local food product innovations, as well as improving participants' technical and managerial knowledge and skills. This program is expected to accelerate the strengthening of the village economy based on local resource potential and support the achievement of sustainable food self-sufficiency. ABSTRAK Desa Kawengen di Kabupaten Semarang memiliki potensi pertanian lokal yang belum optimal dimanfaatkan untuk peningkatan ekonomi dan ketahanan pangan masyarakat. Kegiatan pengabdian ini bertujuan meningkatkan kapasitas UMKM melalui edukasi dan pelatihan pengolahan pangan lokal, penggunaan bahan tambahan pangan (BTP) yang aman sesuai regulasi BPOM, desain kemasan, perhitungan harga jual, dan pemasaran digital. Sebanyak 20 peserta UMKM yang tergabung dalam BUMDes mengikuti pelatihan secara aktif. Metode pelaksanaan meliputi observasi situasi, penyuluhan, praktik pembuatan produk, dan evaluasi hasil. Produk yang dikembangkan meliputi bitterballen singkong, sempolan singkong ayam, dan snack bar pisang. Hasil evaluasi organoleptik menunjukkan produk memiliki mutu sensory yang baik, dan peserta mampu menyusun resep standar untuk menjaga konsistensi produk. Edukasi juga meningkatkan pemahaman tentang BTP legal serta mendukung pengembangan kemasan dan strategi pemasaran secara digital. Kegiatan ini menghasilkan inovasi produk pangan lokal bergizi tinggi yang berdaya saing dan berpotensi komersial, serta meningkatkan pengetahuan dan keterampilan teknis maupun manajerial peserta. Program ini diharapkan mempercepat penguatan ekonomi desa berbasis potensi sumber daya lokal dan mendukung terwujudnya kemandirian pangan yang berkelanjutan.]]>
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