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This study examines the eco-eschatological dimensions embedded in the myths and traditions of pante among the Manggarai people of East Nusa Tenggara, Indonesia. The pante tradition is not merely understood as an economic activity involving the tapping and processing of palm sap, but also as a cultural practice that embodies ecological, spiritual, social, and ethical values. Through this tradition, the Manggarai people maintain a harmonious relationship with nature and recognize their responsibility toward the environment as part of a sacred cosmic order. This study employs a qualitative approach based on literature review and hermeneutical-theological analysis to explore the symbolic meanings and theological implications of the pante myth. The findings reveal that the pante myth reflects the Manggarai people’s cosmological worldview, in which nature is regarded as a living and sacred reality that must be respected and protected. Furthermore, the tradition promotes an ethic of sustainability that discourages excessive exploitation of natural resources and encourages balance between human needs and environmental preservation. From an eco-eschatological perspective, the pante tradition represents a vision of hope for the restoration of relationships among humans, nature, and God, anticipating the fulfillment of the “new heaven and new earth.” Therefore, this study affirms that Manggarai local wisdom provides a valuable contribution to the development of contextual, ecological, and sustainable theology in contemporary society.

This study aims to determine the level of income earned by palm sugar (brown sugar) producers in Nubuai Village, Urei Faisei District, Waropen Regency. The research employed a descriptive research design. The population consisted of all palm sugar farmers in Nubuai Village, Urei Faisei District, Waropen Regency. The sampling technique used was purposive sampling, with a total sample of 10 respondents. The data sources included primary and secondary data. Primary data were obtained through direct interviews conducted by the researcher using a structured questionnaire containing previously prepared questions. Secondary data were collected from relevant government institutions related to the study. Data collection techniques included observation, questionnaires, and documentation. Data analysis was carried out using multiple regression analysis, t-test, and F-test. The results showed that the income variable obtained by palm sugar producers had a positive and significant effect on the income of palm sugar farmers in Nubuai Village, Urei Faisei District, Waropen Regency, with a regression coefficient value of Rp 8,976.001 and a significance value of 0.000 < 0.05. The farmers’ revenue variable also had a positive and significant effect on farmers’ income in Nubuai Village, with a regression coefficient value of Rp 15,791.849 and a significance value of 0.038 < 0.05. Furthermore, the variables of experience and palm sugar price simultaneously influenced the income of palm sugar farmers in Nubuai Village, Urei Faisei District, Waropen Regency.

The “Beginner Brewer” community activity organized by Koffie Rakjat Semarang stands out as an informal learning space for individuals new to coffee brewing techniques, but so far there has been little scientific study regarding its impact on participants’ sensory experiences. This study aims to analyze how beginners understand and evaluate the flavor profile of Aceh Gayo single-origin coffee “Drama” through practical brewing sessions. The research method used a qualitative descriptive approach with data sources consisting of activity documentation, observations of popular articles, and direct quotations from participants’ experiences. The results showed that mentoring with simple techniques such as the V60 (1:15) and French Press (1:12) contributed to participants’ increased understanding of the fruity character and flavor complexity of “Drama,” which has flavor notes of passion fruit, pineapple, strawberry jam, rum, and palm sugar. Participants also reported that the inclusive learning environment made the brewing process easy and enjoyable, and encouraged continued interest in specialty coffee. In conclusion, this community activity is effective as an initial educational tool that shapes flavor perception and increases the confidence of beginner brewers in understanding specialty coffee.

This community service program develops a pilot model of Pancasila Village based on Asta Cita in Paciran Village, Lamongan Regency through the integration of three intervention clusters: (1) national seminar to strengthen Pancasila values ​​and the agenda of “building from the village”, (2) training on downstreaming palm sap as a strengthening of the local economy and entrepreneurship based on village potential, and (3) coastal rehabilitation action through planting sea pine as an environmental adaptation in sandy coastal areas that are vulnerable to wind and erosion. The implementation method uses a participatory and asset-based approach (ABCD) that places residents as the main actors, with a series of activities including socialization, cross-party coordination, training on processing palm sap into value-added products (brown sugar and syrup), seminars with community leaders and academics, planting sea pine, and pre-post evaluation based on knowledge, skills observation, and participant satisfaction. The implementation results show the formation of a cross-generational commitment to make Paciran Village a pilot Pancasila Village, increased community capacity in palm sap processing, and the birth of collective coastal rehabilitation actions. The program also produced sustainability recommendations in the form of routine cross-generational agendas, utilization of village social media for educational content on Pancasila–nira–cemara laut, and the appointment of Pancasila students as environmental sustainability ambassadors in the village.

