Extension of Yogurt Drink Making with The Addition of Dragon Fruit Juice as an Effort to Increase The Income of Farmer Group in Tajur Halang District, Bogor Regency

Abstract

Research was carried out April 01 to June 30, 2023 aimed to enhance farmers' knowledge and skills in processing milk into dragon fruit juice yoghurt drink. It also aimed to determine the preferred formula for this
drink and conduct a business analysis. The project employed counseling and business analysis methods. Counseling was conducted through individual and group meetings, as well as demonstrations. The
participants' knowledge and skills were assessed using questionnaires before and after the intervention. The study applied four samples, namely P0 (yogurt without dragon fruit juice), P1 (10% dragon fruit juice), P2 (20%
dragon fruit juice), and P3 (30% dragon fruit juice). Organoleptic tests were conducted, including hedonic and quality tests. The data gathered was analyzed using the Kruskal-Wallis test followed by the Mann Whitney
test. The research was carried out in Tonjong Village can be concluded that farmers' knowledge about milk processing into dragon fruit juice yoghurt drink increased by 34% with the effectiveness of counseling 34%.
Farmers' skills on milk processing into dragon fruit juice yoghurt drink increased by 20% with 40% extension effectiveness. The results of increased knowledge and skills showed that the extension of milk processing into dragon fruit yoghurt drink can be categorized as effective. can be categorized as effective. Organoleptic test results (hedonic test and hedonic quality test) yoghurt drink with the addition of dragon fruit juice as much as 20% has the highest level of favorability in color, aroma, and taste. highest level of liking in color, aroma, taste, texture and appearance in general.