Product Development of Cane Brown Sugar Using Herbal Extract in The Latellang Village District of BoneAbstract. The production of cane brown sugar is decreasing due to the low price of brown sugar form cane in the market. The low selling price of cane sugar is due to the quality and distinctive aroma of cane sugar which is less attractive to consumers. The community partnership program aims to provide solutions to partners while educating partners and citizens, especially for partner, on the benefits of cane brown sugar consumption compared to other as a form of food security as a form of persuasive methods to partners and citizens before the training takes place. This program is carried out in the form of counseling, training and mentoring. The training carried out was the manufacture of liquid sugar and instant sugar as a form of differentiation from cane brown sugar which can be of high economic value compared to selling original. The results of this program show that partners have been able to make and produce liquid sugar and instant sugar. Liquid sugar products are packaged in 250 ml bottles, while instant sugars called recengan sugar packed in wrapping plastic weighing 25 g, then packaged again in the form of a pouch containing 6 instant sugars. The results of the assistance show that partners have been able to make and produce liquid sugar and instant sugar and begin to expand into granulated sugar products. This differentiation product can certainly improve the price (profitable). Partner problems for the typical aroma of sugar cane can also be overcome by adding herbal extracts in the form of ginger extract and pandan leaf extract, so that the distinctive aroma of sugar cane can be disguised.Keywords: sugar cane liquid sugar, disposable sugar, recengan sugar, sugar variations of sugar cane herbal extract.Abstrak. Produksi gula merah tebu semakin merosot diakibatkan rendahnya harga gula merah tebu dipasaran. Rendahnya harga jual gula merah tebu disebabkan oleh kualitas dan aroma khas tebu yang kurang diminati oleh konsumen. Program kemitraan masyarakat ini dilaksanakan bertujuan untuk memberi solusi kepada mitra sekaligus mengedukasi mitra dan warga khususnya kelompok usaha gula merah tebu akan manfaat konsumsi gula merah tebu dibandingkan gula merah lainnya sebagai bentuk dari keamanan pangan melalui penyuluhan sebagai bentuk metode persuasif kepada mitra dan warga sebelum pelatihan dilaksanakan. Program ini dilaksanakan dalam bentuk penyuluhan, pelatihan, dan pendampingan. Pelatihan yang dilakukan adalah pembuatan gula cair dan gula sekali pakai sebagai bentuk diferensiasi dari gula merah tebu yang dapat bernilai ekonomis tinggi dibandingkan hanya menjual gula merah batok. Hasil dari program ini nampak bahwa mitra telah mampu membuat dan produksi gula cair dan gula sekali pakai. Produk gula cair dikemas dalam bentuk botol 250 ml, sedangkan gula sekali pakai dengan nama produk komersilnya adalah gula recengan dikemas dalam plastik wraping dengan berat 25 g, kemudian dikemas lagi dalam bentuk pouch yang berisi 6 buah gula sekali pakai. Hasil pendampingan menunjukkan bahwa mitra telah mampu membuat dan produksi gula cair dan gula sekali pakai serta mulai merambah ke produk gula semut. Produk diferensiasi ini tentu dapat memperbaiki harga gula merah tebu. Permasalahan mitra akan aroma khas tebu dapat pula teratasi dengan penambahan ekstrak herbal berupa ekstrak jahe dan ekstrak daun pandan, sehingga aroma khas tebu dapat tersamarkan.Kata Kunci: gula cair tebu, gula sekali pakai, gula recengan, gula variasi tebu ekstrak herbal.

The community service program aims to solve the problem of sugar cane group in Latellang village, Patimpeng sub-district, South Sulawesi province, about increasing business through product differentiation with a combination of ginger extract and pandan leaf extract. The combination is done to reduce the typical aroma of sugar cane in processed sugar. The distinctive aroma of sugar cane is what causes the lack of consumption of brown sugar from sugar cane, so the selling price is very low compared to brown sugar from sugar palm. The implementation of service includes several stages of preparation, cooking, cooling, and packaging. Through training, partners have been able to process sugar cane sugar into a differentiation product with a combination of ginger extract and pandan leaf extract into liquid sugar and recengan sugar with flavor variants according to the extract added. The selling price is very profitable for partners because liquid sugar can be sold at a price of Rp. 15,000 per bottle (250 ml) and recengan sugar is sold at Rp. 8,000 per pouch (each pouch consists of 6 recengan sugar seeds). This sale is very profitable because brown sugar cane is sold at a price of Rp.10,000 per kg, while to make liquid sugar and recengan sugar, only 500 g of sugar cane is needed. Therefore, this service has succeeded in helping to overcome partner problems and increase partner profits through the differentiation of sugar cane into liquid sugar and recengan sugar with combination.

