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

Sofia Rahmi

Abstract


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.


References


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Suardjono. 2001. Effect of Use of Natural Preservatives on the Head Room Used for Making Coconut Sugar in Yogyakarta Special Region. Research Report. Universitas Terbuka.

Aditiano, B., et al. 2017. Quality Stability of Palm Sugar Palm Packs with Physical Treatment and Natural Preservatives of Kawao Root During Cold Storage. Journal of Food and Agriculture Engineering. Vol. 5. No.1.

Marsigit, W. 2005. The Use of Additional Materials in the Roomie and Quality of Palm Sugar Produced in Several Production Centers in Bengkulu. Research Journal of the Research Institute Universitas Bengkulu. Vol. XI. No.1.

Sukoyo, et al. 2014. Analysis of the Effect of Processing Temperature and Brix Degrees on the Physical and Chemical Characteristics of Liquid Coconut Sugar by the Vacuum Processing Method. Journal of Tropical Commodities Biopress. Vol. 2. No.2.

Setyawan, et al. 2016. Study of Addition of Natural Preservatives to Roomie for the Quality of Coconut Sugar Produced. Journal of Agricultural Technology. Vol. 5. No. 2.


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ABDIMAS TALENTA
Jurnal Pengabdian Kepada Masyarakat
Lembaga Pengabdian Kepada Masyarakat Universitas Sumatera Utara
LPPM Universitas Sumatera Utara.
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