BUILDING A BUSINESS CASE
FOR CONSERVATION
Reintroducing Sengkubak
as a local commodity of Sintang

Implemented by:

TABLE OF CONTENTS
Executive Summary.……………………………..03
About this report………..…………………………05
1. Study of Sengkubak Plants
1.1 General review.……………………….………07
1.2 Content and Usage.……………………….08
1.3 Biology and Habitat.………………...……..10
1.4 Value of Nature Sustainability……….…11
2. Market Potential
2.1 Media Exposure.…………………....……….13
2.2 Business Opportunities.…….…………..14
3. Cultivation
Cultivation Business……………………….….…21
4. Conclusion
Conclusion..…………….……….…….…………….23
Attachment
Methodology………………………………….25
Reference……………………………….………26
About Partners………………….………......27
About Kopernik………………….…………..28

2

EXECUTIVE SUMMARY
Kopernik, supported by Ford Foundation and CLUA (Climate and Land Use Alliance), aims to build businesscases for environmental conservation. To achieve this, Kopernik partners with Lingkar Temu Kabupaten
Lestari (LTKL) to analyze the business and market potential of Sengkubak as a local commodity in Sintang.
The benefit of Sengkubak and its relation to conservation is further discussed in this report.
Currently, oil palm and rubber are the top commodities in Sintang. However, the fluctuation of commodity pricesthat tend to decline have impacted the income of smallholder farmers. In addition, the monoculture nature of oilpalm plants have negatively impacted on soil quality and the surrounding environment. To address this, thegovernment of Sintang (with the support of relevant stakeholders) aims to identify other potential commodities
including forest plants.

Sengkubak plants in the forest.

A sustainable use of forest resources is important to maintain the function of forests as water reserves, carbon andbiodiversity, and sustain the lives of the surrounding community. Thus, the responsibility to protect the forest
should not only be held by the government, but also by the community so that the conversion of protected forest
lands into plantations or settlements can be avoided.
One of the unique forest commodities in West Kalimantan is the Sengkubak leaf, which has been used forgenerations by the Dayak community as a flavoring agent. Knowing this potential, the Sintang government wants to
conduct further research to seek potential areas for development including business opportunities.
This study was conducted for three months, involving local residents from the village of Tembak in Tempunak
District and business owners from the food industry. The information presented in this report is the result of ourobservation in the field that will hopefully be able to provide a better understanding of the potential to develop
Sengkubak as a business opportunity in Sintang.

Sengkubak leaves stored.
3

EXECUTIVE SUMMARY
To develop a business case for conservation, Kopernik conducts this study following four main steps: identification of landownership, initial assessment and collaboration, research & experimentation, and replication
PHASE IIDENTIFICATION OF LANDRIGHTS GRANTEDASSESSMENT &PARTNERSHIPS• Identify land and communities atrisk of being unproductive or
converted into palm plantation• Identify commodities that areenvironmentally sustainable andeconomically viable.
• Build partnerships with the local
government and community.

NEXT STEPS

4PHASE IIRESEARCH & TESTINGSCALE UP/REPLICATION• Map and analyze the commodity
value chain from production to
consumption.
• Design and test simple
technology to improve theprocess.
• Proof of concept• Scale up simple technology by
local community organizations
with support from local
government

Based on the success of activities in Sintang, Kopernik sees this as an
initial step in supporting the development of business for conservation
at the local level. Therefore, Kopernik aims to continue developing
business cases in other regional areas to ensure lands continue to beprotected.

