Salak Pondoh Research Articles

DETERMINATION OF ANTIOXIDANT ACTIVITY OF SALAK PONDOH (Salacca zalacca Gaertnes Voss) SKIN USING DPPH (2,2-diphenyl-1-picrylhydrazyl) METHOD AS ACTIVE INGREDIENT OF FACE MASK PRODUCT

Based on the results of phytochemical tests, salak pondoh skin (Salacca zalacca Gaertnes Voss) contains alkaloid, flavonoid, and saponin compounds. Secondary metabolites such as alkaloids, flavonoids, and saponins show pharmacological effects as antioxidant compounds. Testing secondary metabolites in salak pondoh skin extract is the first step to using salak pondoh skin as an active component in face masks. This study aims to determine the antioxidant activity of salak pondoh skin extract using the DPPH (2,2-difenil-1-pikrilhidrazil) method and its application as an active ingredient in face mask formulations. Antioxidant activity test of salak skin ethanol extract using DPPH method by determining IC50 value. From the test results, the IC50 antioxidant activity was 51.498 mg/L. This means that salak skin has strong antioxidant activity to capture free radicals

Chemical and Sensory Evaluation on Several Varieties of Salak (Salacca zalacca) Fruit from Indonesia

Salak (Salacca zalacca) is an indigenous plant of Indonesia. It is widely distributed in several areas such as Yogyakarta, Bali, Sumatra, and Maluku. Several varieties of salak have been developed as a part of the government’s plant-breeding program. However, a detailed characterization of the sensory properties has not been reported. This study aimed to evaluate the chemical characteristics and consumer acceptance from six different varieties, namely Pondoh Super, Pondoh Madu, Pondoh Gading, Sari Intan 48, Sari Intan 295, and Sari Intan 541. Chemical characteristic tests included moisture content, fruit acidity (pH), total soluble solids, reducing sugar concentration, and vitamin C. Sensory evaluation on acceptance attributes, such as peel and flesh color, texture, aroma, taste, and overall preference was carried out by 40 untrained panelists. The results revealed that the chemical and sensory characteristics was varied among 6 varieties. Sari Intan 48 had the highest moisture content and pH compared to other varieties. Salak Pondoh Super had the highest levels of reducing sugar and vitamin C. On the other hand, Sari Intan 295 had the highest total soluble solids content. Male, female, and young panelists preferred the taste of Sari Intan 295. There was no significant difference in the parameters of peel color, flesh color, texture, aroma, taste, and overall preference in the adult panelists group. The group of panelists over 51 years old preferred the taste of the Sari Intan 541. The occurrence of a sour taste significantly affected panelists acceptance of salak fruit.

MARKET CONDUCT ANALYSIS OF SALAK PONDOH COMMODIETIES (Salacca edulis reinwardt) SOLD IN TRADITIONAL MARKET

Salak pondoh has profitable agribusiness opportunities. The high level of population and tourists in Bogor City gave rise to many modern markets and traditional markets that provide fruits including pondoh salak. However, the characteristics of salak fruit that are easily damaged often in the process of distributing goods from producers to consumers there is an activity that triggers uncertainty. The quantity of actors involved in the marketing process can affect the marketing behavior of each marketing actor, so the research objective is to analyze market behavior by studying the process of price formation, the marketing chain, and the marketing function. The location selection was carried out purposively, namely Bogor Market and Jambu Dua Market which are markets that are mostly visited by the people of Bogor. The total number of respondents was 32 people consisting of 6 retailers, 5 collectors, and 21 farmers. The behavior of the pondoh salak market was analyzed using qualitative methods, namely the analysis of pricing practices, selling and buying practices of products from each marketer. Pricing at the farm level is determined by the next marketing agency, namely collecting traders, while at the trader level, pricing is carried out independently based on price information from the market. There is one marketing channel that is formed, namely farmers who sell to village collectors, village collectors sell to wholesalers, namely the Kramat Jati Market, wholesalers sell to Bogor City retailers and then sell to final consumers.

