The Lecturer of The Faculty of Animal Husbandry Making Milk Stick from Pineapple Hump

Online Training for Making Milk Stick

In addition to the pulp which contains vitamins, there is a middle part or hump in pineapple, which is also nutritious. This part is hard-textured and is often thrown away, even though it contains bromelain, an enzyme that helps break down protein and aids digestion.

Through the creativity of the lecturer team of the Faculty of Animal Husbandry Universitas Brawijaya (Fapet UB), which consists of Dr. Premy Puspitawati Rahayu, S.Pt., MP, Mulia Winirsya Apriliyani, S.Pt., MP, Dr. Abdul Manab, S.Pt., MP, Ria Dewi Andriani, S.Pt.MP., M.Sc, and Dr.Ir. Manik Eirry Sawitri, MS pineapple humps are processed into milk sticks.

The main ingredient for making milk sticks is curd, which is the part of casein protein in milk that experiences precipitation to form clots. Crude bromelain extract from pineapple hump is added in the pasteurization process of the milk to produce soft curd.

Furthermore, tapioca flour and wheat flour were given as a source of amylose and amylopectin. As well as food additives in the form of salt and garlic as antimicrobial preservatives.

In addition, to prevent the formation of a coarse texture, eggs can also be added to the dough. Because eggs, based on its function, as an emulsifier that can maintain the dough in a stable state, expand, and inhibit crystallization.

Processing milk into healthy snacks and packaging techniques were socialized to the public online, Saturday (7/11/2020). Participants come from wide community, such as teachers, lecturers, the Agriculture and Food Office, and students.

According to Dr. Abdul Manab, who was asked as the speaker, said that milk sticks are an innovation of dairy products as a side dish that contains high enough protein. Hence, it can be used as a source of protein to support a healthy lifestyle since milk contains nutritional components such as fat, protein, carbohydrates, water and other micro nutrients.


The aim of the training was the community could optimize the use of the bromelain enzyme from pineapple to get curd in milk stick products. So that they are able to produce and commercialize it and create new entrepreneurs. Besides, the function of product packaging is to maintain product quality and influence consumer interest to buy. (dta / Humas UB/ Trans. Iir)