<![CDATA[AbstrakKegiatan pengabdian kepada masyarakat ini bertujuan untuk menumbuhkan jiwa kewirausahaan mahasiswa melalui pemanfaatan potensi lokal buah sukun (Artocarpus altilis) sebagai bahan baku inovasi produk pangan. Sukun merupakan komoditas lokal yang melimpah di Provinsi Jambi namun belum dimanfaatkan secara optimal. Kurangnya pengetahuan dan keterampilan dalam pengolahan serta strategi pemasaran menjadi kendala utama dalam pengembangan nilai ekonominya. Kegiatan ini dilaksanakan di Laboratorium Kewirausahaan Jurusan Agribisnis, Fakultas Pertanian Universitas Jambi, dengan pendekatan pelatihan dan praktik langsung. Materi pelatihan meliputi pengenalan bahan baku sukun, teknik pengolahan menjadi tepung sukun, pembuatan produk turunan seperti brownies bebas gluten, desain kemasan, dan pemasaran digital. Evaluasi dilakukan melalui kuesioner dan testimoni untuk mengukur peningkatan pengetahuan dan keterampilan peserta sebelum dan sesudah pelatihan. Hasil kegiatan menunjukkan adanya peningkatan pemahaman mahasiswa terhadap potensi ekonomi sukun yaitu sebesar 87,5% peserta memahami kalau tepung sukun tidak mengandung gluten. Program ini juga berkontribusi terhadap pencapaian Indikator Kinerja Utama (IKU) perguruan tinggi terkait “Lulusan memperoleh pekerjaan, wirausaha, atau studi lanjut” dalam aspek pengembangan kewirausahaan dan pemberdayaan ekonomi lokal. Hal ini juga sesuai dengan SDGs No.8 Pekerjaan layak dan pertumbuhan ekonomi Secara keseluruhan, kegiatan ini tidak hanya memperkuat konsep green campus melalui pemanfaatan sumber daya alam berkelanjutan, tetapi juga menjadi wadah strategis untuk menumbuhkan wirausaha muda yang inovatif dan berdaya saing di era ekonomi kreatif. Kata kunci: diversifikasi produk; kampus hijau; kewirausahaan; pengabdian masyarakat; sukun. Abstract This community service activity aims to foster students’ entrepreneurial spirit through the utilization of the local potential of breadfruit (Artocarpus altilis) as a raw material for innovative food products. Breadfruit is an abundant local commodity in Jambi Province; however, it has not yet been optimally utilized. Limited knowledge and skills in processing techniques as well as marketing strategies constitute the main obstacles to the development of its economic value. The activity was conducted at the Entrepreneurship Laboratory of the Agribusiness Department, Faculty of Agriculture, University of Jambi, using a training and hands-on practice approach. The training materials included an introduction to breadfruit as a raw material, techniques for processing breadfruit into flour, the production of derivative products such as gluten-free brownies, packaging design, and digital marketing. Evaluation was carried out through questionnaires and testimonials to measure the improvement in participants’ knowledge and skills before and after the training.The results of the activity indicate an increase in students’ understanding of the economic potential of breadfruit, with 87.5% of participants recognizing that breadfruit flour is gluten-free. This program also contributes to the achievement of the Higher Education Key Performance Indicators (IKU), particularly the indicator related to “Graduates obtaining employment, entrepreneurship, or further study,” through aspects of entrepreneurial development and local economic empowerment. In addition, it aligns with Sustainable Development Goal (SDG) No. 8 on Decent Work and Economic Growth. Overall, this activity not only strengthens the green campus concept through the sustainable utilization of natural resources, but also serves as a strategic platform for nurturing innovative and competitive young entrepreneurs in the creative economy era. Keywords: breadfruit; community service; entrepreneurship; green campus; product diversification.]]>
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