Ant Sugar Research Articles

PENINGKATAN KUALITAS PRODUK GULA KELAPA SEMUT SEBAGAI PRODUK POTENSI EKSPORT DARI KABUPATEN BANYUMAS

The specific objectives and targets of this PkM activity are; Improving quality control of raw materials and production processes; Product quality improvement; Provision of production equipment facilities in the form of drying ovens to improve production quality and Assistance and improvement of partner business management. The approach used to overcome the problems faced by partners is the method of training, introduction, and application of appropriate technology, counseling and mentoring. The activity plan in the proposed PkM program includes; 1) Training on the technique of making ant sugar, 2) Technical training on using a drying oven, 3) Introduction and transfer of technology in the form of ant sugar drying oven, 4) Assistance in efforts to increase HR competency in terms of financial administration and quality management. The targeted outputs of this PkM activity are 1) The group has machine-based production equipment, 2) The group has better product packaging, 3) The group has more structured quality management capabilities, an established marketing strategy, and more organized financial administration.

Upaya Pemberdayaan Petani Gula Semut Melalui Sertifikasi Organik Desa Pasinggangan Kecamatan Banyumas Kabupaten Banyumas

During the pandemic, many people have lost their jobs. With the loss of their jobs, they return to their hometowns to farm. The return of the community to the village is not supported by adequate agricultural conditions. So that the welfare of farmers is less guaranteed. This also happens to coconut sugar farmers. The relatively cheap price of printed sugar makes it necessary to empower ant sugar certification. Certification is carried out to maintain the quality of the sugar produced. This is because the community has not produced sugar according to standards. The method used is a qualitative research method with a participatory approach. The results of the research carried out were first, the community was given an assessment and knowledge about the processing of ant sugar in accordance with standards both from the process and equipment. second, in the implementation there are obstacles in the form of many farmers using chemicals, the community's mindset has not been developed regarding the benefits of ant sugar, and the existence of a home industry that accommodates printed sugar so that people prefer to sell it to the industry.

The Role of NGO In Community Empowerment (Case Study LPPSLH Penderes Empowerment in Pasinggangan Village, Banyumas Regency)

Behind the life that we see in the capital city, it turns out that we still know the phenomenon of people's lives in rural areas who still depend on the natural resources around them. One of them is the phenomenon of coconut sugar farmers, who are often called penderes, who still cannot process coconut sap correctly and adequately to increase the selling value of the sugar. It is due to the low level of education and the lack of public knowledge in processing coconut sugar. LPPSLH is a non-government institution engaged in community empowerment, both urban and rural. With the phenomenon experienced by the farmers, LPPSLH as a facilitator, invites the farmers to take part in the organic certification program for ant sugar. Later, it can increase the farmers' income, increase the selling value of sugar, and market their products to the export market. The training and assistance aim to change farmers' behavior and old habits into more productive and profitable habits (efforts) to build farmers' independence. The method used in this research is descriptive-qualitative, and the sampling was collected purposively. The data collection technique used interviews, observation, and documentation. The results showed that LPPSLH played the role of education, facilitation, and advocacy to penderes farmers in empowerment programs, especially in rural areas.

Innovative Drying Tool (Oven) with the Hot Air Flow Method to Improve Productivity and Quality of Sugar for Small Medium Enterprise in Indonesia

Sugar production from palm trees, has become a livelihood for some Indonesian people. The aim of this research is to help Small Medium Enterprises increase the production of ant sugars by modifying conventional ovens with ovens using the hot air flow method. the result was that it could add capacity (kg) in shorter time period (minutes) also reduce the use of liquid petroleum gas (kg), so that it became more cost-effective and did not require work to rotate containers, and most importantly the produced ant sugar also had better quality.

