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SOBAT SADEAN is a student entrepreneurship initiative that focuses on serving high-quality coffee with an innovative and sustainable approach. Palm sugar coffee is a superior product that combines traditional and modern flavors, aimed at answering market needs for quality drinks that suit the tastes of the younger generation. Through a digital marketing system and offline promotion, this business shows the potential to compete in the local coffee market. This study discusses the background, business overview, and results and evaluation of the implementation of the SOBAT SADEAN business for three months. Based on the results, this business has succeeded in creating a unique experience for consumers and building a brand that is relevant to market needs.

Palm sugar produced from sugar palm plants is an alternative sugar to granulated (refinery) sugar produced from sugar cane plants.  Recently, more and more consumers are switching from granulated sugar to palm sugar. However, because entrepreneurs are still traditional, efforts to meet changing consumer tastes still have many obstacles. This research aims to (1) determine the potential of sugar palm plants as; (2) analyze the prospects for the Indonesian small palm sugar industry in the future. The method for determining the research location was carried out purposively, namely the Republic of Indonesia, which is one of the largest palm sugar producers in the world. This research was carried out from March 2024 to May 2024. This research was carried out using a survey approach and used secondary data, especially BPS publication data. To find out the prospects for palm sugar in Indonesia, it is explained using simple linear regression. Meanwhile, the analysis of plant potential is explained descriptively qualitatively and quantitatively. The research results show that sugar palm cultivation in Indonesia has great potential, especially because sugar palm plants do not require complicated growing requirements. Almost all areas in Indonesia can be planted with palm trees. The availability of land in Indonesia is quite extensive, has hydrological and conservative functions.  There is a traditional farming culture in cultivating palm sugar. The results of regression analysis using time series data from 1992 to 2020 show that the development of land area, which is a manifestation of farmers' response to demand for palm sugar, shows an increasing trend. With ß of 1,046.5, it shows that on average every year there is an increase in the area of ​​sugar palm plantations of 1,046.5. Meanwhile, from the production aspect, the results of the regression analysis also show a significant increasing trend with ß of 2,575.4, which shows that from the production aspect there has been a significant increase in production, namely 2,575.4 tonnes each year.  Furthermore, it can be concluded that the potential for palm tree development is quite good and the prospects for the palm sugar industry in Indonesia are quite bright.

This study aims to determine: 1) the influence of palm sugar substitution on the organoleptic properties of velvet bean flour egg rolls, including aspects of color, aroma, taste, and crispiness,; and 2) the nutritional content of velvet bean flour egg rolls with the optimal palm sugar substitution, encompassing carbohydrates, proteins, fats, fibers, and minerals (calcium, phosphorus, iron). This study adopts a single-factor factorial experimental design with the independent variable being palm sugar at percentages of 50%, 75%, and 100%. The dependent variables encompass the organoleptic properties of velvet bean flour egg rolls, including color, aroma, taste, and crispiness. Data collection employs a questionnaire administered by 10 trained panelists and 20 semi-trained panelists.. The collected data is analyzed using one-way ANOVA, followed by Duncan's test for post hoc analysis. Chemical analysis of the egg rolls is conducted at the Balai Penelitian dan Konsultasi Industri Surabaya (BPKI) to determine nutritional content, including protein, carbohydrates, fats, fiber, and minerals (calcium, phosphorus, and iron). The results showed: 1) palm sugar substitution significantly influences the organoleptic properties of velvet bean flour egg rolls, including color, aroma, taste, and crispines; and 2) the chemical analysis results for the nutritional content of the best egg roll, namely the velvet bean flour egg roll with 50% palm sugar substitution, include protein 12,56%, carbohydrates 80,94%, fats 6,20%, fiber 2,18%, calcium 162,10 mg/100 g, phosphorus 30,80 mg/100 g, and iron 2,61 mg/100 g.

