Ramadan, Sugar Sugar Origin Rohul Demand Rises

Palm sugar origin Rokan Hulu (Rohul) most in demand because people can survive for four months without melting. A good quality of palm sugar make this request during Ramadan and Lebaran increasing.

Palm sugar or palm sugar Rohul origin is the most delicious sugar than the same from others. Making a very natural recipe to make palm sugar origin Rohul most sought although the price is relatively more expensive compared to other palm sugar. But people like this Rohul palm sugar origin because its authenticity.

Mahmuddin (45) was one of middlemen Kaiti village, in the village of West Central Rambah, District Rambah, Rohul, which is 200 km to the northwest of Pekanbaru. In the village, entered the holy month of Ramadan until Lebaran, enaunya increased sugar demand than usual. If in regular day 150 kg, then when Ramadan to about 300 kg per day.

“There are about 30 heads of families who are struggling with making this palm gulau. Usually in a day, each of them can produce 5 kilograms. But this Ramadan they can make up to twice a day,” said Mahmuddin.

Production, further Mahmuddin palm sugar is still lacking because of this village is not only to meet the needs of Rokan Hulu. This sugar is also sold up to Pekanbaru.

The increasing demand to make the selling prices slightly up than usual. If usually sold at Rp 14 thousand per kg, now to Rp 16 thousand per kg. Based on the experience of previous years, during Ramadan every citizen could pocket the money from Rp 3.5 million to Rp 4.5 million.

“Month of Ramadan brings blessing for the villagers because they can achieve more sustenance than a cottage industry Kaiti palm sugar,” said Mahmuddin.
Concoction

Requirements to get a good sap juice, one of them is by heating or fumigating container bamboo as reservoirs. The goal for the juice and sour sap not be damaged.

Meanwhile, bamboo is carried up to the top of the container used as a substitute for cider juice container already filled. While the bamboo container mounted on the base of a palm tree at Mayang previous period, was brought down.

Before installing a bamboo container, the base has been cut sap Virgin beaten several times. This extra treatment has become a tradition since the species is fairly sensitive plants.

Not infrequently, people recite certain mantras or prayers as will tapping sap in hopes of getting better results the next day. “In our belief, this juice extract to be in a state of heart and mind clean and quiet. Goal for the juice sweet, flavorful sap which is not typical of acid and smells bad,” said Abdul End (54), one of the palm sugar makers.

Instead, when tapping sap juice in a state of anger hearts and minds are messed up, you can bet the results are not good. Once the raw material obtained, the next process is to enter Semambu root, a herb hereditary typical villagers Kaiti.

Ie three doses of this herb root segments Semambu to about 15 liters of sap extracts were accommodated within approximately one meter long bamboo earlier. This herb left in the palm juice for about seven to eight hours. The goal for the sweetness of palm growing steadily and has not changed so sour. This herb is also useful to condense palm sugar after cooking, making it easy to print and not easily melt.

“People who travel West Java was never suggested that we should change the root decoction Semambu with mangosteen skin. Having tried, the results are not as good as the ingredients our ancestors were using Semambu roots,” said Abdul.

After mixing the ingredients Semambu root, yellowish palm juice cooked over a wood-fired kiln for approximately five hours. Furthermore, palm juice that thickens inserted into the mold according to the tastes of the maker or buyer’s sugar people. Any sugar that has been successfully printed and then wrapped in banana leaves.

Typically in this packaging process, which is used instead of banana leaves green. But that is old and dry, brownish color. The goal is to maintain the quality of sweet mixed with sugar to keep it tasteful. The use of banana leaves as well as drying agents believed to prevent palm sugar melted and not easily damaged by moisture.

Of approximately 40 liters of cider harvest sap, Abdul could produce about 4-5 pounds palm sugar in a day. With the selling price of Rp 14 thousand per kg, Abdul had an income to send their three children to the college level.

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