STRATEGI PENINGKATAN PRODUKSI GULA SEMUT DI DESA MANGKAWANI KABUPATEN ENREKANG

Nira Aren in Mangkawani Village is quite abundant but the community is able to produce printed brown sugar. In addition to the production of printed brown sugar, the community also produces palm sugar in a simple way and drying ant sugar by using sunlight. The service activity aims to help partners as a target group to increase the production of quality ant sugar and also assist the use of ant palm sugar dryers to maintain product quality and be more durable and help how to promote ant sugar products in online media. The service team partnered with KWT Mawar Jingga Mangkawani. The activities carried out are 1) the application of the ant palm sugar drying machine to partners. 2) Guidance and training on product packaging and designing packaging labels. The methods used are: a) procurement of ant palm sugar drying machine b) socialization, training and mentoring. From the results of the service activities, they have produced ant palm sugar products with attractive packaging and support the ant palm sugar production process with the presence of a drying machine.

POTENSI EKONOMIS TANAMAN AREN (Arenga pinnata) PETANI AREN DI DESA NAGA REJO KAB. DELI SERDANG SUMUT

Palm trees are generally found growing wild (not planted by people). Palm trees are one of the natural resources in the tropics. Its distribution is widespread, indispensable, and easily available for daily needs by the local community as a sustainable resource. In Indonesia, most of the palm trees are actually used for building materials, baskets, handicrafts, roofs, sugar, candied fruit, and so on.Almost all parts of this tree can be utilized and have economic value starting from the physical parts of the tree as well as from its production results. Traditionally, people process palm sap into rock sugar (brown sugar) or ant sugar in the form of crystals, until now not touched by technological developments (more on culture).Many people are not aware of the high economic value produced by palm trees. In fact, in addition to having high economic value, sugar palm is suitable as a protective plant in watershed areas (DAS). The tree of the plant has fibrous roots and can withstand erosion. On the other hand, it is believed that palm trees will not be ogled by forest encroachers, because they cannot be used as wood, like other types of wood. Sugar palm farmers in Naga Rejo Village, Deli Serdang Regency, North Sumatra, in the sugar production process, use the main supporting material of polar extract of jackfruit wood as a preservative during the tapping process to obtain sap. The results showed that the use of a polar extract of jackfruit wood 50 ml per liter of sap in the tapping process in addition to producing sap with better quality, also facilitated the processing into palm sugar. The palm sugar produced has a good texture, color, aroma, and distinctive taste of palm sugar (the best quality of palm sugar).

Training on ant sugar production to increase people's income in Ba'ka Village, Enrekang

Most of the people of Ba'ka Village are conventional palm sugar farmers whose whose selling prices are cheap. The purpose of this service is to provide innovation in palm sugar into ant sugar. Through training in making ant sugar, it is hoped that it can increase people's income. The stages of community service include needs analysis, problem formulation, work program formulation, and work program implementation, and evaluation. This service activity produces ant sugar products that are packaged in a modern way. Ant sugar products can attract consumers because they are more durable, hygienic, and practical.

Development of Sugar Products From Aren (Arenga Pinnata Merr) on Customer Satisfaction Using The Method with Kano (Case Study of Home Industry in Kabangka Village Kabangka District Muna Regency

This study aims to determine the attributes that need to be improved, maintained, and repaired to suit the needs of consumers and to determine the level of satisfaction and dissatisfaction of the Nur Mizan household industry and sugar consumers in Kabangka Village, Kabangka District, Muna Regency. The data was collected by using a literature study method, questionnaire, interview, observation, and documentation. The results of the analysis of the Kano method showed that the Must-be category, namely attributes that need to be improved, including the product brand and the design of the ant sugar packaging, including a picture of sugar palm. One-Dimensional category, namely the attributes maintained that the texture of the ant sugar is not hard, the taste of the ant sugar is quite sweet, the sugar dissolves easily when brewed with water, the distinctive aroma of ant sugar is very strong, the ant sugar is yellowish-brown, a slightly bitter taste appears in the sugar, packaging for ant sugar includes information on the composition of raw materials, packaging for ant sugar includes information on net weight, packaging for ant sugar includes information on the benefits of the product and sugar for ants has a lower price than other products. Attractive category, an attribute that needs to be improved is promotional media using Instagram, Facebook, WhatsApp, Line, and Youtube. Furthermore, the level of satisfaction (better) and dissatisfaction (worse) is measured using the Kano diagram with an average better coefficient value of 0.71 and an average score of the worse coefficient of -0.4, a better average value of 0.38 - 0.88. The average score for the worse was between -0.27 - 0.64.

