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Kue Malaka merupakan salah satu kuliner tradisional khas wilayah pesisir Sumatera yang identik dengan cita rasa manis dan tekstur lembut. Namun, seiring perkembangan zaman, eksistensi makanan tradisional seperti kue Malaka mulai terpinggirkan oleh kehadiran makanan modern. Penelitian ini bertujuan untuk mengembangkan inovasi produk kue Malaka dengan isian gula nipah sebagai upaya diversifikasi pangan berbasis kearifan lokal. Metode penelitian yang digunakan adalah deskriptif kualitatif, dengan tahapan mencakup pengumpulan bahan, pengembangan resep, pembuatan produk, uji organoleptik oleh 20 panelis, serta analisis data secara deskriptif. Inovasi dilakukan dengan mengganti isian gula aren menjadi gula nipah dan menambahkan taburan parutan buah nipah. Hasil uji organoleptik menunjukkan bahwa kue Malaka dengan isian gula nipah diterima baik oleh panelis dari segi rasa, aroma, dan tekstur, serta memiliki potensi sebagai produk alternatif yang menarik. Penelitian ini menegaskan pentingnya pengembangan kuliner tradisional berbasis potensi lokal untuk mendukung pelestarian budaya dan pemberdayaan ekonomi masyarakat.

 Community service activities have been carried out with the title of modifying palm sugar molding tools as an effort to improve the economy of palm sugar craftsmen in Bulukumba Regency, which is a form of community service, with the orientation of its activities in the field of community service. The form of this activity consists of: 1) identification of activity targets, which is carried out with a communication approach to the community in finding and studying problems in the field, 2) implementation stage, which begins with providing material in the form of participatory counseling on the importance of improving the economy of palm sugar craftsmen in Bulukumba Regency, then the design of making the tool is carried out which begins with the manufacture of a molding tool in the form of a molding tool model design, and 3) the progress reporting stage, aims to report on the conditions of the implementation of temporary activities in the field. With this program, the palm sap processing community in Bulukumba Regency can easily increase the selling value of the palm sap they make, the market share of palm sap sugar is also getting wider, the marketing of this product is increasing, so that it can increase the productivity of palm sap sugar through alternative effective palm sugar printing methods. The indicators for achieving targets and outputs from this community service activity are the creation of palm sugar products with high competitive value, so that they can advance the people's economy, especially palm sap sugar entrepreneurs in Bulukumba Regency.

This research aims to identify and analyze the quality comparison between steamed cakes made with palm sugar and those made with coconut sugar. The research employs an experimental method and involves 40 moderately trained panelists as the sample. Based on the quality analysis test results, the highest average scores in all aspects were achieved by the steamed cakes made with palm sugar. Specifically, for the color aspect, a score of 4.6 was in the range of brown to very dark brown categories. The blooming aspect received a score of 4.4, which was in the range of bloomed to very bloomed categories. The volume aspect received a score of 4.45, falling within the large to very large categories. The aroma aspect scored 4.5, ranging from a palm sugar aroma to a very strong palm sugar aroma. The texture aspect scored 4.5, which was in the range of soft to very soft categories. The taste aspect scored 4.4, within the sweet to very sweet categories. Based on the statistical hypothesis test with the Mann-Whitney U test at a significance level of α=0.005, it was found that there is a quality difference between the steamed cakes made with palm sugar and those made with coconut sugar in terms of color and aroma. However, there was no quality difference in the aspects of blooming, volume, texture, and taste

Margosari Village, Limbangan District, Regency has abundant natural potential, including sugar palm trees which are used to make palm sugar. Palm sugar producers are monitored by the local Village Government in the Margosari Village Palm Sugar Center. This quality and original production of palm sugar is not matched by an adequate selling price. This service activity which is packaged in the form of training is intended to provide education and training on processing palm sap and with a touch of product innovation so that it can increase the selling price of palm sugar. Training on cooking palm sap with the addition of red ginger juice, turmeric, ginger, galangal, lemongrass and producing a finished product in the form of spiced ginger flavored palm sugar in one drink portion size. The training participants are partners of the Service Team who are SMEs palm sugar producers.  The training method uses the participatory learning and action (PLA) method. Participants are actively involved in training activities. The training consists of stages of pre-training evaluation activities, presentation of material, explanation of the tools and materials needed, demonstration of making products, discussion of training production results and post-training evaluation. The training activity ran smoothly from start to finish. It is hoped that the results of the training will continue so that partners will be interested in continuing production and making it a commercial business that is more profitable than producing palm sugar traditionally. After the training activities, the service team is still providing assistance so that the results of the partners' independent production are better. Assistance continues with consultations from partners regarding the net weight of the product and determining the selling price, and how to market the finished product to a wide audience. This positive partner response will be interesting to continue providing services to the community with other themes that are in line with the service roadmap in managing SMEs, such as assistance with attractive product packaging, business legal aspects, and digital-based marketing.

