Pemanfaatan Buah Tomat untuk Pembuatan Yogurt Beku Sebagai Diversifikasi Olahan Susu Bagi Masyarakat Desa Sekincau Kabupaten Lampung Barat

Abstract

Yogurt has a bright opportunity to developed so that many process it into frozenyogurt (Frozen yogurt) fermented by milk by Streptococcus thermophillus andLactobacillus bulgaricus. But the problem is that the amount of cholesterol andlactose in Froyo is not all acceptable to the condition of the body of the consumer.Probiotic action is needed to overcome these shortcomings. The wrong way to use thebasic ingredients of vegetables or fruits, which in this activity using Tomato fruit is at.The purpose of the activity: 1. Carry out Diversification Activities of processed dairyand tomato fruit into processed frozen yogurt for the people of Sekincau Village, WestLampung Regency, and 2. Calculate the results of the Pre-Test and Post Testevaluation of the implementation activities. The target of the activity was the SidoRukun Livestock Group in the Sekincau Village. The method used in implementing theresearch Down streaming activity is carried out in three stages including thepreparation stage, the training phase, and the evaluation phase. The results of thisactivity are (1) The skills of the community in particular women Sido Rukun LivestockGroup in making yogurt preparations increased especially in the technique of makingstarters and making frozen yogurt/froyo tomato juice. (2) Knowledge andunderstanding of the community especially mothers of Dairy Cow KT Sido RukunSekincau Village West Lampung Regency in designing and making dairy products intofrozen yogurt became increased by looking at the pre-test score of 55.5 after the posttestbecame70.   Keywords: frozen yogurt, tomatoes, mcow's milk