Abstract
Organic waste on campus, particularly in canteen areas, remains a challenge requiring active participation from the academic community. This community service program aimed to optimize organic food waste management at the Canteen of UIN Sulthan Thaha Saifuddin Jambi using a Participatory Action Research (PAR) approach, involving 10 canteen vendors as active partners. Conducted from July 14, 2026, the program followed four PAR stages: planning, acting, observing, and reflecting. The main activity focused on producing ecoenzyme from fresh fruit and vegetable peel waste using a ratio of 1 kg molasses, 3 kg organic waste, and 10 liters of water. Data were collected through participatory observation and documentation of waste volume and analyzed descriptively and qualitatively. The results indicated improved partner awareness of waste sorting, enhanced technical skills in ecoenzyme production, and greater independence in managing the fermentation process without full reliance on the volunteer team. The resulting ecoenzyme is intended for use as a natural cleaning agent in the canteen, contributing to organic waste reduction and lower operational costs for chemical cleaning products. The program supports SDG 12 (Responsible Consumption and Production) and SDG 13 (Climate Action) while demonstrating the potential of participatory approaches to foster partner ownership and program sustainability. The success of the student volunteers is evident from evaluation results showing significant improvements in three key areas for the partners: awareness of waste sorting during food preparation, technical skills in producing eco-enzymes, and independence in managing the fermentation process.