PELATIHAN SUSU PASTEURISASI, YOGHURT DAN CARA PENGEMASANNYA DALAM PENINGKATKAN PENDAPATAN PANTI ASUHAN HIMATUN AYAT
Downloads
Abstract
Himmatun Ayat was an orphanage located on Jalan Dukuh Kupang, Surabaya, East Java which aimed to build public awareness of orphans, poor people, and neglected children in achieving their goals for a better future. The problems faced by the Himmatun Ayat orphanage during the COVID-19 pandemic were the decline in turnover and market saturation for their products. The solution was to evoke entrepreneurship development during the pandemic with innovation and technology by providing training on the manufacture of various flavors pasteurized milk, yogurt, and packaging methods to increase the economic value of the product so it could increase the income of the Himmatun Ayat Orphanage. The implementation of this activity was carried out by three methods: 1. Counseling, 2. Training, and 3. Monitoring and evaluation. The result obtained from this community service was all participants displayed the results of pasteurized milk and yogurt products as well as good packaging according to what was conveyed. The successful application of technology through community service could increase the income and welfare of the Himmatun Ayat Orphanage.
Keywords: pasteurized milk, yogurt, packaging, orphanage, community service.
Abstrak
Himmatun Ayat merupakan lembaga panti asuhan yang di Jalan Dukuh Kupang, Surabaya, Jawa Timur yang bertujuan membangun kepedulian masyarakat kepada anak-anak yatim, kaum dhuafa dan anak terlantar dalam meraih cita-cita menuju masa depan yang lebih baik. Permasalahan yang dihadapi panti asuhan Himmatun Ayat saat pandemi COVID-19 ini adalah penurunan omset dan kejenuhan pasar terhadap produk mereka. Solusinya membangkitkan pengembangan kewirausahaan di masa pandemi dengan inovasi dan teknologi dilakukan dengan memberikan pelatihan pembuatan produk susu pasteurisasi aneka rasa, yoghurt dan cara pengemasannya untuk menambah nilai ekonomis produk sehingga meningkatkan pendapatan Panti Asuhan Himmatun Ayat. Pelaksanaan kegiatan ini dilaksanakan dengan tiga metode: 1) Penyuluhan, 2) Pelatihan, dan 3) Monitoringdan evaluasi. Hasil yang didapat dari pengabdian masyarakat ini semua peserta menampilkan hasil produk susu pasteurisasi dan yoghurt serta kemasan yang bagus sesuai dengan yang disampaikan. Keberhasilan pengaplikasian teknologi melalui pengabdian masyarakat ini dapat meningkatkan pendapatan dan kesejahteraan Panti Asuhan Himmatun Ayat.
Kata kunci: susu pasteurisasi, yoghurt, pengemasan, panti asuhan, pengabdian masyarakat.Amanah, S. 2007. "Makna Penyuluhan dan Transformasi Perilaku Manusia”. Jurnal Penyuluhan. 3(1).
Budiyono, H. 2009. "Analisis Daya Simpan Produk Susu Pasteurisasi Berdasarkan Kualitas Bahan Baku Mutu Susu”. Jurnal Paradigma. 10(2).
Chandan, R. C., A. Gandhi and N.P. Shah. 2017. "Yogurt: Historical Background, Health Benefits, and Global Trade. Yogurt in Health and Disease Prevention. Elsevier Inc. https://doi.org/10.1016/B978-0-12-805134-4.00001-8.
Grappin, R., and E. Beuvier. 1997. "Possible Implications of Milk Pasteurization on The Manufacture and Sensory Quality Of Ripened Cheese”. International Dairy Journal. 7(12):751-761.
Ghasempour, Z., M. Alizadeh, and M.R. Bari. 2012. "Optimisation of Probiotic Yoghurt Production Containing Zedo Gum”. International Journal of Dairy Technology. 65(1): 118- 125.
Petrov, P., Y. Zhukova and D. Yuriy. 2016. The Effects of Dairy Management on Milk Quality Characteristics”. Turkish Journal of Agriculture - Food Science and Technology. 4(9):782. https://doi.org/10.24925/turjaf.v4i9.782-786.745
Safitri, M.F. dan A. Swarastuti, 2011. "Kualitas Kefir Berdasarkan Konsentrasi Kefir Grain”. Jurnal Aplikasi Teknologi Pangan. 2(2):87-92.
Susanti, R. dan E. Hidayat. 2016. "Profil Protein Susu dan Produk Olahannya”. Jurnal MIPA. 39(2):98-106.
Tanaka, T. 2007. Antimicrobial activity of lactoferrin and lactoperoxidase in milk. In: Ling JR, editor, Dietary Proteins Research Trends. New York: Nova Science Publishers Inc. pp. 101-115.
Temerbayeva, M., M. Rebezov, E. Okuskhanova, O. Zinina, O. Gorelik, O. Vagapova and Z. Yessimbekov. 2018. "Development of Yoghurt from Combination of Goat and Cow Milk”. Annual Research and Review in Biology.1-7.
Woldemariam, H., and A. Asres. 2017. "Microbial and Physicochemical Qualities of Pasteurized Milk”. Journal of Food Processing and Technology. 8(1). https://doi.org/10.4172/2157-7110.1000651
Yadav, A., P. Jaiswal, M. Jaiswal, N. Kumar, R. Sharma, S. Raghuwanshi, G.B.K.S Prasad and P.S. Bisen. 2015. "Concise Review: Importance of Probiotics Yogurt for Human Health Improvement”. IOSR Journal of Environmental Science Ver. II. 9(7): 2319– 2399. https://doi.org/10.9790/2402-09722530
Yang, J. 2016. "Making Yogurt at Home”. Retrieved from https://www.uaf.edu/files/ces/publications-db/catalog/hec/FNH-00062.pdf
Zulaikhah, S.R. dan A.H. Sidhi. 2021. "Pembuatan Yogurt Susu Sapi Sebagai Upaya Meningkatkan Nilai Fungsional Susu, Gizi Masyarakat dan Pendapatan Rumah Tangga di Masa Pandemi”. Jurnal Pengabdian Magister Pendidikan IPA. 4(3):290-294.
JLM by Unair is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
1. The journal allows the author to hold the copyright of the article without restrictions.
2. The journal allows the author(s) to retain publishing rights without restrictions
3. The legal formal aspect of journal publication accessibility refers to Creative Commons Attribution Share-Alike (CC BY-SA).
4. The Creative Commons Attribution Share-Alike (CC BY-SA) license allows re-distribution and re-use of a licensed work on the conditions that the creator is appropriately credited and that any derivative work is made available under "the same, similar or a compatible license”. Other than the conditions mentioned above, the editorial board is not responsible for copyright violation.