UB Faculty of Animal Science Team Accompanying UMKM Gunung Kawi V Farmer Group – Pasuruan Processing “Dodol Milk”

Gunung Kawi V Farmer Group is a micro, small and medium enterprise (MSMEs) located in Tutur District, Pasuruan Regency, engaged in dairy farming starting from breeding to milk production . The downstream sector is related to the processing of livestock products with the aim of increasing the selling value of the product. Some of the products that have been produced by this group include pasteurized milk, yogurt, milk candy, and milk dodol. 

However, the dodol milk produced has weaknesses, such as a short shelf life because it is easy for mold to grow, the texture of dodol is not uniform, and the manufacturing process is long. Knowing these obstacles, the Lecturer of the Faculty of Animal Science, Universitas Brawijaya took the initiative to conduct practical, functional, and durable dodol milk training and mentoring.

They are members of a community service team interested in Animal Product Technology. Consists of  Dr. Abdul Manab (chairman), consisting of Dr. Manik Eirry Sawitri, Ria Dewi Andriani, M.Sc., Dr. Premy Puspitawati Rahayu, Dr. Aris Sri Widati, Dr. Agus Susilo, Dr. Eny Sri Widyastuti, Dr. Purwadi, and Lilik Sunarti (laboratory administration). Besides that, it also involved undergraduate, masters and doctoral program students, including Elly Farida, Dimas Wahyu Pradana, Retno Nur Fadilah, and Finna Prasasti.

Led by dr. Abdul Manab, the team provided the steaming formula and method as a new breakthrough for making dodol milk that is practical, functional and has a long shelf life. The composition of dodol is added with active ingredients from rhizomes which contain antioxidants and antimicrobials so that they can increase their shelf life. 

“Dodol milk is usually made by heating for more than six hours, but by applying this formula and method it only takes about two hours from preparation to packaging.” said Manab (dta)