Pelatihan Pembuatan Yoghurt Berbahan Dasar Buah pada Kelompok UMKM Binaan PDA 'Aisyiyah Kabupaten Sidoarjo

Oktaviany Irma Wiputri; Isnaeni; Primadi Avianto; Karima Samlan; Widiyanti Afifah; Annisa Kartika Sari; Ria Hanistya; Etik Wahyuningsih; Rachma Dessidianti; Fuad  Muzakky; Budiastuti; Herra Studiawan; Dwi Handayani; Elok Siti Nurjannah; Nur Haliza Firdausi

doi:10.59395/altifani.v4i5.586

Authors

Oktaviany Irma Wiputri Universitas Muhammadiyah Surabaya
Isnaeni Universitas Muhammadiyah Surabaya
Primadi Avianto
Karima Samlan
Widiyanti Afifah
Annisa Kartika Sari
Ria Hanistya
Etik Wahyuningsih
Rachma Dessidianti
Fuad Muzakky
Budiastuti
Herra Studiawan
Dwi Handayani
Elok Siti Nurjannah
Nur Haliza Firdausi

DOI:

https://doi.org/10.59395/altifani.v4i5.586

Abstract

Yogurt is a health drink that can boost the immune system. However, public understanding of the benefits of yogurt and the ability to produce yogurt independently is still low, leading to the underutilization of local raw materials. This program aims to provide knowledge, technology, education, and skills in making fruit-based yogurt to the PDA Aisyiyah-supported MSME Group in Sidoarjo Regency, to increase interest in household-scale yogurt production. The methods used include counseling, lectures, discussions, hands-on practice, and evaluation through pre-tests and post-tests. The training results showed an increase in participants' understanding of the benefits and production of fruit yogurt. This program also encourages participants' creativity in creating new flavor variants, which attract consumer interest and can increase income. The sustainability of this program is expected to have a positive impact on community welfare and the development of MSMEs in Sidoarjo.

Keywords: probiotics, yoghurt, fermented milk, workshop, MSME, fruit, Sidoarjo

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