Pemberdayaan ekonomi masyarakat Kepenghuluan Bagan Manunggal Kabupaten Rokan Hilir melalui pembuatan produk yoghurt berbasis buah – buahan lokal

  • Irda Sayuti Universitas Riau
  • Darmawati Darmawati Universitas Riau
Keywords: apropriate technology, biotechnology, fruits, yoghurt

Abstract

Community service activities have been carried out in the form of local fruit-based yoghurt making techniques from Bagan Manunggal Village, Bagan Sinembah sub-district, Rokan Hilir Regency. This activity is an application of the use of appropriate technology with Biotechnology to the community which aims to empower the economy of the local community through processing fruits into yoghurt. Service activities are carried out in two stages, namely; the socialization stage to the community, the training phase and guidance on making yoghurt from fruits. The socialization phase was conducted in collaboration with the village government and the PKK Kepenghuluan Bagan Manunggal Driving Team. The training phase is carried out with direct demonstration methods, guidance and open discussion related to making Yogurt from local fruits. The results of this activity are obtained by Yogurt products in the form of Pineapple Yogurt, Salak Yogurt, Jackfruit Yogurt, Banana Yogurt, and Dragon Fruit Yogurt.

Downloads

Download data is not yet available.

References

Esmara, H. 1986. Perencanaan dan Pembangunan di Indonesia, Jakarta: Gramedia.

Intasari, R.A., Kusnadi, & J. Ningtyas, DW. 2014. Pengaruh Penambahan Konsentrasi Susu Skim Dan Sukrosa Terhadap Karakteristik Minuman Probiotik Sari Beras Merah. Jurnal Pangan dan Agroindustri, 2(3), 65-75.

Mohamed, A.G., A. F. Zayan, & Nadia, M. Shahein. 2014. Physiochemical and sensory evaluation of yoghurt fortified with dietary fiber and phenolic compounds. Life Science Journal, 816-822.

Pereira, E., Barros, L, & Ferreira, I. 2013. Relevance of the mention of antioxidant properties in yoghurt labels: In vitro evaluation and chromatographic analysis. Antioxidants. Journal Antioxidants, 2, 62-76.

Samichah. 2014. Aktivitas Antioksidan Dan Penerimaan Organoleptik Yoghurt Sari Wortel (Daucus Carrota L). Program Studi Ilmu Gizi Fakultas Kedokteran: Universitas Diponegoro. Semarang.

Tabatabaie, F., & A. Mortazavi. 2015. Studying the Effects of Heat and Cold Shock on Cell wall Microstructure and Survival of Some LAB in Milk. World Applied Sciences Journal, 4(2), 191-194.

Zhang, S., L, Liu., Y, Su., H, Li., Q, Sun., X, Liang, & Jiaping. 2011. Antioxidative activity of lactic acid bacteria in yogurt. African Journal of Microbiology Research, 5(29), 5194-5201.
Published
2019-10-30
How to Cite
Sayuti, I., & Darmawati, D. (2019). Pemberdayaan ekonomi masyarakat Kepenghuluan Bagan Manunggal Kabupaten Rokan Hilir melalui pembuatan produk yoghurt berbasis buah – buahan lokal. Unri Conference Series: Community Engagement, 1, 628-633. https://doi.org/10.31258/unricsce.1.628-633