DOI : https://doi.org/10.29165/ajarcde.v9i3.855

Diversification of Orange Fruit Processing into Zero Waste-Based Wine Products in Pengejaran Village, Kintamani, Bangli

I Wayan Sudiarta (1), Setianingsih Ni Luh Putu Putri (2), I Nengah Muliarta (3), Ni Made Rustini (4), Asri Lestarini (5), Amelia Putri Purnomo (6), Ni Luh Putu Ratih Prabandewi (7), Andika Umbu Tiba (8)
(1) Department of Food Technology and Agricultural Products, Faculty of Agriculture, Science and Technology, Warmadewa University, Bali, Indonesia
(2) Warmadewa University
(3) Department of Agrotechnology, Faculty of Agriculture, Science and Technology, Warmadewa University, Bali, Indonesia
(4) Department of Management, Faculty of Economics and Business, Warmadewa University, Bali, Indonesia
(5) Faculty of Medicine and Public Health Sciences, Warmadewa University, Bali, Indonesia
(6) Department of Food Technology and Agricultural Products, Faculty of Agriculture, Science and Technology, Warmadewa University, Bali, Indonesia
(7) Department of Food Technology and Agricultural Products, Faculty of Agriculture, Science and Technology, Warmadewa University, Bali, Indonesia
(8) Department of Food Technology and Agricultural Products, Faculty of Agriculture, Science and Technology, Warmadewa University, Bali, Indonesia
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How to cite (AJARCDE) :
Sudiarta, I. W., Ni Luh Putu Putri, S., Muliarta, I. N., Rustini, N. M., Lestarini, A., Purnomo, A. P., … Tiba, A. U. (2025). Diversification of Orange Fruit Processing into Zero Waste-Based Wine Products in Pengejaran Village, Kintamani, Bangli. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 9(3), 391–397. https://doi.org/10.29165/ajarcde.v9i3.855
Citation Format :

Citrus fruits often experience overproduction, resulting in low prices, and even unmarketable fruit is frequently wasted. This innovation offers a sustainable solution through a zero-waste concept, where all parts of the citrus fruit, from the flesh and peel to the pulp, are optimally utilized. The program focuses on intensive training in producing high-quality orange wine, introducing proper fermentation techniques to create a high-value product. The orange peel and pulp, which are by-products of the winemaking process, are further processed into products such as jam, orange peel candy, or compost, so nothing is wasted. Community service not only provides farmers with new skills in creating innovative products but also teaches the principles of an environmentally friendly circular economy. The expected positive impacts include increased farmer incomes, new business opportunities, and more effective agricultural waste management, making Pengejaran Village a self-sustaining centre for processed citrus production.


Contribution to Sustainable Development Goals (SDGs):
SDG 8: Decent Work and Economic Growth
SDG 9: Industry, Innovation, and Infrastructure
SDG 12: Responsible Consumption and Production

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