09/06/2024. Bangli, Abundant production during the main harvest causes the price of oranges to become cheap, even reaching around 1,000 - 1,500 per kg. This phenomenon tends to cause farmers to let their oranges turn yellow on the tree and not be harvested. This condition is experienced by farmers in Belantih Village, Kintamani, Bangli. In order to help farmers reduce losses due to low prices, the Academic Team of the Faculty of Agriculture, Warmadewa University (FP-Unwar) invited farmers, especially the Women's Farmer Group (KWT) to innovate by processing Siamese oranges into wine. The FP-Unwar academic team consists of Ir. and Dr. Ni Made Ayu Suardani Singapurwa, STP., M.Si. Team Leader Ir. Ni Komang Alit Astiari, M.Sc., on the sidelines of the counseling and demonstration of processing Siamese oranges into wine in Belantih Village on Saturday (8/6) stated that processing Siamese oranges into processed products during the main harvest is useful for minimizing fruit rot.
Siamese oranges from the harvest have so far only been sold fresh, there have been no processed products so that many rotten fruits are thrown away. "Processing Siamese oranges into orange wine is to increase the added value of oranges which are abundantly produced during the harvest. Processing oranges into processed products such as wine will help extend the shelf life," said Alit Astiari. Alit Astiari revealed that orange wine has many benefits such as: a source of antioxidants (flavonoids) which can help fight free radicals and prevent cell damage.
Other benefits help improve heart health by increasing good cholesterol (HDL) and protecting against damage. He added that consuming eruk wine helps digestion because wine contains organic acids which can stimulate the production of digestive enzymes and help the process of digesting food. Orange wine on the other hand helps maintain healthy skin (antioxidants in wine can help maintain healthy skin by protecting against skin aging).
Another benefit is reducing stress, where wine can help reduce stress and anxiety thanks to its relaxing effects on the body and mind. Meanwhile, the Head of the Women Farmers Group (KWT) "Widya Pertiwi", Mrs. Ni Wayan Sukarini, admitted that she was grateful for the counseling and direct practice of making orange wine provided by the Faculty of Agriculture, Unwar. This is because the counseling and direct practice will increase the knowledge of group members in processing oranges into products that have a longer shelf life. She admitted that so far she had never processed oranges into orange wine, which is usually known only wine from grapes.
However, through the counseling and direct practice provided by the Faculty of Agriculture, Unwar, she hopes that members of her women farmers group will gradually start practicing processing oranges for the needs of their own families and their groups.
