Pelatihan dan Pendampingan Pembuatan Gula Semut di Desa Patoman Kabupaten Banyuwangi
The purpose of this service is to train the community in producing and packaging sugar ants made from coconut sap. The service location is in Patoman Tengah Hamlet, Patoman Village, Blimbingsari District, Banyuwangi Regency. Meanwhile, the partners that were made the object of service were unproduct...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
UMSurabaya Publishing
2019-02-01
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| Series: | Aksiologiya: Jurnal Pengabdian Kepada Masyarakat |
| Subjects: | |
| Online Access: | http://journal.um-surabaya.ac.id/index.php/Axiologiya/article/view/1792 |
| _version_ | 1819046043797422080 |
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| author | I Wayan Pardi I Kadek Yudiana Miskawi Miskawi |
| author_facet | I Wayan Pardi I Kadek Yudiana Miskawi Miskawi |
| author_sort | I Wayan Pardi |
| collection | DOAJ |
| description | The purpose of this service is to train the community in producing and packaging sugar ants made from coconut sap. The service location is in Patoman Tengah Hamlet, Patoman Village, Blimbingsari District, Banyuwangi Regency. Meanwhile, the partners that were made the object of service were unproductive groups of people in producing brown sugar and people who had previously produced printed red sugar but had now stopped because of various kinds of problems. The method used in this training is to bring in experts from the Desperindag Banyuwangi who master the field of making ant sugar. The sugar production process of ants in Patoman Village starts from filtering coconut sap using a filter cloth to remove impurities, the clean coconut juice is then put into a pan and then cooked with a stove. After the head juice becomes thick, it is continued by solidification (compaction). Solid coconut sap continues to stir until it becomes a crystal (crystallization). After the crystal is formed, refinement is also carried out by using wood made of pressure. After that filtering is done using a sieve that has been prepared. The ant sugar is then dried under the sun for 3-4 hours. Finally, the packaging of ant sugar is done using plastic and plastic bottles. |
| first_indexed | 2024-12-21T10:38:12Z |
| format | Article |
| id | doaj.art-af8b6a373a414d84b488553666bcf2c2 |
| institution | Directory Open Access Journal |
| issn | 2528-4967 2548-219X |
| language | Indonesian |
| last_indexed | 2024-12-21T10:38:12Z |
| publishDate | 2019-02-01 |
| publisher | UMSurabaya Publishing |
| record_format | Article |
| series | Aksiologiya: Jurnal Pengabdian Kepada Masyarakat |
| spelling | doaj.art-af8b6a373a414d84b488553666bcf2c22022-12-21T19:07:01ZindUMSurabaya PublishingAksiologiya: Jurnal Pengabdian Kepada Masyarakat2528-49672548-219X2019-02-01318493http://dx.doi.org/10.30651/aks.v3i1.1792Pelatihan dan Pendampingan Pembuatan Gula Semut di Desa Patoman Kabupaten BanyuwangiI Wayan Pardi0I Kadek Yudiana1Miskawi Miskawi2Program Studi Pendidikan Sejarah, Universitas 17 Agustus 1945 BanyuwangiProgram Studi Pendidikan Sejarah, Universitas 17 Agustus 1945 BanyuwangiProgram Studi Pendidikan Sejarah, Universitas 17 Agustus 1945 BanyuwangiThe purpose of this service is to train the community in producing and packaging sugar ants made from coconut sap. The service location is in Patoman Tengah Hamlet, Patoman Village, Blimbingsari District, Banyuwangi Regency. Meanwhile, the partners that were made the object of service were unproductive groups of people in producing brown sugar and people who had previously produced printed red sugar but had now stopped because of various kinds of problems. The method used in this training is to bring in experts from the Desperindag Banyuwangi who master the field of making ant sugar. The sugar production process of ants in Patoman Village starts from filtering coconut sap using a filter cloth to remove impurities, the clean coconut juice is then put into a pan and then cooked with a stove. After the head juice becomes thick, it is continued by solidification (compaction). Solid coconut sap continues to stir until it becomes a crystal (crystallization). After the crystal is formed, refinement is also carried out by using wood made of pressure. After that filtering is done using a sieve that has been prepared. The ant sugar is then dried under the sun for 3-4 hours. Finally, the packaging of ant sugar is done using plastic and plastic bottles.http://journal.um-surabaya.ac.id/index.php/Axiologiya/article/view/1792Ant SugarPackagingProduction |
| spellingShingle | I Wayan Pardi I Kadek Yudiana Miskawi Miskawi Pelatihan dan Pendampingan Pembuatan Gula Semut di Desa Patoman Kabupaten Banyuwangi Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Ant Sugar Packaging Production |
| title | Pelatihan dan Pendampingan Pembuatan Gula Semut di Desa Patoman Kabupaten Banyuwangi |
| title_full | Pelatihan dan Pendampingan Pembuatan Gula Semut di Desa Patoman Kabupaten Banyuwangi |
| title_fullStr | Pelatihan dan Pendampingan Pembuatan Gula Semut di Desa Patoman Kabupaten Banyuwangi |
| title_full_unstemmed | Pelatihan dan Pendampingan Pembuatan Gula Semut di Desa Patoman Kabupaten Banyuwangi |
| title_short | Pelatihan dan Pendampingan Pembuatan Gula Semut di Desa Patoman Kabupaten Banyuwangi |
| title_sort | pelatihan dan pendampingan pembuatan gula semut di desa patoman kabupaten banyuwangi |
| topic | Ant Sugar Packaging Production |
| url | http://journal.um-surabaya.ac.id/index.php/Axiologiya/article/view/1792 |
| work_keys_str_mv | AT iwayanpardi pelatihandanpendampinganpembuatangulasemutdidesapatomankabupatenbanyuwangi AT ikadekyudiana pelatihandanpendampinganpembuatangulasemutdidesapatomankabupatenbanyuwangi AT miskawimiskawi pelatihandanpendampinganpembuatangulasemutdidesapatomankabupatenbanyuwangi |