<![CDATA[Utilizing local agricultural produce through food diversification can enhance the value of food ingredients and boost community capacity to process local resources. This community service initiative aimed to improve the knowledge and skills of the "Hijau Mulia" Farmer Group regarding the diversification of healthy, local-ingredient-based food products. The activity took place in Sungai Malaya Village, Kubu Raya Regency, West Kalimantan, involving 20 participants. The methodology included observation and interviews, educational sessions, training and hands-on food processing practice, as well as evaluation via pre- and post-tests, practical observation, and participant satisfaction surveys. Results indicated an improvement in knowledge indicators following the educational sessions. Participants successfully practiced diversifying agricultural produce into various processed items, such as sweet potato sponge cake, sweet potato doughnuts, cassava Swiss rolls, sweet potato *onde-onde* (sesame balls), and flavored sweet potato chips. Satisfaction evaluations revealed positive feedback regarding material mastery, presentation, and timeliness. The activity demonstrates that education and practical training in local-resource-based food diversification can enhance partners' knowledge and skills in transforming agricultural produce into a wider variety of value-added food products.]]>
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