<![CDATA[Sagaracipta Village, Ciparay Subdistrict, Bandung Regency has economic potential in the duck farming sector; however, the duck eggs produced have generally been sold fresh to salted-egg traders, so the added value from processing has been captured by other parties. The Community Service Program (KKN) of Group 29 Arthavana, Al-Ghifari University, aimed to provide education and hands-on assistance in processing duck eggs into salted eggs as an effort to increase the sale value of livestock products. The implementation method included potential observation, needs identification, education, and direct practice with the farmer. A total of 25 duck eggs were processed using a mixture of burnt rice husk ash and non-iodized salt, cured for approximately 15 days, and then steamed for about 2 hours. The results showed that the resulting salted eggs were of good quality, and the farmer gained new understanding of the potential added value from independently processing livestock products. This activity demonstrates that local-resource-based food innovation can be carried out using simple materials and encourages a shift in farmers' mindset from merely selling raw materials toward developing value-added products.]]>
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