Product Innovation of Milk Stick by Adding Pineapple Extract to UMKM Milk Kingdom in Pasuruan Regency

Micro small and Medium Enterprises (UMKM) Susu Keradjaan in Pasuruan Regency is engaged in the processing of dairy products and produces various products made from cow’s milk. Such as pasteurized milk, yogurt, milk candy, coffee milk, yogurt ice lolly and other products iconic in UMKM Susu Keradjaan namely milk sticks.

Lecturer in Animal Products Technology, Faculty of Animal Science Universitas Brawijaya (Fapet UB) offers innovation and development of milk stick products by utilizing coagulants (clumping) derived from pineapple extract. This innovation was presented through community service activities by Ria Dewi Andriani, M.Sc. (chairman), Dr. Manik Eirry Sawitri (member), Prof. Lilik Eka Radiati (member), Dr. Ir. Agus Susilo (member), and Dr. Eny Sri Widyastuti (member). As well as involving students from the Undergraduate and Masters Programs.

Ria expressed with this innovation is expected to optimize the yield of curd (clumping milk) through acidification and enzymatic processes to increase the productivity of milk sticks. The crude bromelain enzyme from pineapple extract can also produce a finer textured curd so that the resulting milk stick product will be more acceptable to consumers. Besides that, the by-product in the form of whey (protein) can be utilized further into other products.

“I am very impressed to see the enthusiasm and enthusiasm of the mothers of the Royal Milk MSME Group take part in this training. We hope that mothers here can implement the development of milk stick products using coagulant ingredients from pineapple extract because they are rich in benefits and abundant availability.” she said

The initial target of this program was to target as many as 12 participants who were members of the Susu Keradjaan MSME Group. However, the other members were very enthusiastic so that during the training the number of participants increased to 51 participants. (tim/dta)