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Purwata, I Ketut
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PEMANFAATAN GULA AREN ORIGINAL (AREO) SEBAGAI BAHAN OLAHAN PRODUK KULINER LOKAL DALAM PENGEMBANGAN KEWIRAUSAHAAN MASYARAKAT DESA KEKAIT KABUPATEN LOMBOK BARAT Gede, I Putu; Purwata, I Ketut
MEDIA BINA ILMIAH Vol 14, No 1: Agustus 2019
Publisher : BINA PATRIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (352.141 KB) | DOI: 10.33758/mbi.v14i1.288

Abstract

The need for and dependency on national sugar consumption, especially sugar, has increased from year to year. The diversification program of the national sugar industry can be carried out by finding alternative sources of natural sources of sugar cane, one of which is sugar from palm sugar. The development of the palm sugar home industry as a supporting component of the tourism service business in West Lombok Regency cannot be ignored. the high diversity of deviations in the quality standard of the product produced becomes the problem of palm sugar in meeting production standards. the purpose of this service is to describe the diversity of the quality of palm sugar in the production process from the results of the crafters, with the method used in stages through the method of socialization in practice with direct observation techniques. With the results there was a significant increase in standard production capacity, namely 2 times in the morning and evening with a total production of 15-20 kg per group, with production patterns and an increase in enabling good product marketing with the target market not only local consumers but also more consumers spacious and modern.
Co-Authors Gede, I Putu