Palm Sugar Research Articles

INOVASI MEDIA FILTER BERBAHAN DASAR PASIR KWARSA DAN KARBON ORGANIK KULIT BUAH AREN UNTUK PROSES PENGOLAHAN AIR BERSIH DI PT. AIR MINUM INTAN BANJAR (PERSERODA)

Population growth requires the provision of clean water that meets the standards. As a provider of clean water. PT.Air Minum Intan Banjar (Perseroda) needs to continue to innovate in the water treatment process. One of them is in the filtration process. The purposes of the research were to analyze the thickness variations of the filter media from Quartz sand and palm sugar peel in the filtration process and to analyze the water resulted from the filtration process through laboratory tests. The variations of filter media thickness, namely: 30 cm, 40 cm, 50 cm, 60 cm and 1 control. The treatments were conducted with 20 repetitions which were taken randomly using the Complete Randomized Design (RAL) method. The samples from the treatment were analyzed in the laboratory to be compared to the parameters of Clean Water Standard from Permenkes RI No. 492 year 2010, namely: Turbidity, Color, TDS, pH, Fe, Mn, Nitrate, Nitrite, Sulfate, and E. Coli. The results of statistical data analysis showed that there was a significant change in the reduction of several pollutant loads through the filtration process using filter media from Quartz sand and organic carbon of sugar palm peels. The reduction of the pollutant loads especially in the thickness variation of 60 cm. The reduction of the pollutant loads is on several parameter, namely: Turbidity, Color, TDS, Fe, Mn, Nitrate, and Nitrite. However, the variation treatment of the thickness of the quartz sand filter media and the organic carbon of sugar palm peels at all thicknesses did not have significant change to the levels of pH, Sulfate and the amount of E. Coli between raw water and treated water in the filtration process.

Food Safety Aspects of Palm Sugar: The Authentic Local Sweetener from Baduy Tribe, Indonesia

Background: Baduy is an Indonesian native tribe which still holds ancestral heritage, including food processing. Palm sugar is considered as an authentic local sweetener that is produced naturally by the Baduy individually and is frequently used as a souvenir for tourists. However, the data describing the safety of palm sugar in terms of microbial and heavy metal content have not been widely reported. This study aimed to analyze palm sugar’s safety on the basis of microbial and heavy metal content.
 Method: Palm sugars were obtained from 5 of 25 sugar makers in Kanekes village, Baduy using a purposive random sampling in April 2021. The analysis of Total Plate Count, Total Yeast and Mold Count, coliform, and heavy metal were conducted and their results were compared to the requirements of the International Commission for Uniform Methods of Sugar Analysis. Bacterial identification was conducted microscopically and molecularly using a conventional Polymerase Chain Reaction. The collected data were analyzed with the descriptive method.
 Results: The results demonstrated that the bacterial count of Baduy palm sugar was less than 30 Colony Forming Unit (CFU)/g; no yeast and mold were observed; negative results for the coliform test; and detected heavy metals were under the limitation of the International Commission for Uniform Methods of Sugar Analysis standards except for copper. The two found bacteria are non-pathogenic, namely Bacillus megaterium and Kocuria koreensis.
 Conclusion: The results of the research showed that Baduy palm sugar is safe in terms of microbiological and heavy metals. This research is expected to consist of useful information to the public based on the safety and quality of Baduy palm sugar, and consequently it can attract the attention of Indonesian tourists and even foreign tourists to visit Baduy.

The Impact of pH And Temperature on the Crystallization Process of Coconut Palm Sugar

<p><strong>ABSTRACT. </strong>This experiment concerns the optimization of coconut sugar production by using innovative processing methods. The raw material, coconut sap, is systematically collected through tapping coconut flowers to ensure consistency. Focusing on the process of coconut sap into coconut sugar in a convenient powdered form emphasizes a systematic approach. The research utilizes a controlled heating method with a crystallizer, introducing variations in pH and temperature. This research was to determine the best temperature and ph to produce coconut palm sugar products that comply with several SNI 3743: 2021 standards. To solve the problems associated with traditional palm sugar production emphasizes the need for innovative and efficient approaches. The results show that quality of palm sugar: sucrose content of 86.93%, moisture content of 1.03%, ash content of 1.65% and Pb content according to Indonesian Nasional Standard of palm sugar SNI 3743:2021. This systematic and innovative approach aligns coconut sugar with the quality standards specified in SNI 3743:2021, offering a high-quality and marketable form</p><p><strong>Keywords:</strong></p><p align="left">Coconut sap, Palm Sugar, Volume, pH</p>

