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All Journal BERNAS: Jurnal Pengabdian Kepada Masyarakat
Muhammad Fauzan Satyasyauqi satyasyauqi
Universitas Pembangunan Nasional "Veteran" Jawa Timur
Religion Agriculture, Biological Sciences & Forestry Humanities Dentistry Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Neuroscience Nursing Public Health Social Sciences Veterinary Other

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PEMBUATAN SUSU BUBUK DARI SUSU SAPI MURNI SEBAGAI INOVASI PENGOLAHAN HASIL PETERNAKAN DI DESA KALIPUCANG Raka Selaksa Charisma Muchammad; Sani; Muhammad Fauzan Satyasyauqi satyasyauqi; Anggi Durrotul Fauziyah; Falya Riswanti Awalia; Afidah Vanmugi Isnayanti; R. Rama Satria Novartha
BERNAS: Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 3 (2026)
Publisher : Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/jb.v7i3.19084

Abstract

Kalipucang Village, Tutur District, Pasuruan Regency is one of the areas with high potential in dairy farming; however, the utilization of fresh cow’s milk is still dominated by sales in liquid form, resulting in limited added value. In addition, fresh milk has a relatively short shelf life and is prone to quality deterioration if not processed promptly. This community service activity aimed to improve the knowledge and skills of the community in processing pure cow’s milk into milk powder as an innovation in livestock product diversification. The activity was conducted on May 21, 2026, involving 40 participants from Kalipucang Village, particularly members of the Family Welfare Movement (PKK). The implementation methods included observation and identification of village potential, pre-test, socialization, milk powder production training, mentoring, and evaluation through post-test. The results showed an increase in participants’ understanding, with the average score rising from 46.75% in the pre-test to 91.50% in the post-test. The milk powder produced had the characteristics of a yellowish-white powder, a distinctive cow’s milk aroma, and a relatively fine texture. This activity demonstrates that milk powder production training can enhance community capacity in processing milk into a value-added product with a longer shelf life and the potential to be developed as a local-based business product.
Co-Authors Afidah Vanmugi Isnayanti Anggi Durrotul Fauziyah Falya Riswanti Awalia R. Rama Satria Novartha Raka Selaksa Charisma Muchammad Sani