Pengembangan Diversifikasi Olahan Produk Air Nira Bernilai Ekonomis Tinggi di Dusun Kekait Daye

NTB is one of the provinces that experienced significant economic growth. In 2017 the economic growth of NTB Province reached 7.1% from 5.6% of national economic growth. Of course this comes from various fields, one of which is the agricultural sector, namely processed products of water sap (palm sugar). The NTB sugar production center is a national superior product commodity with good production quality (NTB in Figures, 2018). One of the villages which is a commodity of palm sugar is Kekait Daye Hamlet. However, this condition is not supported by the earthquake during August-September 2018 which caused the economic paralysis in NTB. The purchasing power of the people has decreased dramatically, the production process of processed products for the people must be stopped and even out of business. So that it causes the production process to weaken because people have to lose production sites and equipment in the manufacture. Plus the products produced are still in the form of general products such as ant sugar and briquette sugar which if sold have prices that are not too high while on the one hand there needs to be innovation to improve the economy of the community. So the researchers made an innovation in the diversification of processed water sap products that have high economic value. This research aims to create processed products of water diversified sap which have high economic value, good packaging and good quality. The method of this research starts from the preparation of tools and materials, making products and socializing to the public. The results of the study were the creation of a diversified process of palm water products in the form of palm sugar, palm coffee , and sugar palm chocolate. Keywords: diversification, economic, kekait, palm

Pemberdayaan ekonomi masyarakat Dusun Kampung Ulau Desa Tanjung Belit melalui peningkatan kualitas produksi gula Aren menuju kemandirian secara ekonomi, pertanian dan hukum di Kabupaten Rokan Hulu

As we know, the life of the people of Tanjung Pauh Hamlet, Tanjung Belit Village, Rokan Hulu Regency is still fairly traditional. The problem discussed in this research is concerned with the sugar palm farmers in Tanjung Pauh hamlet. The palm sugar produced is very popular with consumers because of its pure taste without a mixture of preservatives or chemicals, and because the manufacturing process prioritizes quality. It's just that due to a shortage of sap water, the production of palm sugar in Tanjung Pauh hamlet can be said to be very little to meet the needs of the community itself. Therefore, we tried to do research by conducting a survey of the location of the palm trees, the location of the palm sugar making, and collecting data on the needs of the palm farmers in Tanjung Pauh hamlet. This study aims to provide guidance to the community of Tanjung Pauh hamlet as a hamlet that has the potential to develop income through improving the quality and marketing of palm sugar. We gave a little idea to the palm farmers in Tanjung Pauh hamlet to produce palm sugar, which is palm sugar which is usually in the form of blocks, which is now being innovated into the form of ant sugar, in order to attract consumers' attention to love palm sugar in Tanjung Pauh hamlet.

PENGARUH KADAR AIR TERHADAP NILAI WARNA CIE PADA GULA SEMUT

Colour is one of the essential attributes as product quality criteria that determine the acceptance of a product by consumers. Granulated palm sugar is a crystalline form, which is hygroscopic. The purpose of this study was to study the colour changes through the CIELab (L, a and b) colour system to the changes in the moisture content of granulated palm sugar during storage. Changes in the values of L, a and b were observed during storage at 30oC and 76% RH. The results showed that the moisture content of granulated palm sugar increased from 3.84% wb to 8.40% wb for 10 hours of storage. The L value tends to decrease with an increasing water content which causes it to turn dark brown. While the cost of a tends to increase with increasing moisture content, the colour of the granulated palm sugar to reddish. The same thing happened to the value of b, which increases with the moisture content of granulated palm sugar and causes it tends to yellowish. Thus the change in ant sugar moisture content gives a significant difference to the L, a and b values during storage.

