<![CDATA[The coastal community of Jikumerasa Village on Buru Island has a local resource in the form of mangrove snails (Telescopium telescopium), which have been used as food, but their processing methods remain rudimentary. This community service initiative aims to empower coastal women through innovations in processing mangrove snails into value-added food products. The activity was carried out in a participatory manner with women from the PKK (Family Welfare Movement) through outreach, training, processing practice, the application of appropriate technology, as well as mentoring and evaluation. Two products were developed: a savory-spicy mangrove snail sambal and a sweet-spicy mangrove snail sambal. The evaluation involved 10 respondents through a questionnaire on knowledge and experience, as well as an organoleptic test. The results showed that 90% of respondents had consumed mangrove snails, 80% had processed them, and 70% had sold them. Average knowledge scored 3.33 on a 4-point scale (83.25%), while both products received an average organoleptic acceptance score of 4.46 on a 5-point scale. A total of 90% of respondents were interested in purchasing the products, and all respondents considered the products worthy of further development. These results indicate that innovations in mangrove snail processing have the potential to increase the added value of local food resources while strengthening the role of coastal women in developing products based on regional potential.]]>
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