Indonesian Journal of Cultural and Community Development

Vol. 16 No. 3 (2025): September
Community Education Development Articles

Educational Milk Processing for Community-Based Educational Tourism in Babadan Village

PDF
  • Anis Khoirin Hayati,
  • Ali Adi,
  • Anissa Alifia Imaniah,
  • Mas Aldrin Zagna Rania Kartika,
  • Muhammad Athallah Hazel Ornando,
  • Yunita Wulandari
Anis Khoirin Hayati
Program Studi Kedokteran Gigi, Universitas Muhammadiyah Sidoarjo
Ali Adi
Program Studi Teknik Industri, Universitas Muhammadiyah Sidoarjo
Anissa Alifia Imaniah
Program Studi Akuntansi, Universitas Muhammadiyah Sidoarjo
Mas Aldrin Zagna Rania Kartika
Program Studi Ilmu Komunikasi, Universitas Muhammadiyah Sidoarjo
Muhammad Athallah Hazel Ornando
Program Studi Informatika, Universitas Muhammadiyah Sidoarjo
Yunita Wulandari
Program Studi Manajemen, Universitas Muhammadiyah Sidoarjo, Indonesia
Categories

Published 2025-09-12

Keywords

  • Milk Processing,
  • Pasteurization,
  • Community Education,
  • Educational Tourism,
  • Rural Development

Copyright (c) 2025 Anis Khoirin Hayati (Author); Ali Adi; Anissa Alifia Imaniah (Author); Mas Aldrin Zagna Rania Kartika, Muhammad Athallah Hazel Ornando, Yunita Wulandari

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Educational Milk Processing for Community-Based Educational Tourism in Babadan Village. (2025). Indonesian Journal of Cultural and Community Development, 16(3). https://doi.org/10.21070/e66z0c93

Abstract

General Background Milk is a nutritious commodity with high susceptibility to microbial contamination if improperly processed. Specific Background Babadan Village possesses strong dairy farming potential, yet community understanding of hygienic processing and product diversification remains limited, constraining economic value and educational tourism opportunities. Knowledge Gap Previous community practices focused mainly on raw milk production with minimal educational integration and product innovation for tourism purposes. Aim This study aimed to develop community knowledge and skills in safe milk processing and flavored milk production as a basis for educational tourism activities. Results The program, implemented through coordination, observation, and hands-on education involving local elementary students and residents, demonstrated improved understanding of pasteurization, sterilization, and product diversification, alongside increased community interest in educational tourism. Novelty This work integrates dairy processing education with tourism-oriented learning experiences for school-aged participants in a rural setting. Implications The findings indicate that educational milk processing activities can support local economic initiatives, strengthen community learning, and position villages as destinations for educational tourism.

PDF

References

  1. [1] F. Suciati and L. S. Safitri, “Functional Food Based on Milk and Its Derivative Products,” Journal of Sustainable Research in Agroindustry Management, vol. 1, no. 1, pp. 13–19, 2021, doi: 10.35970/surimi.v1i1.535.
  2. [2] A. D. Mardian, B. Y. Simanjuntak, and A. Wahyudi, “Relationship Between Milk Consumption Habits and Height of Elementary School Students at SDN 01 Bengkulu City,” 2020.
  3. [3] A. Prodyanatasari, M. Purnadianti, and I. Cahyadinata, “Production of Moomilly Milk Jelly to Increase Milk Selling Value and Support Child Nutrition Without Stunting,” 2024.
  4. [4] C. Yazirin et al., “Innovation in Processing Pure Cow’s Milk into Flavored Milk to Increase Its Selling Value,” 2022.
  5. [5] D. S. B. et al., Empowerment of Plantation, Livestock, and Fisheries Community Groups. Indonesia, 2024.
  6. [6] M. N. Asrifah, “Development of Dairy Cattle Farming Business to Increase Farmers’ Income from an Islamic Economic Perspective (Study of Dairy Farmers in Babadan Village, Ngancar District, Kediri Regency),” 2023.
  7. [7] H. A. Muktiara, “Efforts of Babadan Village Government, Ngancar, Kediri in Improving Community Economy Through Dairy Cow Milk Centers,” Radar Kediri, 2023.
  8. [8] R. Astuti, U. Nadhiroh, and M. A. Niam, “Entrepreneurship Training Utilizing Local Potential in Babadan Village, Ngancar District, Kediri Regency,” 2020.
  9. [9] Ibrahim, Burhanuddin, M. Saleh, M. Sobry, A. Syafruddin, and Salahuddin, “Implementation of Community Empowerment Through Extensive Plus Tilapia Cultivation During the COVID-19 Pandemic in Pagesangan, Mataram City,” 2022.
  10. [10] I. T. Wardoyo and M. I. Firhansyah, “Education on Processing Dairy Cow Milk into Squeezable Pudding for the Community of Bayem Village, Kasembon, Malang,” 2020.
  11. [11] A. Pudjirahaju, Food Quality Control. Indonesia, 2018, doi: 10.5204/jps.v1i1.5.
  12. [12] R. Bachtiar, W. Warkoyo, and S. Winarsih, “Effect of Pandan Leaf Extract Concentration and Heating Method on Physicochemical Characteristics of Devon I Soy Milk,” 2022.
  13. [13] I. A. Putra and A. Jumiono, “Ultra High Temperature (UHT) Milk Processing and Packaging Affecting Shelf Life,” 2021.
  14. [14] A. A. Fitri, “Attitudes, Satisfaction, and Loyalty of Fresh Milk Consumers of Yu-One Milk in Bandar Lampung City,” 2023.
  15. [15] W. Carmelita, “Facts Behind Flavored Milk for Children: Is It Healthy?” Popmama, 2023.