BUANA ALAM RAYA

CV. BUANA ALAM RAYA was established and registered in 1993 with it's main office located in Banjarmasin, South Kalimantan, Indonesia.

This company is engaged in the management of forest and agricultural products such as cloves, cinnamon, gaharu wood, stone resin, rattan and others. In addition to forest products, our company has also begun to develop processed products from rattan and several food products that meet export standards.

In order to meet the demands of our customers, our company is committed to maintaining quality and the ability to supply needs in sustainable manner.

CV. BUANA ALAM RAYA was established and registered in 1993 with it's main office located in Banjarmasin, South Kalimantan, Indonesia.

This company is engaged in the management of forest and agricultural products such as cloves, cinnamon, gaharu wood, stone resin, rattan and others. In addition to forest products, our company has also begun to develop processed products from rattan and several food products that meet export standards.

In order to meet the demands of our customers, our company is committed to maintaining quality and the ability to supply needs in sustainable manner.

This company has been built by my father since I was little, I hope this company can survive in all conditions and can be even greater with the support of all parties.

So that this success can be felt by all levels of society and can grow the economy for the people of Banjarmasin.

Yusuf Adi Putra
CEO / Chairman

This company has been built by my father since I was little, I hope this company can survive in all conditions and can be even greater with the support of all parties.

So that this success can be felt by all levels of society and can grow the economy for the people of Banjarmasin.

Yusuf Adi Putra
CEO / Chairman

Our company also provides cooperation opportunities for investors in the agricultural sector, espicially porang cultivation which is currently in great demand by the world.

With about 200 ha of land that is ready to be managed and in collaboration with local farmers, we are sure that we can work together to build more advanced businesses in agriculture.

Porang is a potential source of glucomannan. This research objective was to find a direct glucomannan isolation method from fresh porang corm to produce high purity glucomannan. Two isolation methods were performed. In first method, sample was water dissolved using Al2(SO4)3 as flocculant for 15 (AA15) or 30 (AA30) minutes with purification. In second method, sample was repeatedly milled using ethanol as solvent and filtered for 5 (EtOH5) or 7 (EtOH7) times without purification. The characteristics of obtained glucomannan were compared to those of commercial porang flour (CPF) and purified konjac glucomannan (PKG). High purity (90.98%), viscosity (27,940 cps) and transparency (57.74%) of amorphous glucomannan were isolated by EtOH7. Ash and protein level significantly reduced to 0.57% and 0.31%, respectively, with no starch content. Water holding capacity (WHC) of EtOH7 glucomannan significantly enhanced, whereas its solubility was lower than those of PKG due to its ungrounded native granular form.

Our company also provides cooperation opportunities for investors in the agricultural sector, espicially porang cultivation which is currently in great demand by the world.

With about 200 ha of land that is ready to be managed and in collaboration with local farmers, we are sure that we can work together to build more advanced businesses in agriculture.

Porang is a potential source of glucomannan. This research objective was to find a direct glucomannan isolation method from fresh porang corm to produce high purity glucomannan. Two isolation methods were performed. In first method, sample was water dissolved using Al2(SO4)3 as flocculant for 15 (AA15) or 30 (AA30) minutes with purification. In second method, sample was repeatedly milled using ethanol as solvent and filtered for 5 (EtOH5) or 7 (EtOH7) times without purification. The characteristics of obtained glucomannan were compared to those of commercial porang flour (CPF) and purified konjac glucomannan (PKG). High purity (90.98%), viscosity (27,940 cps) and transparency (57.74%) of amorphous glucomannan were isolated by EtOH7. Ash and protein level significantly reduced to 0.57% and 0.31%, respectively, with no starch content. Water holding capacity (WHC) of EtOH7 glucomannan significantly enhanced, whereas its solubility was lower than those of PKG due to its ungrounded native granular form.

Agricultural products obtained directly from local farmers and from our own land make us confident that we can sustainably supply our customers needs. Of course, by paying attention to the quality of our agricultural products, we can ensure that our products are suitable to be marketed in the global market. Apart from agricultural products, we also have raw material products for making resin, namely resin stones.

By fostering local craftsmen, we work together to make some rattan furniture which of course can be adjusted to the wishes of our customers.

Agricultural products obtained directly from local farmers and from our own land make us confident that we can sustainably supply our customers needs. Of course, by paying attention to the quality of our agricultural products, we can ensure that our products are suitable to be marketed in the global market. Apart from agricultural products, we also have raw material products for making resin, namely resin stones.

By fostering local craftsmen, we work together to make some rattan furniture which of course can be adjusted to the wishes of our customers.

Damar Batu is used in the manufacture of insence, inks, polishes, varnishes, aspalth formula, water resistant coatings and injection moulding materials. And we are CV. BUANA ALAM RAYA. We are pleased to inform you of our Damar Batu Product, We collected it, Processed it, & Sell by our self. Our product has come to many country.

