<![CDATA[The low consumption of vegetables, particularly among children, coupled with the highly perishable nature of mustard greens (Brassica juncea), poses a significant challenge for the community in Lilibooi Village. Local residents generally consume mustard greens in a traditional manner, lacking innovative processing that yields high economic value. This Community Service (PkM) initiative aims to introduce hygienic processing technology for mustard green chips to enhance the added value of local commodities and promote food diversification. The program employed active education and demonstration plot (demplot) methods, involving 35 participants from the PKK (Family Welfare Movement) and local youth in Lilibooi during March 2026. The implementation stages included socialization on the nutritional potential of mustard greens and practical training on chip production using coating techniques. The results indicate an improvement in participants' understanding and technical skills in transforming mustard greens into a crispy, more palatable snack. This innovation successfully modified the sensory characteristics of the vegetable into a more popular product, while simultaneously providing a solution to increase fiber intake. The downstreaming of mustard green chip processing technology has effectively bolstered community creativity and the potential for a creative economy in Lilibooi, although its sustainability remains highly dependent on consistent quality control and the stability of the raw material supply chain.]]>
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