Improvement of Traditional Balinese "Ong" Tea-Making Process to Extend Shelf Life To Support Ecotourism in Banjar Lantangidung, Gianyar, Bali
How to cite (AJARCDE) :
“Ong” tea contains vitamins B1, B2, B6, B12, folic acid, and vitamin C, in addition to several essential amino acids, organic acids, minerals, vitamins, amino acids, and active polyphenol compounds, and various important enzymes that have many benefits for the body. “Ong” tea is a probiotic drink from the tea fermentation process. The bacteria in SCOBY (Symbiotic Consortium of Bacteria and Yeast) are Acetobacter xylinum bacteria. The purpose of implementing the activities proposed in the training to improve the process of making “Ong” tea through PKM (Community Service Program) activities is to ensure that the people of Br. Lantangidung, Batuan, Sukawati have the skills and insight to manage local natural resources and have an entrepreneurial spirit to open up business opportunities related to the conditions of the Batuan Village area. Improving product quality, expanding marketing reach, and using more hygienic and modern packaging techniques are also important. Thus, it is hoped that Balinese “ong” tea can become a superior product to improve the community's economy and support ecotourism development in Banjar Lantangidung.
Contribution to Sustainable Development Goals (SDGs):
SDG 1: No Poverty
SDG 3: Good Health and Well-Being
SDG 8: Decent Work and Economic Growth
SDG 9: Industry, Innovation, and Infrastructure
SDG 12: Responsible Consumption and Production
SDG 15: Life on Land

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.