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Gandeng Dewandaru Flora, Luh Suriani Edukasi Pembuatan Teh Beras Merah Khas Senganan Tabanan

Photo of Redaksi Redaksi24, Juli 2023
292 106 3 minutes read

TABANAN, beritaterkini.co.id | Pelatihan pembuatan Teh Beras Merah Inovasi sebagai hilirisasi hasil penelitian digelar Universitas Udayana (Unud) sebagai pengabdian masyarakat yang dirangkaikan dengan acara Kuliah Kerja Nyata atau KKN.

Hal tersebut disampaikan Dr. Ni Luh Suriani, S.Si.,M.Si., selaku DPL atau Dosen Pembimbing Lapangan yang juga Dosen Progam Studi Biologi, Fakultas MIPA Universitas Udayana di Banjar Munduk Paku, Desa Senganan, Kecamatan Penebel, Kabupaten Tabanan, Minggu, 23 Juli 2023.

Selain Luh Suriani, anggota pengabdian  masyarakat juga didukung oleh Prof. I Nyoman Suarsana selaku Ketua LPPM Unud, Dr. dr. Wiwiek Indriani dari Fakultas Kedokteran Unud, Dr. Susun Parwanayoni dari F.MIPA, Program Studi Biologi Unud dan Iswari Ardha Dharani dari Fakultas Kedokteran Unud.

Luh Suriani menjelaskan dalam pengabdian masyarakat tersebut, pihaknya melakukan sosialisasi berupa pelatihan pembuatan teh beras merah inovasi sebagai hilirisasi hasil penelitian.

“Saya disini, hasil penelitiannya tentang beras merah, dimana beras merah itu dibuat secara organik, yang kemudian digunakan sebagai teh beras merah,” kata Luh Suriani.

Menurutnya, sudah banyak ada teh beras merah di Jatiluwih, Tabanan. Namun, berbeda dengan keberadaan teh beras merah di Munduk Paku, Senganan Tabanan yang berciri khas khusus dibandingkan dengan Jatiluwih, yakni Inovatif Produk yang ditambahkan bahan herbal.

“Saya tambahkan herbal, seperti jahe dan sereh, lalu kita latih masyarakat disekitar sini, terutama di Dewandaru Flora sebagai centre atau pusatnya. Jadi, kita latih bagaimana caranya, untuk membuat teh beras merah tersebut,” ungkapnya.

Khusus tambahan herbal berupa jahe, lanjutnya jahe tersebut harus dikering anginkan dan tidak berada dibawah terik sinar matahari, untuk menghindari hilangnya zat pitokimia atau sumber-sumber obat yang terkandung didalam jahe dan sereh.

“Jika tidak punya oven mungkin sekitar 4 hari sudah jadi, tapi jangan dibawah sinar matahari, karena zat pitokimia yang ada di jahe dan sereh itu akan hilang, sehingga kita kering anginkan saja, selama 4 hari sudah kering,” imbuhnya.

Kemudian, tambahan herbal yang sudah dikering anginkan dicampur dengan Beras Merah yang sudah disangrai. Jika ingin dijual, maka Teh Beras Merah akan dikemas rapi. Namun, jika ingin diminum, Teh Beras Merah akan disimpan memakai botol. Oleh karena berkolaborasi dengan UD Dewandaru Flora, maka dibuatkan kemasan Teh Beras Merah dengan masa kadaluwarsa selama 1 tahun. “Biasanya kita simpan di botol gelas atau botol plastik yang aman, yang kemudian bisa kita konsumsi,” terangnya.

Meski produksinya berlimpah akibat edukasi yang tepat sasaran ke petani dalam pemakaian bahan organik, namun masih ditemukan kendala dalam bidang pemasaran produk.

Foto: Dr. Ni Luh Suriani, S.Si.,M.Si., selaku DPL atau Dosen Pembimbing Lapangan KKN Unud, saat memberikan pelatihan pembuatan Teh Beras Merah Inovasi di Banjar Munduk Paku, Desa Senganan, Kecamatan Penebel, Kabupaten Tabanan, Minggu, 23 Juli 2023.