Klepon is a traditional Indonesian market snack made from glutinous rice flour, shaped into small balls, and filled with sweet palm sugar, then coated with savory grated coconut. When bitten, the palm sugar inside bursts, giving a unique and delicious taste sensation. Klepon has been part of the Nusantara culinary heritage since the 1950s and was even introduced by Indonesian immigrants to the Netherlands. According to Mangkubumi, modifying the klepon recipe is an effective way to introduce and preserve this traditional food, as long as the original recipe and shape are maintained. This way, people can still enjoy klepon in its original form even though there are modern variations like klepon cake.

Pupus Tourism Village in Ponorogo Regency is a pioneering tourist village endowed with diverse natural, economic, and cultural potential, yet its development remains constrained by limited infrastructure and insufficient utilization of digital technology. This condition has hindered the optimization of local attractions such as Mloko Sewu, Selorejo Waterfall, Mount Tapak Bimo trekking, as well as local products including palm sugar, coffee, porang, and goat milk in supporting the village economy. This study aims to analyze strategies for optimizing village potential through the application of Green Digital Management (GDM) as an effort to establish sustainable tourism business practices. A qualitative research approach was employed, with data collected through observation, interviews, and documentation. The findings reveal that the implementation of GDM can serve as a strategic approach for Pupus Tourism Village by integrating environmentally based digital promotion, strengthening eco-friendly creative economy initiatives, and revitalizing local culture such as the bersih desa ritual and communal work (gotong royong). The implications highlight the importance of collaboration between government, community, and tourism stakeholders in applying GDM to enhance the competitiveness of Pupus Tourism Village while simultaneously promoting sustainable economic, social, and ecological development.

Organic agriculture plays a vital role in Indonesia’s agricultural development, with a key challenge being how to boost productivity efficiently and sustainably. Liquid Organic Fertilizer (LOF) derived from natural materials provides an eco-friendly option to improve soil fertility and crop yields. Bamboo shoots (Bambusa spp.), rich in organic carbon and gibberellin, present strong potential as LOF raw material to support plant growth. This study evaluated the effect of bamboo shoot-based LOF on the growth and yield of white radish (Raphanus sativus). The research was conducted from May to August 2025 in Kalolok, Batupapan Village, Tana Toraja Regency, South Sulawesi, at an altitude of 775 m. LOF was produced by fermenting 200 kg of ground bamboo shoots with 4 kg palm sugar, 1 liter EM4, and 200 liters water for 14 days. Treatments consisted of 0, 100, 200, and 300 ml per liter of water, applied twice at two-week intervals starting 14 days after planting. Using a randomized block design with four treatments and three replications, variables observed included plant height, leaf number, tuber size, and yield. Results showed that 300 ml/liter LOF gave the best outcomes: tallest plants (27 cm), most leaves (15.89), largest tubers (29.37 cm length; 6.06 cm diameter), and highest weight (731 g/plant; 6936.67 g/plot). These effects are linked to balanced nutrients (N, P, K, Mg, Ca) enhancing vegetative growth and tuber development. Thus, bamboo shoot-based LOF at 300 ml/liter is recommended as an effective organic fertilizer for white radish.

The rising demand for healthy food is driven by increasing along with public awareness of the importance of a balanced and nutritious diet. One innovation in healthy food products is the development of corn flour-based muffins as an alternative to wheat flour products. Corn flour is a good source contains fiber, B-complex vitamins, and antioxidants such as lutein and zeaxanthin, which are beneficial for health, particularly digestive health and vision. This research aims to formulate healthy corn flour-based muffins with a balanced texture, taste, and nutritional content. The method used includes partially or completely replacing wheat flour with corn flour, as well as adding natural ingredients such as palm sugar as a natural sweetener and vegetable oil as a source of healthy fats. Organoleptic tests were conducted on panelists to assess product acceptability based on appearance, taste, aroma, texture, and color. The results showed that muffins with a composition of 36.5% corn flour and 36.5% wheat flour scored highest in taste and texture, and met the criteria for a healthy food low in sugar and high in fiber. This research demonstrates that corn flour-based muffins are a potential healthy food alternative and can be further developed as part of a healthy lifestyle.

