UTILIZATION OF COW'S MILK IN MAKING MILK DODOL AS ANALTERNATIVE BUSINESS DEVELOPMENT FOR BERMI VILLAGE COMMUNITY
Keywords:
Milk dodol, Dairy farming, Business development, Bermi villageAbstract
Bermi Village has abundant dairy farming resources, resulting in large amounts of milk production. However, milk utilization is still limited to sales in fresh form, so farmers face challenges due to market price fluctuations. This article explores the innovation of processing cow's milk into milk dodol as an alternative business that can improve the economy of the Bermi Village community. This research uses the Asset Based Community Development (ABCD) method, which is an approach to community empowerment that focuses on the potential of assets as a strength that can be explored in the development of the community. the potential of cow's milk, the stages of milk dodol production, and the economic and social impacts of its development. The research findings show that milk dodol has various advantages, such as longer shelf life, high nutritional content, and more stable selling value compared to fresh milk. The production process includes several stages, from milk heating, mixing ingredients, cooking, to packaging, with success depending on the quality of ingredients and production techniques used. From an economic perspective, the milk dodol business offers promising profit opportunities, especially if supported by effective marketing strategies, such as product branding, utilization of digital platforms, and cooperation with the tourism sector. In addition to increasing farmers' income and supporting the growth of local MSMEs, the development of milk dodol can also strengthen the culinary identity of Bermi Village. To maximize this potential, training for the community, support from various parties, and innovation in developing flavor variants are needed. With a sustainable approach, milk dodol has the potential to become a superior product that encourages broader village economic growth.
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