ABSTRAK Penelitian ini bertujuan untuk mengidentifikasi isolat dari ekstrak kayu sepang dengan menguji keberadaan kandungan Flavonoid pada ekstrak. Isolasi dilakukan dengan melakukan ekstraksi menggunakan sonikator yaitu Ultrasonic-Assisted Solvent Extraction dengan menggunakan pelarut organik yaitu Etanol. Proses etanolik ini digunakan untuk mengisolasi senyawa flavonoid pada kayu sepang dengan menggunakan konsentrasi pelarut yang optimum dengan variasi konsentrasi pelarut 85%, 90%, 95%, dan 99% serta variasi lama waktu ekstraksi sonikasi yaitu 15 menit, 20 menit, dan 25 menit. Hasil ekstraksi akan dikarakterisasi menggunakan Gas Chromatography Mass Spectrometry (GCMS) dengan terlebih dahulu dikarakterisasi awal melalui kadar air, kadar abu, serta uji kualitataif dari ekstrak. Hasil yang diperoleh adalah kadar air dan kadar abu masing-masing adalah 6% dan 98%. Hasil uji kualitatif menunjukkan bahwa terjadi perubahan warna ekstrak yang mencirikan bahwa terdapatnya senyawa Flavonoid pada ekstrak kayu sepang. Ekstrak yang mendekati larutan kontrol adalah pada konsentrasi 90% dimana perubahan warna terjadi menjadi merah keunguan sama dengan larutan kontrol (Kuersetin). Kata kunci: Kayu Sepang, UASE, Brazilin ABSTRACT This study aims to identify isolates from sappan wood extracts by examining the presence of Flavonoid content in the extract. Isolation is done by extraction using sonicator that is Ultrasonic-Assisted Solvent Extraction by using organic solvent that is Ethanol. This ethanolic process is used to isolate flavonoid compounds in sappan wood by using optimum solvent concentration with 85%, 90%, 95%, and 99% solvent concentration variations and variation of time of sonication extraction ie 15 minutes, 20 minutes, and 25 minutes. The extraction results will be characterized using Gas Chromatography Mass Spectrometry (GCMS) by first characterized by water content, ash content, and qualitative test of the extract. The results obtained are water content and ash content are 6% and 98%. The result of qualitative test indicate that there is a change of color of extract which characterizes that the presence of Flavonoid compound in the extract of sappan wood. The extracts close to the control solution were at a 90% concentration where the color change occurred to purplish red as well as the control solution (Kuersetin). Keywords: Kayu Sepang, UASE, Brazilin

Buni Fruit Water was extracted with methanol solvent using Ultrasound technology at a temperature of 50°C for 45 minutes. Total Phenolic Content contained in the methanol extract of buni fruits water is 67 mg / g in GAE. The results of interpretation using GCMS obtained three phenolic compounds, namely 3-(Hydrazinomethyl) Phenol, 5 Allyl-2 Methoxy Phenol and 3 (3,5-di-Tertier Butyl, 4-Hydroxyphenyl) Propionic Acid. IR Spectrum analysis results obtained aromatic and OH group as a marker of the presence of phenolic compounds. These results indicate that the Buni fruit water can be developed as functional food.

This Community Service is a Community Partnership Program that was carried out by to partners of the Brown Sugar Cane Business Group in Latellang Village, Patimpeng District. The processing of sugar cane so far has been very simple, and some of the sugar cane businesses were out of business due to the consumption and need for brown sugar cane by the community, especially the Latellang and other villages, who are reluctant to consume brown sugar cane. This reluctance is caused by the aroma of brown sugar cane. Therefore, diversification of brown sugar cane products was carried out by processing brown sugar cane into Liquid sugar and Recengan sugar. The results of the PKM program were able to provide partners with increased knowledge of processing brown sugar cane into a diversified product that has high economic value and reduced the price of brown sugar cane from Rp. 10,000 per kilogram into products with 250 grams of brown sugar cane as raw material. 2-3 bottles of Liquid Sugar (250 ml plastic packaging) with a price of Rp.10,000 per bottle and produce 15 pieces of Recengan Sugar. Especially for Recengan sugar packaging, it is packaged in pouch containing 8 Recengan sugar ata a price of Rp.10,000. The impact will be revive the production of cane brown sugar to the Cane Brown Sugar Business Group partners, especially in Latellang Village.