<![CDATA[Sweet corn (Zea mays saccharata) is a local food commodity that can be developed not only as a fresh food product but also as a raw material for value-added processed products. In Sidamukti Village, a portion of the corn produced is still marketed in fresh form, indicating that opportunities to increase its value through processing have not been optimally utilized. This Student Community Service Program (KKM) aimed to improve the community’s skills in processing sweet corn into hygienic corn milk while introducing a simple approach to assessing business feasibility. The activity was carried out through coordination and preparation, educational sessions, hands-on production practices, packaging assistance, and evaluation of production costs and revenue. One production batch used 5 kg of fresh sweet corn, which had an economic value of IDR 25,000 when sold without processing. The batch produced 16.25 liters of product, equivalent to 65 bottles with a volume of 250 ml each. The total production cost was IDR 291,500, consisting of variable costs of IDR 236,500 and fixed costs of IDR 55,000. At a selling price of IDR 8,000 per bottle, total revenue reached IDR 520,000, generating a net profit of IDR 228,500 with a profit margin of 43.9%. The Revenue-Cost Ratio (R/C Ratio) was 1.78, indicating that the revenue exceeded the production costs. The Break-Even Point (BEP) was calculated at 12.61 bottles or approximately 13 bottles, and compared with selling the fresh corn at a value of IDR 25,000, processing it into corn milk resulted in an increase in gross sales value of IDR 495,000. The results indicate that processing sweet corn into corn milk can serve as a feasible household-scale business diversification alternative, provided that product consistency, hygiene, packaging, and marketing are properly maintained.]]>
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