Pelatihan Pembuatan Yoghurt dengan Penambahan Selai Buah Belimbing untuk Peningkatan Nilai Gizi

Authors

  • Risma Novela Esti Universitas Islam Balitar
  • Resti Yuliana Rahmawati Universitas Islam Balitar

DOI:

https://doi.org/10.35457/scs.v5i2.5334

Keywords:

Local Starfruit, Probiotic Yogurt, Locally Based Food Processing

Abstract

The availability of locally based processed food products remains limited, despite the high potential of starfruit (Averrhoa carambola) in the local area. Many community members, particularly youth members of Karang Taruna, lack the skills to process starfruit into value-added products such as yogurt and jam. Therefore, training on the production of yogurt using local starfruit as the main ingredient is necessary to enhance community knowledge and skills in food processing. The implementation method of this community service program included seminars, demonstrations, and hands-on practice in the production of yogurt and starfruit jam in the field. Community service activities improved participants' skills in processing starfruit into edible and saleable probiotic items. This training also raises community awareness of the importance of optimizing the use of local agricultural products in a sustainable manner.

References

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Published

2025-12-01

Issue

Vol. 5 No. 2 (2025): December, Science Contribution to Society Journal

Section

Articles

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How to Cite

Pelatihan Pembuatan Yoghurt dengan Penambahan Selai Buah Belimbing untuk Peningkatan Nilai Gizi. (2025). Science Contribution to Society Journal, 5(2), 29-35. https://doi.org/10.35457/scs.v5i2.5334