Pelatihan Pembuatan Yoghurt bagi Guru dan Siswa SDN 01 Wonorejo Singosari Malang

Authors

  • A. Samsul Ma'arif UIN Maulana Malik Ibrahim Malang
  • Alima Fadhila Majid UIN Maulana Malik Ibrahim Malang

DOI:

https://doi.org/10.61231/jp2m.v1i2.13

Keywords:

cows milk, yogurt, wonorejo village, Pengolahan , Susu Sapi, Yoghurt

Abstract

Yogurt is a dairy product that undergoes fermentation using Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. Yogurt is good for digestion which can reduce toxic substances in the body. The purpose of the service activity is to increase the consumption of cow's milk in the form of yogurt, especially in Wonorejo Village. The community service method is carried out face to face which will be held on January 20-21 2023, at SDN 01 Wonorejo. The implementation of this service activity is by demonstrating in the practice of making yogurt. The results of this service are in the form of increased knowledge and understanding of students, SDN 01 Wonorejo teachers and the community in Wonorejo Village, Singosari District in designing and making processed dairy products, as well as community skills in making yogurt.

References

Astuty, E., Yunita, M., & Fadhilah, A. N. (2021). Edukasi Manfaat Yogurt Sebagai Salah Satu Probiotik Dan Metode Pembuatan Yogurt Sederhana. Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM), 4(1), 129–136.

Azizah, N., Pramono, Y. B., & Abduh, S. B. M. (2013). Sifat fisik, organoleptik, dan kesukaan yogurt drink dengan penambahan ekstrak buah nangka. Jurnal Aplikasi Teknologi Pangan, 2(3).

Maharani, F., & Ayuningtyas, R. D. (2018). Pelatihan Pembuatan Yoghurt Di Kecamatan Pedurungan Kota Semarang. Abdimas Unwahas, 3(2).

Martak, F., Putro, H. S., Fatmawati, S., Fadlan, A., & Purnomo, A. S. (2019). Peningkatan Kemampuan Kreativitas Siswa Sekolah Dasar di Kawasan Keputih, Sukolio Surabaya Melalui Eksperimen Sains dengan Pembuatan Yoghurt. Sewagati, 3(2), 23–29.

Putra, C. K. (2013). Pengelolaan Alokasi Dana Desa Dalam Pemberdayaan Masyarakat Desa (Studi Pada Desa Wonorejo Kecamatan Singosari Kabupaten Malang). Brawijaya University.

Rakhmad, A. A. N., Kurniawan, D. T., Parahiyanti, C. R., & Firmansyah, R. (2022). Pelatihan Branding Dan Strategi E-Marketing Sebagai Upaya Meningkatkan Efektivitas Pemasaran Produk Olahan Daun Kelor (Moringa oleifera) Desa Wonorejo Kabupaten Malang. Jompa Abdi: Jurnal Pengabdian Masyarakat, 1(4), 94–101.

Rangkuti, K. (2017). IbM Kelompok Ternak Sapi: Pembuatan Yoghurt dari Susu Sapi Skala Rumah Tangga. JURNAL PRODIKMAS Hasil Pengabdian Kepada Masyarakat, 1(01).

Satria, R., Adiprima, P., Wulan, K. S., & Harjatanaya, T. Y. (2022). Panduan Pengembangan Projek Penguatan Profil Pelajar Pancasila. Badan Standar, Kurikulum, Dan Asesmen Pendidikan Kemenbudristek.

Tanggapo, A. M. (2019). Edukasi Mengenai Pentingnya Konsumsi Probiotik Untuk Peningkatan Kesehatan Pada Kelompok Wanita di Kelurahan Banjer Kecamatan Tikala Kota Manado. VIVABIO: Jurnal Pengabdian Multidisiplin, 3, 13–17.

Tauhidah, D., & Prayitno, M. A. (2020). Efektivitas Praktik Pembuatan Yoghurt Bagi Pengurus dan Anggota Organisasi Kemadrasahan. Jurnal Education and Development, 8(2), 227.

Ulum, M., Mun'im, A., Juliyani, E., & Nisa, K. (2019). Penguatan Perekonomian Masyarakat dalam Pemanfaatan “Tunteng” Limbah Tambak Air Tawar melalui Wirausaha Produksi Aneka Makanan Camilan. Dimas: Jurnal Pemikiran Agama untuk Pemberdayaan, 19(1), 1-14.

Wakhidah, N., Jati, G., & Utami, R. (2017). Yoghurt susu sapi segar dengan penambahan ekstrak ampas jahe dari destilasi minyak atsiri. Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning, 14(1), 278–284.

Wardhana, D. K., Prawesthirini, S., & Effendi, M. H. (2017). Pengabdian Masyarakat Pelatihan Pembuatan Yoghurt Bagi Masyarakat Peternak Sapi Perah Di Kecamatan Mulyorejo, Surabaya. Agroveteriner, 5(2), 158–162.

Downloads

Published

2023-05-20

How to Cite

Ma’arif, A. S. ., & Majid, A. F. . (2023). Pelatihan Pembuatan Yoghurt bagi Guru dan Siswa SDN 01 Wonorejo Singosari Malang. Jurnal Penelitian Dan Pengabdian Masyarakat, 1(2), 76–84. https://doi.org/10.61231/jp2m.v1i2.13

Issue

Vol. 1 No. 2 (2023): May 2023

Section

Articles

License

Copyright (c) 2023 A. Samsul Ma'arif, Alima Fadhila Majid

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

You are free to:

  1. Share — copy and redistribute the material in any medium or format for any purpose, even commercially.
  2. Adapt — remix, transform, and build upon the material for any purpose, even commercially.
  3. The licensor cannot revoke these freedoms as long as you follow the license terms.

Under the following terms:

  1. Attribution — You must give appropriate credit , provide a link to the license, and indicate if changes were made . You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
  2. No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

Notices:

You do not have to comply with the license for elements of the material in the public domain or where your use is permitted by an applicable exception or limitation .

No warranties are given. The license may not give you all of the permissions necessary for your intended use. For example, other rights such as publicity, privacy, or moral rights may limit how you use the material.