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.

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

Abstrak Di Desa Sikara Tobata tanaman aren merupakan salah satu komoditas perkebunan yang memilik nilai ekonomis yang tinggi sehingga sangat prospektif dalam pengembangannya dan memiliki peluang yang sangat besar dalam meningkatkan perekonomian masyarakat di desa tersebut. Pengumpulan data dilakukan pendekatan survei dengan mewawancarai 4 pelaku usaha gula aren melalui pertanyaan terbuka. Hasil dari penelitian ini adalah strategi pemasaran yang dilakukan  dengan melakukan 4 bauran pemasaran (4P) yaitu (1) Produk : mempertahankan dan melakukan peningkatan kualitas produk (2) Harga : melakukan penetapan harga dengan orientasi biaya (3) Promosi: melakukan pelatihan pengunaan media sosial dalam melakukan promosi gula aren dan membantu pelaku usaha gula aren dalam mencari mitra (4) Tempat : gula aren diproduksi di Desa Sikara Tobata secara tradisional sebagai industri skala rumah tangga serta membentuk kerjasama kemitraan terhadap para pengusaha gula aren

Futsal merupakan olahraga yang membutuhkan ketahanan fisik yang lebih dibandingkan dengan sepak bola. Banyaknya tenaga yang dikeluarkan oleh pemain mengakibatkan kelelahan sebelum pertandingan berakhir. Kelelahan dapat menyebabkan seseorang mengalami dehidrasi dan menurunkan performa. penelitian ini bertujuan untuk mengetahui pengaruh pemberian air kelapa dan air gula aren terhadap status hidrasi dan performa pada pemain futsal SMK Makarya 1 Jakarta. Metode yang digunakan adalah Quasi Eksperimen dengan pendekatan Nonequivalent Control Group Design. Teknik pengambilan sampel menggunakan Purposive Sampling diperoleh sebanyak 18 responden. Hasil penelitian menunjukkan bahwa terdapat pengaruh yang signifikan sebelum dan setelah perlakuan pada kelompok air kelapa muda, air gula aren muda dan air mineral (p-value=0,00) terhadap status hidrasi. Terdapat pengaruh yang signifikan sebelum dan setelah perlakuan pada kelompok air kelapa muda dan air gula terhadap performa (p-value=0,027 dan p-value=0,028). Tidak terdapat pengaruh yang signifikan sebelum dan setelah perlakuan pada kelompok air mineral terhadap performa (p-value=0,917). Adanya peningkatan status hidrasi dan performa lebih tinggi pada kelompok air kelapa dibandingkan dengan air gula aren dan air mineral. Kesimpulan dari penelitian ini adalah kelompok yang mengonsumsi air kelapa muda lebih efektif meningkatkan status hidrasi dan performa.

Kacang arab mengandung protein dan senyawa fenolik yang tinggi. Kandungan senyawa bioaktif dan nutrisi fungsional seperti antioksidan, fenolik, dan flavonoid. Penelitian ini bertujuan untuk menentukan pengaruh karakteristik kimia dan sensori dari penambahan ekstrak buah naga merah (Hylocereus polyrhizus) dan variasi jenis gula pada yoghurt  susu kacang arab (Cicer arietinum L.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor. Faktor I ialah perbandingann susu kacang arab dan ekstrak buah naga merah  (190;10, 185;15, 180;20). Faktor II ialah variasi jenis gula (Gula Pasir, Gula Batu, Gula Aren). Yoghurt kemudian diuji protein, gula total, pH, aktivitas antioksidan, fenol dan flavonoid juga analisis sensori. Hasil penelitian kemudian dianalisis dengan Analysis of Variace (ANOVA). Hasil penelitian yang telah dilakukan menunjukkan bahwa yoghurt dengan penambahan ekstrak buah naga merah dan variasi jenis gula berpengaruh (α<0,05) terhadap aktivitas antioksidan, total fenol, total flavonoid dan pH juga berpengaruh (α<0,05) terhadap warna, flavor kacang arab dan kesukaan keseluruhan. Perlakuan terbaik adalah perbandingan susu kacang arab dan ekstrak buah naga merah (180:20) dengan variasi jenis gula (Gula pasir). Yoghurt susu kacang arab dengan perlakuan terbaik memiliki aktivitas antikosidan 49,84%; total fenol 1,085 mg GAE/ml; total flavonoid 0,0114 mg CEQ/L; pH 4,0; warna (2,72); flavor buah naga merah (3,35); flavor kacang arab (2,43); tekstur kental (3,31); rasa asam (3,25); dan kesukaan keseluruhan (3,75).