Review: Population establishment and genetic study of Java, Bali and Sumatra Salak crossing

Indonesia has a high diversity of Salak. The cultivars that are widely cultivated are Salak Pondoh, Java, Bali, and Sumatra. These cultivars have a delicious taste and different superiorities. The crossing was needed to combine their superiorities and obtain superior varieties. Crosses result in 17 hybrids Salak populations with moderate to high diversities. Salak Sidimpuan (SDP, SDS, SDM) and the progenies derived from crossing Salak Sidimpuan as female parents have a larger plant and leaflets size but have relatively few leaves. Salak Bali, Salak Sidimpuan, and the progenies derive from crossing Salak Sidimpuan as the female parents have a flesh thickness of 1.0 cm. A crossing between Salak Pondoh (non-astringent) x Salak Java (astringent) and a crossing between Salak Sidimpuan (astringent) x Salak Sanjung (astringent) produced progenies whose fruit have an astringent taste. On the other hand, the crossing between Salak Sidimpuan x Mawar produce partially astringent fruit and some non-astringent. Selection of these progenies resulted in three superior varieties, namely Sari Intan 48, Sari Intan 541, and Sari Intan 295, and an ideal candidate variety, namely PH-MW (35-13), with the advantage of thick flesh, sweet and non-astringent taste, fruit weight > 65 g, and fragrance.

The Effect of Packaging Use on the Quality of Salak Pondoh (Salacca edulis Reinw.)

The demand for salak pondoh is increasing along with the increase in economic growth and population. Efforts to maintain the quality of salak pondoh fruit are to delay ripeness using various types of packaging and knowing the most effective type of packaging to extend the shelf life of salak fruit. The research was carried out at the Agricultural Product Processing Technology Laboratorium, Faculty of Agriculture, Universitas Swadaya Gunung Jati. The study design used Complete Randomized Design (RAL) with TK treatment = no packaging, P = Low Density Polyethylene (LDPE) plastic packaging and K = carton box packaging, each treatment was repeated as many times 9 times. The parameters observed were percentage of weight loss, hardness, total dissolved solids and vitamin C levels. The data obtained were analyzed with Analysis of Variance (ANOVA) and if the difference was real continued with the Scott-Knott test at the level of significance of 5%. The results showed that the use of cardboard box packaging material was able to delay the ripeness of salak fruit. Low density polyethylene plastic is a type of packaging that is effective in reducing the weight loss and hardness of salak fruit, and cardboard boxes are a type of packaging that effective in suppressing total dissolved solids and vitamin C levels of salak pondoh fruit (Salacca edulis Reinw.).

Pemanfaatan air botani dari buah salak pondoh (Salacca zalacca var pondoh) untuk pembuatan roti tawar sourdough

Indonesia has variety of fruits that have the potential to be used as botanical water in sourdough bread making, especially those with high sugar content. Salak pondoh (Salacca zalacca var pondoh) is one of Indonesia's native fruits that has a distinctive flavor and is favored by the public. This research aims to utilize botanical water from salak pondoh in the making of sourdough bread. This research method consists of several stages, namely making botanical water, making starter, evaluating yeast activity, and white bread production. The analysis performed on white bread includes physical analysis, chemical analysis, and sensory analysis. Yeast activity in this study showed that the use of sourdough starter with the percentage of 30% had the highest activity level of 1.035 ± 0.002 ml/hour. Proximate test results showed significant differences in protein content, water content, and fiber content, while carbohydrate, fat, and ash content were not significantly different. The results of the texture test showed significant differences for hardness and springiness parameters, while for other texture parameters there were no significant differences. Overall, white bread using sourdough starter from salak pondoh can develop well and can be accepted like white bread in general, even in this study white bread with the addition of sourdough starter obtained a higher hedonic rating compared to white bread sample control.

Analysis of Marketing Efficiency F Salak Pondoh Commodities (Salacca Edulis Reinw) for Sale in Traditional Markets in Bogor City

This study aims to analyze marketing channels, marketing channel efficiency values, marketing margins, and market share of salak pondoh sold in traditional markets in Bogor City. Methods of data collection using primary data and secondary data. The sampling technique of farmers was carried out by purposive sampling and snowball sampling of 31 people. The descriptive analysis method for marketing channel analysis and quantitative analysis is to calculate the value of marketing efficiency, marketing margin, and farmer's share. The results showed that one marketing channel for salak pondoh was not efficient because the channel was too long and involved four marketers.

