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Nurrahman, Ahmad Rickyansyah
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Diversification of Fresh Milk into Yogurt to Increase Economic Value of Dairy Groups Astuti, Widi; Widyastuti, Catur Rini; Putra, Muhammad Rizky Fahrizal; Nurrahman, Ahmad Rickyansyah; Firmansyah, Fariq Hammam; Ubay, Isnina Noor; Harianingsih, Harianingsih
Journal of Community Empowerment Vol. 5 No. 2 (2025): Journal of Community Empowerment
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jce.v5i2.35969

Abstract

Low selling prices of fresh milk and the rejection of substandard milk by the Milk Processing Industry have reduced the income of dairy groups in Gunungpati, Semarang, and caused environmental problems due to milk disposal. This community service program aimed to increase the economic value of fresh milk through diversification into yogurt products. The program involved entrepreneurship motivation, assembly of a milk pasteurization unit, provision of a yogurt incubator, and hands-on yogurt production training for 20 members of a dairy processing group. The activity emphasized appropriate technology application and skill development to enable independent household-scale production. Results showed improved technical competence in yogurt processing, increased entrepreneurial motivation, and initial product trials for market testing. Fresh milk diversification into yogurt provides an alternative strategy to enhance income, reduce environmental waste, and strengthen community-based dairy business sustainability.
Co-Authors Catur Rini Widyastuti, Catur Rini Firmansyah, Fariq Hammam Harianingsih, Harianingsih Putra, Muhammad Rizky Fahrizal Ubay, Isnina Noor Widi Astuti