PENDAMPINGAN PENGEMBANGAN PRODUK PERMEN SUSU DI DESA BALERANTE JAWA TENGAH - Yannie Asrie Widanti; Sutardi Sutardi (Universitas Muhammadiyah Mataram, 2020)
Abstrak: Kegiatan ini bertujuan untuk mengembangkan produk olahan susu sapi berupa aneka jenis permen. Pengolahan susu sapi menjadi berbagai produk olahan susu diharapkan dapat menjadi solusi untuk meningkatkan nilai ekonomi susu dan memperpanjang umur simpannya. Permen merupakan produk olahan kering yang memiliki daya simpan yang relatif lama karena kadar airnya yang rendah. Pengolahan susu menjadi permen diharapkan dapat mendongkrak nilai ekonomi susu sekaligus meningkatkan penghasilan peternak. Metode pelaksanaan pengabdian berupa pelatihan pembuatan permen susu dan pendampingan uji coba produksi, pemasaran, dan perijinan PIRT. Hasil yang telah nampak dari pelatihan dan pendampingan yang dilakukan yaitu kelompok peternak sapi perah telah mempunyai keterampilan mengolah susu segar menjadi berbagai jenis permen susu, diantaranya Milk Hard Candy, Milk Caramel Candy, dan Ginger Milk Soft Candy. Ketiga jenis permen susu tersebut merupakan jenis permen yang dibuat dengan bahan gula pasir dan glukosa sehingga mempunyai nilai kalori yang tinggi. Berdasarkan analisis ekonomi sederhana yang telah dilakukan, pengolahan susu sapi menjadi permen cukup menguntungkan. Produk permen susu ini masih dapat dikembangkan lagi dengan jenis yang lebih beragam, misalnya permen susu rendah kalori.Abstract: This community service program, we aim to develop a processed cow milk product which is milk candies. It is widely known that candies are dried products with a relatively long storage life due to their low water content. Therefore, processing the milk into candies is expected to increase the economic value of milk and hence contribute to farmers’ revenue. This community service program was implemented using several methods which were milk candy making training and assistance of product trials, marketing, and PIRT licensing. We also made several evaluations in the form of analyzing the nutrient composition of milk candies and evaluating the production and marketing processes. After given training and assistance, the milch cow farmer association could process fresh milk into various milk candies, e.g. milk hard candy, milk caramel candy, and ginger milk soft candy. Those variants of milk candies are the variants made from granulated sugar and glucose which give a high-calorie level. Besides, we made a modest economic analysis and found that processing cow milk into candies was profitable. We believe that these milk candy products are potential for another development and hence can come with more variants e.g. low-calorie milk candies.