The Effect Of Time Fermentation On The Physical Quality Of Cow’s Rumen Content Silage

The study aimed to determine the effect of fermentation time on the physical quality of cow’s rumen content silage. The study used an experimental method based on a completely randomized design (CRD) with 4 treatments of incubation time and 4 replications. The composition of the silage ingredients was as follows: cow’s rumen contents 60% + rice bran 35% + palm sugar 5% + local microorganisms 40 ml. Treatment of the fermentation time was P1: four weeks, P2: six weeks, P3: eight weeks, and P4: ten weeks. The variables observed were color, texture, odor, fungus, and cow’s rumen content silage pH. The results of the Kruskall Wallis Test analysis showed that the treatment had a very significant effect (P <0.01) on texture and odor. Still, they had no significant effect (P>0.05) on color and fungus. The results of ANOVA showed that the treatment had a very significant effect (P<0.01) on the pH value. Based on the results it can be concluded that the different fermentation times affected the texture, odor, and pH value, but not affect the color and fungus existence. The best fermentation time for this research is 8 weeks.

Pemberdayaan UMKM Gula Aren Berbasis Kearifan Lokal di Desa Kota Jawa Kecamatan Way Khilau Kabupaten Pesawaran

This community service activity aims to examine strategies for optimizing the empowerment of Micro, Small and Medium Enterprises in the production and marketing of palm sugar based on the principles of local wisdom. The method used involves observation, counseling, mentoring and implementation evaluation. This dedication contributes to further understanding of how Micro, Small and Medium Palm Sugar Enterprises can play a role in sustainable development and the local economy. The policy implications resulting from this research can help the government and other stakeholders in supporting the empowerment of Micro, Small and Medium Palm Sugar Enterprises based on local wisdom and improving the welfare of local communities

ANALISIS PREFERENSI KONSUMEN TERHADAP GULA SEMUT AREN DI PULAU LOMBOK

This study aims to: (1) Describe consumer buying behavior towards Crystals Palm Sugar from point of purchase, purchase frequency, purchase amount and purchase purposes on Lombok Island, (2) Analyze consumer preferences on Crystals Palm Sugar attributes on Lombok Island.
 The method used is the descriptive method. The unit of analysis in this study was the consumers of crystals palm sugar on the island of Lombok. Determination of the sample area using purposive sampling with the consideration that West Lombok Regency is an crystals palm sugar production location and sale location and the city of Mataram is a crystals palm sugar production retail outlet. The number of respondents in this study was 50 respondents that were determined by the accidental sampling technique. The types of data used are qualitative data and quantitative data. The data sources used are primary data and secondary data. The data analysis used was an interval scale evaluation and it was processed by conjoint analysis with the help of the SPSS version 25 application.
 The results of this study indicate that: (1) The purchasing behavior of crystals palm sugar consumers in Lombok Island is that they prefer to buy at the production site, twice a month, the number of purchases is > 1000 gr in a month, and the purpose of the purchase is for consumption. (2) Crystals palm sugar attributes that are consumer preferences based on utility value are original flavor 0.095, IDR15,000-IDR25,000 price 0.357, permanent bag packaging type 0.180, BPOM label 0.590, halal label 0.855, and 1000gr size 0 .332. The crystals palm sugyar attributes that respondents considered the most when choosing crystal palm sugar on Lombok Island in sequence, starting from most considered to least considered, were halal label value 23,599, price 21,068, BPOM label value 17,002, packaging type value 16,511, size value 14,601, and last one is the aroma attribute with an importance value of 7.219.

Outer Baduy as an Eco-Gastronomic Tourism Destination Area (Outer Baduy Eco-Gastronomic Study)

Gastronomic tourism, a multifaceted concept encapsulating one's holistic experience with food and beverages, is becoming increasingly significant in the realm of travel and cultural exploration. This research embarks on a compelling journey to unravel the potential for gastronomic tourism development within the enchanting landscapes of Outer Baduy. A descriptive qualitative approach intertwined with an ethnographic paradigm forms the foundation of this investigative endeavor. The methodology employed to gather insights is centered around in-depth interviews with an array of informants encountered during an immersive sojourn in Outer Baduy. Evidently, gastronomy in this region holds untapped promise, offering a treasure trove of opportunities for further exploration. The rich tapestry of community activities in Outer Baduy is poised to serve as captivating tourist attractions. These include active engagement in the traditional practices of planting huma rice, extracting palm sap to craft delectable palm sugar, and the thrill of foraging for honey in the lush forests. Furthermore, the preservation of age-old customs and rituals, such as the solemn observance of "ngaseuk" marking the commencement of huma rice cultivation, adds a profound layer to the gastronomic journey, showcasing the enduring tapestry of culture and tradition within Outer Baduy. The findings of this study suggest that gastronomic tourism in this unique region holds immense potential, offering an authentic and enriching experience for travelers seeking to explore the intersection of food, culture, and tradition.

