{"id":243105,"date":"2025-03-19T13:09:38","date_gmt":"2025-03-19T06:09:38","guid":{"rendered":"https:\/\/nawacita.co\/?p=243105"},"modified":"2025-03-19T13:28:37","modified_gmt":"2025-03-19T06:28:37","slug":"dari-pepaya-bangkok-jadi-wine-mewah-inovasi-ababi-karya-mahasiswa-pcu","status":"publish","type":"post","link":"https:\/\/nawacita.co\/index.php\/2025\/03\/19\/dari-pepaya-bangkok-jadi-wine-mewah-inovasi-ababi-karya-mahasiswa-pcu\/","title":{"rendered":"Dari Pepaya Bangkok Jadi Wine Mewah: Inovasi ‘ABABI’ Karya Mahasiswa PCU"},"content":{"rendered":"

Dari Pepaya Bangkok Jadi Wine Mewah: Inovasi ‘ABABI’ Karya Mahasiswa PCU<\/h1>\n

Surabaya, Nawacita.co<\/a><\/strong> – Berawal dari kelebihan hasil panen Pepaya di Desa Sugih Waras Kabupaten Kediri, dua Mahasiswa Petra Christian University (PCU), berinisiatif menciptakan inovasi baru berupa Papaya Wine yang kini dikenal dengan merek ‘ABABI’.<\/p>\n

Mahasiswa tersebut bernama Cleary dan Davin mengambil Jurusan Manajemen Perhotelan di PCU.<\/p>\n

“Kami menemukan Pepaya di sini sering over produksi, daripada terbuang, kami coba olah menjadi produk yang punya nilai jual lebih tinggi,\u201d ujar Cleary.<\/p>\n

Dari berbagai jenis Pepaya seperti California, Hawaii, dan Bangkok, Pepaya Bangkok akhirnya dipilih sebagai bahan utama. Alasannya? Rasa yang seimbang dan cocok di lidah orang Indonesia.<\/p>\n

Baca Juga:\u00a0Proses Kreatif Ilustrasi Idiom: Inspirasi bagi Mahasiswa DKV PCU di PRIMETIME 2025<\/a><\/strong><\/p>\n

\u201cPapaya Bangkok ini manisnya pas, tidak terlalu over. Sangat cocok untuk jadi bahan baku wine,\u201d tambahnya.<\/p>\n

Pembuatan Papaya Wine ABABI ini memerlukan waktu sekitar 21 hari, terdiri dari 14 hari fermentasi dan 7 hari pengendapan. Prosesnya dimulai dari pembersihan buah, pembuangan biji, pemotongan, hingga diblender dengan air perbandingan 1:1.<\/p>\n

Pemuatan tersebut telah mengarungi masa percobaan sebanyak tiga (3) kali. Hingga tantangan mereka menemukan bahwa komposisi gula yang tepat, akhirnya Cleary dan Davin menemukan komposisi yang pas untuk pembuatan Wine Pepaya.<\/p>\n

\u201cKalau gulanya kebanyakan, over-fermentation bisa terjadi, bahkan botol bisa meledak,\u201d papar Davin.<\/p>\n

Baca Juga:\u00a0Kolaborasi Kreatif di Galeri Look: Kolcai dan Mahasiswa DKV PCU Padukan Seni Cat Air<\/a><\/strong><\/p>\n

Tidak berhenti dari situ saja, Wani ABABI dari Pepaya tersebut juga telah melalui uji rasa oleh para sommelier dari PTE, beberapa pejabat di Surabaya, hingga uji laboratorium untuk memastikan kandungan alkoholnya aman.<\/p>\n

Jika dikormesialkan ke pasaran Wine tersebut akan dijual sekitar Rp75.000 hingga Rp150.000 per botol 750 ml, Papaya Wine Ababi menjadi produk lokal yang berpotensi menembus pasar restoran.<\/p>\n

“Harapannya, petani bisa membuat wine sendiri sehingga buah tidak terbuang sia-sia dan punya nilai jual lebih tinggi,\u201d harapan mereka.<\/p>\n

Selain untuk dikonsumsi sebagai wine, Ababi juga membuka peluang untuk dijadikan campuran cocktail, menjadikannya produk yang fleksibel untuk pasar lokal maupun internasional.<\/p>\n

Reporter: Alus<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Dari Pepaya Bangkok Jadi Wine Mewah: Inovasi ‘ABABI’ Karya Mahasiswa PCU Surabaya, Nawacita.co – Berawal dari kelebihan hasil panen Pepaya di Desa Sugih Waras Kabupaten Kediri, dua Mahasiswa Petra Christian University (PCU), berinisiatif menciptakan inovasi baru berupa Papaya Wine yang kini dikenal dengan merek ‘ABABI’. Mahasiswa tersebut bernama Cleary dan Davin mengambil Jurusan Manajemen Perhotelan […]<\/p>\n","protected":false},"author":1459,"featured_media":243106,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29694],"tags":[86195,91993,91990,81408,91991],"class_list":{"0":"post-243105","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-jatim","8":"tag-mahasiswa-pcu","9":"tag-papaya-wine","10":"tag-pepaya-bangkok","11":"tag-petra-christian-university-pcu","12":"tag-wine-mewah"},"yoast_head":"\nDari Pepaya Bangkok Jadi Wine Mewah: Inovasi 'ABABI' Karya Mahasiswa PCU<\/title>\n<meta name=\"description\" content=\"Surabaya, Nawacita.co - Berawal dari kelebihan hasil panen Pepaya di Desa Sugih Waras Kabupaten Kediri, dua Mahasiswa Petra Christian\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nawacita.co\/index.php\/2025\/03\/19\/dari-pepaya-bangkok-jadi-wine-mewah-inovasi-ababi-karya-mahasiswa-pcu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dari Pepaya Bangkok Jadi Wine Mewah: Inovasi 'ABABI' Karya Mahasiswa PCU\" \/>\n<meta property=\"og:description\" content=\"Surabaya, Nawacita.co - 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