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Fermentation technology can increase added value to agricultural, food and other products. Through fermentation, raw materials can be converted into products with higher selling value, such as cheese, yogurt, tempeh, wine, beer, and so on. Many fermented products are beneficial for health, for example kefir and yogurt which contain good probiotics. for digestion. Kefir is a type of fermented milk whose manufacture uses various microorganisms to produce lactic acid products with by-products such as ethanol, free fatty acids and acetaldehyde. Kefir is made by adding yeast which contains many microorganisms from the lactic acid bacteria and yeast groups, while yogurt is fermented milk with lactic acid bacteria (LAB).  This service activity aims to increase people' knowledge and skills regarding the application of fermentation technology, starting from the meaning of fermentation, fermentation methods to high-value products produced from the fermentation process. In this activity, socialization activities were carried out regarding the development of fermentation technology, especially kefir and cow's milk yogurt, as well as practices on how to make it among the residents of Balitra Jaya Permai Loktabat Utara. The results show an increase in residents' knowledge and skills regarding fermentation through pretest and posttest activities as well as practical activities.

Today's people tend to consume healthy food, for example, functional food. Functional foods from fermented milk products which contain many bioactive compounds include yogurt, kefir, and cheese. The nutritional value of this product can be further increased through fortification of various types of tea. This research aims to summarize results related to the fortification of various types of tea in yogurt, kefir, and cheese products as a functional food innovation based on fermented milk. Based on various research, tea fortification in fermented milk products can increase the functional value of the product. Fortification of green tea, oolong tea, white tea, and black tea as much as 0.5 – 4% has been proven to increase the total phenolic content, antioxidant activity, antimicrobial and LAB growth as well as produce better color, texture, and sensory properties of yogurt. Green tea and black tea fortification of 1 – 4% is also believed to produce kefir with better antimicrobial and antioxidant activity and has a lower calorific value than products without tea fortification. Cheese with green tea or orthodox black tea fortification of 0.1 – 2% or 2 g/kg has been proven to be able to enrich polyphenolic compounds up to 2 times, and the antiradical activity of the cheese is up to 44%, and the antioxidant activity of the cheese is 14% higher than the control. Based on the research that has been carried out, it is believed that the fortification of various types of tea in yogurt, kefir, and cheese products can be an innovation in the development of functional food which can have a better impact on body health.