Secara umum masalah dan kendala utama yang dihadapi Petani Jagung di daerah Labuapi adalah belum adanya upaya dan pengembangan yang baik dalam usaha diversifikasi produk olahan jagung yang berdaya jual tinggi dan bernilai ekonomis. Kondisi ini dikarenakan masyarakat petani daerah Labuapi belum mengenal teknologi pengolahan tersebut. Selain itu, minat masyarakat terhadap pangan berbasis jagung masih rendah. Hal ini disebabkan oleh kurangnya pengetahuan sebagian masyarakat tentang nilai gizi jagung, tampilan produk pangan dari jagung yang kurang menarik, dan adanya anggapan bahwa jagung hanya dikonsumsi oleh masyarakat berekonomi lemah. Kegiatan KKN-PPM yang telah dilakukan ini bertujuan untuk meningkatkan keanekaragaman produk olahan jagung melalui penerapan teknologi pengembangan diversifikasi produk olahan jagung yang murah dan mudah diaplikasikan oleh petani jagung. Kegiatan KKN-PPM telah dilakukan selama 3 bulan pada semester genap tahun akademik 2016. Adapun kegiatan yang telah dilakukan meliputi: pembekalan KKN-PPM pada mahasiswa, pelatihan dan pendampingan secara langsung pada petani jagung dalam menghasilkan produk berupa diversifikasi olahan jagung seperti susu jagung, mie jagung, dodol jagung dan tempe jagung. Berdasarkan hasil pelatihan yang telah dilakukan didapatkan tingkat pemahaman dan keterampilan masyarakat (petani jagung) di Desa telagawaru memuaskan, sedangkan kualitas produk olahan jagung yang dihasilkan berhasil baik atau maksimal.   Kata Kunci: Diversifikasi, Produk Olahan Jagung.

The main problems and obstacles faced by water spinach farmers in the Lingsar area are the limited knowledge of farmers in recognizing vegetable market behavior so that farmers rely heavily on traders or collectors in the Lingsar area, inefficient marketing, and skills to develop kale vegetable products into products. Processed products that have a longer shelf life, have economic value, and have quality and properties as food supplements are not yet known by the farming community in the Lingsar area, even though the ingredients of kale are a source of vegetable protein and fiber which are beneficial for body metabolism. This service activity aims to increase understanding of kale farmers in the processed products of kale into kale noodles. This service activity has been carried out for 1 month. The methods of this service include: delivery of material, direct training and practice. Delivery of material about the introduction of chemical composition, nutritional content and functional food elements (added value) in kale. Training and hands-on practice in making kale noodles as an innovative product of kale vegetables to train the skills of kale farmers in Lingsar District, West Lombok Regency. Based on the evaluation results after the training, it showed that most of the participants gained new understanding and knowledge about making noodles, especially the addition of water spinach as an added ingredient in vegetable protein. So, it can be concluded that training in making kale noodles can increase understanding of kale farmers in processing kale products.