The interaction between the addition of soybean oil and phycocyanin extract on the protein, fat, and solid non-fat content of pasteurized milk after a one-week storage period is highly important to investigate. Soybean oil is used to improve the quality of pasteurized milk, particularly its chemical quality, consisting of fat, protein, and Solid Non-Fat (SNF). Phycocyanin extract provides a source of protein, whereas soybean oil contains healthy fatty acids. Before the fresh milk is pasteurized, soybean oil and phycocyanin are added. The LTLT (Low Temperature Long Time) technique was used to pasteurize the milk at 63 °C for 30 minutes. After the pasteurization procedure was completed, the milk samples were refrigerated for one week at a temperature of 4 °C. Following the storage period, the chemical composition of pasteurized milk is examined. With the addition of soybean oil and phycocyanin extract, the protein content of milk rose, as shown by the findings. The sample T1 with a concentration of 0.45% soybean oil and 0.50% phycocyanin extract had the greatest amount of protein (3.58). The sample T2 with 0.45% soybean oil concentration and phycocyanin extract (1%) had the greatest fat content (6.4%). Adding soybean oil and phycocyanin extract enhanced the total SNF concentration. On the basis of the study conducted, it can be concluded that the addition of soybean oil and phycocyanin extract to pasteurized milk has an influence and interaction on the milk's protein, fat, and SNF content. The addition of soybean oil and phycocyanin extract to pasteurized milk held for one week may boost protein, fat, and SNF concentrations.

Real Work Lecture is part of the implementation of higher education that places students outside the campus. The pandemic that hit Indonesia had an impact on the Micro, Small and Medium Enterprises of the people in the Tambak village. The people of Tambak village generally sell livestock products in the form of fresh milk in the form of raw materials and are rarely processed by themselves. Livestock product processing training activities to increase the capacity of Community Micro and Small Enterprises in Tambak Village, Mojosongo, Boyolali after the pandemic which was carried out as a form of community service. The training for processing livestock products in the form of dairy products was attended by 25 people from Tambak Village Rt 04 Rw 02. Preparation for the implementation of the extension, preparation begins with arranging the place to be used for counseling, namely at the house of Unique mother, one of the owners of the community in Tambak Village, then preparing the tools to conduct the training. The third stage, the implementation of training on the manufacture of processed livestock products, namely milk. The implementation begins with: Opening by Ega Zahrotun Nisa presenting material about milk, types of milk, processing and storage methods of milk then the presentation of the manufacture of dairy products is carried out and closed by tasting the processed milk that has been made.