On Saturday (16/9/2023), the community service team (PkM MBKM-2023) Kedungpoh, under the guidance of Dwi Umi Siswanti, S.Si., M.Sc., including Rahmi Qurrota Aeni, Nala Azkiya, Lena Mardiana, Nurrisma Ika Lestari, and Kanya Nabila Febrirani, carried out the implementation of the Independent Learning-Kampus Merdeka (MBKM) program in Klayar Tourism Village, Kedungpoh, Nglipar, Gunung Kidul. This program is a continuation of the previous initiative on planting and harvesting organic red onions, focusing on training in processing organic red onions into food products to boost the economy. The program is a collaboration between the MBKM Team from Kedungpoh and the Women Farmers Group led by Sri Murni. The training took place at the residence of Tri Wahyuni, a member of the Women Farmers Group.
The training covered the processing of red onions into diversified food products, namely “siwang” and red onion paste. The siwang-making training was conducted by both the students and the Women Farmers Group, allowing for hands-on practice. The participants showed great enthusiasm in participating in the activities and expressed interest in the siwang product. In fact, there are plans to produce siwang on a larger scale and market it through the Women Farmers Group. Siwang is a unique Cirebon-style dish made from a mixture of shrimp paste, dried shrimp, and roasted red onions, giving it a strong shrimp paste aroma and a savory taste. It is used as a substitute for side dishes, as a flavor enhancer in various dishes, and as an additional seasoning. Siwang has a relatively long shelf life. In addition to siwang, the MBKM team also provided training on making red onion paste. Red onion paste is a product derived from finely ground red onions, used as a ready-to-use cooking condiment. It can be applied to a wide range of dishes requiring red onions, such as fried rice, stir-fries, vegetable soups, rendang, and other dishes. The shelf life of this product is approximately 3-4 months at room temperature and over 6 months when refrigerated. This activity aimed to provide knowledge and production ideas to the community, particularly the Women Farmers Group in Kedungpoh, to enhance their income from the organic red onion farming sector.
“We will produce siwang and market this product online and in local markets around Gunung Kidul,” stated Tri Wahyuni after the training event. The red onions used in this initiative are currently cultivated organically by the MBKM team in Kedungpoh. “I am grateful that the application of biofertilizers for organic red onion cultivation and food diversification from its products has been well-received by the Women Farmers Group and will be produced and marketed,” expressed Dwi Umi Siswanti.
The MBKM community service program in Kedungpoh is expected to continue in the following years, supporting the vision of Kedungpoh Village as an outstanding producer of organic agricultural commodities and a tourist village. Furthermore, this community service activity under the MBKM initiative is an effort to realize SDGs 1 (No Poverty), SDGs 3 (Good Health and Well Being), and SDGs 8 (Decent Work and Economic Growth), as it generates organic products utilized as high-value alternative food ingredients with economic significance.
