Palm Sugar Research Articles

Utilization of the tiwai plant (Eleutherine americana merr) as a functional instant drink containing antioxidant

Utilization of the tiwai plant as a functional instant drink containing antioxidants, one of the product diversifications to increase farmers’ income. This study aims to determine the effect of the ratio of tiwai extract and palm sugar on physical properties, organoleptic, antioxidant activity, and glucose response. This study used a non-factorial Completely Randomized Design (CRD) with 6 levels of treatment and 3 replications. The data obtained were analysed using variance, if it had an effect, a further test of Honest Significant Difference (HSD) was carried out, while the glucose response data was carried out by the T-test. The results showed that the comparative treatment of tiwai extract and palm sugar had no significant effect on hedonic taste, water content, ash content, Brix degree, precipitate, and glucose response. The water content obtained ranged from 3.67%-5.17%. The antioxidant activity values obtained ranged from 60.77 ppm to 153.81 ppm (strong to weak categories). Instant tiwai drink does not increase blood glucose levels, does not interfere with systolic and diastolic responses, and does not trigger an increase in heart rate.

Wirausaha Inovasi Produk Puding Ubi Unggu Dengan Penambahan Vla Gula Merah

The entrepreneurial activity of product ivonation "Purple Sweet Potato Pudding with the Addition of Brown Sugar Vla" was carried out in November and December 2023 at Dehasen University Bengkulu, aiming to analyze the feasibility of the business, production costs of income and profits from the product ivonation. By utilizing local foods in the Bengkulu region such as purple sweet potatoes and palm sugar. Product innovation is carried out by students of the Agricultural Product Technology Study Program, Faculty of Agriculture, Dehasen University Bengkulu. This activity was carried out by direct marketing method at the bazaar activity carried out by Dehasen University Bengkulu. After analyzing the data, it is hoped that the product innovation of Ubi Unggu Pudding with the Addition of Brown Sugar can become a viable entrepreneurial endeavor.

Investigation of the Effect of Coconut Palm Sugar on Metabolic Disorders in Experimental Diabetic Rats

Diabetes is a metabolic disorder with many different underlying factors. Humans can develop Type 1 diabetes, which is brought on when the immune system assaults and destroys insulin, and Type 2 diabetes, which can be brought on by several variables, the most important of which is lifestyle, as well as by different genotypes. Due to the presence of polyphenols, which have high antioxidant qualities, Coconut Palm Sugar (CPS) is nutritious and has a good potential for managing diabetes. In this investigation, we took the STZ-Nicotinamide model for diabetes induction. In normal rats (Phase 1) and diabetes-induced rats (Phase 2), After exposure to table sugar and coconut palm sugar, we measured a variety of factors, including body weight, food intake, water consumption, blood sugar level, insulin level, insulin resistance, lipid profile, atherogenic index, and insulin resistance.

Preferensi Konsumen Dalam Membeli Gula Aren Di Pasar Bersehati Kota Manado

This study aims to determine consumer preferences in buying palm sugar at Bersehati Market, Manado City, which is very important for palm sugar sellers in order to have the opportunity to earn more income or profit. This research was conducted for 2 months from February to March 2023. The research took place at Bersehati Market, Manado City. Data collection used observation and interview methods. Sampling in this study was non-probability, namely convenience sampling to consumers of palm sugar at Bersehati Market which was taken as many as 30 respondents. Data on consumer preferences in buying palm sugar in Bersehati Market were analyzed descriptively with the help of tables. The results showed that the palm sugar that became consumer preferences in making purchasing decisions was palm sugar that had a blackish brown color, retail cut size, plastic packaging with a price that was not too expensive, namely IDR 8.000 to IDR 20.000.

The Economic Contribution of Non-Timber Forest Product to the Community Income: A Case of Community Forest in South Sulawesi, Indonesia

A community forest is a forest area whose use is intended to promote community development and well-being. This research was conducted in order to determine the contribution of NTFP income to Community Forestry (HKm) areas, particularly in Rompegading Village, Cenrana District, Maros Regency, South Sulawesi. Using a method of purposive sampling, up to 25 respondents met the criterion of actively managing NTFPs. Using interview guidelines and questionnaires, respondents were interviewed. On the basis of previously tabulated data, descriptive analysis was performed. The study reveals that the varieties of NTFPs utilized by the community are palm sugar and forest honey, while rice and peanuts are cultivated. NTFPs contribute 56% of the total annual income of IDR1, 116, 270, 235 ((72001,8 USD), which includes income from both NTFPs and agriculture.

