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This study examines the price elasticity of fresh cow’s milk on the demand for raw materials at Anisa Yoghurt Company using a demand theory approach. Milk is the main input in yoghurt production, making price fluctuations potentially influential on production decisions. The objective of this research is to analyze the responsiveness of raw milk demand to price changes and to identify the elasticity characteristics of milk demand in a small-scale food processing business. This study employs a quantitative case study method using primary data collected through weekly observations of milk prices and quantities purchased over a three-month period, from September to November. The analysis applies the midpoint elasticity formula to measure price elasticity of demand. The findings indicate that the demand for raw milk is consistently inelastic across the observed periods, as shown by elasticity values with absolute magnitudes less than one. Both price decreases and increases result in relatively small changes in the quantity demanded, indicating low sensitivity of demand to price fluctuations. These results suggest that raw milk is an essential production input, and purchasing decisions are driven more by production needs than by short-term price changes. The study implies that yoghurt producers should prioritize supply stability and production efficiency rather than adjusting purchase volumes in response to minor price changes. This research contributes empirical evidence on demand elasticity in dairy-based agro-industries, particularly at the small enterprise level.

Micro, Small, and Medium Enterprises (UMKM) play a crucial role in driving local economic growth, particularly in the food and beverage sector. However, many UMKM, such as Cipta Rasa Mulya, still face significant challenges in adopting modern marketing approaches to expand their reach and enhance their competitiveness. This community service program focuses on addressing two major issues: the lack of effective digital marketing utilization and the weak brand identity—especially in packaging design—of the dairy products produced by the UMKM. Through a structured and intensive training program, this initiative aims to provide UMKM actors with comprehensive knowledge and practical skills in rebranding and digital marketing. The activities include workshops on digital branding strategies, hands-on mentoring sessions for social media management, product photography, and brand storytelling, as well as ongoing evaluations to monitor progress and implementation. The expected outcomes of this program are multifaceted, including improved brand awareness among consumers, more attractive and informative packaging, increased product variety, and broader market reach through the use of digital platforms such as Instagram, TikTok, and e-commerce channels. By enhancing the UMKM’s ability to present their products professionally and utilize social media for marketing purposes, this program supports the development of more competitive and sustainable business practices. In the long term, it is anticipated that such interventions will not only increase the visibility of Cipta Rasa Mulya’s dairy products but also strengthen their position in both local and national markets. Ultimately, this initiative highlights the importance of combining technological adaptation with creative branding in empowering UMKM and stimulating inclusive economic growth.

This study uses a qualitative method and starts from the title “The Role of Human Resource Management in Improving the Quality and Productivity of Cow’s Milk: A Literature Study”. This study aims to examine in depth how human resource (HR) management plays a role in improving the quality and productivity of cow’s milk through a literature review. Effective HR management, such as employee placement according to workload, ongoing training, and competency development, has been shown to increase production efficiency and the quality of cow's milk. In addition, factors such as health management, technology utilization, and work environment management are also important aspects in supporting dairy farm productivity. This literature study found that the synergy between HR management and optimization of internal resources, such as finance, technology, and physical, contributed significantly to the development of dairy farming businesses and the achievement of sustainable milk production standards. Thus, an integrated HR management strategy is needed to answer the challenges and demands of the ever-growing market in the dairy farming sector.

In today's digital era, marketing through social media is becoming an increasingly popular strategy in increasing product sales. The use of digital marketing in dairy products can be through online platforms, websites and marketplaces. The purpose of writing this article is to see the effect of implementing social media digital marketing strategies on increasing cow's milk sales. This article uses a literature study research method sourced from national and international journals of previous research results. The results of the journal search found as many as 10 national journals and 5 international journals that meet the criteria set by the author. Based on the results of the review, it can be concluded that some dairy businesses have used social media (Instagram, Facebook, WhatsApp, etc.), but many have not utilized it as a means of product promotion and marketing. However, some businesses that have done marketing through social media, show that social media has a positive impact on increasing sales, brand awareness, and brand trust & loyalty, and effectively expanding consumer reach.

