INTRODUCTION TO SIAMESE ORANGE PROCESSING METHOD IN ORDER TO AVOID BITTER TASTE
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Abstrak
Sumbersekar is part of Dau Regency, which is a region famous for the production of fruits,
vegetables, and flowers because it is located in a high area with a cold climate. Sumbersekar region
has a variety of agricultural products, including superior vegetables and fruits. One of the leading
products is Siamese orange (Citrus nobilis). The problem that farmers must face is that the selling
price of Siamese orange honey often drops during the high harvest season, which frequently harms
farmers. When the selling price drops, many oranges are left on the tree and unprocessed due to the
unknown processing technology of the oranges. One of the efforts to overcome excess unsold harvest
is to carry out post-harvest processing. Processed processing of Siamese honey is an alternative
process because it is easy. However, the weakness of processing oranges made by domestic scale
industries is that they still have a bitter taste so consumers do not like them. Therefore, introducing
citrus processing methods to avoid bitterness must be promoted so that their products have good
competitiveness in the market. The solution provided by the UB team is to provide training activities
on how to produce good processed citrus products and introduce good packaging technology. Thus,
farmers in Sumbersekar Village can improve the quality of their processed Siamese citrus products
and compete better in local and regional markets. This will help increase farmers' incomes and reduce
losses as the selling price of oranges falls during high harvests.