Mengembangkan Kualitas Telur Itik Asin: Pelatihan Proses Fermentasi Telur Itik Asin Dengan Starter Bakteri Asam Laktat M-Bio

The conventional production of salted duck eggs has limitations in producing high-quality products, and the traditional process involves several lengthy stages. This community service initiative focuses on socializing and providing training on salted duck egg production using the fermentation method with a biosimultaneous approach from M-Bio, which contains essential lactic acid bacteria. The advantage of producing salted duck eggs using the fermentation method with lactic acid bacteria starter lies in its ability to yield eggs with improved quality in both the egg white and yolk. This community service utilized socialization and training methods, with collaboration partners being Ponpes Murottalul Qur’an Al-Mu’minun and the Family Welfare Empowerment Society (PKK). The location of the community service initiative was in the Cilembang Subdistrict, Cihideung District, Tasikmalaya City, West Java. Thirty participants engaged in the training on salted duck egg production. The community displayed high enthusiasm and curiosity, likely due to their exposure to new information about salted duck egg production using the fermentation method. The outcomes of this community service include the improved skills of participants in salted duck egg production and the economic potential of the resulting products. Product evaluation and ongoing monitoring are necessary to ensure product quality and the sustained positive impact on the community.