Optimalisasi Strategi Pemasaran Gula Jawa di UMKM Gula Merah Leugit Padukuhan Kabrokan Kulon

Padukuhan Kabrokan Kulon is an Padukuhan located in Sendangsari Village, Pajangan District, Bantul Regency, Special Region of Yogyakarta. Padukuhan Kabrokan Kulon has a lot of potential in the field of tourism objects and natural resources. One of the potentials in the field of natural resources is palm sugar SMEs. However, due to limitations in communication, technology, access to information, and funds, the potential of the Kabrokan Kulon Padukuhan, especially the Java sugar MSMEs, is not being utilized to its full potential. Therefore, there is a need for empowerment through educational activities about packaging design for Javanese sugar SMEs, socialization of simple bookkeeping, and also empowering Javanese sugar SMEs through branding communication to Javanese sugar SMEs in Padukuhan Kabrokan Kulon. So that from the results of data collection, the servant chose the potential of natural resources in Padukuhan Kabrokan Kulon, namely Javanese sugar SMEs which were made and discussed in village potential, moodboards, packaging from besek, videos on the potential of Javanese sugar villages and simple bookkeeping. From the results of the video, it is hoped that it will be useful and the village's efforts to maximize village potential.

Peluang Kewirausahaan Melalui Pengembangan Ide Produk Gula Aren Bubuk Di Desa Sindangsari Purwakarta

Community Service Empowerment Activities aim at business management, as well as developing investment and economic productivity and Village potential, as well as obtaining profits or net profits to increase the village's original income and develop the maximum benefits of the Village community's economic resources. Another aim is to develop the idea for powdered palm sugar products, namely to help improve the economy of the people of Sindangsari Village in entrepreneurship by utilizing existing natural resources, and provide opportunities for Sindangsari Village to be better known by the wider community for its superior products, as well as helping advance sugar MSMEs. sugar palm in Sindagsari Village. This method of community service and empowerment activities consists of several stages, there are 3 (three) stages in the process of implementing this activity, namely: Trial of making ant sugar and determining packaging, Determining calculations and determining Cost of Production (HPP), and Holding seminars as one of the strategies for conveying the idea of powdered palm sugar products to the public. Sindangsari Village is one of the villages that produces palm sugar with quite good quality. This is our aim to develop entrepreneurial opportunities through the idea strategy of powdered palm sugar in Sindangsari Village. In practice, we utilize palm sugar production that has been molded to make the process easier, as well as symbiotic mutualism activities, where there are mutually beneficial parties, when people who are not palm sugar processors want to try making ant sugar, they can buy palm sugar first from entrepreneurs. Palm sugar

Optimization of Digitization-Based Ant Sugar Micro, Small and Medium Enterprises (UMKM) in Cimarias Village

Angkeub Hamlet, located in Cimarias Village, Pamulihan Subdistrict, Sumedang Regency, has great UMKM potential in palm sugar production. However, Angkeub Hamlet has challenges in developing its economy, namely the lack of community understanding of digital business. This research aims to open the insights of training participants about product diversification from palm sugar. This activity was carried out with a qualitative method in the form of direct discussions with residents, namely palm sugar craftsmen. The results of this thematic KKN program are that the community gained a new understanding of palm sugar cultivation, bookkeeping, product legality, and the operation of platforms for digital marketing through social media and e-commerce, and became a fostered village of Universitas Islam Nusantara. The conclusion of this program has contributed to the livelihood of the community by providing them with new income opportunities. Increased added value of printed palm sugar products into ant sugar. After participating in this program, the craftsmen can technically know the process of making ant sugar and digital marketing, but assistance is still needed to escort them to the production scale and legality. Therefore, the prospect of long-term cooperation output is in the form of an Islamic Nusantara University Assisted Village.

Oral Chagas Disease in Colombia-Confirmed and Suspected Routes of Transmission.

