Purpose: The training aimed to enhance brand awareness among culinary SMEs in South Sumatra by equipping them with effective marketing strategies to attract consumer attention in a competitive market. Methodology/approach: Using a literature-based and systematic approach, the two-day training focused on business portfolio creation, effective communication, and social media promotion. It involved 34 SMEs from 17 districts/cities and emphasized branding, customer relationships, and innovation. Results/findings: The training led to significant improvements in product recognition and customer interest. It also helped participants build a positive brand image and gain practical skills and strategic insights to strengthen competitiveness and sustainability. Conclusions: The training successfully equipped culinary SMEs with the ability to create professional business portfolios and strengthen brand identity. Participants are expected to integrate these tools into their marketing strategies to support growth and competitiveness. Limitations: The findings may not represent all culinary SMEs in South Sumatra and rely on the honesty and engagement of participants, which may affect data validity. Contribution: The training contributed by providing SMEs with essential skills for developing business portfolios and improving marketing strategies, thus enhancing brand awareness and long-term sustainability in a competitive environment.

Purpose: This service aims to increase the knowledge and skills of young women in processing milkfish into healthy snacks that are appealing, thus promoting better nutritional intake and economic opportunities in Bonto Langkasa, Minasa Te’ne District, Pangkajene and Islands Regency. Methodology/approach: This activity was carried out in Bonto Langkasa with participating adolescent girls as the main target. The project adopted a participatory approach, including nutritional counseling, hands-on training using simple, locally sourced tools, and digital marketing workshops. Materials used were fresh milkfish, healthy additives, and packaging sourced from local markets. Pre- and post-tests, as well as follow-up surveys, were conducted to measure changes in knowledge, skills, and snack production rates. Results/findings: The program successfully increased participants’ knowledge about nutrition and practical skills in producing healthy milkfish-based snacks. Several participants started small-scale production, selling snacks in their communities. The project also improved participants' digital marketing competencies. Conclusion: Community service that focuses on innovative, healthy snacks using local resources, such as milkfish, can bridge nutritional knowledge-practice gaps, contribute to adolescent health, and foster economic opportunities for young women. This model is sustainable and replicable in other fishing communities. Limitations: Milkfish snack innovation is limited by simple technology, cultural preferences, basic nutritional focus, limited digital marketing, and narrow youth coverage, requiring further studies in other regions. Contribution: The contribution of this community service is to enhance nutritional knowledge, and develop healthy snack production skills, empower young women economically, optimize local milkfish production, and expand marketing through digital means.