PEMBUATAN SUSU BUBUK DARI SUSU SAPI MURNI SEBAGAI INOVASI PENGOLAHAN HASIL PETERNAKAN DI DESA KALIPUCANG

Abstract

Kalipucang Village, Tutur District, Pasuruan Regency is one of the areas with high potential in dairy farming; however, the utilization of fresh cow’s milk is still dominated by sales in liquid form, resulting in limited added value. In addition, fresh milk has a relatively short shelf life and is prone to quality deterioration if not processed promptly. This community service activity aimed to improve the knowledge and skills of the community in processing pure cow’s milk into milk powder as an innovation in livestock product diversification. The activity was conducted on May 21, 2026, involving 40 participants from Kalipucang Village, particularly members of the Family Welfare Movement (PKK). The implementation methods included observation and identification of village potential, pre-test, socialization, milk powder production training, mentoring, and evaluation through post-test. The results showed an increase in participants’ understanding, with the average score rising from 46.75% in the pre-test to 91.50% in the post-test. The milk powder produced had the characteristics of a yellowish-white powder, a distinctive cow’s milk aroma, and a relatively fine texture. This activity demonstrates that milk powder production training can enhance community capacity in processing milk into a value-added product with a longer shelf life and the potential to be developed as a local-based business product.