Syaeun (45) is the chairman of the Putri Rinjani Sejahtera Women’s Farmers Group (KWT) in Sembalun, which is one of the KWTs assisted by KPSHK. KWT Putri Rinjani Sembalun which is in Sembalun Bumbung Village, District. Sembalun District. East Lombok is a women’s farmer group whose members consist of coffee farmers, onion farmers and vegetable farmers.
“KWT Putri Rinjani Sejahtera was born because I witnessed and remembered the women in Sembalun who were considered undervalued and had no income,” said Syaeun while remembering the beginning of forming KWT Putri Rinjani Sejahtera.
Syaeun again recalled the story behind the formation of KWT until now it has been successful, namely that the Sembalun area is an area prone to disasters, so that in 2020, at the start of the pandemic, an earthquake occurred which caused all businesses to be hampered and many people needed food supplies to meet their daily needs. Syaeun and his family were still able to survive well when the pandemic and earthquake occurred. However, it is different from neighbors and other women who cannot survive.
From 2015 – 2022, the accompanying KPSHK program has become an opportunity for Syaeun to create products from superior commodities in Sembalun. Finally, Syaeun, accompanied by KPSHK, formed the Putri Rinjani Sejahtera Women’s Farmers Group (KWT).
Apart from that, KWT, which is chaired by Syaeun, recruits female workers such as the elderly, elderly and widows. Work is also adapted to several age categories, for example the elderly will work on easy parts such as cleaning onions to be processed. Then, young people with high school education will work on the sorting, packaging and marketing sections.
“KWT Putri Rinjani products produce black garlic, coffee, ashitaba, potato chips, chickpeas,” said Syaeun
Raw materials are obtained from gardens and rice fields. To meet market demand, Syaeun also buys from surrounding farmers. One of KWT’s superior products is black garlic. Farmers now sell it not only in the form of cloves, but they are also starting to get involved in industrialization. One of them is changing Sembalun garlic into black garlic.
Syaeun explained that all Sembalun garlic varieties, including Sangga and Lembu Hijau, produce black garlic for a sweet taste, while the Lembu Kuning variety produces a bitter and sour taste. Specifically for nunggal, it is taken from sangga, green oxen, and yellow oxen, because there are no nunggal varieties of bagong.
The process of making black garlic begins with receiving raw onions from farmers. If the receipt is 10 tons, it usually requires more than 20 workers. Then dried in the warehouse at 100%. First, the garlic that is 100% dry is cleaned and cut from the stalk. Then put it in the oven. In addition, you can use the rice cooker for twenty-five days. During this period, do this every three days for even ripeness. Each oven process will be carried out by a number of workers, who will record each oven several times.
Next, the onions are removed from the oven and left to cool for 25 days. The outer skin is cleaned once again. After cleaning, packaged in 100 grams each and 40 pcs for single black garlic. Average production ranges between 10 and 20 kilograms. The tools used include a large oven for drying, scissors for cutting and cleaning onions, a rice cooker for storing before drying, and containers for harvesting. Premium black garlic containing 40 pcs is priced at IDR 75,000, 100 g black garlic is priced at IDR 50,000, and 300 g black garlic plus honey is priced at IDR 100,000.
During its development, KWT, accompanied by KPSHK, continued to provide training to farmer groups and encouraged farmers to make garlic a superior product.
“Consuming black garlic has benefits for preventing diabetes, cholesterol, high blood pressure and other medical conditions.” said Syaeun
Black garlic is useful for increasing people’s immunity to prevent various diseases and can be a profitable business product. Quoting from the LWT-Food Science and Technology Journal regarding Changes in Sallylcysteine contents and physicochemical properties of black garlic during heat treatment, it is stated that black garlic has stronger antioxidant activity than fresh garlic, and can prevent metabolic diseases and alcoholic hepatotoxicity.
Syaeun said that garlic is one of the main commodities in Sembalun. The garlic commodity once prospered in the 1980s. Since 2015, Syaeun and KWT Putri Rinjani have developed a flagship black garlic product which is marketed widely and can restore the glory of Sembalun garlic through black garlic.
Distribution of black garlic has been carried out online and offline. Local marketing reach is usually input to gift centers, retail and malls. Meanwhile, the broad market has penetrated Jakarta, Bali, Java, Sumatra, and even boosted foreign markets such as Malaysia and Singapore.
Author: Alma
Editor : Tjong
Source:
Bae, S. E., Cho, S. Y., Won, Y. D., Lee, S. H., & Park, H. J. Changes in Sallylcysteine contents and physicochemical properties of black garlic during heat treatment. LWT-Food Science and Technology. 2014. 55(1),397-402.
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