LOCATION:•••

Sanggau
Sintang
Siak

TIMEFRAME:• Jan 2020 – Des 2021

ABOUT THIS REPORT
Discussion of Sengkubak will focus on three aspects, namely plant studies, market potential, and cultivation

KAJIAN TANAMANSENGKUBAK

Sengkubak leaves are known to contain glutamic
acid and used for generations by the Dayakcommunity as a flavor enhancer in cooking. This
plant is also often used as a traditional medicine
for headaches or stomach ailments. The benefits
and characteristics of the habitat make thiscommodity has potential to be developed to
improve the welfare of the community in the forest
area and to increase community awareness of thepreservation of their forest.s

5

MARKET POTENTIAL

Based on the exposure and responses from themedia, Sengkubak has specific market
characteristics and its development as a commodity
can be directed to the processed food seasoning
industry, ecotourism, and creative culinary.
Sengkubak leaves can be processed into special
spices from Kalimantan. The ecotourism sector canbenefit from the uniqueness of these plants bycreating a package of activities such as "foraging"and "banquet from the forest". The uniqueness of
Sengkubak also has an attractive value fortraditional culinary lovers.

CULTIVATION

The findings in the field show that the biggest
challenge in developing Sengkubak commodities
is crop cultivation. Research on cultivation
techniques is a top priority that must be done
because some efforts to domesticate Sengkubak
plants from the forest to the garden by local
villagers have not provided a satisfactory level ofsuccess. Plant breeding techniques such as
cuttings, grafts, and tissue culture can be tested tofind out the most effective cultivation techniques.

1.STUDY OF SENGKUBAK PLANTS

6

1.1 GENERAL REVIEW
Scientific
Name

Pycnarrhena Cauliflora

Description• It has pointed oval leaves• The average height of a tree is 1 meter ormore if it propagates in trees

Habitat• Hilly areas or valleys with secondary forests.
• It grows wild among large trees and protectedfrom direct sunlightUsage• Flavor enhancer in cooking• Medication for headaches and food poisoning• The seeds are believed to bring good luck

Sengkubak is a vine type plant that grows in hilly or valley areas, especially in secondary forests in West
Kalimantan. Dayak and Malay people have traditionally used Sengkubak leaves for flavoring in cooking.
Plants that grow wild in this forest have several times received coverage from the media. BBC Indonesia
refers to it as a natural flavor enhancer from Kalimantan, because these leaves give a sweet and savory
taste to dishes as flavor enhancer powder.
Several scientific studies prove that Sengkubak leaves do contain glutamate (the primary ingredient of
Monosodium glutamate or MSG) and other medicinal ingredients. Kaum, an authentic-cuisine restaurant
in Jakarta, has demonstrated the use of Sengkubak in several dishes that attract many consumers.
Because of the unique habitat and benefits of this plant, Sengkubak has potential as a sustainable
alternative commodity in West Kalimantan. However, to date, no precise cultivation techniques orextraction techniques are known so that the Sengkubak market is still limited.

7

Tanaman Sengkubak yang tumbuh
di hutan adat dusun Tembak.

1.2 CONTENT USAGE
CONTENT

USAGE• It contains 58 mg / 100 gr. of glutamic acid, which contributes
to the savory taste in cooking. This component of glutamate
does not taste when bound to protein but will be released andgive off umami flavor through the heating process duringcooking. Research about sensory analysis of the flavor showsthat the best concentration of Sengkubak extract powder forcooking is at 0.25%.
• Another study showed that Sengkubak leaves in methanol
extract was toxic to Artemia salina L. larvae with LC50 value<1000 ppm showing its potential as an anticancer substance.

Natural flavoring
Dayak and Malay people have used Sengkubak to cook cassava leaves
and bamboo shoots. The leaves give a savory and sweet taste (umami) tothe cuisine, which is similar to the flavor of Monosodium glutamate (MSG)
powder. Villagers get Sengkubak leaves by picking them in the forest andselling them for IDR 5,000 per bunch (around 20 sheets). Each use isusually about 3-4 leaves, by slicing and finely mashing them before mixing
with cassava leaves or other vegetables. Sengkubak leaves can also bedried and stored for months to be used like bay leaves.
Traditional medicine
The use of Sengkubak leaves by the Dayak community is not only as aflavor enhancer, but also as a traditional treatment for headaches,
flatulence, and fever (fever compresses). The antioxidant content of thisplant also has potential as an anti-cancer drug. The part of the plant calledbuntat (fruit), is also a part that is believed to have spiritual / magical value
as a talisman to repel spirits including possessed

