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This document discusses a community empowerment program in Desa Kapidi, Kabupaten Luwu Utara, Indonesia that aimed to help the local community maximize the production of sago-based processed foods. Sago is abundantly produced in the region but largely underutilized. The program demonstrated how to make buroncong tabaro, a traditional snack made from sago instead of the typical wheat flour. Using sago as the main ingredient allows for lower production costs and introduces new ways of consuming sago. The resu

Author

Yulma

Language

EN