Utilization of Milk Processing Waste into Functional Drinks in Kradjaan Milk MSMEs, Pasuruan Regency

 Lecturers from the Technology of Livestock Products Interest, Faculty of Animal Husbandry, Brawijaya University, carried out community service activities in Kalipucang Village, Pasuruan Regency, specifically at the UMKM (Micro, Small, and Medium Enterprises) Milk Kingdom business unit, which consists of a group of PKK (Family Welfare Empowerment) mothers engaged in milk processing and its products. The team is led by Dr. Manik Eirry Sawitri, with members Ria Dewi Andriani, M.Sc., Prof. Lilik, Dr. Agus Susilo, and Dr. Ir. Eny Sri Widyastuti, MP.

The flagship product of UMKM Milk Kingdom is milk sticks. In the milk processing process, whey is produced as a byproduct. So far, the generated whey has not been utilized and is often discarded, despite containing valuable proteins such as lactalbumin and lactoglobulin, as well as trace elements. One of the efforts to utilize whey is by processing it into a functional beverage by adding active ingredients such as rhizomes. The combination of nutritious whey with rhizomes known for their antioxidant properties is expected to create a functional and nutritious health drink. This innovation aims to diversify dairy products and make them a flagship product of UMKM Milk Kingdom.

The functional whey beverage developed from this training has a sweet taste, a milk-like aroma, and an orange color. In terms of acceptance, the mothers from UMKM Milk Kingdom expressed a liking for this functional whey beverage. The hope is that after receiving training on utilizing whey for functional beverages, it will have a significant impact on UMKM Milk Kingdom. Additionally, it is expected that there will be no waste generated in the production of their processed products, as all byproducts can be utilized optimally. (Tim)