Dry powder from Sengkubak leaves

8THE USE OF SENGKUBAK LEAVES IN CASSAVA LEAVES COOKING

Sengkubak leaves are sliced thinly

9

Sliced leaves are ground finely

The ground leaves are mixed

Cassava leaves cooking with sengkubak1.3 BIOLOGY AND HABITAT
Sengkubak habitat is found in secondary forests and lowlands with an altitude of50-150 meters above sea level. Sengkubak distribution is known to exist in West
Kalimantan, South Kalimantan, as well as several coastal areas in East Java (Malang,
Tulungagung), and Sumba. Sengkubak has a spatial distribution, tends to cluster,and is positively associated with rubber trees and tengkawang. This plant belongs
to the liana plant group, which means it requires another object to get sunlight. In
the Sengkubak plant forest, it is found climbing / twisting into trees or appearing tostand alone among larger trees.
Morphology of Sengkubak Plants
Trunk

Sengkubak or Pycnarrhena cauliflora plants have an
average height of 1.5 meters to dozens of meters if they
spread to trees.

Leaf

Square oval-shaped leaves measuring 5-12 cm with lateralleaf bone and shiny on both surfaces.

Fruit

Along the stems grow small flowers that are used as areproductive tool with a seedling potential of around 69%.
Dark brown fruit 2 cm in diameter.

Research on ethnobotany in Sengkubak states that the potential for
growing this plant is an average of 14 individuals per hectare, making
this plant quite rare to find in its natural habitat.

Sketch of leaves, flowers and fruit from Sengkubak plants.

10

1.4 VALUE OF NATURE SUSTAINABILITY
Sengkubak and Community Forests (HKm)HKm is a state forest whose primary purpose is to empower people
in and around the forest area. HKm is one of the policies issued by
the Ministry of Forestry to reduce the rate of deforestation inIndonesia, by way of forest management by the people who canprovide welfare for the community while maintaining forest
sustainability.
The Sengkubak habitat study emphasizes that this plant usually
grows under large trees in the forest and positively associates withplantation commodities such as rubber. The association indicatesthat Sengkubak is not a monoculture plant and has close links withthe biodiversity of an ecosystem.
Sengkubak can be a forest commodity that can provide valuable
benefits to the community around the forest area. If this forest
commodity is proven to be a source of income, people will be moreaware and concerned with forest sustainability, which, in turn, is anembodiment of the concept of community forestry.

Gurung Mali villagers take Sengkubak plants
in the forest to be planted in the garden.

11

Villagers pick Sengkubak leaves for daily
cooking needs.

2. MARKET POTENTIAL

12

2.1 MEDIA EXPOSURE
Media exposure through online articles, video coverage, and national level events on Sengkubak shows interest fromvarious parties. It also opens up opportunities for business development in the culinary sector.
ONLINE ARTICLE

EXPO EVENTVIDEO REPORTMARKETPOTENTIAL

Food
Product

Ecotourism

KAUM, an authentic-cuisine restaurant in
Jakarta in collaboration with LTKL, held aculinary exploration visit to Sintang andraised Sengkubak in one of Sintang's
signature creations: Ayam Kampung Liak.
This event succeeded in attracting interest
and received positive responses from thevisitors.
13

The Sintang District Government
presented Sengkubak as one of thepotential commodities from Sintang at
the APKASI Expo event, July 2019. At theend of the event, one of the multinational
companies engaged in instant food wasinterested in getting samples of
Sengkubak powder.

BBC News Indonesia made a video
coverage of "Sengkubak, a natural flavor
enhancer from Kalimantan." The BBC teamalso conducted a simple experiment withcassava leaves cooking with and without
Sengkubak. The results showed that thecooking of cassava leaves with Sengkubak
were more tasty and delicious.