Dry noodles are noodles that are marketed in dry form. This noodle, which is also called egg noodle, has a low water content, only about 13%. Made from eggs and wheat flour, Dried noodles are processed by drying in an oven or drying in the sun to dry before being packaged and marketed. Tempeh has the potential to be used as raw material for noodles because it has a high protein content. Tempe is first processed into flour so that it becomes tempeh flour which will be used for making dry noodles. In addition, local raw materials such as mocaf flour and cow's milk are rich in nutrients such as protein content which can meet the protein needs in the body. The purpose of this study was to determine the chemical and organoleptic characteristics of dry noodles from tempeh and mocaf flour with the addition of cow's milk and to determine which noodle formulations produced high protein content. The experimental design was a completely randomized design (CRD) with the first factor being the ratio of tempe flour and mocaf flour (70 : 30, 60 : 40 and 50 : 50) with the addition of cow's milk (50%, 75% and 100%). The results of this study indicate that the dry noodle formulation with the addition of cow's milk is the best based on chemical and organoleptic values is a comparison tempeh flour 50 and mocaf 50 with a percentage of 100% cow's milk. The results obtained were a moisture content of 4.76%, an ash content of 2.63%, a protein content of 21.79%, a carbohydrate content of 70.81%, a fat content of 14.63% and a crude fiber content of 19.14%. Based on the organoleptic value, the ratio of tempe flour is 70 and mocaf 30 with a percentage of 75% cow's milk. The results obtained were 2.80% color, 2.80% aroma, and 2.99% elasticity. This research achieved the desired goal, namely to produce high protein noodles.

This community service program aims to increase the use of abundant milk from dairy cows in Sereng Hamlet, Kemiri Village, Puspo District, Pasuruan Regency, through training in making sucked pudding or pudot. The local community, which previously only sold raw milk to collectors with low economic value, is trained to process milk into value-added products that are more attractive to consumers using direct practical methods to facilitate community understanding and skills at every stage, starting from socialization, training theoretically, hands-on practice, to digital marketing. The results of the activity showed that participants not only mastered the technique of processing pudot with various flavors, but also utilized digital platforms to reach a wider market. Apart from improving technical and economic skills, this program motivates communities to innovate and be independent in managing local products. With ongoing support and evaluation, it is hoped that the people of Sereng Hamlet can create new, sustainable business opportunities and strengthen the village economy through diversifying dairy products. This program is expected to become a model for rural economic development that can significantly improve the quality of life of local communities

Cow's milk allergy is defined as a reproducible adverse reaction to one or more cow's milk proteins (usually casein or serum -lactoglobulin). ASS is a type of food allergy with the highest incidence in children under three years old, where this age is a golden period in the growth and development of a child. The incidence of cow's milk allergy in the world is only 2-3%, but cow's milk allergy is a problematic health problem for children, because in its management children must eliminate cow's milk protein from their daily diet, including replacing formula milk which mostly contains cow's milk protein. . 54% of cow's milk allergy is mediated by IgE, and 46% is not mediated by IgE. IgE-mediated reactions occur within minutes or within an hour of ingestion of cow's milk (rapid reaction). Allergic symptoms associated with IgE reactions include urticaria, diarrhea, eczema, rhinitis, and anaphylaxis. Meanwhile, symptoms associated with non-IgE reactions (slow reactions) such as vomiting, constipation, hemosiderosis, malabsorption, villous atrophy, eosinophilic proctocolitis, enterocolitis, and eosinophilic esophagitis may occur after one hour of consumption of cow's milk.    

Desa tutur merupakan salah satu desa dari Kecamatan Tutur, Kabupaten Pasuruan yang memiliki potensi alam yang melimpah seperti susu sapi, kopi dan bunga krisan. Dalam pembudidayaan bunga krisan diperlukan pupuk yang tepat untuk tanaman agar dapat berkembang dengan baik. Pupuk organik kerap dikenal sebagai pupuk yang berasal dari segala proses sisa makhluk hidup seperti hewan, tumbuhan, dan manusia. Kotoran sapi dari produk susu sapi yang dihasilkan desa Tutur dapat dijadikan pupuk organik karena kaya akan nutrien. Namun pada desa Tutur, belum memanfaatkan limbah kotoran sapi tersebut secara maksimal. Pelatihan pembuatan pupuk organik dari kotoran sapi ini dapat menjadikan peluang baik bagi warga desa Tutur agar membantu pembudidayaan pada bunga krisan dan tanaman lainnya untuk peningkatan produktivitas tanah. Dalam pelatihan ini, warga dijelaskan terkait pupuk organik serta metodologi pembuatan pupuk organik dari kotoran sapi. Hasil pelatihan menunjukan peningkatan pemahaman serta pengetahuan akan pengolahan limbah kotoran sapi sebesar 99%. Hasil tersebut dapat diterapkan oleh warga Tutur kedepannya untuk memanfaatkan kotoran sapi menjadi pupuk organik.  