Chagas disease (CD) remains endemic throughout many regions of Colombia despite implementing decades of vector control strategies in several departments. Some regions have had a significant decrease in vectorial transmission, but the oral ingestion of Trypanosoma cruzi through consumption of contaminated food and drink products is increasingly described. This form of transmission has important public health relevance in Colombia due to an increase in reported acute CD cases and clinical manifestations that often lead to significant morbidity and mortality. Oral CD in Colombia has been associated with the consumption of contaminated fruit juices, such as palm wine, sugar cane, or tangerine juice and water for consumption, or contaminated surfaces where food has been prepared. Another interesting route of oral transmission includes ingestion of unbeknownst infected armadillos' blood, which is related to a traditional medicine practice in Colombia. Some earlier reports have also implemented consumption of infected bush meat as a source, but this is still being debated. Within the Amazon Basin, oral transmission is now considered the principal cause of acute CD in these regions. Furthermore, new cases of acute CD are now being seen in departments where CD has not been documented, and triatomine vectors are not naturally found, thus raising suspicion for oral transmission. The oral CD could also be considered a food-borne zoonosis, and odoriferous didelphid secretions have been implemented in contaminating the human dwelling environment, increasing the risk of consumption of infectious metacyclic trypomastigotes. In this article, we will discuss the complex transmission dynamics of oral CD in Colombia and further examine the unique clinical manifestations of this route of infection. New insights into the oral transmission of Trypanosoma cruzi are being discovered in Colombia, which can help bring increased awareness and a better understanding of this neglected tropical disease to reduce the burden of CD throughout Latin America.

The Effect of Acidity Level (pH) and Palm Sugar Sucrose Levels on the Quality of Brown Sugar

The Effect of Acidity Level (pH) and Palm Sugar Sucrose Levels on the Quality of Brown Sugar

Agroindustry Development Strategy for Palm Sugar in Bone Regency

Bone Regency is one of the potential palm sugar producing areas because it has many sources of raw materials. However, palm sugar is still produced traditionally, resulting in low product quality. This study aims to understand the overview of palm sugar industry and analyze the appropriate development strategy to be applied to the palm sugar industry in Bone Regency. The research method applied is descriptive quantitative. The data analysis method uses descriptive analysis, SWOT and AHP. The results of alternative strategies using SWOT are SO strategy: increased promotion for marketing expansion online and offline. WO strategy: improvement of palm sugar production infrastructure to meet export product standards. ST strategy: improving product quality through training/technical guidance on the application of quality management. WT strategy: increased commitment and cooperation between palm stakeholders in strengthening palm sugar agroindustry, namely the quality of export-ready palm sugar products. The priority strategy based on the AHP results, especially the main determinant factor is human resources, with the responsible actor being the government. The final goal of the palm sugar agroindustry development strategy is the improvement of palm sugar production facilities and infrastructure to meet export product standards.

Chemical Analysis of Arenga Palm Sugar and Its Relationship with Consumer Acceptability

In Indonesia, the quality of Arenga palm sugar must meet certain chemical component requirements, including water-insoluble material, water content, ash content, reducing sugar content, and sucrose content. The heating process of the sap water can affect the quality of the palm sugar, as well as the preferences of consumers because it affects sensory attributes. The aroma and taste of palm sugar are mainly influenced by the levels of reducing sugar and sucrose. The research objective is to determine the correlation between the chemical components of palm sugar and its consumer acceptance by comparing the data from different regions. The explanatory sequential method is used, which involves two tests for sensory analysis: the Check-All-That-Apply (CATA) test and the ANOVA test. The Pearson correlation method is used to analyze the correlation between palm sugar chemistry and customer acceptance. The research revealed that the water-insoluble material and sucrose content of palm sugar did not meet the Indonesian national standards (SNI). Sucrose sugar content is negatively correlated with the aroma of palm sugar, where the panelists’ preference for palm sugar increased if the sucrose sugar content was lower.