Creative
Culinary2.2 BUSINESS OPPORTUNITIES
Sengkubak has specific market characteristics (niche market) because of its use in traditional cuisine, local wisdom andenvironmental sustainability. Therefore, Sengkubak market can be categorized into three industry segments, namely
Food Products, Eco-tourism and Creative Culinary Industries.

Food
ProductIndonesian local food products are highly valued
when exported because they are considered
exotic. This uniqueness makes Indonesian foodand beverage products manage to secure quite
large transactions in various international
exhibitions.
Seeing this, Sengkubak leaves have enoughpotential to be processed and marketed as aspice in cooking because they have a uniquevalue from Kalimantan.

14

Ecotourism

Until 2018, the number of tourists visiting West
Kalimantan to visit forests and other natural
attractions reached 70,000 people. Sengkubak
has the potential to become an additional
attraction for visitors because it can only befound in its natural habitat in the forest.

Creative
Culinary

Based on the high contribution of the culinary
sector to the national creative economy, theculinary business trend in 2019 is expected tocontinue to increase, mainly if consumers are
increasingly directed towards authentic menus
that are not yet common in the market.
The seasoning products from Sengkubak havethe potential to support the creative culinary
sector of the archipelago because of its
uniqueness.

2.2.1 BUSINESS OPPORTUNITIES AS FOOD PRODUCTIn terms of business opportunities as food products, there arethree determinants of whether or not a product is accepted byconsumers, namely taste, health benefits, and price point.

Food
Product

TASTE
Kopernik, together with Javara, a social business that operates in the value
chain of native Indonesian agricultural products, conducts sensory tests using
Sengkubak leaves. This short test shows that dishes with Sengkubak leaves are
sweeter and tastier compared to dishes without artificial flavoring but still cannot
match the savory taste with dishes using chicken broth. The sensory test
indicates that Sengkubak, as a flavoring, will compete with similar products suchas chicken broth and mushroom broth.

BENEFITS
For generations, this plant has been used as a natural remedy. These leaves arealso identified as having antioxidant properties that are useful for preventing
cancer. This characteristic can be an attraction for consumers who prioritize ahealthy lifestyle that can add value to the selling point.

PRICE POINT
Businesses need to pay attention to the production capacity of Sengkubak
products to determine the appropriate price point. However, so far, the practiceof extracting Sengkubak (into fine/coarse powder) is only for household scale,
not yet reaching commercial scale.
15

Sensory testing by Javara, by comparing the taste of cooked cassava leaves (1) without
flavoring (2) with Sengkubak leaves, and (3) with chicken broth powder.

REFERENCE PRODUCTS
Food
Product

Category

General products (spices)

General Products (seasoning)

Premium seasoning products

Product Name

Dry Bay Leaves

Mushroom Broth

Basil Salt

Contents

Bay Leaf

Mushrooms, salt, potatoes, carrots, tomatoes,
coconut sugar, celery, onions

Basil, Salt

Usage

Used mainly as a food-flavoring spice

Mixed into all types of cuisine as a flavor
enhancer.

Added to the chili sauce, or pepes cuisine
to give a distinctive basil aroma.

Selling PriceRp 12.000 – Rp 20.000

Rp 10.000 – Rp 40.000

Rp 35.000

Comparison with
Sengkubak products

Sengkubak has been sold as dried leaves,and can be sold to a wider market (notonly limited to traditional markets).

The content of glutamate in Sengkubak gives asavory taste to the cuisine and can be combinedwith mushrooms or tomatoes so as to provide astronger taste.

Sengkubak can be mashed and combinedwith other spices as a seasoning productwith a distinctive taste of Borneo.

162.2.2 BUSINESS OPPORTUNITIES IN THE ECOTOURISM SECTOR
One of the policies in the development of West Kalimantan tourism destinations is the integration of natural, cultural and manmade tourism attractions, which aim to make a sustainable contribution to the local community. This emphasizes theimportance of a tourism package that combines natural and cultural appeal so that it can be the unique selling point of a tourist
destination.
‘FOREST TO TABLE’ CONCEPT
Ecotourism activities can incorporate the concept of 'forest to table' which carries the presentation of disheswith ingredients that are picked directly from the forest. Ecotourism activities can include 'foraging' activities
or searching for wild plants such as Sengkubak in the forest and collected as food ingredients.

