<![CDATA[ABSTRACT The utilization of functional foods based on local resources is an important strategy to support community health improvement. Pineapple has strong potential to be developed into a probiotic beverage through a simple fermentation process. This community service activity aimed to enhance public knowledge and awareness of pineapple-based probiotic beverages as functional foods supporting health education. The program was conducted through socialization and health education during the Universitas Papua Education Exhibition on 27 October–2 November 2025, involving 100 participants consisting of students, lecturers, teachers, and the general public. Activities included material presentation, introduction to fermented pineapple beverage (tepache), demonstration of the production process, and distribution of educational leaflets, followed by evaluation using participant response questionnaires. The results showed a very high level of perceived usefulness (89.50%), indicating increased knowledge, interest, and awareness regarding the use of pineapple as a probiotic beverage. It can be concluded that this activity was effective in improving community health literacy and has potential to support the sustainable development of local functional foods. Keywords: Functional food; Health education; Pineapple; Probiotics; Tepache ABSTRAK Pemanfaatan pangan fungsional berbasis sumber daya lokal merupakan salah satu strategi untuk mendukung peningkatan kesehatan masyarakat. Nanas berpotensi dikembangkan sebagai bahan baku minuman probiotik melalui proses fermentasi sederhana. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan pemahaman dan kesadaran masyarakat mengenai minuman probiotik berbasis nanas sebagai pangan fungsional pendukung edukasi kesehatan. Metode yang digunakan adalah sosialisasi dan edukasi kesehatan yang dilaksanakan pada Pameran Pendidikan Universitas Papua tanggal 27 Oktober–2 November 2025 dengan melibatkan 100 peserta dari kalangan mahasiswa, dosen, guru, dan masyarakat umum. Kegiatan meliputi penyampaian materi, pengenalan minuman fermentasi nanas (tepache), demonstrasi pembuatan, serta pembagian leaflet, yang dievaluasi melalui angket respon peserta. Hasil menunjukkan tingkat kebermanfaatan yang sangat tinggi (89,50%), mencerminkan peningkatan pengetahuan, minat, dan kesadaran peserta terhadap pemanfaatan nanas sebagai minuman probiotik. Kegiatan ini disimpulkan efektif dalam meningkatkan literasi kesehatan masyarakat serta berpotensi mendukung pengembangan pangan fungsional lokal secara berkelanjutan. Kata kunci: Edukasi kesehatan; Nanas; Pangan fungsional, Probiotik; Tepache]]>
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