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Antonia P. Bao
Sekolah Tinggi Pertanian Flores Bajawa
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Traditional Processing of Moke Arak Based on Palm Sap in Wogowela Village, South Golewa District Limbu, Nataniel Umbu; Bao, Antonia P.; Lea, Victoria C; Lede, Maria F.H.; Kelly, Mario J.; Leweng, Hendrikus A.
Jurnal Biologi Tropis Vol. 25 No. 4b (2025): Special Issue
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i4b.11112

Abstract

Wogowela Village is one of the villages in Ngada Regency that has many home-based factories producing Moke Arak, where the production process is passed down from generation to generation from ancestors. The purpose of this study is to determine the process of making moke arak from palm sap water, which is done traditionally in Wogowela Village, South Golewa District, as well as the factors that influence its production process. The method used is descriptive exploratory with three data collection techniques: observation, interviews, and documentation. The process of making moke arak in Wogowela Village includes several stages: harvesting palm sap, collecting palm sap, distillation, and storage. Factors influencing the moke arak production process include high rainfall and the level of fire during distillation. High rainfall and unstable flames will reduce the quality of moke arak. The process of making moke arak in the village is done without fermentation. This differs from the process of making moke arak in some other villages in the regency. The results of this study serve as a scientific reference that not all moke arak in Ngada Regency are made thru the fermentation stage.
Traditional Processing of Red Moke Arak from Lontar Palm Sap in Aimere District, Ngada Regency Bao, Antonia P.; Limbu, Umbu N.; Lea, Victoria Coo
Jurnal Biologi Tropis Vol. 25 No. 4b (2025): Special Issue
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i4b.11150

Abstract

Aimere is one of the districts in Ngada Regency that has many moke factories using palm sap and has been passed down throught generations as a source of livelihood for the community. This research aims to gather information about the process of red moke arak produced, the factors influencing its production, and marketing strategies. The research uses an exploratory descriptive method with data collection techniques including observation, interviews, and documentation. The results show that the production of red moke arak goes throught palm sap fermentation, distillation, spice addition, soaking of red moke arak and spices, filtration, and storage. Factors influencing production include the quality of palm sap, fermentation process, cleanliness of equipment, temperature, spices, spice soaking time, and storage method. The marketing strategy for red moke arak still uses simple methods thru stalls and social media, with the price per jumbo jerrycan being Rp. 1,000,000, while in 700 ml bottles it is sold for Rp. 35,000 – 40,000. The moke product produced has great potential for economic profit, so it is hoped that the marketing of this product will be expanded with more adequate sales techniques and brand labels, allowing it to be safely marketed to other areas beside Ngada Regency.
Co-Authors Anastasia.H.P. Enga Demu, Melkior Dipu, Fransiskus Djawapaty, David J. Elfridus A. L. Nono Kelly, Mario J. Kely, Mario J. Lea, Victoria C Lede, Maria F.H. Leweng, Hendrikus A. Limbu, Umbu N. Maria Alfonsa Ngaku Marten Umbu Kaleka Mau, Maria Clara Meo, Monika M. Meo, Monika Moi Paulus Yanuarius Azi So'o, Fransiska Victoria Coo Lea