Process of Making Nata de Salacca from Honey Salak Fruit (Salacca edulis Reinw) with the Application of Biotechnology Techniques

Salak is typical Indonesian fruit commonly found in tropical countries. This fruit can fill global fruit market via exports to various countries. One of the varieties is "salak madu" ("honey salak"), whose scientific name is (Salacca edulis Reinw), which has higher economic value than "salak pondoh super". Some of the characteristics of honey salak are thick flesh, high water content, and sweet taste. Due to its high water content, honey salak rots quickly, resulting in useless waste and causing unfavorable smell. As such, utilization of overripe salak fruit (ripe close to rotten) can be done with implementation of biotechnological approach using Acetobacter xylinum to make nata. This study is aimed at utilizing overripe honey salak (ripe close to rotten) by processing it into Nata de salaca and identifying the factors affecting the production of Nata de salaca. The study used systematic review method by reviewing and examining previously published journal articles. The results of this study suggest that overripe salak can be utilized to make Nata de Salaca with the help of Acetobacter xylinum. Based on ratio of salak substrate to water, a good Nata has the ratio of 1 : 4. 1. Whereas, based on the factor of sprout extract additive material, it is 3%. Dan Whereas based on optimum duration of fermentation, it is 10 minutes.

Analisis Marjin Pemasaran Salak Pondoh di Kecamatan Turi Kabupaten Sleman

This study aims to identify the pattern of salak pondoh marketing channels, know the amount of cost, profit and marketing margin salak pondoh, analyze the factors that affect the marketing margin salak pondoh and know the level of efficiency economically from each marketing channel salak pondoh in Turi District Sleman. The basic method used in this study is descriptive and analytic method. Location of study is Turi District Sleman, because Turi Sub-district is the center of salak pondoh in Sleman District. The results showed that there are 3 (three) types of salak pondoh marketing channel. Channel I: Farmers → Wholesaler → Trader Outer City; Channel II: Farmers → Village Collector Traders → Wholesaler → Out of City Collector Trades; Channel III: Farmers → Export Collecting Traders → Mitra Turindo. The total marketing cost of marketing channels I, II, and III are Rp 720/kg, Rp 821/kg and Rp 1.101/kg. The total profit for marketing channels I, II, and III are Rp 180/kg, Rp 479/kg, and Rp 1.299/kg. The percentages of marketing margins for channels I, II, and III are 17,77%, 20,02%, and 31,58%. The factors that affect the marketing margin salak pondoh is marketing agencies. Marketing channel I is the most efficient marketing channel with marketing margin percentage value of 17,77% and farmer share value of 83,02%. Government should provide training of processing salak pondoh into snacks and farmers can register their garden to join export program.

Quality improvement formulation of salak chili paste paste based on curly red chili (Capsicum annuum var. hailux) and pondoh salak (Salacca edulis reinw var. semeru) using sensory evaluation, activity evaluation of bioactive compounds and microbiological evaluation

Red Curly Chili (Capsicum annum) and Salak Pondoh (Salacca edulis Reinw) are one of Indonesia’s agricultural commodities that have high economic value. This research aims to determine the effect of salak chili paste paste formulation on its sensory properties, the effects of salak chili paste paste formulation on the levels of bioactive compounds (capsaicin, flavonoids, phenols, and antioxidant activity, and the effect of salak chili paste paste formulation on total microbes during storage. This research was divided into three stages, which is (1) sensory analysis by trained panelists, (2) analysis of bioactive compounds using a Microplate Reader, (3) analysis of the number of microbes (TPC). The results showed that (1) formulation 37.5 % Curly Red Chili var. Hailux and 12.5 % Salak Pondoh var. Semeru was preffered by the panelists, and had the highest levels of capsaicin bioactive compounds (0.539 mg/g), phenol (0.361 mg GAE/g), and flavonoids (0.462 mg QE/g). (2) formulation 12.5 % Red Chili Curly var. Hailux, and 50 % Salak Pondoh var. Semeru has the highest antioxidant activity (99.87%). (3) formulation of 50 % Salak Pondoh var. Semeru has the antimicrobial activity of 1.4 x 106 CFU/ ml.

Pengaruh Jenis Salak (Salacca edulis R.) dan Konsentrasi Gula Terhadap Karakteristik Wine

