Fortifikasi Ganggang Laut Mikro Spirulina dan Karaginan pada Produk Yoghurt untuk Mendukung Program Makan Bergizi Gratis (MBG) di Kabupaten Malang

Abstract

Macroalgae, or seaweed, is one of Indonesia's main fishery commodities. The red seaweed Kappaphycus alvarezii, which produces carrageenan, has been widely cultivated in Indonesian waters. The microalga Spirulina, known as a superfood, has also been cultivated on a large scale. However, the use of these two ingredients in yoghurt products is still limited. This community service program aims to improve the nutritional quality and economic value of local yoghurt products in Malang Regency through Spirulina and carrageenan fortification. Malang Regency is the largest producer of cow's milk in East Java, but the development of derivative products is still in a lesser extent. The activity was carried out through theoretical and practical training for 35 participants from dairy farmers, extension workers, vocational high school teachers, and staff from the Malang Regency Animal Husbandry and Animal Health Service. Evaluation was carried out using pretests and posttests, which showed a 2.97% increase in participants' understanding. Spirulina and carrageenan fortification can increase nutritional value, increase viscosity, and provide organoleptic advantages to yoghurt products. This product has the potential to support the Free Nutritional Meal Program (MBG) and become a sustainable village economic commodity within the blue economy framework.