Capacity Building for Livestock Groups through Innovation in Processing and Marketing of Processed Products

Abstract

This community service program sought to improve the knowledge and abilities of the community in Karang Tunggal Village, Kutai Kartanegara Regency, in processing and marketing meat and dairy products.  This hamlet, which has great livestock potential, yet faces challenges in maximizing livestock yields.  The products are still sold in their raw form, with low selling prices and restricted marketing strategies.  Interactive lectures, direct demonstrations of processing processes, and practical mentoring were among the implementation approaches used. The resources offered included information about different types of beef and milk, processing procedures for value-added goods such as nuggets, sausages, and yogurt, and creative and digital marketing strategies. Pre-tests and post-tests were used to assess participants' comprehension, and there was a considerable improvement. The activity's outcomes showed an increase in the community's ability to process and market processed meat and dairy products. The intended long-term benefit is the formation of independent micro-enterprises, higher family income, and the promotion of the village community's economic self-sufficiency through the optimal application of local potential. This program also suggests ongoing coaching to ensure the long-term viability of the new firms.