The use of organic materials as fertilizers is an important effort to improve soil fertility and crop productivity sustainably. Gliricidia sepium (gamal leaves) is a leguminous plant rich in nutrients such as nitrogen, phosphorus, and potassium, and contains bioactive compounds and microbes that support plant growth. Liquid organic fertilizer (LOF) made from fermented gamal leaves offers advantages including ease of application, high nutrient absorption by plants, and environmental friendliness compared to synthetic chemical fertilizers that may cause pollution and other negative impacts. This study aimed to evaluate the effect of LOF from gamal leaves on the growth and yield of Japanese cucumber (Cucumis sativus L.). The research was conducted at the Experimental Garden of the Faculty of Agriculture, UKI Toraja, South Sulawesi, from April to July 2025. The LOF was produced by fermenting gamal leaves for 15 days using EM-4 solution and palm sugar as activators. The LOF was applied three times at two-week intervals, starting at 7 days after planting (DAP), by soil drenching around the base of the plants. Observed variables included plant height, number of leaves, leaf area, stem diameter, number of fruits per plant and per plot, average fruit diameter and length, and fruit weight per plant and per plot. Data were analyzed using analysis of variance (ANOVA) and the Honestly Significant Difference (HSD) test at a 0.05 significance level. The results showed that application of LOF from gamal leaves at a dose of 300 ml per plant produced the best results across all observed parameters, including plant height, leaf number and area, stem diameter, fruit number, fruit size, and fruit weight per plant and per plot.

Purple sweet potato yogurt is a form of local food innovation made from milk fermented by lactic acid bacteria (LAB), with the addition of purple sweet potato paste to enhance flavor and color, thereby increasing consumer appeal. During fermentation, LAB require carbon derived from carbohydrates as an energy source for their metabolism and growth. Differences in carbon sources are expected to influence and produce distinct yogurt characteristics. Therefore, this study aimed to investigate the effect of various carbon sources on the characteristics of purple sweet potato yogurt. The experiment was conducted using a Randomized Block Design (RBD) with a single treatment factor: the type of carbon source. Six treatments were tested, namely: no sugar (control), granulated sugar, palm sugar, sugarcane juice, coconut sugar, and honey. The results indicated that different carbon sources caused variations in total dissolved solids, total lactic acid bacteria, total titratable acidity, and total reducing sugars. Carbon sources significantly affected titratable acidity, reducing sugar content, total dissolved solids, color, taste, and the overall sensory evaluation of purple sweet potato yogurt. The yogurt produced exhibited titratable acidity values ranging from 1.69% to 1.86%, reducing sugar content from 1.11% to 1.46%, total LAB counts from 0.28 to 89.50 × 10¹0 CFU/g, and total dissolved solids from 10.25 to 17.75 °Brix. Sensory evaluation scores ranged as follows: color preference 2.83–4.26 (dislike to like), texture 3.43–3.76 (like), aroma 3.53–3.70 (like), taste 2.67–3.70 (dislike to like), and overall acceptability 3.43–3.90 (like).

 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.

The presence of heavy metals in waste is one of the variables that can pollute and damage the environment. Lead is one of the chemical contents that can be found in hospital liquid waste. Hospital liquid waste comes from work unit processes throughout the hospital environment which contains dangerous chemicals so it needs to be processed before being discharged into the environment. Research has been carried out using the coagulation-flocculation method using sugar palm seeds as a biocoagulant. The aim of this research is to find out how the palm seed coagulant mass influences in reducing lead (Pb) levels. hospital wastewater with the addition of variations in coagulant mass, namely 0.3%, 0.4%, 0.5%, 0.6% and 0.7%. From the filtrate resulting from coagulation-flocculation which was then analyzed based on the Regulation of the Minister of Environment and Forestry of the Republic of Indonesia Number P.68 of 2016 concerning Domestic Wastewater Quality Standards, from the results of this research it is known that sugar palm seeds as a biocoagulant are able to reduce the most optimal PB concentration when the coagulant concentration is added to 0.6%.