Penelitian ini bertujuan untuk mengkaji karakteristik keju dengan penambahan teh hitam orthodox (Camellia sinensis var. assamica). Karakteristik yang diamati meliputi warna (hue, chroma, whiteness index), rendemen, dan persentase whey. Materi penelitian meliputi susu sapi segar, teh hitam orthodox, bakteri mesofilik, renet dan CaCl2. Data penelitian dianalisis menggunakan analisis variansi dan post-hoc Beda Nyata Jujur (BNJ). Perlakuan terdiri atas kontrol (P0), penambahan ekstrak teh hitam orthodox pada susu masing-masing 0,5% (P1), 1% (P2), 1,5% (P3), dan 2% (P4). Hasil penelitian menunjukkan bahwa penambahan teh hitam orthodox secara signifikan menyebabkan peningkatan karakteristik warna hue, dan menurunkan whiteness index keju, namun tidak menyebabkan perbedaan yang signifikan pada karakteristik warna chroma, rendemen, dan persentase whey keju. Karakteristik warna hue meningkat dari 3,90 pada keju kontrol menjadi 32,84 pada keju yang ditambah teh hitam orthodox hingga 2%. Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan teh hitam orthodox hingga 2% dapat meningkatkan karakteristik warna keju, namun tidak menyebabkan perubahan yang nyata pada rendemen dan persentase whey. Manfaat penelitian ini adalah memberikan informasi ilmiah bahwa penggunaan teh hitam orthodox hingga 2% ternyata dapat menjadi pewarna alami pada keju. Kata kunci: Keju, teh hitam orthodox, warna, rendemen, persentase whey

Penelitian ini bertujuan untuk mengetahui kualitas fisik dan kimia keju mozzarella dengan penggunaan jenis rennet yang berbeda yaitu rennet nabati dan hewani. Keju yang dibuat dalam penelitian ini bersal dari bahan baku susu sapi yang difermentasi dengan menggunakan enzim rennet dan asam asetat. Penelitian ini menggunakan 2 perlakuan yaitu rennet nabati (P1) dan rennet hewani (P2) dan 5 ulangan. Hasil penelitian menunjukkan bahwa penggunaan rennet nabati berpengaruh sangat nyata (P<0,01) terhadap hasil uji kualitas fisik dan kimia. Penggunaan rennet nabati pada proses pembuatan keju mozzarella menunjukkan hasil yang meningkat terhadap kualitas fisik meliputi pH, rendemen dan kemuluran serta kualitas kimia meliputi kadar protein dan kadar air dibandingkan dengan penggunaan rennet hewani.

Sapi merupakan hewan yang hidup di darat, yang menjadikan salah satu dari sekian banyak sumber protein dan lemak yang dibutuhkan manusia. Sapi merupakan hewan pemakan tumbuhan yang sangat berguna bagi banyak orang terutama dari segi susu, daging, kulit dan kotorannya. Komoditas telur, daging, dan susu ialah komoditas pangan yang memiliki protein dan lemak yang tinggi. Sapi juga termasuk dalam kategori hewan ternak. Dalam menjaga kualitas serta pemeliharaan sapi ditemukannya kendala, yakni adanya penyakit yang menyerang sapi. Hal ini menjadi hambatan bagi peternak sapi. Kendala dalam mendiagnosis penyakit sapi ialah kurangnya pengetahuan peternak tentang penyakit sapi, keterbatasan waktu, dan pengambilan keputusan dalam proses pencegahan. Dari teknik berternak hingga penanganan penyakit, seharusnya berkonsultasi dengan ahlinya (dokter hewan) untuk mendapatan solusi terbaik dari permasalahan tersebut agar peternak mendapatkan hasil yang maksimal Dalam hal ini sistem pakar dijadikan sebagai alternatif kedua dalam membantu mengatasi pemecahan masalah. sistem pakar ini memberikan informasi tentang berbagai jenis penyakit yang menyerang hewan sapi, sistem pakar ini menggunakan metode Forward Chaining, dimana Sistem ini diharapkan dapat membantu dalam penanganan konsultasi peternak sapi dalam mendiagnosa penyakit. Sistem ini disediakan untuk memberi peluang peternak agar dapat membantu mengetahui gejala sebelum ditangani dokter hewan dan dapat mencegah gejala penyakit tersebut secara cepat.

