Socialization of the Benefits of Fermenting Cattle Milk into Yogurt as a Probiotic Food Product for Housewife Community of Sruni Village, Musuk, Boyolali

Received 06.08.2019 Received in revised form 28.09.2019 Accepted 02.12.2019 Available online 16.12.2019 Boyolali Regency is among districts in Indonesia, which still has poverty issues and receives direct cash assistance from the government. Yet, villages of the regency including Sruni at Musuk sub-district has been known as one of the main producers of fresh cow milk for the Central Java region.There has been no attempt to process fresh milk into food products of higher economic value at Sruni Village. Meanwhile, results of the strengths, weaknesses, opportunities, and threats (SWOT) analysis at Musuk showed that the region has the potential to be developed for dairy industry. Therefore, through socialization program, community empowerment should be initiated by socializing benefits of fermenting cattle milk into yogurt as a probiotic food product. The socialization had been carried out for 12 housewives in the village of Sruni through two smallclass seminars in April 2019. Evaluation was conducted by comparing the number of correct answers from participants’ answers recorded on questionnaire given prior and after each of both seminars. Percentage of improved answers were presented in histograms and then analyzed. As results, the first seminar produced in average 47.4% improved answers, while the second seminar could generate in average 27.3% improved answers. The results showed that in general, the conducted socialization program was quite successful in improving understanding of Sruni villagers on the benefits of fermenting cattle milk into yogurt as a probiotic food product.


INTRODUCTION
Based on BPS data published in March 2018, Indonesia reached the lowest point in terms of the percentage of poverty since 1999, which amounted to 9.82%, equivalent to 25.95 million people. Among factors influencing the success of the reduction in poverty levels include an increase in cash social assistance in the first quarter of 2018 which grew by 87.6% compared to the first quarter of 2017 which only grew by 3.39% (Putera, 2018). Other factors that are believed to be influential in reducing poverty are the existence of non-cash food assistance programs that are channeled on time (Kurniawati, 2017;Putera, 2018;Rachman & Agustian, 2018). The government's success in reducing poverty in 2018 is necessary and must be supported by the sustainability of community empowerment programs.
Boyolali Regency is a district in Indonesia that has poverty problems (Dewi, 2016;Suswadi & Sutarno, 2018). According to data from the Poverty Alleviation Committee, the number of households in Boyolali Regency is 248,549 units, 38.26% (95,083 units) are classified as poor and receive direct cash assistance from the government (Astuti & Musiyam, 2009).
Apart from the existing poverty problems, Boyolali Regency has been known as an important center of dairy farming in Indonesia and is a producer of fresh cow milk for the Central Java region (Wicaksono & Sudarwanto, 2017;Retnaningsih & Basuki, 2017;Kartika, 2017;Nurtini & Anggriani UM, 2018). From various villages producing cow milk found in Boyolali Regency, Sruni Village is a village whose contribution to the income of its dairy cow milk business to the total household income has not been significant (Herawati, 2013). For example, the contribution of income for dairy cattle business in Sruni Village is only 43.72% of the total household income even though in other villages such as Singosari Village the contribution has reached 71.60% (Ningrum, 2016).
Sruni Village is among villages located in Musuk District, Boyolali Regency ( Figure  1), Central Java. Sruni Village in Musuk Sub-district consists of 27 RTs and belongs to RW 1-5. As a partner the PKM program is a group of housewives from RW 4, Sruni Musuk Village, Boyolali, which are as many as 10 people (dasa wisma or Dawis). The partner's educational background is elementary school graduates. At present, to help husbands in sustaining the family economy, these mothers help to manage the farm by looking for grass for animal feed. Partner families including simple families. Given the economic limitations and knowledge and strategic potential of partners to increase family income, this group of housewives deserves to be partners in the Community Partnership Program (PKM). Based on a preliminary interview with community leaders in the village of Sruni, most of the farmers in the village of Sruni sell cow milk to the Village Unit Cooperation (KUD) in the form of fresh milk. Fresh milk production in Sruni Village is 20 liters per day, with a low selling price per liter of Rp. 5,000, -. There has been no attempt to process fresh milk into food products of higher economic value. This has resulted in the potential of the local natural resources of Sruni Village not to contribute to the maximum welfare of the community. The results of the SWOT analysis (strengths, weaknesses, opportunities, and threats) show that based on internal and external factors in Musuk Sub-district, Boyolali Regency has the potential to be developed for dairy cows (Santosa, Setiadi, & Wulandari, 2013). Therefore, through the PKM program, community empowerment will be carried out by utilizing the potential of housewives in the village of Sruni through training in processing fresh cow's milk products into "ASI Yogurt" products.
The solution to overcome the situation in Sruni Village, Musuk, Boyolali shall be introducing process of transforming fresh milk into higher economic valued products to housewife community. This needs to be initiated by education to improve the knowledge and awareness about the importance of fermenting cattle milk into yogurt as a probiotic food product to obtain economic as well as health benefits. Such initiation step was done through a community education.  The first seminar focusing on health benefit of probiotics including yogurt. Information was transferred to audience in a small class by Dr. Stalis Norma Ethica, M.Si., a lecturer at Medical Laboratory Science, Magister Study Program, Universitas Muhammadiyah Semarang (UNIMUS), with her food biotechnology expertise. The lecture was given for approximately 20 minutes and followed by a question and answer session for 10 mins. Prior and after the seminar, participants were asked to fill out a 5question questionnaire (Figure 2) containing questions about health benefits of probiotics.