Wine was a fermented drink made of grapes extract. However, wine could be made from other fruits that contain glucose, such as snake fruit. Making wine from snack fruit was an alternative to overcome the abundance of snake fruit at its harvest time. The making of snake fruit wine was done by giving treatment about different types of snake fruit and sugar concentration that was used to produce wine with the best characteristics. The purpose of this research was to determine the effect of different types of snake fruit and sugar concentration on the characteristics of snake fruit wine, as well as to determine the different types of snake fruit and sugar concentration that can produce snake fruit wine with the best characteristics. This research used Factorial Completely Randomized Design with two factors. The first factor was the type of snake fruit, namely: Salak Gula Pasir, Salak Nangka, and Salak Pondoh. The second factor was sugar concentration, namely: 20%, 25%, and 30%. The result of this snake fruit wine tested for its alcohol level (ethanol), reducing sugar, total acid, acidity (pH), total soluble solid, sensory assessment including color, taste, smell, and overall acceptance. The result showed that interaction of the types of snake fruit and sugar concentration had a significant effect (P<0,05) on alcohol level (ethanol), reducing sugar, total acid, total soluble solid, also taste and overall acceptance (hedonic). The best characteristics of the wine was obtained from the treatment of Salak Pondoh type and the concentration of sugar 30% with 10,86% ethanol level, 0,94% reducing sugar, 0,33% total acid, pH 3,47, total soluble solid 13,65 °Brix, sensory assessment of color was preferred, the aroma was ordinary with characteristic slightly distinctive aroma of snake fruit, the taste was preferred, and the overall acceptance was preferred.

The combination of plant growth regulators (GA3 and Gracilaria sp. extract) and several fertilisers in Salak Pondoh fruit production

Plant growth regulators (PGRs) and proper fertilisers are used to increase quality of the Salak Pondoh, such as in the plant production, fruit number and size. This study aims to determine the type and dosage of PGRs and the best type of fertiliser to increase the production bunch and fruit of Salak Pondoh. The method used was a Factorial Completely Randomised Design (FCRD) with 36 treatments (excluding the control) and 3 replications. Three treatments were conducted: first, as a control, no PGR treatment + fertilisation (no fertilisation, manure, and NPK). Second, a 3 × 3 factorial scheme. Treatment of PGR GA3 (50, 100, 150 ppm) + fertilisation (no fertilisation, manure, and NPK). Third, a 3 × 3 × 3 factorial scheme was used. Treatment of PGR Gracilaria sp. extract (50, 100, 150 ppm) with different solvents (n-Hexane, methylene-chloride, ethanol) + fertilisation (no fertilisation, manure, and NPK). The parameters observed were the number length, area of the bunch, length and area of the fruit. The results showed the highest number of bunches was found in PGR GA3 50 ppm. While, the highest bunch area was found in PGR Gracilaria sp. ethanol 150 ppm. The PGRs only increased the formation of the bunches and did not increase the length and width of the bunches and the fruit size. Fertilisation affected the Salak production in the form of the number, length and width of the bunches, and the fruit size. In addition, the fertiliser increased the number of the bunches, bunch area, and length and area of the fruit. The interaction of the PGR and fertilisation had no significant effect on increasing the Salak Pondoh production. The best result in increasing the Salak Pondoh production was PGR Gracilaria sp. ethanol 100 ppm with manure fertilisation.

Effect of Nitrogen Source on Growth Endophytic Yeast from Salacca edulis Reinw. and Bread Quality Analysis

east biomass is often used in the fermentation of bread dough. Dough fermentation can be maximized by adding a nitrogen source. This study used yeast isolates from salak pondoh (YIS-3, YIS-4, and YIS-7). The purpose of this study was to determine the effect of nitrogen addition on yeast growth and bread quality. This study used an experimental approach. The results of the growth study showed that all isolates treated with 0.05% urea produced higher biomass and cell counts than those treated with control. The highest biomass was produced by YIS-7, which was 3.81 g/300mL, while the highest number of cells was produced by YIS-3, which was 29.02x106 cells/mL. The percentage of proofing results showed that all yeast isolates treated with 0.05% urea needed a longer time to achieve the highest proofing. However, the volume of bread after baking showed better results than those treated with control. The largest volume of bread produced by YIS-3, was 972.14 cm3. The results of the organoleptic test showed that P<5%, which means that all treatments had a significant effect on the taste, aroma, color, and texture of the bread. Overall, the panelists gave good acceptance of the bread fermented by YIS-3 with 0.05% urea treatment. So it can be concluded that the addition of urea with a concentration of 0.05% in YIS-3 gave the best effect on the yeast growth and bread quality.

