<![CDATA[This community service activity aims to increase the capacity, product quality, and competitiveness of Dapur Bu Fat MSMEs in Boro Village, Tanggulangin District, Sidoarjo, by strengthening product diversification, branding, and business legality. The implementation method is carried out in three stages: the preparation stage through observation and identification of business problems; the implementation stage through socialization, training, and mentoring of product diversification practices as well as strengthening brand identity and understanding of legality; and the evaluation stage to assess the sustainability of the program and activity achievements. The results of the activity showed an increase in partners' understanding and skills in developing new product variants, namely squid chili sauce and klotok chili sauce, increased awareness of the importance of production quality and hygiene, and strengthened branding through the use of packaging designed with the business logo. In addition, partners gained a better understanding of legal procedures such as PIRT and halal certification. In conclusion, this community service activity successfully increased the technical and managerial capacity of partners, strengthened business identity, and encouraged the independence and sustainability of MSMEs in facing competition in the local culinary market.]]>
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