PENDAMPINGAN PRODUKSI YOGHURT UNTUK PENINGKATAN NILAI JUAL SUSU KELOMPOK TANI TERNAK SAPI (KTTSP) DESA SITU UDIK, CIBUNGBULANG, BOGOR

Authors

  • Ricson Pemimpin Hutagaol Department of Chemistry, Faculty of Mathematics and Natural Sciences, Nusa Bangsa University, Bogor Indonesia
  • Devy Susanty Department of Chemistry, Faculty of Mathematics and Natural Sciences, Nusa Bangsa University, Bogor Indonesia
  • Rumna Rumna Department of Economic, Faculty of Business and Economics, Nusa Bangsa University, Bogor Indonesia
  • I Gusti Ayu Manik Widhyastini Department of Biology, Faculty of Mathematics and Natural Sciences, Nusa Bangsa University, Bogor Indonesia
  • Gladys Ayu Paramita Kusumah Wardhani Department of Chemistry, Faculty of Mathematics and Natural Sciences, Nusa Bangsa University, Bogor Indonesia
  • Ade Ayu Oksari Department of Biology, Faculty of Mathematics and Natural Sciences, Nusa Bangsa University, Bogor Indonesia

DOI:

https://doi.org/10.31938/jai.v3i2.727

Abstract

The Bogor Regency dairy cattle livestock business area (KUNAK) is in Cibungbulang District, one of the livestock areas, and the product is cow's milk. The cow's milk produced is sold directly to consumers or milk producers. The selling value of fresh cow's milk is lower than processed cow's milk, and fresh cow's milk has the risk of being easily damaged, resulting in losses for farmers. This Community Service (PKM) activity aims to assist farmers in handling their processed milk production by making yogurt for the Cattle Farmers Group (KTTSP). The approach is in the form of an initial survey regarding partner problems, formulating solutions, providing assistance, and analyzing the partner's level of understanding. This community service activity results in an increase in partners' knowledge of dairy products and how to make them before and after the activity. Apart from that, partners can also increase the selling value of pure cow's milk through processed products in the form of yogurt with a delicious taste and attractive packaging, thereby increasing the selling value of the product.

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References

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Published

2024-11-29

Issue

Vol. 3 No. 2 (2024): Jurnal Abdi Inovatif : Pengabdian kepada Masyarakat

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