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Penguatan Ketahanan Ekonomi Desa Melalui Pelatihan dan Pemasaran Produk Yoghurt

Jurnal Bina Desa · Vol. 8 No. 3 (2026) · hlm. 402–411

DOI
10.15294/jurnalbinadesa.v8i3.63610
ISSN
2775-4375, 2715-6311
Terbit
2026-10-31
Penerbit
Universitas Negeri Semarang
Bahasa
eng

Abstrak

Kalongan Village, East Ungaran District, Semarang Regency, has abundant fresh milk production potential; however, its economic value remains low because the milk is generally sold raw. Fresh milk is a perishable food product; therefore, post-harvest processing is necessary to extend its shelf life and increase its economic value. This community service program aimed to improve participants’ skills in processing fresh milk into yoghurt while creating opportunities for home-based businesses. The implementation methods included theoretical education, hands-on yoghurt production, and product marketing. The activity was conducted on July 26, 2026, for two hours and attended by 60 PKK cadres and community members of Kalongan Village. The results showed high participant enthusiasm during the yoghurt-making process, including equipment sterilization, milk pasteurization at 60–65°C for 15 minutes, starter inoculation, and organoleptic evaluation. The practical session produced 20 cups of yoghurt with a pH of 4, within the SNI standard range of 3.8–4.6, indicating that the product was safe and suitable for marketing. The activity successfully diversified fresh milk into higher-value processed products and encouraged the development of PKK-based micro-enterprises in Kalongan Village.

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  • State University of Semarang
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Rekan penulisOrganisasiArtikel bersama
Puji Novita SariAfiliasi tidak diketahui6
Oktia Woro Kasmini HandayaniState University of Semarang5
Intan ZainafreeAfiliasi tidak diketahui5
Dina Nur Anggraini NingrumAfiliasi tidak diketahui4
Nurul HayatiAfiliasi tidak diketahui4
Nur SiyamAfiliasi tidak diketahui3
Evi WidowatiAfiliasi tidak diketahui3
Ari YuniastutiState University of Semarang3
Yuni WijayantiAfiliasi tidak diketahui3
Ida Nur AeniAfiliasi tidak diketahui3
Sandy AriefAfiliasi tidak diketahui3
Wandah WibawantoAfiliasi tidak diketahui2
Natalia Desy PutriningtyasAfiliasi tidak diketahui2
Margareta RahayuningsihAfiliasi tidak diketahui2
Maharani KusumaningrumAfiliasi tidak diketahui2
Russiska RussiskaAfiliasi tidak diketahui2
Hanif Pandu SuhitoAfiliasi tidak diketahui2
Agus WahyudinAfiliasi tidak diketahui2
Sri Ratna RahayuAfiliasi tidak diketahui2
Mahalul AzamAfiliasi tidak diketahui2
Irawaty IrawatyAfiliasi tidak diketahui2
Casmuti CasmutiAfiliasi tidak diketahui2
Eko FaridaAfiliasi tidak diketahui2
Aldias BahatmakaAfiliasi tidak diketahui2
Sunyoto SunyotoAfiliasi tidak diketahui2
Lyna LatifahAfiliasi tidak diketahui2
Ika UtamiAfiliasi tidak diketahui1
Tri Septa AnggrainiAfiliasi tidak diketahui1
Arum SiwiendrayantiState University of Semarang1
Siti Ainun NadhirohAfiliasi tidak diketahui1
Ni'mal MunaAfiliasi tidak diketahui1
Mirnawati MirnawatiAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/jurnalbinadesa/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Penguatan Ketahanan Ekonomi Desa Melalui Pelatihan  dan Pemasaran Produk Yoghurt</dc:title>
	<dc:creator xml:lang="en">Amir Mahmud</dc:creator>
	<dc:creator xml:lang="en">Rengga, Wara Dyah Pita</dc:creator>
	<dc:creator xml:lang="en">Cahyati, Widya Hary</dc:creator>
	<dc:creator xml:lang="en">Hartati, Lilis</dc:creator>
	<dc:creator xml:lang="en">Susilowati, Nurdian</dc:creator>
	<dc:creator xml:lang="en">Fatonah, Rahma Dhani</dc:creator>
	<dc:creator xml:lang="en">Wijaya, Nathanael Christian Satya</dc:creator>
	<dc:creator xml:lang="en">Utamie, Zoeraia Fathia</dc:creator>
	<dc:subject xml:lang="en">Pasteurization, PKK, Village Marketing, Yogurt </dc:subject>
	<dc:description xml:lang="en">Kalongan Village, East Ungaran District, Semarang Regency, has abundant fresh milk production potential; however, its economic value remains low because the milk is generally sold raw. Fresh milk is a perishable food product; therefore, post-harvest processing is necessary to extend its shelf life and increase its economic value. This community service program aimed to improve participants’ skills in processing fresh milk into yoghurt while creating opportunities for home-based businesses. The implementation methods included theoretical education, hands-on yoghurt production, and product marketing. The activity was conducted on July 26, 2026, for two hours and attended by 60 PKK cadres and community members of Kalongan Village. The results showed high participant enthusiasm during the yoghurt-making process, including equipment sterilization, milk pasteurization at 60–65°C for 15 minutes, starter inoculation, and organoleptic evaluation. The practical session produced 20 cups of yoghurt with a pH of 4, within the SNI standard range of 3.8–4.6, indicating that the product was safe and suitable for marketing. The activity successfully diversified fresh milk into higher-value processed products and encouraged the development of PKK-based micro-enterprises in Kalongan Village. </dc:description>
	<dc:publisher xml:lang="en">Universitas Negeri Semarang</dc:publisher>
	<dc:date>2026-10-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/journals/jurnalbinadesa/article/view/63610</dc:identifier>
	<dc:identifier>10.15294/jurnalbinadesa.v8i3.63610</dc:identifier>
	<dc:source xml:lang="en">Jurnal Bina Desa; Vol. 8 No. 3 (2026): Vol 8 No 3 (2026);  402-411 </dc:source>
	<dc:source>2775-4375</dc:source>
	<dc:source>2715-6311</dc:source>
	<dc:source>10.15294/jurnalbinadesa.v8i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/journals/jurnalbinadesa/article/view/63610/12035</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2026 Jurnal Bina Desa</dc:rights>
</oai_dc:dc>