“Kami baru pemasaran di online. Itu pun cuma 1-2 jumlahnya yang laku melalui Dewandaru Flora. Kami ingin dalam jumlah besar ke areal tourism misalnya dipasarkan,” tambahnya.

Terkait keberadaan Beras Merah di Munduk Paku Senganan dikatakan Teh Beras Merah sebagai suatu ikon di Bali, sehingga penelitiannya mengambil bahan Beras Merah.

“Jadi, dia tanaman lokal yang hanya bisa dan ada di Bali, sehingga itu yang kita kembangkan dan diangkat, supaya menjadi suatu ikon dan bisa dijual secara internasional,” paparnya.

Disebutkan, pembuatan Teh Beras Merah sudah dilakukan, sejak dari nenek moyang yang kini dikemas dengan tetap mempertahankan sistem tradisional.

“Kalau di Bali cocok dikembangkan secara tradisional, karena Bali sebagai icon tourism. Jadi, ini lho yang dari nenek moyang kita yang bisa kembangkan sampai sekarang dan bisa menjadi daya tarik wisata dengan sistem tradisional,” jelasnya.

Untuk pembuatannya sangat sederhana, saat Beras Merah dituangkan ke Kuali terbuat dari tanah liat yang disangrai diatas kobaran api yang sedang.

Sesuai dengan pengalamannya, rata-rata Beras Merah yang disangrai sekitar 1 kilogram pada kuali dengan kobaran api sedang perlu waktu sekitar 15-20 menit.

“Api sedang itu, mungkin dibawah 100 derajat Celicius. Untuk membuat 1 kilogram Beras Merah itu tergantung juga besar kecilnya kuali. Jika kuali besar itu cepat, sekitar 15-20 menit dan tergantung juga kobaran api di tungku,” ungkapnya.

Meski demikian, Beras Merah mengandung Orisanol berupa Vitamin E yang tahan panas. Jika ingin cepat matang, suhu sedikit dinaikkan, untuk mendapatkan Orisanol.

“Karena itu yang menjadi penting sekali, karena kulit Beras Merah ada Orisanol yang merupakan anti aging,” tegasnya.

Diakuinya, rasa Teh Beras Merah lebih enak dan gurih dengan cara pembuatannya yang unik. “Jadi, itu yang kita kembangkan, karena menarik minat sebagai ikon pariwisata,” imbuhnya.

Selain produk lokal, Beras Merah itu sendiri manfaatnya sangat luar biasa, karena kandungan gizinya tinggi, diantaranya mengandung tiosidan dan serat yang tinggi, sehingga bisa mencegah berbagai penyakit, seperti kencing manis, kolesterol, tekanan darah tinggi dan lain sebagainya.

“Dia juga mengandung Rekemiknya rendah, yakni setengah dari beras putih,” sebutnya.

Oleh karena itu, Luh Suriani berharap, pihak Pemerintah Daerah setempat bisa menjembatani, untuk gencar mempromosikan produk lokal ke hotel-hotel yang ada di Bali, agar produk lokal seperti Teh Beras Merah bisa tetap eksis keberadaannya.

Bahkan, hotel-hotel di Bali disarankan untuk menggunakan produk lokal seperti Beras Merah Senganan melalui acara welcome drink.

Dengan cara seperti itu, bisa diterangkan ke tamu mancanegara sebagai hasil produk lokal, yang kemungkinan tamu akan respek untuk mempertahankan nilai-nilai lokal itu dengan membeli produk lokal.

“Karena tamu atau wisatawan itu perhatiannya tinggi terhadap lokal genius yang ramah lingkungan berbahan organik,” pungkasnya. (Red)

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Photo of Redaksi Redaksi24, Juli 2023
292 106 3 minutes read
Photo of Redaksi

Redaksi

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