Evaluasi Kinerja UMKM Dodol Ketan Mayang Makmur di Desa Teluk Rendah Kecamatan Tebo Ilir Kabupaten Tebo

This study aimed to determine : 1). description of the activities of Dodol Detan Mayang Makmur UMKM, Analyzing the income of Dodol Ketan Mayang Makmur UMKM and analyzing the feasibility of Dodol Ketan Mayang Makmur UMKM in Teluk Bawah Village, Tebo Ilir District, Tebo Regency. The research method used by researchers is the survey method. The results of this research are: 1) Management of Dodol Ketan Mayang Makmur UMKM consists of production activities and cost management. In production activities, the monthly capital used for the production of Sticky Dodol at Mayang Makmur Dodol Sticky UMKM is an average of IDR. 10,112,892 per month or per 15x production. This capital was used to purchase raw materials for sticky rice flour, white sugar, palm sugar, coconut milk, plastic with production reaching 15 kg per day with 15 times production. Or as much as 225 kg per month. The operational costs required per month used for the production of Dodol Sticky Rice are an average of IDR. 1o,112,892 per month. Meanwhile, employee salary costs per month are 4.5 million.

Socioeconomic factors affecting Siwalan Sugar Business income. Case study in Jadung Village, Dungkek District, Sumenep Regency

Siwalan is one of the community's agricultural crops, where this plant is often found in rural areas, and this plant is one of the crops that are managed in the small-scale agricultural business sector, the management of this agricultural business sector is classified as traditional both in terms of management methods and tools, because this business sector is an agricultural business that has been passed down from generation to generation. Palm plants are very beneficial for rural communities, because from all parts of the palm plant can almost be used. The results that can be produced from this plant are sap and palm fiber. The purpose of this research is the first to determine the factors that affect palm sugar business income, the second to determine the most dominant factors that affect palm sugar business income. This type of research is a quantitative study using multiple linear regression analysis method. The object of this research is Jadung Village, Dungkek District, Sumenep Regency with a research sample of 70 respondents. The results showed that the variables age, education, length of business, number of dependents, number of trees, and cosmopolitan level had a significant effect on palm sugar business income. Based on the results of research on socio-economic factors that affect palm sugar business income, it shows that. Socio-economic factors that affect palm sugar business income are age, education, length of business, family dependents, number of trees and cosmopolitan level, both jointly and partially. The most dominant factor that affects palm sugar business income in Jadung Village, Dungkek District, Sumenep Regency is the Number of Trees Factor, this can be seen from the amount of the beta coefficient variable the number of trees which is 0.396 greater than the others.

Makna Filosofis Penggunaan Gula Aren pada Banten Daksina di Desa Pedawa Kecamatan Banjar Kabupaten Buleleng

Banten daksina in the religious life of the Balinese Hindu community generally uses duck eggs. However, the Daksina offerings found in Pedawa Village, Banjar District, Buleleng Regency do not use duck eggs, but palm sugar. This is unusual, unique and interesting to study in more depth, especially since the people of Pedawa Village have a culture that is typical of the Bali Aga. This article aims to explore the various meanings contained in palm sugar as a philosophical basis for its use in sacred offerings. Understanding the philosophical meaning of palm sugar in banten daksina has an urgency to carry out considering that the use of palm sugar is not common among Balinese people in general, and is prone to being misunderstood. For the people of Pedawa Village, palm sugar is a sattwika cultural product, because it is produced through a sacred traditional process. By understanding the philosophical meaning of palm sugar, it is hoped that we can increase our knowledge of the socio-cultural aspects typical of the Bali Aga community.
 Keywords: banten daksina, palm sugar, Pedawa Village.

