Yogurt is one drink that is popular for both adults and children. Apart from its delicious and fresh taste, yogurt is also very healthy. This dessert is usually served with various additional variants of different fruit flavors. Starting from the taste of strawberry, banana, grape, melon, dragon fruit, or mango. Yogurt is made of milk fermented by lactic acid bacteria or a consortium to produce a product with a dominant acid taste. The sour taste of yogurt is caused by lactic acid fermented by lactose sugar which is found in milk.
In addition to its unique taste, yogurt also has a myriad of benefits for the body. One of the most prominent benefits is its role as a probiotic and prebiotic so that the digestive tract becomes healthier.
In connection with the probiotic milk fermentation technology, recently, on 3-4 and 31 August 2019 the Community Service Team of the Faculty of Pharmacy, Universitas Airlangga, consisting of Prof. Yuwono, Prof. Sudjarwo, Dr. Isnaeni, Dr. Asri Darmawati, Dr. Nuzul Wahyuningdiyah, Dr. Hadi Poerwono, Febri Annuryanti MSc., Achmad Toto Poernomo, and assisted by 8 students held Training and Assistance for Probiotic Milk Fermentation Technology Development in Sembersari, Sumber Rejo Village, Batu, Malang and Purwodadi Village, Purwodadi Sub-District, Pasuruan District.
The conditions before and after the training were stated by the results of the post test on the participants of the two villages. Sumber Rejo Village was attended by 45 participants consisting of plantation workers and PKK mothers who represented 6 Neighborhoods while in Purwodadi Village it was followed by 55 participants consisting of PKK mothers and female youth group members and BUMDES members. The event was opened by the Head of Sumbersari Village. Whereas, in Purwodadi the event was opened by the Head of Purwodadi Village.
The results of the training showed that all participants experienced a significant increase in knowledge, indicated by higher post-test results compared to pre-test results. Another result known was that this probiotic fermented milk could be used as a medium for a source of economic improvement for the family. This was proven when yogurt made by the Purwodadi community had been sold among themselves as additional drinks during community meetings. Apart from that, this training is hoped create a climate that enables the potential of Karang Taruna and PKK to develop, which is to build group creative power by encouraging, motivating, and raising awareness of the potential of the village and efforts to develop it.
For the plan in 2020, Purwodadi Village, Purwodadi Sub-district, Pasuruan District will be made as a partner village with the Faculty of Pharmacy, Universitas Airlangga in the framework of the Mitra Village Development Program.
source: Achmad Toto Poernomo