DAMAR BATU MIXED (CALCUTTA GRADE)

- Product : Damar Batu Mixed (Calcutta Quality)

- Colour : Yellow/Brown/Black

- Moisture : 10 % Max

- Packaging : 50 Kg Nett, Double PP Bags

- Quantity/FCL 20” : 365 Bags

- Load Ability/FCL 20” : 18.250 MT

- Price/MT : $520 / MT

- Payment Term : Irrevocable L/C, TT

TECHNICAL DATA SHEET

Damar Batu is a yellowish – brown colored, stone-shaped hard resin, obtained from a particular variety of the dipterocarp species. The resin is obtained trough collection of the hardened resin exudates lying below the ground in fossilized form, close to the tree roots. The collected resin is then scraped using iron bristled brushes to remove mud and dirt residue and then sun dried. Indonesia is by far the largest source of internationally traded Damar Batu. Here it is found mainly in South Sumatra and Kalimantan.

TECHNICAL DATA SHEET

Damar Batu is a yellowish – brown colored, stone-shaped hard resin, obtained from a particular variety of the dipterocarp species. The resin is obtained trough collection of the hardened resin exudates lying below the ground in fossilized form, close to the tree roots. The collected resin is then scraped using iron bristled brushes to remove mud and dirt residue and then sun dried. Indonesia is by far the largest source of internationally traded Damar Batu. Here it is found mainly in South Sumatra and Kalimantan.

Damar Batu is used in the manufacture of insence, inks, polishes, varnishes, aspalth formula, water resistant coatings and injection moulding materials. And we are CV. BUANA ALAM RAYA. We are pleased to inform you of our Damar Batu Product, We collected it, Processed it, & Sell by our self. Our product has come to many country.

DAMAR BATU MIXED (CALCUTTA GRADE)

- Product : Damar Batu Mixed (Calcutta Quality)

- Colour : Yellow/Brown/Black

- Moisture : 10 % Max

- Packaging : 50 Kg Nett, Double PP Bags

- Quantity/FCL 20” : 365 Bags

- Load Ability/FCL 20” : 18.250 MT

- Price/MT : $520 / MT

- Payment Term : Irrevocable L/C, TT

TECHNICAL DATA SHEET

TECHNICAL DATA SHEET

TECHNICAL DATA SHEET

-Porang is a potential source of glucomannan. This research objective was to find a direct glucomannan isolation method from fresh porang corm to produce high purity glucomannan. Two isolation methods were performed. In first method, sample was water dissolved using Al2(SO4)3 as flocculant for 15 (AA15) or 30 (AA30) minutes with purification. In second method, sample was repeatedly milled using ethanol as solvent and filtered for 5 (EtOH5) or 7 (EtOH7) times without purification. The characteristics of obtained glucomannan were compared to those of commercial porang flour (CPF) and purified konjac glucomannan (PKG). High purity (90.98%), viscosity (27,940 cps) and transparency (57.74%) of amorphous glucomannan were isolated by EtOH7. Ash and protein level significantly reduced to 0.57% and 0.31%, respectively, with no starch content. Water holding capacity (WHC) of EtOH7 glucomannan significantly enhanced, whereas its solubility was lower than those of PKG due to its ungrounded native granular form.

TECHNICAL DATA SHEET

-Porang is a potential source of glucomannan. This research objective was to find a direct glucomannan isolation method from fresh porang corm to produce high purity glucomannan. Two isolation methods were performed. In first method, sample was water dissolved using Al2(SO4)3 as flocculant for 15 (AA15) or 30 (AA30) minutes with purification. In second method, sample was repeatedly milled using ethanol as solvent and filtered for 5 (EtOH5) or 7 (EtOH7) times without purification. The characteristics of obtained glucomannan were compared to those of commercial porang flour (CPF) and purified konjac glucomannan (PKG). High purity (90.98%), viscosity (27,940 cps) and transparency (57.74%) of amorphous glucomannan were isolated by EtOH7. Ash and protein level significantly reduced to 0.57% and 0.31%, respectively, with no starch content. Water holding capacity (WHC) of EtOH7 glucomannan significantly enhanced, whereas its solubility was lower than those of PKG due to its ungrounded native granular form.

TECHNICAL DATA SHEET

Indonesian cinnamon bark comes close to the best Ceylon quality, and is in fact often traded as Ceylon cinnamon (which has better reputation and higher price). Although most agree that Ceylon cinnamon is the best, Ceylon and Indonesian cinnamon types are rated similarly and much above the cassia (Chinese cinnamon), at least in Europe; in the USA, amazingly, cassia is the more common quality, although for baking many cooks switch to Ceylon cinnamon. Cassia has a coarser fragrance, a somewhat bitter and astringent taste and contains much more mucilaginous components. It is very difficult to judge the value of Vietnamese cinnamon; in Europe, is has poor reputation.

