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All Journal QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Sosial Humaniora Indonesian Journal of Applied Research (IJAR) Jurnal Ilmiah Pangan Halal
Tiara Amanda Lestari
Fakultas Ilmu Pangan Halal, Universitas Djuanda Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT

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ASSISTANCE OF QUALITY CONTROL OF YOGHURT PRODUCTION PROCESS Arti Hastuti; Tiara Amanda Lestari; Mohamad Ali Fulazzaky
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 8 No. 3 (2022): DESEMBER
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (699.08 KB) | DOI: 10.30997/qh.v8i3.6628

Abstract

This Community Service activity aims to provide knowledge related to quality control aspects through assistance in quality control of the yogurt production process in the yogurt SME business actors Sukabirus, Megamendung-Bogor District. The marketing of yogurt is quite extensive while quality control does not yet exist, it is hoped that the quality of the products marketed is of good quality and can compete in the market. Assistance in quality control of final product analysis on pH parameters and brix degrees. Analysis of the data on the quality control of the final product using a simple Microsoft Excel analysis whose results are compared with the competitor's products and SNI. The results of this yogurt quality control assistance show that the pH value of the yogurt flavor variant in yogurt SMEs is around 3.5-3.8 and the brix degree value is 13.5%. Prior to the quality control assistance, yogurt SMEs did not know the quality of the products produced. After the assistance of quality control in the analysis of the final product, the yogurt produced meets SNI standards, there are no damaged products because the production of yogurt is adjusted to market demand, the yogurt produced is fresh and of good quality so that it can compete in the market. Keywords: Quality Control Assistance, yogurt SMEs.  
Co-Authors Aji Jumiono Arti Hastuti Arti Yoesdiarti Arti Yoesdiarti Himmatul Miftah Ikhsan Qodri Pramartaa Ita Novita Mardiah Mohamad Ali Fulazzaky Muhammad Zainal Fanani Namira Laila Ramadhani Riri Setyawati Santia Afandi Siti Masithoh Syahrir Akil Tiana Fitrilia Titi Rohmayanti Vigia Marfu’ah Zuher