Figure 3. Questionnaire of the second-session seminar about health benefits of probiotics
The second seminar focused on economic benefits and the making process of yogurt. The subjects of this activity were 12 people. Information was transferred to audience also in a small class by Ms. Sri Sinto Dewi M.Si., a lecturer at Medical Laboratory Technology Study Program, UNIMUS, with expertise in microbiology. The presentation was 20 mins followed by a 10-min question and answer session. Prior and after the seminar, participants were asked to fill out a 10-question questionnaire (Figure 3) about economic benefits of yogurt as a fermented food product.
In both seminars, education was provided through a power point media, supported by printed materials. The activity was carried out at the house of housewife community of Sruni Village, Musuk Sub-district, Boyolali Regency, Central Java. The success indicator of the activity is increased awareness of the subjects about benefits of fermenting cattle milk into yogurt as a probiotic food product. The awareness was indicated by higher percentage of correct answers given by participants based on questionnaire-answer analysis before and after seminar. At the end of session, and milk sterilization and bacterial cultivation demo practice to make yogurt was provided.

RESULT AND DISCUSSION
Socialization of the benefits of fermenting cattle milk into yogurt as a probiotic food product for Sruni Village Housewife Community at Musuk, Boyolali had been done on April 28, 2019. Prior survey and meeting had been done as planned. The core education event was successfully done consisting of 2 small-class seminars ended with sterilization demo bacterial cultivation demo ( Figure 4). As seen in Figure 4, both sessions were supported by power point media and printed material ended by sterilization and bacterial cultivation demo to make yogurt.
Participants of the sessions were 14 people consisting of 12 housewives living at Sruni Village and 2 students from Medical Laboratory Technology/ Science and Food Technology Study Programs of UNIMUS. The participants showed high enthusiasm during the event. It was indicated by good interaction between presenters and the participants, particularly in question-and-answer session. Another form of enthusiasm was the request from participant to extend discussion time longer than the arranged schedule. In both subsequent seminars, questionnaire was given at the beginning and the end session. In the first seminar, 5-question questionnaire contained topics listed in Table 1. Data of recorded answers on the questionnaire based on question number 1-5 (Table 1) were displayed as percentage in histogram (Figure 2). The histogram represented portion of correct answers given by each participant for each question of the questionnaire. Definition of prebiotics 2 Definition of probiotics 3 Differences between prebiotics and probiotics 4 Influence of antibiotics towards microflora in human body 5 Groups of pathogenic and nonpathogenic bacteria Figure 5. Percentage comparison of number of correct answers on questionnaire given before and after the first seminar As seen in Figure 5, the first seminar produced in average 47.4% improved answers in all questions given. Question number 5 showed that from zero knowledge about bacterium beneficial as probiotic, 100% participants could name Bifidobacterium longum and differentiate it from pathogenic one, Bacillus cereus.
In the second seminar, the 5-question questionnaire contained topics listed in Table  2. Data of recorded answers before and after seminar based on question number 1-10 (Table 2) were displayed as comparison of percentage also in histogram (Figure 3) representing portion of correct answers given by each participant for each question of the questionnaire.  Figure 6. Comparison of number of correct answers questionnaire given before and after the first seminar CONCLUSION Based on Figure 6, the second seminar could generate in average 27.3% improved answers from participant of all 10 questions given. It could be seen from two histograms (Figure 4 and 5) that the first seminar provided lower number of questions (5) compared to the second one (10). Yet, it appeared that the first seminar, which was related with understanding of yogurt as probiotics and its health benefits, could provide more improvement on correct answers from its participants. Question No.1 No.2 No.3 No.4 No.5 No.6 No.7 No.8 No.9 No.10