Agung, a local villager in Tembak who introduced
Sengkubak in its natural habitat in the traditional forest ofTembak village, Sintang Regency.

17

The ingredients that are picked wild in the forest can thenbe processed into dishes that are served directly totourists.

Ecotourism

Example of the application of the concept of 'forest totable’, which raised the ingredients and cooking
demonstrations typical of the style from Papua, by Javara.

2.2.2 BUSINESS OPPORTUNITIES IN THE ECOTOURISM SECTORThe Tembak Village in Sintang has the potential to be developed as a traditional tourism and conservation destinationsuch as Sungai Utik forest, Batu Lintang Village, Kapuas Hulu, given its similar characteristics. With this development,
Sengkubak could become one of the points of attraction foraging
EcoTourism

SUNGAI UTIK, KAPUAS HULU, KALBAR

Background© Mongabay

Community© Mongabay

Location© Mongabay

18

TEMBAK, SINTANG, KALBAR

Sungai Utik Forest, covering an area of
9,452 hectares, has been declared a
tradition forest. The main income of thecommunity is selling rubber, tengkawang,
and agarwood from the forest, andoccasionally from tourist visits and weaving
sales.

This sub-village has 50 hectares of customary
forest. The people of this hamlet are committed
not to turn the forest into an oil palm plantation.
The main income of the community is fromrubber tapping. Once a year, this village also
receives tourist groups from abroad.

The Iban tradition stipulates restrictions on
logging, hunting of animals and introducing
adat sanctions if there is a violation. The
Dayak Iban Community won the 2019
Equator Award, along with 22 local andindigenous communities around the worldfrom the United Nations Development
Program.

The community limits logging for eachhead of family. Mothers have a sharedgarden, and are planted with vegetables
for daily use. There are also medicinalgardens planted with herbs such as
Bawang Dayak and Sengkubak.

Kapuas Hulu Regency itself is one of the three
districts included in the Heart of Borneo,
which is an area designated for nature
conservation and ecotourism. Sungai Utik canbe reached 70 km with quite good roadconditions from the nearest airport in the cityof Putussibau.

Tembak Village, located in Tempunak sub
district, can be reached by a 4-hour drivefrom Sintang Airport. There is a betang
house (Dayak traditional long house) that
displays the history and philosophy of the
Dayak community in living side by side.

2.2.3 BUSINESS OPPORTUNITIES FOR CREATIVE CULINARY
Kalimantan is famous for having a variety of unique forest plants and canbe consumed as vegetables and medicine. However, only Sengkubak is
known to provide sweet and savory flavors to the cuisine. Because of thiscompetitive advantage, Sengkubak can be a regional specialty
commodity that can spur the development of creative culinary businesses
in Sintang.

Creative
Culinary

Sengkubak application in the creative culinary business also does not
require processing or large capital. This leaf has characteristics such as
bay leaves in cooking so that it can be used directly in a fresh or dry
condition.
Authentic cuisine is usually hunted by culinary lovers who are always
looking for unique new things. Therefore, to increase the attractiveness of
consumers in this industry, new cuisine creations are still needed and thedevelopment of a variety of dishes with Sengkubak.

© Tempo

The culinary tourism market in Banyuwangi area can be a source of inspiration for further
development of the creative culinary business that embraces all levels of society.

New dishes with Sengkubak: Kampung Liak chicken (left) by Chef KAUM
and sengkubak potato cake (right) by local villagers.

19

Local culinary product initiatives offer a unique tourism experience
between consumers and producers directly. The variety of food andbeverage products offered by an area has major implications for the
economy, culture and sustainable development.

