Until now, the prevalence of malnutrition in children under five is still high. Tempe is an affordable local food, contains high protein, and is easy to digest by the human body. A collection of tempeh recipes for undernourished children, designed based on recipes from local communities, has been successfully developed through previous research. These recipes are assigned as the second generation of tempeh to distinguish them from conventional tempe products. This current community service aimed to provide training on how to cook tempe formulas using standard recipes from the preceding research. The participants of the community service activities were mothers who have under-five malnourished children and Posyandu cadres of Arjowinangun Health Center, Malang City, with a total of 15 mothers. The program was carried out for three non-consecutive days. The methods used during activities included lectures, discussions, cooking demonstrations, and cooking independently at the participants' own homes. The home activities were done twice, with two recipes for each practice. The results of the community activity showed that the participant's pretest and post-test scores were 68.70 and 84.00, respectively. The distribution of post-test scores was more homogeneous than the pretest scores. These indicate that at the end of the activity, the comprehensive understanding of the participants on the material that has been presented is not only better but also relatively uniform. The post-test score is higher than the passing grade level set for the program, which is 75%. The qualities of the tempe formula prepared by the participants, based on taste, appearance, texture, and aroma sensory attributes, have been notably increased from home activities one and two. Again, this indicates that the participant's skills at preparing second-generation tempe products have increased. --- Sampai saat ini prevalensi gizi kurang pada anak balita tinggi. Tempe merupakan makanan lokal yang mudah didapatkan, mengandung protein tinggi, dan mudah dicerna oleh tubuh. Kumpulan resep olahan tempe untuk balita gizi kurang, yang dirancang berdasarkan resep dari masyarakat setempat, telah berhasil dibuat oleh penelitian terdahulu. Resep-resep tersebut diberi nama olahan tempe generasi dua untuk membedakan dengan resep olahan tempe konvensional. Kegiatan pengabdian masyarakat ini bertujuan untuk memberikan pelatihan cara memasak olahan tempe dengan menggunakan resep standar yang dihasilkan dari penelitian tersebut. Sasaran kegiatan pengabdian adalah ibu-ibu yang memiliki balita gizi kurang dan kader Posyandu di wilayah kerja Puskesmas Arjowinangun, Kota Malang dengan jumlah total 15 orang. Kegiatan dilakukan dalam waktu 3 hari secara berselang. Pelaksanaan kegiatan dilakukan dengan metode ceramah, diskusi, demo memasak dan praktik masak olahan tempe secara mandiri di rumah peserta masing-masing. Kegiatan praktik mandiri dilaksanakan sebanyak dua kali dengan jumlah dua resep untuk setiap kali praktik. Hasil kegiatan menunjukkan bahwa nilai tes awal dan tes akhir peserta berturut-turut adalah 68,70 dan 84,00. Sebaran nilai tes akhir lebih homogen dibandingkan dengan nilai tes awal. Hal-hal tersebut mengindikasikan bahwa di akhir kegiatan, tingkat pemahaman peserta terhadap materi yang disampaikan selain lebih baik juga relatif lebih seragam. Dibandingkan dengan indikator keberhasilan kegiatan, yaitu 75%, maka nilai tes akhir lebih tinggi. Mutu makanan olahan tempe yang dihasilkan peserta, ditinjau dari parameter rasa, penampilan, tekstur, dan aroma pada praktik kedua lebih baik dibanding pada praktik yang pertama. Hal ini juga menunjukkan bahwa keterampilan menyiapkan olahan produk tempe peserta mengalami peningkatan.
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