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All Journal HAYATI Journal of Biosciences Jurnal Ilmu Dasar Biota Jurnal Biosilampari: Jurnal Biologi Journal of Science Innovare Konservasi Hayati International Journal of Quantitative Research and Modeling Journal Of Biology Education Research (JBER) Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Jurnal Esabi (Jurnal Edukasi dan Sains Biologi) Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Journal Of Biology Education Research (JBER) Metamorfosa: Journal of Biological Science Open Access DRIVERset
Meilisha Putri Pertiwi
Universitas Pakuan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Engineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics

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Journal : International Journal of Quantitative Research and Modeling

 1 
Packaging Innovation of Local Product Fermentation of Kania Dairy Farmers Group in Tajur Halang Village, Cijeruk, Bogor Meilisha Putri Pertiwia
International Journal of Quantitative Research and Modeling Vol 1, No 2 (2020)
Publisher : Research Collaboration Community (RCC)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (326.148 KB) | DOI: 10.46336/ijqrm.v1i2.27

Abstract

Community service program (PKM) for packaging innovation of local product fermentation of Kania Diary Farmers Group in Tajur Halang Village, Cijeruk Subdistrict, Bogor Regency has been conducted. It was held from April to Juli 2019. It aimed to empower Kania Diary Farmers Group in innovating milk fermentation product, introducing nutrition fact of es mambo kefir, and introducing well-packaged product. Its method were literature studied for an interesting packaging, field obeservation, kefir mambo ice production, nutrition analysed using proximat analysis, explanation about nutrition facts, implementation well-packaging, and discussion between instructors and Kania Group. After analysing the kefir mambo ice, it yielded 35 cal for 50 g/serving. It also contained 1 g protein, 1.5 g fat, and 1 g carbohydrate for 35 g/serving. All the nutrition containing in kefir mambo ice is good for a healthy body. Kania group members looked so enthusiasm and excited during the training. Hopefully, through this training, Kania group will develop better pacakaging for every single of its product. 
Co-Authors Al Khairina, Amelia Rizqia Amelia Rizqia Al Khairina Awaludin, Muhammad Taufik Berry Juliandi Fatonah, Chintya Nurul Fauzia, Dhia Nida Feri Rahman Johan Iskandar Lathifah, Suci Siti Laurenza, Meita Manullang, Enriani Mufida, Intan Ningtias, Restu Ayu Nurinsiyah, Ayu Savitri Pratama, Ragil M. Putri, Anissyah Chaerul Raden Teti Rostikawati Raden Teti Rostikawati Rahmawati, Solihat Rostikawati, R. Teti Saputri, Dina Dyah Sri Wahyuni, Dwi Steviana Amalia Ratih Susanto, Lufty Hari Triacha, Zarfa Izra Egharitya Chipta WINDRA PRIAWANDIPUTRA, WINDRA