Rather surprisingly, Indonesians do not use cinnamon frequently. It sometimes appears in sweets, or is added to (Indian or Arabic influenced) meat stews in small amounts; a well-known example is rendang, a spicy beef stew very popular in Western Sumatra (see galanga).

Ceylon cinnamon is traded in form of slender and fragile quills, composed of very thin (thickness one millimeter or less) bark layers. The colour is a light reddish–brown.

Indonesian cinnamon, in contrast, is much thicker (1 to 3 mm) and therefore less easy to break. The quills are outside reddish–brown, similar to Ceylon cinnamon, but the inner side of the bark is much darker gray–brown.

TECHNICAL DATA SHEET

Indonesian cinnamon bark comes close to the best Ceylon quality, and is in fact often traded as Ceylon cinnamon (which has better reputation and higher price). Although most agree that Ceylon cinnamon is the best, Ceylon and Indonesian cinnamon types are rated similarly and much above the cassia (Chinese cinnamon), at least in Europe; in the USA, amazingly, cassia is the more common quality, although for baking many cooks switch to Ceylon cinnamon. Cassia has a coarser fragrance, a somewhat bitter and astringent taste and contains much more mucilaginous components. It is very difficult to judge the value of Vietnamese cinnamon; in Europe, is has poor reputation.

Rather surprisingly, Indonesians do not use cinnamon frequently. It sometimes appears in sweets, or is added to (Indian or Arabic influenced) meat stews in small amounts; a well-known example is rendang, a spicy beef stew very popular in Western Sumatra (see galanga).

Ceylon cinnamon is traded in form of slender and fragile quills, composed of very thin (thickness one millimeter or less) bark layers. The colour is a light reddish–brown.

Indonesian cinnamon, in contrast, is much thicker (1 to 3 mm) and therefore less easy to break. The quills are outside reddish–brown, similar to Ceylon cinnamon, but the inner side of the bark is much darker gray–brown.

TECHNICAL DATA SHEET

TECHNICAL DATA SHEET

TECHNICAL DATA SHEET

TECHNICAL DATA SHEET

TECHNICAL DATA SHEET

TECHNICAL DATA SHEET

TECHNICAL DATA SHEET

Indonesian cinnamon bark comes close to the best Ceylon quality, and is in fact often traded as Ceylon cinnamon (which has better reputation and higher price). Although most agree that Ceylon cinnamon is the best, Ceylon and Indonesian cinnamon types are rated similarly and much above the cassia (Chinese cinnamon), at least in Europe; in the USA, amazingly, cassia is the more common quality, although for baking many cooks switch to Ceylon cinnamon. Cassia has a coarser fragrance, a somewhat bitter and astringent taste and contains much more mucilaginous components. It is very difficult to judge the value of Vietnamese cinnamon; in Europe, is has poor reputation.

Rather surprisingly, Indonesians do not use cinnamon frequently. It sometimes appears in sweets, or is added to (Indian or Arabic influenced) meat stews in small amounts; a well-known example is rendang, a spicy beef stew very popular in Western Sumatra (see galanga).

Ceylon cinnamon is traded in form of slender and fragile quills, composed of very thin (thickness one millimeter or less) bark layers. The colour is a light reddish–brown.

Indonesian cinnamon, in contrast, is much thicker (1 to 3 mm) and therefore less easy to break. The quills are outside reddish–brown, similar to Ceylon cinnamon, but the inner side of the bark is much darker gray–brown.

TECHNICAL DATA SHEET

Indonesian cinnamon bark comes close to the best Ceylon quality, and is in fact often traded as Ceylon cinnamon (which has better reputation and higher price). Although most agree that Ceylon cinnamon is the best, Ceylon and Indonesian cinnamon types are rated similarly and much above the cassia (Chinese cinnamon), at least in Europe; in the USA, amazingly, cassia is the more common quality, although for baking many cooks switch to Ceylon cinnamon. Cassia has a coarser fragrance, a somewhat bitter and astringent taste and contains much more mucilaginous components. It is very difficult to judge the value of Vietnamese cinnamon; in Europe, is has poor reputation.

Rather surprisingly, Indonesians do not use cinnamon frequently. It sometimes appears in sweets, or is added to (Indian or Arabic influenced) meat stews in small amounts; a well-known example is rendang, a spicy beef stew very popular in Western Sumatra (see galanga).

Ceylon cinnamon is traded in form of slender and fragile quills, composed of very thin (thickness one millimeter or less) bark layers. The colour is a light reddish–brown.

Indonesian cinnamon, in contrast, is much thicker (1 to 3 mm) and therefore less easy to break. The quills are outside reddish–brown, similar to Ceylon cinnamon, but the inner side of the bark is much darker gray–brown.