Modification of local food processing is asolution to create stability of food security in Indonesia. The interest of the community to process local food into several high quality products was so low. Utilization of local food, such as tubers and non-rice cereals can reduce the level of dependence of the community on wheat raw materials. Community service activity is aimed to create innovation and culinary references, especially bakery products in UKM Yummy Culinary and socialization of food diversification program to the managers and foster children of Pondok Pesantren Sultan Fatah located in the Wonosari, Ngaliyan District Semarang City through processing bakery products based on local tuber flour (cassava flour and sweet potato flour). The outcomes that have been resultedinclude the training module, the bakery products from two types of local flour, the introduction of several aspects related to product marketing, and an understanding of the nutritional quality of the resulting product. This activity is done through the socialization stage and training on processing of local material flour into bakery products. The results of the activity show that the participants have the ability to process the bakery making. The use of local flour (cassava flour and sweet potato flour) in the formula for making bakery products does not produce exactly the same characteristics as the products made from wheat flour. This training activity also teaches participants that it is necessary to modify the recipes so that the products produced from this local starch can still be accepted by the community.

Keywords: diversification, bakery, training