3. CULTIVATION

20

3. SENGKUBAK CULTIVATION EFFORTS
Efforts to domesticate Sengkubak from their natural habitat in the forest to the garden show different results.
This indicates differences in habitat vegetation, where vegetation in forests is much richer than in gardens andcan affect nutrients contained in the soil.
The experience of respondents who have moved Sengkubak from theforest to the yard of the house:• Sengkubak is able to flourish and reach a height of 2 meters, but has notbeen able to produce new tillers.
• Plants appear to have wilted, smaller, yellowish leaves. But in terms oftaste there is no difference with Sengkubak found in the forest.
• Plants look different from those found in the forest.

Research on Sengkubak breeding
The findings in the field show that there are still challenges faced by villagers in
all Sengkubak planting efforts, especially to produce new tillers. For this reason,some experts from the STKIP Persada Khatulistiwa Sintang recommend
systematic research on the most effective breeding methods to avoid theextinction of these plants in the forest if taken continuously.

Research recommendations for Sengkubak cultivation methods:

1

succeed2

Wild Sengkubak in the forest

21

Replanted Sengkubak in the garden

3

no

no

STEM CUTTINGTECHNIQUES

succeedGRAFTTECHNIQUESTISSUE CULTURETECHNIQUES

4. CONCLUSION

22

4. CONCLUSIONPOTENTIAL OF SENGKUBAK•••

Sengkubak leaves have unique benefits as a flavor enhancer that has beenused by local people for generations.
Sengkubak plants are not monoculture plants and can only grow in synergy
with other plants, thereby, supporting biodiversity in an ecosystem.
Exposures and reviews from the media illustrate the market potential inthree sectors, namely in the food, tourism, and creative culinary industries.

SUSTAINABILITY AND COMMUNITY WELFARE

If the use of Sengkubak could improve the welfareof the community around the forest area, a sense ofawareness will grow to preserve the forest as anatural habitat for the Sengkubak plant.

ACTION STEPS

Food
Production• Conduct research on appropriate breeding andcultivation methods.
• Trial several extraction methods and determine
the exact extract percentage.

23

Eco-tourism

Creative
Culinary• Creating ecotourism packages with uniqueactivities so that they can attract tourists
with special interests• Inviting Indonesia creative chefs to create new
cuisine creations with Sengkubak to further provide
training to local chefs.

ANNEX

24

METHODOLOGYDATA COLLECTIONDATA ANALYSISThis study uses the qualitative interview method as the main method of datacollection. Interviews with respondents were carried out in person (face-toface). Two sets of questionnaires were developed for citizen respondents
and business actors.

Records of the results of the interview are transcribed into written documents.
The information and data collected are then analyzed according to the Issues
mentioned in the report's objectives. The issue is then grouped into three major
themes:1. Study of plants: review the use and habitat of Sengkubak.
2. Market potential: examine the right industrial market for Sengkubak and its
development potential.
3. Cultivation: highlighting crop cultivation and plant breeding techniques.

Literature Review
A review of various scientific journals and articles
on Sengkubak plants.

Interviews with local villagers

RESEARCH LIMITATIONSInterview with village officer and group discussion(Focus Group Discussion) with villagers

This research has limitations, among others:
1. Lack of direct verification of some domestication efforts carried out by villagers
due to planting locations that are far and out of reach.
2. Lack of information regarding plant development from young to old. Sengkubak
plants are quite rare in the forest, so not many villagers know the complete
development of this plant.

Interview with business players
Interviews with culinary restaurant owners andsocial business owners for food products.