Detection of Chilling Injury Symptoms of Salak Pondoh Fruit during Cold Storage with Near Infrared Spectroscopy (NIRS)

One of the treatment methods that is suitable for maintaining the quality of salak pondoh fruit is cold storage. However, cold storage of salak pondoh fruit below its optimum storage temperature (15°C) can cause chilling injury/CI. This research aims to develop a non-destructive method of determining the CI symptoms of salak pondoh fruit during storage at 5°C with NIRS. Measurements were carried out for 14 days by measuring the CI parameters (pH and IL/ion leakage) and the NIR reflectance spectra. The best PLS method NIR calibration model for estimating pH was generated using the Savitzky-Golay Smoothing pretreatment with rk= 0.81, rv =0.76, SEC= 0.12%, SEP =0.12%, CV= 2.97%, RPD= 1.66, and consistency =100.06%. The IL slope of salak pondoh fruit correlated with the pH in a linear pattern relationship with the equation y = 0.1735x - 0.4305. The highest IL slope value was obtained on the 4th day of storage which means that IL has reached its peak, and CI was predicted to have occurred on the 4th day of storage.

RISK MANAGEMENT OF SALAK PONDOH BUSINESS PRODUCTION IN TURI DISTRICT, SLEMAN REGENCY

Production risk management is important for production optimization. The objectives of this study are to 1) Examine the factors that affect the production of salak pondoh farming in Sleman Regency 2) analyse the magnitude of the production risk and what are the factors that influence the production risk of salak pondoh farming in Sleman Regency, and 3) develop appropriate risk management to be applied in salak pondoh farming in Sleman Regency. The respondents of this study were 30 salak pondoh farmers in Bangunkerto Village, Turi District, Sleman Regency. Interviews with respondents were carried out in October 2021. This study were analyzed using multiple regression analysis with the Ordinary Least Square (OLS) model, while the risk level was analyzed using the coefficient of variation method. The results showed that the variables of organic fertilizer, number of workers, farming experience, plant age, and number of clumps significantly affected production. In contrast organic fertilizers and plant age have the potential to reduce the risk

A Multidimensional Approach in Assessing Geographical Indication Product Sustainability: Salak Pondoh Sleman

Salak Pondoh Sleman (SPS) is an exotic fruit which has geographical indication certification, a sign indicating the unique characteristics inherent in a product due to the influence of its geographical origin. Its unique characteristics can only be found in certain areas. Thus, it is necessary to consider the concept of sustainable agricultural development of the product, involving several dimensions such as environmental, organizational, and technological. The study aimed to assess the sustainability of SPS as a product with geographical indication certification and identify the most influential sustainability attributes in the selected dimensions. A rapid appraisal method of the multidimensional scaling technique was performed to achieve the objective of this study, further mentioned as RAPSalacca. The result showed that the sustainability level of SPS plantation system was classified as ‘quite sustainable,’ with a sustainability index of 59.83. Furthermore, the sustainability analysis of the selected dimensions denoted the important attributes to the sustainability in each dimension, which is further explained in this paper.

FAKTOR-FAKTOR YANG MEMPENGARUHI KEGIATAN PEMELIHARAAN TANAMAN SALAK PONDOH (Salacca zalaca) DI DESA KARANG JINAWI KECAMATAN SEPAKUKABUPATEN PENAJAM PASER UTARA

The research on factors that affecting the cultivation of salak pondoh (Salacca Zalaca) in order to increase the production of salak pondoh, it was found that intensive cultivation is needed. Salak cultivation includes fertilization, irrigation, weeding, pruning of salak plants, use of insect pollinators, human-assisted pollination, fruit care, pest control and deseases.Therefore the purpose of this research was to determine the cultivation activities of salak and factors that affected farmers in cultivation salak pondoh (salacca zalaca) plants in the village of Karang Jinawi, Sepaku district, Penajam Paser Utara district.In this reasearch, the data obtained are primary and secondary data. Where primary data is obtained through direct interviews with respondents, as many as 27 respondents. While for secondary data obtained from the Mulawarman University library and Faculty of Agriculture, Karang Jinawi village office, center of statistic institutions and agricultural technical service unit in sepaku district. And the measurement variable used in this research is land area, education, fertilizer, cultivation activities.This research using data analysis method called Cobbdouglas function which is transformed into a logarithmic form to obtain a multiple linear regression equation. From the reasearch results showed that the land area had a positive and significant effect on the cultivation of salak pondoh plants, with a significant value is 0.000 and a regression coefficient is 0.106. And for the variable length of education did not have a significant effect on the production of salak pondoh. Whereas the variable amount of fertilizer application has a positive and significant effect on the production of salak pondoh.