FINANCIAL ANALYSIS OF THE HOUSEHOLD INDUSTRY'S PALM SUGAR IN LETTA VILLAGE, LEMBANG DISTRICT, PINRANG CITY

One of the most appropriate efforts in economic empowerment is to develop economic activities that become the basis of the economic life of all people and are able to accommodate existing human resources. Financial analysis aims to assess whether a particular activity being carried out is financially feasible, or can provide financial benefits for the business which aims to maximize profits. This research aims to determine the financial feasibility of home industry palm sugar in Letta Village, Lembang District, Pinrang Regency by calculating the Net Present Value (NPV), Internal Rate of Return (IRR), Payback Period (PP), and Profitability Index (PI). This type of research is quantitative research with survey methods. The sample in this research was 1 palm sugar craftsman in Letta Village, Lembang District, Pinrang Regency with a sampling technique, namely using a Purposive Sampling technique or deliberately using certain criteria. The data analysis technique used is feasibility analysis. The results of the research show that the home industry palm sugar business in Letta Village, Lembang District, Pinrang Regency is financially feasible to operate because the Net Present Value (NPV) value is IDR 153,231,875, the Internal Rate of Return (IRR) is 47% with a level of interest rate of 15%, Profitability Index (PI) 1.00, which is 5.03%, and the Payback Period (PP) obtained in the home industry palm sugar business is 2 months 3 weeks, the time required to return business capital.

EFFECT OF DIFFERENT CONCENTRATIONS OF LIQUID PALM SUGAR ON THE QUALITY CHARACTERISTICS AND GLUTAMIC ACID CONTAINMENT OF SQUID RUSIP (Loligo chinensis)

Squid has amino acids that are good for eating and are processed into rusip. Rusip is a Bangka Belitung chilli sauce made from anchovies. This study aims to determine the effect of different concentrations of liquid palm sugar on the quality and glutamic acid content. The research used experimental laboratories with Completely Randomized Design. Parametric tests were analyzed using ANOVA and BNJ, non-parametric tests using Kruskal Wallis and Mann Whitney with a test level of 5%. In the Rusip study, liquid palm sugar concentrations of 10%, 12.5% and 15% were used, with 3 replications. Glutamic acid, pH, protein and hedonic parameters showed significant differences (P<5%). The parameters of total LAB, total sugar and water content had no significant difference (P>5%). The values of protein content were 17.25%-19.66%, moisture content 33.94%-38.39%, total sugar 5.16%-7.71%, glutamic acid 2.25%-3.30%, pH 5.87-5.90 and total LAB 1.1x104-5.3 x 104 cfu/g. Hedonic parameters for appearance were 3.24-3.76, flavour 3.41-4.00, aroma 3.14-4.00, texture 3.31-4.10. The best treatment was 15% liquid palm sugar with characteristics of brown colour, chewiness, fermentation smell and savour.

Pengembangan Teknologi Pengolahan Gula Aren Bagi Kelompok Tani di Desa Cisolok Kabupaten Sukabumi

The object of Community Service is the Palm Sugar Farmers Group, Cisolok Village, Cisolok District, Sukabumi Regency. Where the farmer group is under the management of the Binekas Cooperative, in this activity partners are able to take part in the entire process of the Community Service Program starting from describing problems, finding solutions, planning and implementing the entire program as well as being able to socialize the results of technology application to all group members and are ready to contribute to in-kind funding for implementation Community Service Program. Problems for the Palm Sugar Farmers Group, Cisolok Village, Cisolok District, Sukabumi Regency, the first in the field of production in processing palm sugar from plantations still using traditional methods. The aim of the first activity is how to solve problems related to the production process, especially in the palm sugar crystallization process. and sieving it into ant sugar. The second objective is to improve marketing management, especially in the field of packaging that is attractive to consumers and create standard packaging for palm sugar and increase consumer knowledge through online product sales. As a result of community service activities, there has been an increase in processing with the crystallization machine and sieving of palm sugar into powdered sugar or ant sugar, from a marketing perspective there has been a further increase in broader marketing methods via the internet.