Community Service Empowerment Activities aim at business management, as well as developing investment and economic productivity and Village potential, as well as obtaining profits or net profits to increase the village's original income and develop the maximum benefits of the Village community's economic resources. Another aim is to develop the idea for powdered palm sugar products, namely to help improve the economy of the people of Sindangsari Village in entrepreneurship by utilizing existing natural resources, and provide opportunities for Sindangsari Village to be better known by the wider community for its superior products, as well as helping advance sugar MSMEs. sugar palm in Sindagsari Village. This method of community service and empowerment activities consists of several stages, there are 3 (three) stages in the process of implementing this activity, namely: Trial of making ant sugar and determining packaging, Determining calculations and determining Cost of Production (HPP), and Holding seminars as one of the strategies for conveying the idea of powdered palm sugar products to the public. Sindangsari Village is one of the villages that produces palm sugar with quite good quality. This is our aim to develop entrepreneurial opportunities through the idea strategy of powdered palm sugar in Sindangsari Village. In practice, we utilize palm sugar production that has been molded to make the process easier, as well as symbiotic mutualism activities, where there are mutually beneficial parties, when people who are not palm sugar processors want to try making ant sugar, they can buy palm sugar first from entrepreneurs. Palm sugar

Kuta Dame Village is a fairly crowded village. This village is where I researched How the Impact of Tuak Drinking Behavior. The research method used is a qualitative approach by conducting interviews with business owners and literature studies by obtaining information from journals, books as a source of Tuak literature derived from palm trees. Palm trees are versatile plants that from the stem to the leaves can be used and can also be sold. Palm sap can be used as an alcoholic beverage, although it does not have a high alcohol content as in general. There are two types of palm drink from the palm tree, commonly called sap, namely sweet and bitter. For the sweet ones, there is no such thing as raru so that it can be managed again into palm sugar. And there is also sweet wine added with raru so that it has a bitter taste and adds alcohol content to the drink and can also preserve the drink. Tuak shops are always everywhere, both in villages, cities and even parties that sell them. Selling wine is an easy thing to do at any time, Income always increases so they keep doing that business. Requesters for wine are numerous. Fans of wine are more men, they will often go out to drink and they think that drinking wine can relieve stress, thoughts. Tuak can be used as opium because the taste of alcohol is right and the price is also different from the price of alcohol in general. However, wine is not good if consumed excessively and continues to cloud because it is not good for health. However, the presence of wine can cause poisoning, weight gain, high blood pressure, impaired liver function, weakened immune system, heart disorders, nerve damage, impaired reproductive (sexual) function, mental health disorders and decreased intelligence

Cibeusi Village is a village located in the Ciater sub-district, Subang district, West Java province, Cibeusi village is nicknamed the tourist village because of the many tours that are still maintained and have been recognized by the local government. With a fairly fertile soil condition, Cibeusi village is one of the best black rice-producing villages, besides that there are many types of vegetables, palm sugar, capolaga and others, becoming a source of community income so that the residents' economy increases with the rich natural resources of Cibeusi village. The purpose of this study is to describe and analyze Natural Resource Management in Refuting the Economy of Cibeusi Villagers. This research uses qualitative research. The data was collected by interview and observation methods. The research results obtained include: (1) a lot of tourism potential such as Curug Cibareubeuy, Curug Ciangin, Muara Guava and others. (2) the potential of abundant natural resources in Cibeusi village such as black rice, palm sugar, vegetables and many others. (3) In Cibeusi village there are several plants that are managed by craftsmen into valuable items including imocraft wood, uyun plants, gunz bamboo and so on.

Kombucha tea is a traditional beverages product manufactured from fermented tea and sugar solutions. Using Acetobacter xylinum sa starter. Kombucha tea has a refreshing sour taste, but the distinctives aroma make kombucha tea less attractives to consumers. Red roses (Rosa damascene) are a source of anthocyanin pigments that have not been widely used.  In addition, to increase the economic value of roses.  Based on research that has been done, red roses contain antioxidants in the form of purplish red anthocyanins.  The purpose of this study was to determine the effect of the type of sugar and the concentration of rose extract on the characteristics of rose kombucha produced.  This study used Completely Randomized Design (CRD). The factors used were the concentration of rose tea (1g/250ml, 2g/250ml, 3g/250ml) and variations in the type of sugar (palm, sand, fine).  The best chemical and organoleptic analysis based on the highest antioxidant activity was the addition of palm sugar and the concentration of the addition of rose tea 1g/250ml with a total phenolic of 10.17mg GAE/L, total dissolved solids (TPT) 11.10%, acidity (pH) 3.86, antioxidant activity 48.28%, vitamin C 11.41%, 13.63% for total sugar, sour taste score 3.06, rose flavor 2.15 and 1.10 for overall preference the addition of palm sugar and the concentration of the addition of rose tea 1g/250ml. Kombucha made from rose extract can be an alternative functional food.