PALM SUGAR BUSINESS DEVELOPMENT IN MELATI VILLAGE, PERBAUNGAN DISTRICT, SERDANG BEDAGAI REGENCY


 This program of community service activities aims to provide education to the public about processing palm sugar into ant sugar. With the assistance in the form of ant sugar processing equipment and education about palm sugar processing so it is not easy to taste acid can increase the knowledge of entrepreneurs in developing their businesses. Palm sugar which was originally a sugar that easily melts and is packaged in a very simple form will have a higher selling value because it is made in the form of ant sugar and packaged in such a way. The tim of this community service activity give educate in the form of the equipment. And its processing so that they are able to understand more the process of palm sugar into ant sugar.

Analysis of glycemic index of “Gula Semut” through blood glucose level test

The glycemic index is a measure developed to classify carbohydrate foods based on their physiological effects on blood glucose levels. The purpose of this study was to distinguish glycemic index of ant sugar compared to comparator (carbohydrate 50 gram). Respondents involved in the glycemic index test were 5 persons. Prior to treatment (fresh bread and “gula semut”) respondents fasting at least 10 hours. In the first stage respondents were given 50 grams of fresh bread measured blood sugar levels at 0 minutes (fasting), 15, 30, 45, 60, 90, and 120 minutes post giving bread. Respondents were rested for 3 days without heavy activity. The second stage of the respondents was given 50 grams of ant sugar and measured blood sugar level of 0 minutes (fasting), 15, 30, 45, 60, 90, and 120 minutes post giving “Gula semut”. Blood glucose measurement using finger-prick capillary blood samples method. Calculation of glycemic index to bread and “gula semut" obtained through calculation of area under the curve. The total area under the curve on the supply of bread 35.75% while the total area under the curve on the supply of “gula semut” 14.10%. The glycemic index of “gula semut” is low (<55%). Low glycemic index foods improve slowly blood sugar levels. So the “gula semut” does not raise the blood glucose levels quickly.

Pelatihan dan Pendampingan Pembuatan Gula Semut di Desa Patoman Kabupaten Banyuwangi

The purpose of this service is to train the community in producing and packaging sugar ants made from coconut sap. The service location is in Patoman Tengah Hamlet, Patoman Village, Blimbingsari District, Banyuwangi Regency. Meanwhile, the partners that were made the object of service were unproductive groups of people in producing brown sugar and people who had previously produced printed red sugar but had now stopped because of various kinds of problems. The method used in this training is to bring in experts from the Desperindag Banyuwangi who master the field of making ant sugar. The sugar production process of ants in Patoman Village starts from filtering coconut sap using a filter cloth to remove impurities, the clean coconut juice is then put into a pan and then cooked with a stove. After the head juice becomes thick, it is continued by solidification (compaction). Solid coconut sap continues to stir until it becomes a crystal (crystallization). After the crystal is formed, refinement is also carried out by using wood made of pressure. After that filtering is done using a sieve that has been prepared. The ant sugar is then dried under the sun for 3-4 hours. Finally, the packaging of ant sugar is done using plastic and plastic bottles.