Pemberdayaan Masyarakat Desa Blimbing dalam Pembuatan Jasimun (Jamu Sistem Imun) sebagai Upaya Peningkatan Imunitas di Masa Pandemi

<p>The body's immune system is a collection of mechanisms that are owned by living things, where the immune system functions to protect the body from infection by identifying and killing pathogenic substances that attack the body in thousands of different ways. The immune system can be known when there is a failure to produce immunity. During a pandemic, very important to maintain the body's immune system properly, so that it can minimize being infected with the Covid-19 virus. One of the efforts to maintain the body's immune system is to consume healthy food and drink. One of the healthy drinks that can be consumed to maintain the body's immune system is Jasimun (Jamu Sistem Imun). Jasimun is a herbal and healthy drink made with selected ingredients of good quality and rich benefits, including ginger, turmeric, cloves, lemon grass, lime, and palm sugar. The purpose of PkM activity is to invite the public to maintain body immunity by consuming the Jasimun herbal drink. The method used in this activity was demonstration how to make Jasimun to the participants in attendance, where it is very easy and simple to make, simply by boiling all the ingredients medium heat until boiling. Based on the activities carried out, the activity participants were very enthusiastic in participating in the activities and liked the taste of Jasimun was made. This Jasimun product can also be an entrepreneurial opportunity for the community because Jasimun herbal drink products can be commercialized and able to improve the community's economy.</p>

Pengaruh Kebijakan Manajemen SDM: Studi Model Kebijakan Rekrutmen, Seleksi dan Penempatan Karyawan terhadap Efektivitas Kinerja PT. Perkebunan Nusantara III

PT Perkebunan Nusantara III or often called PTPN III (Persero) is a State-Owned Enterprise engaged in the management, and processing of plantation products such as Palm Oil, Rubber, Sugar Cane, Tea, Coffee, Cocoa, Tobacco, and several other plants that are also produced by PTPN. The problem underlying this research is whether the recruitment, selection, job placement policies simultaneously and partially affect and are significant to the effectiveness of performance at PTPN III. The method used is quantitative method, while the data collection techniques in this study were carried out by questionnaire and distributing questions to respondents as many as 82 respondents, From the results of the F test simultaneously Recruitment, Selection, and Placement of Employees tested have an effect and are significant to the effectiveness of performance. Partial Test (t-test) shows that partially the variables of recruitment, selection, placement of employees have an effect and are significant to the effectiveness of performance at PTPN III. While in the Determination Test the amount of adjusted R square is 0.172 (17.2%), while the remaining 82.8% (100% - 17.2%) is explained by other variables not examined in this study.

Community Empowerment: Improving Human Resource by Training Program for the Utilization of Palm Tree Raw Materials in Dayeuhkolot, Subang Regency

Dayeuhkolot is one of the villages in Subang Regency which has tourism potential, such as go’ong waterfall, offroad rides, etc. In the first program in 2021, 150 sugar palm trees were planted in Dayeuhkolot, making it the village with the most palm trees in Subang Regency. Based on information from local stakeholders, the utilization of palm trees so far has not been maximized because people only focus on palm sugar products. Therefore, the author proposes a Community Empowerment program with training on the use of palm trees to become a selling value product. This training program aims to increase public knowledge regarding products that can be produced from palm trees, and have high economic value. This study aims to analyze the impact of the palm tree utilization training program on people’s knowledge of the types of products that can be produced from palm trees and the effectiveness of the training method on the use of oil palm in the community. The first method is using a live demonstration and the second is by showing a video tutorial. The study was conducted in Dayeuhkolot, Subang Regency, and consisted of 12 respondents. The analysis method used paired sample T-test and independent sample T-test. Based on research, the training program has had a positive and significant impact on increasing people’s knowledge about various products derived from palm trees and there is a difference in the average effectiveness of the training method between the direct demonstration method and the video tutorial method.
 Keywords: palm tree utilization, paired sample T-test, independent sample T-test, community empowerment

Proses Produksi Gula Aren Cetak (Arenga pinnata, Merr) Di Indonesia

Palm sap (Arenga pinnata, Merr) is one of the palm plants in Indonesia. Palm sap is the basic ingredient for making palm sugar. Palm sugar processing in Indonesia currently still uses traditional methods so the results and quality are inconsistent, to deal with this, further research is needed on the good tapping process, critical parameters of sap and preservatives used, the process of making palm sugar that is good and correct, and the physicochemical content of sap and palm sugar. The research method used is looking at and returning from several reference journals. The process carried out before wiretapping is pre-tapping or tapping after that the sap-tapping process. Fresh sap has a sweet taste, distinctive aroma of sap, and acidity of pH around 6-7, with sucrose content >12%, and alcohol content < 5%. Sucrose, glucose, fructose and other carbohydrates cause sweetness in sap; generally, palm sap consists of water, protein, fat, and carbohydrates. The critical parameter of palm sap is pH, palm sap that can be processed into palm sugar has a pH of 6 – 7, and palm sap is very critical because of the activity of microbes such as yeast and bacteria so preservatives are needed to maintain its quality, which is often used are natural preservatives such as safat, castor beans, hazelnut seeds, coconut oil, jackfruit stems, guava leaves, and mangosteen peel. The process of making palm sugar is simple: heating sap for 3-5 hours until it thickens and then molded into molds to become palm sugar. The chemical characteristics of palm sugar consist of water content, ash content, reducing sugar content, and sucrose content.