25

REFERENCE
1. Afrianti, Utin Riesna. (2007). Kajian etnobotani dan aspek konservasi Sengkubak [Pycnarrhena cauliflora (Miers.) Diels.] di Kabupaten Sintang . Diakses dari
https://repository.ipb.ac.id/handle/123456789/10438
2. Juita, Neni., Lovadi, Irwan., Linda, Riza. (2015). Pemanfaatan tumbuhan sebagai penyedap rasa alami pada masyarakat Dayak Jangkang Tanjung dan Melayu di
Kabupaten Sanggau. Diakses dari http://jurnal.untan.ac.id/index.php/jprb/article/view/13315
3. Purba, DM., Wibowo, MA., Ardiningsih, Puji. (2014). Aktivitas Antioksidan dan Sitotoksik Ekstrak Metanol daun Sengkubak (pycnarrhena cauliflora diels). Diakses dari
http://jurnal.untan.ac.id/index.php/jkkmipa/article/view/8369
4. Setyasi, Melani., Ardiningsih, Puji., Nofiani, Risa. (2013). Analisis organoleptik bubuk penyedap rasa alami dari ekstrak daun Sansakng. Diakses dari
http://jurnal.untan.ac.id/index.php/jkkmipa/article/view/1767
5. BBC News Indonesia. (2019). Sengkubak vetsin alami dari Kalimantan. Diakses dari https://www.bbc.com/indonesia/media-49605579
6. Republika. (2019). Rasa dari Sintang di Kaum Jakarta. Diakses dari https://www.republika.co.id/berita/gaya-hidup/kuliner/pscmto328/rasa-dari-sintang-di-kaum-jakarta
7. Kompas. (2018). Industri kuliner, penopang tertinggi perekonomian kreatif di Indonesia. Diakses dari https://travel.kompas.com/read/2018/02/06/185000027/industrikuliner-penopang-tertinggi-perekonomian-kreatif-di-indonesia
8. Katadata. (2018). Tren Kuliner 2019 orisinalitas menu jadi orientasi utama konsumen. Diakses dari https://katadata.co.id/berita/2018/11/07/tren-kuliner-2019-orisinalitasmenu-jadi-orientasi-utama-konsumen
9. Beritasatu. (2019). Produk mamin Indonesia diminati konsumen Tiongkok. Diakses dari https://www.beritasatu.com/ekonomi/546117/produk-mamin-indonesia-diminatikonsumen-tiongkok
10. Republika. (2018). Produk Indonesia raup transaksi 16,37 juta dolar AS di Paris. Diakses dari https://www.republika.co.id/berita/ekonomi/korporasi/18/11/03/phl1y3423produk-indonesia-raup-transaksi-1637-juta-dolar-as-di-paris
11. Badan Pusat Statistik Kalimantan Barat. (2019). Jumlah wisatawan yang berkunjung ke Kalimantan Barat. Diakses dari https://kalbar.bps.go.id/subject/16/pariwisata.html
12. Mongabay. (2019). Merasakan geliat Iban di rumah panjangn sungai Utik. Diakses dari https://www.mongabay.co.id/2017/12/13/foto-merasakan-geliat-iban-di-rumahpanjang-sungai-utik/

26

ABOUT PARTNERS
In the spirit of collaboration to find the best solutions to overcome poverty, Kopernik works closely with local partners
in the implementation area to ensure the sustainability of the programs that are carried out.

Lingkar Temu Kabupaten Lestari (LTKL)
is a collaborative forum formed and managed by the
Regency Government to realize sustainable development.
Through LTKL, the direction of district development is
supported to be able to balance economic, social andenvironmental aspects through the collaboration of all
stakeholders, both within the district and between member
districts
27

Sintang Regency Government is one level II autonomous
region in the province of West Kalimantan. The Regency
has a vision to realize the Sintang community that is smart,healthy, advanced, religious and prosperous, which is
supported by the application of good and clean
governance in 2021

ABOUT KOPERNIK
Kopernik conducts experiments to find the best solution in overcoming poverty. We prioritize working towards achieving
global goals for sustainable development with remote communities

OUR VISIONOUR MISSIONOUR WORK

Looking for the best solution in efforts to
reduce poverty in remote areas.

A world where disadvantaged people
living in remote areas can realize their fullpotential and enjoy a dignified life freefrom poverty.

Through rapid prototyping andexperimentation, we work directly with
communities in remote areas, and ourpartners from the development, public andprivate sectors to reduce poverty.

28