Advances in Biological Sciences Research, volume 9 Joint proceedings of the 2nd and the 3rd International Conference on Food Security Innovation (ICFSI 2018-2019) Risk Preference of Palm Sugar Craftsman in Lebak Regency, Banten Andjar Astuti Suherman Setiawan Sariyoga Agribusiness Department, Agriculture Agribusiness Department, Agriculture Agribusiness Department, Agriculture Faculty Faculty Faculty University of Sultan Ageng Tirtayasa University of Sultan Ageng Tirtayasa University of Sultan Ageng Tirtayasa Serang, Indonesia Serang, Indonesia Serang, Indonesia
[email protected] [email protected] Ratna Mega Sari Asih Mulyaningsih Agribusiness Department, Agriculture Agribusiness Department, Agriculture Faculty Faculty University of Sultan Ageng Tirtayasa University of Sultan Ageng Tirtayasa Serang, Indonesia Serang, Indonesia
[email protected] [email protected] Abstract— The growth of palm sugar production in Lebak from palm bunches. Palm sugar can be used as an additional Regency as the center of palm sugar in Banten Province ingredient or flavoring in the food industry such as in making continues to show a positive trend so that it is an important soy sauce and dodol, additives or flavorings in food source of income for many households in Lebak Regency. The preparations such as cakes, compote and other food purpose of this study is to analyze the risk of palm sugar preparations, as well as sweeteners in beverages such as craftsman business which includes production risk and income bandrek, bajigur, coffee, and others. risk. The research data used are primary and secondary data which are processed descriptively and quantitatively. Palm sugar has its own uniqueness The uniqueness of Quantitative data is processed using variance analysis, this product, among others, is more soluble, dry and clean deviation standard and coefficient of variation.