Analisis Kontaminasi Logam Berat dan Mikroba Pada Gula Aren Sesuai Standar Pangan Indonesia di Pusat Produksi Desa Menggala Lombok Utara

Palm sugar is widely produced in the North Lombok region, but the production process is still conventional. Consequently, the probability of metal contamination and microbial contamination is very high. This study aims to assign the safety characteristics of palm sugar in Menggala Village, North Lombok, in guaranteeing public health by analyzing the possible contamination. The requirements of factors are based on SNI 3743-2021 for metal contamination and SNI 7388:2009 for microbial contamination. This study used samples from Menggala Village, North Lombok, in November 2021. Samples were taken from one batch of the final product at the production house center, as much as 2 kg from 5 kg of total production. Heavy metal content was analyzed using AAS and ICP-OES. Analysis of Total Viable Count (TVC) and Total Yeast and Mold Count (TYMC) used the pour-plate TPC method, while the coliform test was analyzed using the Most Probable Number (MPN) method. The results of heavy metal contamination meet the SNI 3743:2021 standard. So, the palm sugar is free from these. The results of the TVC and TYMC meet the SNI 7388:2009 standard. However, the palm sugar does not meet the established criteria of SNI 7388:2009 for coliforms. The amount of presence above the threshold is the possible presence of pathogenic microbes that are harmful to human health. The cleanliness factor is the main factor causing the high value of coliform analysis. Several recommendations can be implemented, namely improving hygiene and sanitation facilities for workers, maintaining worker hygiene such as washing hands before and after processing, going to the toilet, handling dirty materials, and wearing clean clothes with head coverings, gloves, masks, or work shoes. Training and education programs are required, and incentives for workers to comply with these standards.

The Effectiveness of Arenga Pinnata Fiber Carbon Modified with Iron Oxide as an Adsorbent for Various Cationic Dyes

Disposing of dyes without proper treatment can cause water pollution because disposable dyes have a complex composition and are inert, so they must be adequately treated before being discharged into the waters. Using carbon from sugar palm (Arenga pinnata) fiber waste modified with iron oxide can be an alternative functional adsorbent for dye waste. The production of this practical adsorbent starts with carbonation of palm sugar fiber, chemical activation using H2SO4, incipient wetness impregnation with Fe(NO3)3.9H2O and ends with calcination at various temperatures of 200 °C, 300 °C; and 400 °C for 2 hours. The resulting carbon adsorbent material is characterized using FTIR (Fourier Transform Infrared), XRD (X-Ray Diffraction), and SEM (Structural Equation Modeling) analysis. In addition, the absorption capacity of the adsorbent for the dye waste is tested using the UV-VIS (Ultraviolet-Visible) instruments.

Towards Electricity from the Combustion of Agricultural Waste in Boilers with Low CO2 Emissions

To meet the growing energy needs of the world’s population, international governments have turned to biomass energy from agricultural waste as a form of renewable energy. To this end, this study is based on the experimental and practical determination of certain physicochemical properties of three agricultural residues (cocoa cortex, oil palm fibres and sugar cane bagasse) using approximate and structural analysis methods. Then, using a METERK electronic detector, the small quantities of CO2 emitted during combustion in 0.5 g boilers of each of these waste products used to produce energy (heat and/or electricity) were determined. The gross and net calorific values of these biomasses were also determined. Here are some of the results obtained for these three agricultural residues: variable moisture content (from 3.6% to 43.12%), variable organic matter content (from 76.12% to 90.31%), cellulose content (from 32.74% to 55.91%), lignin content (from 8.26% to 27.05%), variable net calorific values (from 6.581 kWh/kg to 10.461 kWh/kg) and low CO2 gas emissions (from 439 ppm to 447 ppm). This proves that these three agricultural residues are very good potential sources of energy that can be used as fuel in boilers to produce large quantities of heat that can be converted into electricity by turbines connected to alternators using electromagnetic induction phenomena. Finally, this work provides credible information for public and private decision-makers in the field of electricity production from the combustion of these agricultural residues in boilers.