Dea Indriani Astuti
Milk is one of the natural beverage rich in nutrition. Milk is mostly served in its original fresh form to be consumed. However, fresh milk can spoil easily in a short period of time and therefore they cannot be stored for a long period of time. To overcome this problem, we need an alternative way to make milk last longer, one way is by using fermentation technique. Fermenting milk into cheese fit into this category, and cheese is generally liked by everyone, the problem is cheese sold in the markets and stores usually imported and sold at a quite high price. West Java is famous for its abundance in milk production, make it a possibility to ferment local milk into cheese and make it not only potential as a new job opportunities but also in improving West Java’s Community, especially in Bandung area. In Bandung Barat area, most of milk diversification products being produced locally. However, there are only a few if not very little small and medium enterprises involved in Cheese making and cheese production. In addition, cheese also serve as one alternative as an answer to the demand of variety from milk-based products, one that can be consumed by everyone. Based on these facts and opportunities, School of Life Sciences and Technology – ITB do a lot of research particularly in cheese fermentation in order to get the appropriate material compositions and ingredients for the production of cheese from local milk production, and the results of these studies will be addressed as a form of community service in order to help improve the welfare of the people in West Java. Based on this study, we then composed standard Operation Procedure (SOP) of cheese making using fermentation technique. This SOP will be used as module and guideline for cheese making training for dairy farmers. activities will also be conducted into to educate farmers on how to maintain the nutritional content of milk and if possible to increase it, while the cheese making will be implemented with immediate practical training system incorporated with SOP so that the participants can redo and repet knowledge gained from this training and be one of the alternative to expand their business.
Penerapan Karya Tulis, Pelaksanaan Kegiatan Kepedulian Sosial berupa pendidikan/penyuluhan/pendampingan
Fermenting milk into cheese fit into this category, and cheese is generally liked by everyone, the problem is cheese sold in the markets and stores usually imported and sold at a quite high price.