Pelatihan dan Pendampingan Pengolahan Susu Pasteurisasi pada Kelompok Peternak Sapi Perah Langgeng Mulyo Desa Ngenep
Main Article Content
Abstract
Milk is a food product that is easily destroyed, therefore it needs to be handled or processed. One form of milk processing is pasteurized milk. The Langgeng Mulyo Farmer's Group is a group of dairy cows that have only produced fresh milk without being processed. Efforts to diversify dairy products are carried out by involving wives from the Langgeng Mulyo Farmer group. It is hoped that the women of the farmer’s group are productive, and can increase family income. This community dedication activity is carried out by means of training and assistance in processing pasteurized milk. Training and counseling on pasteurized milk processing is carried out using simple methods and simple equipment. The training activities include handling post-dairy milk with pasteurization, training on proper heating methods to kill bacteria using simple tools, product packaging. So that the absorption of the technology provided can be absorbed and applied, after the training, mentoring is carried out where participants try their own pasteurized milk processing. The results of the evaluation of the training and mentoring activities for processing pasteurized milk 95% of the participants have been able to apply the material provided.
Article Details
![Creative Commons License](https://i.creativecommons.org/l/by-sa/4.0/88x31.png)
Jurnal Pemberdayaan Masyarakat is licensed under a Creative Commons Attribution 4.0 International License.
References
Ahmed, S. (2018). Bio-based Materials for Food Packaging: Green and Sustainable Advanced Packaging Materials. In Bio-based Materials for Food Packaging: Green and Sustainable Advanced Packaging Materials.
Ambarsari, I.; Qanytah; dan Sudaryono, T. (2013). Perubahan Kualitas Susu Pasteurisasi dalam Berbagai Jenis Kemasan. Jurnal Penelitian dan Pengembangan Pertanian, 32(1), 10–19.
Arief, I. I.; Wulandari, Z.; Soenarno, M. S.; dan Murtini, D. (2020). Raw and Pasteurized Milk Quality of D-farm Milk Processing Unit at Faculty of Animal Science, IPB University. Jurnal Ilmu-Ilmu Peternakan, 30(2), 103–108.
Bousbia, A.; Gueroui, Y.; Boudalia, S.; Benada, M.; dan Chemmam, M. (2021). Effect of High Temperature, Short Time (HTST) Pasteurization on Milk Quality Intended for Consumption. Asian Journal of Dairy and Food Research, 40(2), 147–151.
Hanum, Z.; dan Wanniatie, V. (2015). Kualitas Susu Pasteurisasi Komersil. Jurnal Agripet, 15(2), 92–97.
Jameel, Q. (2020). Study of the Effect of Sunlight on the Chemical Composition of Milk. Journal of Bioscience and Applied Research, 6(3), 161–166.
Júnior, J. C. R.; De Oliveira, A. M.; De Godoi Silva, F.; Garcia, L. N. H.; De Oliveira Lobo, C. M.; Alexandrino, B.; Tamanini, R.;dan Beloti, V. (2019). Influence of the Microbiological Quality of Raw Milk on the Shelf Life of Pasteurized Milk. Semina: Ciencias Agrarias, 40(4), 1469–1475.
Nordin, Y.;Kwan, S. Y.; Chang, W. S.; Loo, Y. Y.; Tan, C. W.; Mohd Fadzil, S. N.; Ramzi, O. S. B.; Kuan, C. H.; Premarathne, J. M. K. J. K.; Nor-Khaizura, M. A. R.; New, C. Y.; dan Son, R. (2019). Evaluation of Bacteriological Quality of Locally Produced Raw and Pasteurised Milk in Selangor, Malaysia. Food Research, 3(3), 208–212.
Quigley, L.; McCarthy, R.; O’Sullivan, O.; Beresford, T. P.; Fitzgerald, G. F.; Ross, R. P.; Stanton, C.; dan Cotter, P. D. (2013). The Microbial Content of Raw and Pasteurized Cow Milk as Determined by Molecular Approaches. Journal of Dairy Science, 96(8), 4928–4937.
Raikos, V. (2010). Effect of Heat Treatment on Milk Protein Functionality at Emulsion Interfaces. A review. Food Hydrocolloids, 24(4), 259–265.
Sarkar, S. (2015). Microbiological Considerations: Pasteurized Milk. International Journal of Dairy Science, 10(5), 206–218.
Ziyaina, M.; Govindan, B. N.; Rasco, B.; Coffey, T.; dan Sablani, S. S. (2018). Monitoring Shelf Life of Pasteurized Whole Milk Under Refrigerated Storage Conditions: Predictive Models for Quality Loss. Journal of Food Science, 83(2), 409–418.