PENAMBAHAN ALAT PRODUKSI MESIN PERAJANG GUNA MENINGKATKAN PRODUKTIVITAS USAHA MIKRO GULA SEMUT

Program kemitraan ini bertujuan untuk memberikan solusi terhadap permasalahan yang sedang dihadapi oleh kedua mitra ini yaitu : 1) Rendahnya produktivitas gula semut. Gula merah harus menunggu untuk di proses menjadi gula semut dengan metode diparut secara manual dengan kapasitas 7 kg per 2 jam. 2) Produk gula merah yang dihasilkan hanya dikemas dalam kantung plastik, tidak ada merek maupun warna identitas produk yang bisa digunakan sebagai lambang, simbol atau logo produk, sangat sederhana dan kurang menarik atau kurang layak untuk dijual kepada konsumen.3) Pada Usaha Mikro “Ngetop Gula Merah” produk masih belum ada diversifikasi produk sehingga produk yang dihasilkan hanya satu jenis saja.. Untuk itulah dilakukan program pembinaan mulai dari pelatihan, bimbingan dan kosultasi, fasilitasi mesin perajang gula merah,. Sehingga diharapkan dari program ini akan menghasilkan luaran sebagai berikut : 1)Mesin perajang gula semut 2) kemasan produk baru / new packaging. 3) Diversifikasi produk baru yaitu gula semut. 4) sertifikat PIRT

Formulation of food bar based on Moringa leaves as a functional food for nursing mother

Indonesian Statistics’ survey in February 2018 showed that the number of female labor force continues to increase every year. Currently, from 134 million (69.20%), 55.44% of them are female workers (72.25 million) with 25 million are of reproductive age. Based on Basic Health Research, the number of mothers who breastfeed their babies is only 42% far below the target of 80%. Mother can consider the amount of nutrition based on age during pregnancy and lactation. However, the food products as a substitute for heavy foods with sufficient nutrition and calories for breastfeeding mothers are currently not available. This study aimed to formulating food products for breastfeeding mothers based on the use of local raw materials such as Moringa leaves. The method used in this research was formulation using linear programming (Linear Programming Solver 1.9.4 software). A hedonic sensory test was employed to determine product acceptance with the rating scale of 1-5 in the range of very dislike to really like. The respondents consisted of 40 panelists. The results showed that the optimal formulation of food bar (in each 150 g of food bars) consisted of Moringa leaf powder (5 g), soy flour (5 g), banana flour (20 g), oat (75 g), ant sugar (22.5 g) and skim milk (22.5 g). The results from the hedonic test indicated a good acceptance from the respondents, with the following score: 3.68 on aroma, 3.59 on color, 4.00 on texture, 3.76 on taste and 3.73 on appearance, respectively.

Can Myrmica rubra Ants Use Tools or Learn to Use Them?

The aim of this study was to define the limit of ant cognition, and we examined whether Myrmica rubra ants could use tools or learn to use them. We presented the ants with 1) a piece of mealworm inserted into a small tube tied to a thread that had to be pulled for easy access to the mealworm; 2) a plug that closed the entrance of the ant sugar water tube provided with two push-pieces that had to be pushed to remove the plug from the entrance; and 3) a plug, closing the nest entrance, provided with a thread that had to be pulled to remove the plug. The ants could not use these “proto-tools”. After exposure to proto-tools having been used, some ants interacted with them, shortly, not efficiently. During the first experiment, the ants received the larva progressively inserted further into the tube, and interacted with the proto-tool more than during the two other experiments. Therefore, Myrmica rubra ants might be able to use some proto-tools following long-lasting habituation, imitation or conditioning processes, which would not be a strictly use of tools. Thus, ant cognition in this species extended up to but did not include the use of proto-tools, and at fortiori of sensu stricto tools.

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Nipah (Nypa fructicans) is a species of the Palmae family which grows on swampy areas, coastal mid along bankriver. It is commonly known that the tree is able to produce so called nira (fruits) which can be used for sweety material. The utilization and development of wild nypa forest as sweety material has been done by PT Milatronika Karya Nypah Indonesia in Sponti Jaya nypa forest, Sub District of Batu Ampar, Pontianak. In order to produce some amount of nira from nypa, tending and special care particularly to the fruit stems are required. The nira processed into redish sugar, ant sugar, cristle sugar, acid and fresh drinking water is obtained through cutting of the fruit stem. The red fructosa of nira has a composition as follows : sucrose 83, 67 %, reduction sugar2.72 %, total sugar 90,57 %, carbon 4,57 % and The rest in the form of parfume (nipa specific).the other benefits of nypa forest utilization are to create employment and regional development.