PENGRAJIN TAPE SINGKONG DI KAMPUNG PONCOL GUNUNG SINDUR TETAP EKSIS SEJAK TAHUN 70 SAMPAI SAAT INI.

Summary

The video explores the tradition of tapioca fermentation in Gunung Sindur, a region in Bogor, Indonesia. It highlights the local village of Kampung Poncol, where most residents have been making fermented cassava (tape singkong) since the 1970s. Despite declining interest among younger generations, some businesses, like that of Bapak Dolen, continue to thrive. Challenges include a shrinking supply of cassava and changing consumer preferences. The video also delves into the health benefits of fermented cassava, particularly its probiotic properties, and the need for government support to preserve this valuable cultural and economic practice.

Takeaways

• 😀 Gunung Sindur, a district in Bogor, Indonesia, is known for its traditional cassava tape production.
• 😀 The tape industry in Gunung Sindur dates back to the 1970s, with many residents in Kampung Poncol, Desa Curug becoming producers.
• 😀 The younger generation is less interested in continuing the tape production business, leading to a decline in local businesses.
• 😀 Some businesses have been passed down to the next generation, like Iwan Bule, who continues his family's tape business despite challenges.
• 😀 The lack of interest among youth in the traditional business is a key factor in the decline of tape producers in the region.
• 😀 Iwan Bule, despite the tough market conditions, maintains a loyal customer base, including orders from companies in Bekasi.
• 😀 Cassava tape, a fermented food, is rich in vitamin B1 and has probiotic benefits that are good for digestion and the immune system.
• 😀 The production process of cassava tape involves peeling, boiling, and fermenting the cassava, which takes about three days from start to finish.
• 😀 The availability of raw cassava is a challenge due to decreasing agricultural land and the fluctuating supply of cassava from local farmers.
• 😀 The local government is urged to support the preservation of this traditional food business to ensure its survival and promote its potential in tourism and the economy.

Q & A

What is the significance of Gunung Sindur in the script?

Gunung Sindur is a subdistrict in Bogor Regency, Indonesia, located on the border between Tangerang and Depok. It is significant for its entrepreneurial activities, particularly in the production of tape singkong (fermented cassava), a traditional local food.

What is 'tape singkong' and how is it typically used?

Tape singkong is a fermented cassava dish that is often used in various food and beverage preparations. It is commonly mixed with ice for refreshing drinks like es cendol and es campur, or used as an ingredient in cakes and other products.

Why is Kampung Poncol in Gunung Sindur referred to as 'Tape Village'?

Kampung Poncol in Desa Curug, Gunung Sindur, has been known for its cassava fermentation industry since 1970. The majority of the residents have been involved in tape singkong production, earning the village the nickname 'Tape Village'.

What challenges are faced by tape singkong producers in Gunung Sindur?

The main challenges include a decreasing interest among younger generations to continue the family business, the decline in cassava farming, and difficulty sourcing raw materials due to the shrinking land for cultivation.

What is the role of Iwan Bule in the continuation of the tape singkong business?

Iwan Bule, the son of a long-time tape singkong producer, has continued the family business despite the challenges. He maintains several loyal customers, including a company in Bekasi, and ensures the survival of this traditional industry.

What has led to the decline in the number of tape singkong producers in the region?

The decline in the number of producers is primarily due to a lack of interest from younger generations, leading to the closure of several tape singkong businesses, and the increasing difficulty in obtaining cassava due to reduced farming areas.

How long does it take to produce tape singkong from cassava?

It takes about 2 to 3 days to produce tape singkong from the raw cassava, with processes including peeling, boiling, and fermenting the cassava.

What is the impact of cassava fermentation on its nutritional value?

Fermentation increases the vitamin B1 content of cassava by up to three times. This vitamin is essential for the nervous system, muscles, and digestion. Tape singkong also contains beneficial probiotics that enhance gut health by promoting good bacteria and reducing harmful bacteria.

What efforts are being made to preserve the tape singkong industry?

Local government support is essential for preserving the tape singkong tradition. However, despite its cultural significance, the lack of new generations entering the business and the difficulties in sourcing raw materials remain major obstacles.

What other uses are there for cassava besides making tape singkong?

Besides being used to make tape singkong, cassava peel can also be used as animal feed, particularly for goats, which ensures that no part of the cassava goes to waste.