Increasing the Added Value of Sambal Pecel Based on Local Wisdom Through Product Innovation and Flavor Diversification

Bayu Surindra (Department of Economics Education, Faculty of Economics and Business, Nusantara PGRI University Kediri, Indonesia)
Tjetjep Yusuf Afandi (Department of Economics Education, Faculty of Economics and Business, Nusantara PGRI University Kediri, Indonesia)
Zainal Arifin (Department of Economics Education, Faculty of Economics and Business, Nusantara PGRI University Kediri, Indonesia)
Nina Widya Ningtyas (Department of Economics Education, Faculty of Economics and Business, Nusantara PGRI University Kediri, Indonesia)
Mida Setyaningsih (Department of Economics Education, Faculty of Economics and Business, Nusantara PGRI University Kediri, Indonesia)

International Journal of Community Service Implementation
Vol. 4 No. 2 (2026): IJCSI SEPTEMBER 2026

The management of sambal pecel as a traditional food product based on local wisdom in the Delta Sambiresik Permai 3 Housing Complex, Sambiresik Village, Gampengrejo District, Kediri Regency, still faces limitations in terms of flavor variety, production processes, and packaging, resulting in suboptimal added value and product competitiveness. This condition encourages the need for product innovation and flavor diversification accompanied by the application of appropriate technology and continuous assistance. The purpose of this activity is to increase the added value of pecel chili sauce through product innovation and flavor diversification based on local wisdom, as well as to improve the community's skills in a more hygienic and efficient production and packaging process. This community service activity was carried out over one semester through stages of observation, socialization, training, technology application, assistance and evaluation, as well as program sustainability.