Use of Calcium Chloride and Chitosan to Control Thielaviopsis paradoxa in Salak Pondoh Fruit during Storage

Serangan cendawan Thielaviopsis paradoxa dapat menurunkan kualitas buah salak selama penyimpanan. Salah satu cara penanganan pascapanen untuk mempertahankan kualitas buah salak pondoh ialah dengan penambahan bahan tambahan pangan kalsium klorida dan bahan pelapis kitosan. Penelitian ini bertujuan menguji pengaruh CaCl2 dan kitosan untuk mengendalikan T. paradoxa, penyebab busuk hitam pada buah salak pondoh. Perlakuan terdiri atas CaCl2 6%, kitosan 1.5%, CaCl2 6% + kitosan 1.5%, dan kontrol. Hasil penelitian menunjukkan bahwa kitosan 1.5% lebih efektif dalam mempertahankan kualitas buah salak selama 12 hari penyimpanan dibandingkan dengan perlakuan lainnya. Perlakuan ini menghambat peningkatan populasi mikrob, persentase kerusakan daging buah, persentase susut bobot, dan penurunan nilai organoleptik dibandingkan dengan kontrol pada suhu ±28 °C dan kelembapan relatif 65%–75%. Kitosan 1.5% dapat direkomendasikan kepada petani salak untuk memperpanjang masa simpan buah salak sampai dengan 12 hari.

Analisis Efisiensi Saluran Pemasaran Komoditas Salak Pondoh di Desa Girikerto Kecamatan Turi Kabupaten Sleman Yogyakarta

The purpose of this research is to analyze the pattern of salak pondoh marketing channels, marketing margins, farmer profit sharing, marketing efficiency, factors that influence marketing analysis and analysis between marketing analysis with efficiency standards. The choice of research location was determined purposively (purposive sampling). Sampling of respondents using the simple random sampling method in which the researcher selects the sample by giving equal opportunity to all members of the population to be determined as sample members and the determination of the respondent's research using the Slovin method with the number of respondent farmers is 93 while the merchant respondents are determined by snowball sampling based on information from previous respondents of 33 merchant respondents. The analysis of marketing analysis uses. Descriptive methods to determine channel patterns in the area and quantitative methods for marketing margin analysis, farmer share analysis, efficiency analysis, multiple linear regression and analysis. One sample T-test difference. The marketing margins for each pattern I, III, III and IV are respectively Rp 0 / Kg, Rp 3,630 / Kg, Rp 5,984 / Kg and Rp 5,932 / Kg and the value of Farmer's share in patterns I, II, III, IV respectively - 100%, 63%, 39% and 42% respectively, Marketing Efficiency based on the proportion of the total Margin in pattern I of 0% including the efficient category and patterns II, III and IV each of 38%, 62% and 59% are in the less efficient category. . The results of multiple linear regression analysis indicate that the independent variables, namely farmer prices, consumer purchase prices and marketing costs are factors affecting marketing and marketing management. There are differences with marketing marketing standards.

Simulasi Pengadaan Usaha Turunan Berbasis Buah dan Limbah Salak Pondoh untuk Meningkatan Pendapatan Industri Salak Pondoh di Kabupaten Sleman

The high production of salak pondoh in Sleman Regency is not in line with the welfare of the farmers. The farmers receive a low price during the main harvest season, where the selling price per kilogram drops below the cost of production, so that the profit margins of farmers are not met. Abundant production during the main harvest and characteristics of perishable fruit are the cause of this problem, so that most farmers sell their crops to the nearest traders. This condition makes the bargaining position of farmers weak and the price determined by the traders, thus impacting on the decline in their welfare level. The purpose of this study is to formulate the salak pondoh business model in Sleman Regency in the form of dynamic simulations to carry out various scenarios of procuring business products based on raw materials in the form of fruit and waste from salak pondoh. The results of this simulation are expected to provide an alternative picture of solutions, steps, and conditions for academics, business people, and government in the form of a simulation template for each scenario. Data collection was carried out through direct observation to the salak pondoh place of business in Sleman Regency, brainstorming, interviews with related parties such as the salak pondoh association and the Sleman District Agriculture Office, and secondary data documentation on research topics. Scenarios of derivative business procurement (fruit and waste-based raw materials) provide a significant increase in income compared to business as usual business conditions, ranging from 4% - 44% in various fractions tested and up to 293% in extreme conditions and able to reduce the number of unemployed in Sleman Regency. The scenario of supplying derivative business made from pondoh salak fruit provides a significant increase in income compared to procurement of derivative business made from pondoh salak plant waste. It takes a probability value of sales of derivative products of more than 48.97% so that the revenue value from the business procurement scenario is greater than business as usual