Palm-based business development at Al Hidayah Islamic Boarding School in Sei Mencirim Village, Kutalimbaru Sub-District, Deli Serdang District

Elisa Julianti; R.B. Moh. Ibrahim  Fathoni; T. Irmansyah; Muhammad  Setiawan; Intan Mustika  Sari; Afflia Putri  Salsabilla

doi:10.32734/jst.v8i2.23362

Authors

Elisa Julianti Julianti
Fathoni Department of Agribusiness, Faculty of Agriculture, Universitas Sumatera Utaram Medan 20155, Indonesia
Irmansyah Department of Agrotechnology, Faculty of Agriculture, Universitas Sumatera Utaram Medan 20155, Indonesia
Setiawan Department of Food Technology, Faculty of Agriculture, Universitas Sumatera Utaram Medan 20155, Indonesia
Intan Mustika Sari Department of Food Technology, Faculty of Agriculture, Universitas Sumatera Utaram Medan 20155, Indonesia
Afflia Putri Salsabilla Department of Food Technology, Faculty of Agriculture, Universitas Sumatera Utaram Medan 20155, Indonesia

DOI:

https://doi.org/10.32734/jst.v8i2.23362

Keywords:

Palm, Moulded Palm Sugar, Powder Palm Sugar, Sap, Pesantren Al Hidayah

Abstract

educational institution that offers free education to its students. Its operational funding is supported by a business unit that processes palm sap into molded palm sugar, liquid palm sugar, palm sugar crystals, and other palm-based products such as candied palm fruit. However, the production methods used are still traditional and depend on simple tools, which often lead to variations in product quality. This community service program was designed to enhance productivity and improve the quality of palm sap products through the introduction of modern processing technology. The program consisted of seven phases: socialization, preparation of tools and materials, training, provision of equipment and technology, technology implementation, mentoring and evaluation, and ensuring sustainability. Participants included pesantren leaders, teachers, and students. The technologies introduced such as sap cooking machines, drying ovens, and sieving equipment—significantly improved efficiency. The sap cooking machine reduced processing time to about 2 hours, compared to the traditional 4–6 hours. The resulting molded, liquid, and crystal palm sugar products exhibited better and more consistent quality. Participants have also gained the necessary knowledge and skills to apply these innovations independently.

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