Development of Disaster Management Mitigation Model Based On Local Food Sources: Modified Casava Flour in Indonesia

The researcher aims to determine the effect of developing emergency food based on local food sources in increasing community knowledge and attitudes towards disaster preparedness. Quantitative research method with pre-experimental design one group pretest-posttest design from 60 research samples. Findings: The research results demographic characteristics of village, and the test before and after being given behavior in the form of local emergency food training. Conclusion: The study’s conclusion based on the t-test 0.000 < 0.05, there was an effect of developing disaster emergency food based on local food sources of Mocaf Flour on improving people’s living standards and knowledge of community preparedness for disasters. Originality/value: In addition to providing knowledge about disaster, preparedness for facing disasters by making food emergencies food products based on local food.