Choux craquelin is a variation of choux pastry characterized by a layer of dough on top, commonly referred to as craquelin, which becomes crunchy after baking. The primary ingredient used is wheat flour. The filling for choux typically consists of a cooled custard or cream, usually flavored with vanilla or fruit slices. In this instance, the author attempts to create a new flavor innovation for the choux au craquelin filling using kolak pisang. Kolak pisang is a sweet dish made with coconut milk and brown sugar, accompanied by the fragrant aroma of bananas, and is commonly enjoyed during certain occasions, such as Ramadan. The aim of this research is to determine the standard recipe, the level of preference for the product, and a business analysis. This study employs a research and development approach, and data collection was conducted through organoleptic testing with five expert panelists. The findings indicate that the appropriate standard recipe consists of the following: choux: 200g eggs, 120g water, 120g UHT milk, 100g margarine, 2g salt, and 150g wheat flour; craquelin: 100g butter, 100g wheat flour, and 90g granulated sugar; kolak pisang cream: 250g whipped cream, 7 pieces of jackfruit bananas, 200g palm sugar, 3 pandan leaves, 1g salt, 100g instant coconut milk, and 200g palm sugar. The business analysis revealed a food cost of Rp. 2,870 per piece, with a selling price of Rp. 8,000. The break-even point is reached by selling 442 pieces. To achieve a target profit of Rp. 3,000,000 per month, the author must sell 1,451 pieces per month. This research hopes to contribute to innovative developments in kolak pisang-based products. 

This ponder investigates the selection of computerized marketplaces and the fortifying of item bundling plan to upgrade the showcasing of palm sugar delivered by the Maju Makmur agriculturist bunch in Desa Kedungurang. Through a community-based approach, we given preparing and item advancement to progress item quality and grow advertise reach. Workshops on advanced promoting procedures and commonsense bundling plan driven to noteworthy deals development and financial advancement for the community. The selection of omni-channel e-commerce stages too encouraged more extensive advertise get to, expanding item perceivability and competitiveness. Modern item variations beneath the "Satu Akar" brand, counting natural palm sugar and ginger-infused palm sugar, were presented to differentiate the item advertising.

Sudipayung Village, Ngampel District, Kendal Regency, is an area with a growing agricultural sector, particularly in rice and tobacco production. The need for fertilizers that support agriculture is crucial, while household waste management has become a significant issue. This article discusses training on making organic compost as an effort to improve the community's economy through the management of organic waste. The training, which involves members of the local women's group (PKK), uses a simple decomposition method with ingredients such as shrimp paste and palm sugar as substitutes for EM-4. The resulting compost helps improve soil fertility, reduce dependency on chemical fertilizers, and create a greener and healthier environment. Additionally, this program contributes to reducing the volume of waste sent to the final disposal site (TPA), thus supporting environmental cleanliness. This training provides a double positive impact: increasing community knowledge about recycling waste and offering economic opportunities through the production of organic fertilizers.

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

This study investigates the potential use of eggshell waste and sugar palm fibers (ijuk) as natural filters for air pollution. Eggshells, rich in calcium carbonate, and ijuk, with its dense fibrous structure, are hypothesized to effectively capture airborne pollutants. An experimental method was employed to create and test filters made from these materials. Results show that the combination of eggshells and ijuk significantly reduces pollutant particle concentrations, providing an environmentally friendly alternative for air filtration.

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.

The implementation of KKN is contained in the third point of the Tri Dharma of higher education. This is intended so that students can gain knowledge that is not available on campus. Apart from that, students also carry out community empowerment and service in their work areas from the knowledge they have gained on campus. The aim of this "MSME Palm Sugar Documentary Video" is to help palm sugar craftsmen promote their products using documentary videos which are made and then posted on social media so they can be seen by the public. Apart from that, this palm sugar product can also be known to many people through documentary videos that have been made, so that not only the local village community knows about this palm sugar product but also the entire Indonesian people. The work program "Video Documentary of Palm Sugar UMKM" is very influential in improving the creative economy of palm sugar UMKM to expand the marketing of their products. To be recognized by the general public.

The purpose of this study on the Role of Green Economy in Encouraging Entrepreneurial Innovation of MSME’s Selling Coconut Ice is to find out how to classify waste that can be processed into something that can be reused and waste that cannot be processed. Coconut ice sellers sometimes do not know how coconut waste can be processed into something that has economic value. Therefore, coconut ice sellers only sell coconut to be made into coconut ice with various variants by providing innovative flavors other than original such as palm sugar flavors, or using flavored syrups. With so many coconut ice sellers today, there is a large amount of coconut waste generated every day. Materials that sometimes cause waste in MSME entrepreneurs selling coconut ice are waste that is not used or discarded such as coconut shells, coconut fibers, syrup bottles, milk cans, and plastic (other waste). This is a problem for traders who have difficulty distributing waste so that it can be processed into something that can be used or useful and has economic value for waste that is reprocessed. To emphasize the environmentally friendly aspects of coconut waste and can increase the attractiveness for consumers to care about their environment regarding the waste. So from the conclusion of this research can emphasize, how important the green economy is in encouraging innovation regarding entrepreneurship in MSME’s for coconut ice sellers.