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This study was conducted with the aim of introducing the community to the benefits of sugarcane bagasse. Basically, sugarcane dregs are often discarded as daily waste. There are many advantages if sugarcane bagasse can be processed to make a product that can be marketed in the commercial market. In addition, the production of this product also wants to encourage people to eat it. There are many nutrients found in sugarcane bagasse, including high fiber and a lot of vitamin c. Therefore, this study was conducted to introduce the public to the importance of making products using sugarcane bagasse. The use of sugarcane bagasse benefits the environment. It has a good effect and reduces the amount of waste taken care of. The researcher developed this study using the ADDIE Model method as a reference in producing this product. The data collection method used is the use of quantitative methods, which is using a pilot study form and a questionnaire distributed to 28 respondents. The results of the received information were analyzed using Microsoft Word 2019 and Microsoft Excel 2019 software to facilitate data analysis in the form of tabulations and pie charts. The results of this study show that this study has received positive feedback and acceptance from culinary arts students at Kolej Vokasional Kuala Selangor. Overall, this study has achieved the set objectives and it is hoped that this sugarcane bagasse-based serunding product can be accepted by many more widely.