Susu kacang-kacangan merupakan alternatif pengganti susu sapi yang saat ini banyak dikonsumsi masyarakat. Kacang kedelai dan kacang almond merupakan dua jenis kacang yang banyak digunakan sebagai bahan baku susu kacang yang banyak dijumpai di pasaran. Diantara jenis kacang-kacangan di Indonesia, kacang mete merupakan salah satu jenis yang banyak dibudidayakan di daerah Wonogiri Jawa Tengah. Salah satu kelemahan susu nabati yang berasal dari kacang-kacangan adalah ketidakstabilannya selama penyimpanan. Penelitian ini bertujuan untuk melihat pengaruh jenis dan konsentrasi zat penstabil terhadap sifat fisik, kimia dan sensori kualitas susu meteberdasarkan jenis dan variasi konsentrasi penambahan zat penstabilxanthan gum, guar gum dan arabicgum dengan variasi konsentrasi 1% dan 0,5%. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yang terdiri atas penambahan variasi konsentrasi zat penstabil 0,5% dan 1% serta datadianalisis menggunakan uji Duncan.Hasil penelitian menunjukkan bahwa susu kacang mete yang paling banyak disukai secara keseluruhan secara sensoris adalah susu kacang mete dengan penambahan penstabil berupa Arabic gum sebanyak 0,5%. Berdasarkan hasil analisis kimia adalah kadar air sebesar 1,023%, kadar abu sebesar 1,06%, kadar protein kasar sebesar 1,78% dan kadar lemak sebesar 2,7%.   Kata kunci : fisikokimia, penstabil, sensoris, susu kacang mete

Es krim adalah salah satu produk olahan yang menggunakan susu sebagai bahan dasar dan berbentukbeku. Penelitian ini menggunakan kedelai hitam sebagai bahan dasar pembuatan es krim. Kedelai hitamkaya akan protein yang dapat menggantikan bahan baku pembuatan es krim berupa susu sapi. Penelitianini juga menggunakan lidah buaya sebagai bahan tambahan yang dapat meningkatkan kualitas es krim.Penelitian ini bertujuan untuk menentukan es krim kedelai hitam dengan penambahan lidahbuaya terbaik ditinjau dari sifat sensorisnya. Selain itu juga untuk mengetahui karakteristik es krim kedelaihitam dengan penambahan lidah buaya meliputi: sifat fisik (overrun), sifat kimia (protein, lemak, dan totalpadatan), dan sifat fungsional (aktivitas antioksidan). Penelitian dilakukan dengan Rancangan Acak Lengkap(RAL) faktorial yang terdiri dari 2 faktor. Faktor pertama adalah konsentrasi kedelai hitam (5, 15, 25 %)sedangkan faktor yang kedua variasi konsentrasi lidah buaya (1,5; 3; 4,5 %). Hasil penelitian menunjukanbahwa kombinasi perlakuan konsentrasi kedelai hitam dengan lidah buaya, dengan konsentrasi kedelaihitam 25% dan lidah buaya 4,5% merupakan perlakuan terbaik didasarkan pada kesukaan keseluruhanyang terdapat pada es krim. Pada perlakuan ini dihasilkan aktivitas antioksidan es krim kedelai hitamdengan penambahan lidah buaya sebesar DPPH 36,60%, kadar protein 9,42%, kadar lemak 4,62%,total padatan terlarut 29,33%, kecepatan meleleh 15,08 menit/10 gram, overrun 23,39% serta uji organoleptikterhadap warna 3,73 (kuning kehijaun), aroma langu 1,73 (tidak terlalu tinggi), tekstur 3,13 (lembut), dankesukaan keseluruhan 3,53 (paling disukai).Kata kunci: Es krim, kedelai hitam, lidah buaya.

Labu kuning merupakan sumber karoten (pro vitamin A) yang tinggi, serta mengandung antioksidansebagai penangkal radikal bebas. Labu kuning tersusun atas karbohidrat, protein, lemak, kalsium, fosfor,zat besi, vitamin A, vitamin B, vitamin C, dan air. Penelitian ini bertujuan untuk mengetahui pengaruh jenissusu dengan tingkat penambahan bubur labu kuning terhadap karakteristik fisik dan kimia es krim yangdisukai konsumen. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari2 faktor. Faktor pertama yaitu jenis susu (susu kedelai, susu sapi UHT, dan susu kambing) dan faktor yangkedua yaitu konsentrasi labu kuning (20, 30, dan 40%). Hasil penelitian menunjukkan bahwa es krim labukuning dengan jenis susu kambing dan konsentrasi labu kuning 20% yang paling banyak disukai konsumendan memiliki karakteristik sebagai berikut: kadar protein 2,39%, kadar lemak 0,36%, kadar betakaroten555,79μg, kadar gula total 12,90%, kadar air 55,48%, kadar abu 1,45%, titik leleh 13,45 menit; warna kuning(2,05); aroma sangat khas susu (1,45); rasa labu kuning agak terasa (3,35); tekstur sangat lembut (1,40);disukai (1,55).Kata kunci: es krim, susu, fisikokimia, sensori, labu kuning.