Peningkatan profit dan mutu pasca panen jeruk siam Kintamani melalui edukasi dan pendampingan produksi Bali Orange Wine

Abstract

Abstrak

Jeruk Siam Kintamani merupakan tanaman hortikultura endemik dari daerah Kintamani, Kabupaten Bangli, Provinsi Bali, Indonesia. Varietas ini disukai karena mempunyai citarasa khas perpaduan manis dan asam yang segar. Pada saat panen raya yaitu antara bulan Agustus sampai dengan September, seluruh hasil panen dijual dalam bentuk buah segar, sehingga persediaan menjadi melimpah sedangkan permintaan relatif tetap. Kondisi ini menyebabkan harga jual menjadi sangat rendah dan pendapatan dari hasil penjualan buah Jeruk Siam Kintamani tidak dapat menutupi biaya produksi dan perawatan di kebun. Sehingga para petani mengalami kerugian setiap tahunnya. Berdasarkan kondisi ini, tim dosen dari Institut Teknologi dan Pendidikan Markandeya Bali melakukan kegiatan Program Pengabdian kepada Masyarakat (PKM) di kelompok tani “Dana Sejati”, Banjar Palaktiying, Desa Landih, Kecamatan Bangli, Kabupaten Bangli, Bali. Kegiatan PKM bertujuan untuk memberikan edukasi serta pendampingan Teknologi Tepat Guna pengolahan Jeruk Siam Kintamani menjadi produk Orange Wine Melalui diversifikasi produk Jeruk Siam Kintamani diharapkan mampu meningkatkan pendapatan petani serta mutu pasca panen Jeruk Siam Kintamani. Berdasarkan hasil kegiatan PKM, Kelompok Tani “Dana Sejati” sudah berhasil memproduksi Orange Wine yang memenuhi standar sesuai Peraturan Kepala Badan Pengawasan Obat dan Makanan Nomor 5 Tahun 2021, dengan bahan baku Jeruk Siam Kintamani dengan tingkat kematangan ripe dengan kadar alkohol sebesar 10%.

Kata kunci: jeruk siam kintamani; orange wine; edukasi; pendampingan; kelompok tani.

Abstract

The Kintamani Siam Orange is an endemic horticultural plant from the Kintamani area, Bangli Regency, Bali Province, Indonesia. This variety is favored because of the distinctive taste, a combination of fresh sweet and sour. During the main harvest, between August and September, all the harvest is sold in the form of fresh fruit, that causes over supplies while demand is relatively constant. This condition causes the selling price is very low and the income cannot cover the production and maintenance costs. Therefore, farmers experience losses every year. Based on this condition, a team of lecturers from the ITP Markandeya Bali Institute carried out Community Service Program (CSP) in the "Dana Sejati" farmer group, Banjar Palaktiying, Landih Village, Bangli District, Bangli Regency, Bali. CSP aims to provide education and assistance on Appropriate Technology for processing Siam Kintamani Oranges into Orange Wine products. Through diversification of Siam Kintamani Orange products, it is hoped that it will be able to increase farmers' income and the post-harvest quality of Siam Kintamani Oranges. Based on the results of CSP activities, the "Dana Sejati" Farmers Group has succeeded in producing Orange Wine that meets the standards in accordance with the Regulation of the Head of the Food and Drug Monitoring Agency Number 5 of 2021, using Kintamani Siam Oranges as raw material with a ripe ripeness level with an alcohol content of 10%.

Keywords: kintamani siam orange; orange wine; education; supervision; farmer group.