The quality of coconut sap (nira) is a significant aspect of the manufacturing of palm sugar. Coconut nira deteriorates fast, and handling nira in the field is challenging due to the long duration of the tapping process, and coconut trees are high, making it tough to reach. The use of natural preservatives to nira help in the preservation of its quality prior to processing. The objectives of this study are to 1) develop a natural coconut nira preservatives formula from mangosteen yellow latex and 2) evaluate the dose of preservatives necessary to maximize nira's shelf life. The study employed a randomized complete analysis with four preservative concentrations of 0%, 1%, 1.5%, and 2%. and four different storage durations: zero hours, six hours, twelve hours, and twenty-four hours.  Chemical analysis of pH, total acid, total sugar, and reduced sugar was performed, as well as sensory evaluation. The study concluded that yellow mangosteen latex can help in the preservation of coconut nira. Preservative concentrations of 1.5% and 2% are still acceptable in 12 hours of storage. While a concentration of 1% is allowed for storage of up to 6 hours. If no preservatives are applied, nira should be processed shortly after harvesting. Nira's quality is deplorable after 24 hours of storage.

Water, one of the most important elements of the body and one of the macro substances, has the similar role as carbohydrates, fats and proteins for us humans. Humans cannot survive in few days without drinking. Toxins in human body can be cleansed by consuming water regularly. Infused water alternately becomes the another option to encourage people to drink much water. Furthermore, infused water can help out many people who do not have time or do not like eating fruits. However, many people do not drink water because of their personal reason although infused water might become the second opinion after pure water, and can increase an appetite because of the fruit color. Based on the reason above, the research purposes were appointed to examine the effect of the added date palm and soaking time towards the levels of anti-oxidant in apple-cinnamon infused water. The study was conducted using a Completely Randomized Design (CRD) factorial with 2 factors. In the first factor, the research media was added with dates (0, 10, and 20 grams), and the second factor, the media was measured from its soaking time (4, 8, and 12 hours). The research was initiated by creating of apple-cinnamon infused water with the aadditional various dates. Then, conducting various analyses like chemical analysis, total sugar content analysis, vitamin C, DPPH and FRAP antioxidant activity, total phenol, total solids, and pH. The optimum result was emerged when the additional 10 gram of dates and 4 hours of immersion time were combined. The characteristics of infused water are total sugar 24.37%, vitamin C 11.39 mg / 100 ml, 34.82% RSA DPPH, FRAP value 5.15%, total phenol 18.51 mg gallic acid / 100 ml, total solids 4.75oBrix, and the degree of acidity (pH) 5.65.

All members of the Kelapa-Mas community work as palm-sugar-maker in Kliwonan, Banjarharjo, Kalibawang District, Kulon Progo, Yogyakarta. The community has been producing palm sugar for generations and selling it to traditional markets around the village. There is a possibility that the community product could be developed to get a wider market and would give a better economic impact on the community. Through the UKDW Service Learning program in 2019, the community has been assisted to increase the value of their palm-sugar product. This assistance is carried out in 4 stages, First: counseling of good and hygienic production processes according to P-IRT standards, Second: assistance to product branding and packaging, Third: counseling and initiation of product marketing through online/digital and offline media, in collaboration with retail stores, and Fourth:  assistance and initiation of an organization, in order to continuing the palm-sugar-maker community to operating and growth independently. The results obtained during the full one-month intensive mentoring period were: the better sugar products with clear & catchy branding, a wider offline marketing network through modern retail and online media, a business license for P-IRT, and a well-structured-organization for management of the Kelapa-Mas palm-sugar household industry community organization