Effectiveness of B14A probiotic candidates as enhancers on the physical characteristics and organoleptic properties of bekamal

Bekamal is a fermented meat typical of Banyuwangi Regency which is produced traditionally with the addition of sugar and salt as a preservative and flavor enhancer. The weakness of commercial bekamal takes a long time because the meat must be fermented for 3 to 6 months to get some unique taste, which has a juiciness, slightly sour and salty that consumers like. The B14A probiotic candidate is added to the bekamal ingredients to help speed up the fermentation process with similar characteristics to commercial bekamal. Bekamal with B14A isolate is begun by regenerating the isolate to become a starter culture. The 10% starter culture is inoculated into the pieces of meat and added by 7.5% palm sugar and 7% salt then fermented in some plastic jars with three variables of fermentation time, there are 7, 14, and 21 days. Bekamal in each fermentation time treatment was tested on physical characteristics that consist of yield, cooking loss, water holding capacity (WHC), and organoleptic properties like taste, color, aroma, and texture. The results showed that the B14A probiotic candidate can speed up the fermentation in less than 1 month (21 days) with physical characteristics and organoleptic properties as well as commercial bekamal.

Innovation of Local Food of Banten-Palm-Sugar-Soybean-Extract Powder as a Nutritious Sweetener and Drink

Palm sugar is one of the potential commodities in Banten Province, Indonesia. The palm sugar-based innovations are needed to increase the palm sugar market. One of the innovations proposed in this research was the production of palm sugar-soybean extract which can be used as a powdered drink or sweetener in a practical form. This research aimed to study the effect of the palm sugar to soybean extract ratio on the hedonic test responses and nutritional value. Palm sugar solution and soybean extract were mixed in various ratios namely 80:20, 70:30, and 60:40 on a volume basis. The solution mixture was heated to evaporate all water and form a palm sugar-soybean extract crystal. The crystal was then crushed and sieved into an 80-mesh powder. The ratio of 70:30 resulted in the best product composition which obtained “like very much” responses and contained the best nutritional value namely 91.15 % of total sugar, 4.66 % of protein, and 1.12 % of fat. The products also contained antioxidants and essential elements.

Pemberdayaan masyarakat melalui inovasi pembuatan permen Madu Trigona dan Nira desa Sigar Penjalin

Stunting remains an unresolved issue in North Lombok, NTB, Indonesia. One of the government's efforts to reduce stunting rates involves ensuring nutritional fulfillment for mothers and expectant mothers, which can be obtained from local food sources. Nira (palm sap) and Trigona honey are local commodities available in Tanjung, North Lombok. Unfortunately, these commodities have not been optimally utilized for nutritional fulfillment or as income sources. Typically, Nira is only sold as fresh sap, fermented beverage (tuak), or palm sugar, which have relatively low market values. Combining Nira and Trigona honey to create high-value candy products represents an opportunity. This community service project aimed to improve welfare and nutrition in Sigar Penjalin Village by assisting in the production of hard candy from Trigona honey and Nira Aren as a potential local delicacy to combat stunting and enhance local income. The implementation involved 16 community members organized by UMKM Rangsot Kreatif. The training used ingredients like brown sugar, granulated sugar, glucose syrup, Trigona honey, and water. The training stages included preparation, material delivery, hands-on practice, and evaluation through pretests and posttests to measure participants' knowledge, skills, and interests. The pretest results showed a total score of 627 out of 960 (65.31%), indicating a moderate level of understanding. After the training, the posttest showed a significant improvement, with a total score of 829 out of 960 (86.35%), indicating a very high level of understanding. This activity highlights the importance of technological support and the utilization of local resources in developing nutritious and economical snack products, supporting improvements in community nutrition and economy, and providing alternative solutions in local product processing

Hedonic test of Lombok Island palm sugar candy formulated with Multi-Purpose Tree Species (MPTS) leaves infusion

The purpose of this research is to conduct a hedonic test of palm sugar candy mix with multi-purpose tree species (MPTS) leaves infusion using various statistical approaches. This research used Arenga pinata sap water as raw material. MPTS leaves infusion is the treatment that was added to a palm sugar candy, including I1= Addition of cacao (Theobroma cacao) leaves infusion, I2 = addition of agarwood (Gyrinops versteegii) leaves infusion, I3 = addition of coffee (Coffea robusta) leaves infusion, I4 = addition of soursop (Annona muricata) leaves infusion. Respondents gave evaluations using a 5-scale hedonic score for the treatments in 3 parameters, including appearance, aroma, and taste. Evaluation scores were analyzed using four statistical approaches: Kruskal-Wallis, Freidman, ANOVA-CRD, and ANOVA-RCBD. The results show that different treatments resulted in significantly different respondent evaluation scores. Treatment I1 has the highest score, while I3 has the lowest score. However, respondents give evaluation scores higher than the threshold value (numeric score >3) in all parameters. This shows that the Addition of MPTS leaf infusion has promising prospects for developing palm sugar candy products. Adding cacao leaves infusion to palm sugar candy can give the highest hedonic score from respondents in all parameters, including appearance, aroma, and taste.

