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All Journal Dinamik IPTEK The Journal for Technology and Science Jurnal Teknik Kimia Jurnal Crystal : Publikasi Penelitian Kimia dan Terapannya G-Tech : Jurnal Teknologi Terapan BERNAS: Jurnal Pengabdian Kepada Masyarakat Community Empowerment International Journal of Eco-Innovation in Science and Engineering (IJEISE) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) AGRIEKSTENSIA
Raka Selaksa Charisma Muchammad
Department Of Chemical Engineering, Faculty Of Engineering And Science, Universitas Pembangunan Nasional Veteran Jawa Timur, Surabaya 60294, Indonesia
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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 Achmad Rizal Aditya Arief Rachmadhan Afidah Vanmugi Isnayanti Aisyah Alifatul Zahidah Rohmah Akbar Hariputra Alifah Nur Aini Fajrin Anggi Durrotul Fauziyah Annisa Vira Widayanti Ardika Nurmawati, Ardika Azka, Salsabilla Caecilia Pudjiastuti Erwan Adi Saputro Falya Riswanti Awalia Handy, Febry Widiatniko Juwana, Krishna Rahmad Ketut Sumada Ketut Sumada Lailatul Qadariyah M. Ghufron Chakim Mahfud Mahfud Muhammad Fauzan Satyasyauqi satyasyauqi Nanda Yunita Pratiwi Nur Makhmudi Pinandita, Indrawan Pujiastuti, Caecilia Pujiastuti, Caecilia R. Rama Satria Novartha Sani Sani Sani Sani Shintya Hotnauli Turnip Suprihatin Suprihatin Tri Utami Setyawati