<![CDATA[Abstrak: Permasalahan gizi anak di wilayah pesisir Kabupaten Barru ditandai oleh meningkatnya prevalensi stunting, rendahnya pemanfaatan pangan lokal bergizi, keterbatasan inovasi UMKM pengolahan ikan, serta rendahnya literasi gizi dan hukum keluarga pesisir. Pengabdian ini bertujuan meningkatkan kapasitas kader Posyandu dan UMKM penggaraman ikan melalui pengembangan pangan fungsional berbasis ikan dan kelor, penguatan literasi gizi dan hukum, serta integrasi produk lokal sebagai dukungan intervensi gizi anak. Metode yang digunakan meliputi sosialisasi, penyuluhan, workshop, praktikum, penerapan teknologi tepat guna, dan pendampingan berkelanjutan. Mitra kegiatan terdiri atas 15 anggota UMKM penggaraman ikan dan 15 kader Posyandu. Evaluasi dilakukan melalui pre-test dan post-test, yang terdiri dari 10 soal pilihan ganda, observasi partisipatif, serta monitoring berkelanjutan. Hasil kegiatan menunjukkan peningkatan hard skill pengolahan pangan fungsional dari 40% menjadi 80% (naik 40%), kemampuan re-branding dan pengemasan higienis dari 10% menjadi 100%, serta peningkatan literasi hukum UMKM dari 10% menjadi 100%. Soft skill kader Posyandu dalam edukasi gizi meningkat dari 30% menjadi 100%. Penerapan teknologi pengering dan kemasan vakum meningkatkan kualitas produk dan nilai ekonomis UMKM secara signifikan.Abstract: Child nutrition problems in coastal areas of Barru Regency are characterized by increasing stunting prevalence, low utilization of nutritious local food resources, limited innovation among fish-processing MSMEs, and inadequate nutrition and legal literacy within coastal families. This community service program aimed to strengthen the capacity of Posyandu cadres and fish-salting MSMEs through the development of functional foods based on fish and moringa, improvement of nutrition and legal literacy, and integration of local products to support child nutrition interventions. The methods included socialization, counseling sessions, workshops, hands-on practicums, appropriate technology application, and continuous mentoring. The program involved 15 members of fish-salting MSMEs and 15 active Posyandu cadres. Evaluation was conducted using pre- and post-tests, consisting of 10 multiple choice questions, participatory observation, and ongoing monitoring. The results demonstrated a significant improvement in hard skills related to functional food processing, increasing from 40% to 80% (a 40% increase), while re-branding, hygienic packaging, and legal literacy competencies improved from 10% to 100%. Soft skills of Posyandu cadres in nutrition education increased from 30% to 100%. The application of drying and vacuum-packaging technology enhanced product quality and increased the economic value of MSME products. ]]>
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