Strengthening palm sugar product competitiveness through digital marketing

Palm sugar, derived from coconuts, holds longstanding cultural significance in Indonesian society, offering substantial economic value. The hamlet of Nganti in Yogyakarta thrives on coconut farming and palm sugar production. Despite its potential, the palm sugar industry grapples with challenges such as limited market access and a lack of technological awareness. To address these issues, the application of digital marketing is envisioned to broaden market reach and establish robust branding. This community service program is designed to empower and optimize palm sugar marketing through digital strategies, targeting local palm sugar farmers and producers. Activities encompass discussions, digital marketing training, the creation of a video profile, and the establishment of digital marketing accounts. The program has successfully enhanced public understanding of digital marketing, facilitating effective product promotion. The initiation of social media accounts and profile videos serves to broaden product visibility to a wider audience. The most notable outcome is the increased accessibility to markets and heightened product sales.

Chemical Content and Sensory Characteristics of Herbal Chicken Essence from Indonesia

The purpose was to determine the chemical content (water, protein, fat, ash, and carbohydrate) and sensory characteristics of Herbal Chicken Essence (HCE), a functional drink containing chilcken extract, from Indonesia. The experimental design was factorial and completely randomized with two replicates. There are four formulas in this study, namely F1 (broiler chicken and coconut sugar), F2 (broiler chicken and coconut sugar), F3 (IPB D1 chicken and palm sugar), and F4 (IPB D1 chicken and coconut sugar). The chemical content data were analyzed using a two-way ANOVA. Panelists used in the sensory tests included 30 participants. There was a significant effect (p<0.05) of chicken and sugar substitution on water, ash, protein, and carbohydrate contents. Formula 2 (broiler chicken and coconut sugar) is the most preferred in almost all sensory attributes (aroma, taste, mouthfeel, aftertaste, and overall acceptance) because the sour taste found in coconut sugar is able to suppress the fishy taste found in HCE. The substitution of the chicken breed and sugar in the HCE formulations affected the chemical content and sensory characteristics

Marketing of non-timber forest products as products from the Protected Forest Management Unit Batutegi, Lampung, Indonesia

Batutegi PFMU has much potential for NTFPs, which have been developed in coffee, palm sugar, and honey. The marketing of NTFPs needs attention because what often happens is inefficient marketing, so it doesn’t provide additional income for the community. This study aimed to identify marketing channels, functions, and efficiency based on marketing margins, farmers’ share, and profit-to-cost ratio. There are three marketing channels for coffee, two for palm sugar, and three for honey. The marketing functions performed by farmers, collectors, wholesalers, exporters, KUPS, cooperatives, and resellers are exchange, physical, and facilitation functions. Channel 1 palm sugar is an efficient marketing channel with a marketing margin of IDR 13,724.19 per kilogram, a farmer’s share of 100%, a profit ratio of 15.03, and marketing channel 1 honey with a marketing margin of IDR 224,112.70 per kilogram (Trigona honey), and IDR 124,494.35 per kilogram (Cerana and Dorsata honey), a farmer’s share of 100%, and profit ratio of 10.21 (Trigona honey) and 6.47 (Cerana and Dorsata honey).

Use of Virtual Tour Media Based on Lebak Local Products in Social Studies Learning in Elementary School

The virtual tour media based on Lebak local products is designed as an alternative learning media in social studies subjects. Given the situation and conditions at school show that teachers still teach naturally and have not creatively used learning media. The purpose of writing this article is to describe the use of virtual tour media based on Lebak local products in social studies learning so that learning is more meaningful and achieves goals. This research uses quantitative methods with survey techniques and observations of 100 respondents. The data collection technique used a questionnaire distributed to teachers. The results of this study indicate that the use of virtual tour media based on Lebak local products can encourage meaningful learning and achieve learning objectives such as describing Lebak local products including batik cloth, Baduy dyed and woven cloth, crafts, palm sugar and emping as part of the natural wealth and potential of the area where students live, thus encouraging active participation, creativity of students in social studies learning.