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Diversification Product of Buffalo Milk on Buffalo Farmer in Tanjung Garbus II Village Lubuk Pakam

Authors
  • Karina Nola Sinamo Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, Prof. A. Sofyan Street Number 3, Medan 20155, Indonesia
  • Uswatun Hasanah Department of Animal Science, Faculty of Agriculture, Universitas Sumatera Utara, Prof. A. Sofyan Street Number 3, Medan 20155, Indonesia
  • Fuad Hasan Department of Animal Science, Faculty of Agriculture, Universitas Sumatera Utara, Prof. A. Sofyan Street Number 3, Medan 20155, Indonesia
Issue       Vol 3 No 2 (2020): Talenta Conference Series: Agricultural and Natural Resources (ANR)
Section       Articles
Section      

Copyright (c) 2020 Talenta Conference Series: Agriculture and Natural Resources (ANR)

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Galley      
DOI: https://doi.org/10.32734/anr.v3i2.948
Keywords: buffalo farmer buffalo milk diversification yogurt drink
Published 2020-11-30

Abstract

Buffalo milk produced by Murrah buffalo in Tanjung Garbus Village, Pagar Merbabu District, Deli Serdang Regency is only sold in fresh milk with traditional handling. This is because the Murrah buffalo farmer has limitations in the knowledge of how to process buffalo milk. Therefore, the community service team does training activities about handling fresh buffalo milk and buffalo milk diversification for Murrah buffalo farmer. The training was carried out by giving material about handling fresh buffalo milk and practice of making yogurt drink from buffalo milk with the addition of natural fruit. Murrah buffalo farmer in Tanjung Garbus II Village Lubuk Pakam is expected to be able to apply fresh milk handling in appropriate with the Standard Operational Procedure (SOP) and to increase knowledge for buffalo farmer in processing buffalo milk to yogurt drink. The results of the activity showed that Murrah buffalo farmer had understood good handling of fresh buffalo milk and how to make yogurt drink from buffalo milk with addition of natural fruit so that they could apply this knowledges to maintain the quality of buffalo milk produced and increase value added of buffalo milk.