Pelatihan Pembuatan Gula Semut Aren dan Jahe Instan di Desa Botosari, Paninggaran, Pekalongan

Achmad Mujib; Aji Hermawan; Sugeng Hari Suseno; Danang Aria Nugroho; Prayoga Suryadarma

doi:10.29244/agrokreatif.5.3.226-231

Achmad Mujib
Aji Hermawan
Sugeng Hari Suseno
Danang Aria Nugroho
Prayoga Suryadarma

DOI: https://doi.org/10.29244/agrokreatif.5.3.226-231

Keywords: diversification, Gunung Surat, instan ginger beverage, palm sugar, sugar palm

Abstract

Palm sugar is one of the sweateners which is commonly found in Indonesia. People of Gunung Surat, Botosari Village, Paninggaran, Pekalongan Regency have traditionally produced palm sugar, but the palm sugar is still low quality and sold in bulk. This condition makes the selling value of palm sugar to be low. The aim of the training on making palm sugar and instan ginger beverage was to provide knowledge for the public about the diversification of palm sugar products with high selling value. The implementation of this training was to deliver material and practice of making products. The results of this training was the people of Gunung Surat, Botosari Village, especially members of the palm sugar IKM, know the process of making palm sugar and instant ginger beverage. Through making diversification of palm sugar products, it is expected to be able to increase the income and welfare of the local community.

Downloads

Download data is not yet available.

References

Arini HD, Hadisoewignyo L. 2012. Optimasi Formula Tablet Effervescent Ekstrak Rimpang Jahe Merah (Zingiber officinale roxb. Var rubrum). Jurnal Farmasi Sains dan Komunitas. 9(2): 75–84.

Bartley JP, Jacobs AL. 2000. Effects Of Drying On Flavor Compounds In Australian-Grown Ginger (Zingiber officinale). Journal of the Science of Food and Agriculture. 80(2): 209–215. https://doi.org/10.1002/(SICI)1097-0010(20000115)80:2<209:AID-JSFA516> 3.0.CO;2-8

[BI] Bank Indonesia. 2009. Pola Pembiayaan Usaha kecil Syariah Gula Aren (Gula Cetak dan Gula Semut. Jakarta (ID): Direktorat Kredit, BPR danUMKM

Goutara, Wijandi S. 1980. Dasar-dasar Pengolahan Gula. Bogor: IPB Press.

Ho CW, Aida WW, Maskat MY, Osman H. 2007. Changes in volatile compounds of palm sap (Arenga pinnata) during the heating process for production of palm sugar. Food Chemistry. 102(4): 1156–1162. https://doi.org/ 10.1016/j.foodchem.2006.07.004

[Kemenperin]. 2018. Pasar Ekspor Gula Semut. [Internet]. [dikunjungi pada 15 Maret 2019]. Tersedia Pada: http://www.kemenperin. go.id/artikel/19197/Naik-27-Persen,-Ekspor-Gula-Semut-Nasional-Lampaui-USD-48-Ribu.

Kindangen JG, Layuk P. 2010. Analisis pendapatan dan sistem pemasaran pengusahaan gula merah aren di Desa Wongkaidan Pangu, Kecamatan Ratahan, Kabupaten Minahasa Tenggara, Provinsi Sulawesi Utara. Seminar Nasional Pengkajian dan Diseminasi Inovasi Pertanian Mendukung Program Strategis Kementerian Pertanian. Cisarua, 9–11 Desember 2010.

Lempang M. 2012. Pohon Aren Dan Manfaat Produksinya. Info Teknis Eboni. 9(1): 37–54.

Mariati R. 2013. Potensi Produksi dan Prospek Pengembangan Tanaman Aren (Arenga pinnataMerr) di Kalimantan Timur. Agrifor. 12(2): 196–205.

[SNI] Standar Nasional Indonesia. 1995. Standar Nasional Indonesia Nomor SNI 01-3743-1995 Tahun 1995.

Stailova I, Krastanov A, Stoyanova A, Denev P, Gargova S. 2007. Antioxsidant Activity of Ginger Extract (Zingiber officinale). Food Chemistry. 102(3): 764–70. https://doi.org/ 10.1016/j.foodchem.2006.06.023

Tomomatsu A, Itoh T, Wijaya CH, Nasution Z, Kumendong J, Matsuyama A. 1996. Chemical constituents of sugar-containing sap and brown sugar from palm in Indonesia. Japanese Journal of Tropical Agriculture. 40(4): 175–181.