APPLICATION OF FOOD TECHNOLOGY FOR MILK TO KEFIR FERMENTATION IN KANIA DAIRY FARMERS GROUP, TAJUR HALANG VILLAGE, CIJERUK SUBDISTRICT, BOGOR REGENCY

Abstract

Bogor regency is the 5th milk production area with 2,94% per year of cattle growth. One of milk production areas is in Tajur Halang Village, Cijeruk Subdistrict, Bogor Regency. It also already had Kania dairy farmers group to process the milk. The area has condusive climate and proper geographic for cattle livestock. Milk is very sensitive towards physical and microbe influence. It also susceptible against milk damage. It inflicts lowness of milk storage. Now, food technology development has an alternative for milk processing. It can diverse milk product and lengthen milk storage time. One of the technologies is milk fermentation. Milk fermentation has a few good benefit and savor for body. Contained lactose in milk will be broken into more simple compound by fermentation, so for those –lactose intolerances- can still enjoy the milk. Kefir is a product of this milk fermentations. The aim of our community service activity was to socialize application of food technology for milk to kefir in Kania Dairy Farmers Group in Tajur Halang Village, Cijeruk Subdistrict, Bogor Regency. The Kania Group was trained by trainer, lecturers of Biology Education Departement, FKIP UNPAK and also discussed each other. It maximised Kania Group in making innovation of kefir fermentation products. In addition, it developed livestock product variety and socialized its nutrition. Hopefully, it can increase community income by selling this product.