East Kutai, October 30, 2025 — Dr. Sri Rahayoe, S.T.P., M.P., a lecturer from the Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada (DTPB FTP UGM), was invited as a speaker in the Palm Sugar Processing Training organized by the Food Consumption and Diversification Division, Food Security Office of East Kutai Regency, East Kalimantan Province.
The two-day training took place in Teluk Singkama Village, South Sangatta District, and was attended by 25 participants from the Pada Idi Farmer Group, consisting of palm sugar artisans with 3–15 years of experience in the field.
Palm Sugar as a Healthy Alternative and Its Economic Potential
In recent years, palm sugar has gained global recognition as a healthier natural sweetener compared to refined sugar. Its low glycemic index and natural mineral content make it a preferred choice among health-conscious consumers.
Indonesia is among the world’s largest producers of palm sugar, with production centers spread across Java, Sumatra, Sulawesi, and Kalimantan.
The rising domestic and international demand for palm sugar derivatives, such as granulated palm sugar, offers vast opportunities for rural communities to enhance product value through technological innovation in processing.
Training Implementation
The training was opened by SP, Head of the Food Consumption and Diversification Division, representing Dr. Ery Mulyadi, S.P., M.M., Head of the East Kutai Food Security Office.
Also in attendance were Asbar, Head of Teluk Singkama Village, and subdistrict representatives.
The training was held at the residence of Mr. Page, Head of the Pada Idi Farmer Group, who also hosted the event.
On the first day, participants received material on the principles of converting sap into granulated palm sugar, followed by a hands-on session making both granulated and molded palm sugar.
On the second day, participants were introduced to new processing equipment provided by the East Kutai Food Security Office and practiced using it for evaporation, crystallization, sieving, drying, and product packaging—essential stages for improving product quality, shelf life, and market competitiveness.
Recognition of DTPB FTP UGM Expertise
Dr. Sri Rahayoe’s participation reflects recognition of her expertise in agricultural product processing technology and sap-based product innovation.
As an academic and researcher, she has contributed significantly to innovations in granulated palm sugar processing, particularly in improving crystallization and drying efficiency, and developing eco-friendly, energy-efficient equipment suitable for small and medium enterprises (SMEs).
Through this training, palm sugar artisans are expected to enhance product consistency, expand market access, and increase their economic value.
The initiative also strengthens collaboration among local governments, academia, and communities to advance sustainable local food industries.
Supporting the Sustainable Development Goals (SDGs)
This training activity supports several Sustainable Development Goals (SDGs), including:
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SDG 2 (Zero Hunger) — Strengthening food security through local products.
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SDG 8 (Decent Work and Economic Growth) — Empowering small-scale palm sugar artisans.
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SDG 9 (Industry, Innovation, and Infrastructure) — Applying appropriate technology for food processing.
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SDG 12 (Responsible Consumption and Production) — Promoting sustainable food production using local resources.
Through this community empowerment initiative, DTPB FTP UGM reaffirms its commitment to translating research into community benefit, advancing local agroindustry, and supporting environmental sustainability.
