Home⇛Recoletos Multidisciplinary Research Journal⇛vol. 13 no. 2 (2025)

An Ethnobiological Study of Indigenous Knowledge about the Traditional Production of Coconut Sugar Within the Somongari Javanese Community

Fajar Adinugraha | Siti Zubaidah | Sri Rahayu Lestari

Discipline: food sciences

 

Abstract:

Background: Coconut sugar is a traditional product widely consumed in Indonesia, including by the Javanese community of Somongari. Despite its importance, the knowledge of coconut sugar production in Somongari remains undocumented, as it is passed down primarily through oral tradition. This study seeks to explore the traditional coconut sugar-making practices of the Somongari Javanese community from an ethnobiological perspective. Methods: This study employed a field exploration approach in Somongari Village, Indonesia, incorporating interviews, observation, and documentation. Twenty-four informants, comprising twenty sugar makers and four key informants, were interviewed. Results: Coconut sugar is produced from the sap of coconut flowers (sajeng) and is cooked until thickened and molded. The natural remedy used in the production of coconut sugar is laru. Laru comprises enjet (limestone) and lathi manggis (sap of mangosteens). The manufacturing process utilizes traditional tools and techniques, comprising three stages: ndewan (coconut sap collection), genen (cooking the coconut sap until it thickens), and nitis (molding the coconut sap). Conclusion: The indigenous knowledge of coconut sugar production embodies the close relationship between biodiversity and cultural heritage. The utilization of local plants contributes to both the production and consumption values, highlighting the need to preserve this practice through documentation and integration into educational and community learning to sustain ecological and cultural values.



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