<![CDATA[Sidomulyo Village has considerable cassava potential that can be developed through processing into Modified Cassava Flour (MOCAF) as a value-added product. This KKN PMM program aimed to improve community knowledge, skills, and capacity through participatory MOCAF production training. The activities included potential identification, socialization, educational sessions, demonstrations, hands-on production, mentoring, monitoring, and evaluation. The MOCAF production process consisted of raw material selection, peeling, washing, slicing, 24-hour fermentation using Raprima yeast, rewashing, drying, milling, sieving, and packaging. The results showed that participants understood the function of each production stage, particularly fermentation, drying, particle-size uniformity, process hygiene, and packaging. The training also broadened community awareness of food diversification, MSME development, and cassava utilization as an intermediate product that is easier to store, package, and market. The program established an initial foundation for strengthening the village economy through improved community capacity, locally based enterprise development, and stronger community institutions. Program sustainability requires quality standardization, regular production, product innovation, business record-keeping, continued mentoring, and expanded market access so that economic benefits can be measured more objectively, supported by sustained collaboration among universities, village government, community groups, and local business actors.]]>
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