Oranges, Technology, and Love: The Story of Nanda and Ayu from Ngantang
Tauhid Nur Azhar
At the foot of Mount Kelud, precisely on the serene shores of Selorejo Reservoir, lies the ancestral orange orchard of Nanda Budi Prayuga’s family. The orchard has been a witness to the family’s history for three generations. There, along with his wife, Ayu Eka, and their curious six-year-old daughter, Shabiya, Nanda is leading a small revolution in the orange farming world of Ngantru Village, Ngantang District, Malang Regency.
When Nanda’s parents passed down the five-hectare orange orchard, Nanda decided not just to continue the farming tradition but also to bring the orchard into a new era. Together with Ayu, Nanda began implementing Internet of Things (IoT) technology to perfect the irrigation and fertilization systems. IoT sensors monitor soil moisture and plant nutrient needs in real-time, ensuring each orange tree receives optimal care.
They also utilize drones to spray liquid fertilizer and organic pesticides, reducing manual labor and increasing efficiency. Their modern grafting techniques, such as budding and grafting, ensure their Ngantang Siam orange trees (Citrus nobilis) can be harvested year-round, free from seasonal cycles. The oranges are famously sweet, fresh, and aromatic, making them popular in both local and out-of-town markets.
However, the continuously increasing production created a new challenge: orange peel waste. Nanda began thinking of ways to utilize this waste more valuably.
Together with Ayu, Nanda discovered that orange peels contain many beneficial bioactive compounds, such as limonene, hesperidin, pectin, and vitamin C. With an entrepreneurial spirit, they decided to process the orange peels into a health drink. Shabiya, always enthusiastic to help, dubbed their project the “Magical Orange Peel Syrup.”
The small family health drink project began with the collection and cleaning of orange peels. The peels, after being removed, are washed with running water to remove dirt and pesticide residue. Then, the peels are sun-dried until half-dry to facilitate the extraction process.
Some of the orange peels are placed in a steam distillation device to extract essential oils. These essential oils are later used as additives in drink products and aromatherapy.
The remaining orange peels are soaked in warm water with a neutral pH for 24 hours to extract flavonoids, vitamin C, and pectin. This process is carried out under sterile conditions to maintain quality.
The water from the orange peel extraction is mixed with honey and fresh orange juice, then heated to 60°C to ensure cleanliness without damaging the nutrients.
This drink is then traditionally packaged in glass bottles and labeled “Ngantang Citrus Health Drink.”
Don’t be mistaken; although orange peels are often considered waste, their active compounds have many benefits. For example, Limonene has antibacterial and antioxidant properties. Hesperidin can reduce the risk of cardiovascular disease. Pectin can help lower cholesterol and improve lipid profiles, as well as maintain digestive health by supporting normal flora (prebiotics), which can prevent dysbiosis.
Of course, oranges and orange peels contain vitamin C or ascorbic acid, which can boost the immune system and has strong reducing properties. Another acid form is phenolic acid, which can protect cells from oxidative damage.
With various beneficial health components, this drink is hoped to help increase body immunity, improve blood lipid profiles including cholesterol, triglycerides, and LDL levels, and provide relaxation through its characteristic aroma. Don’t forget, Hesperidin in orange peels also has antiviral properties. Other bioactive compounds in orange peels can act as anti-inflammatories.
This anti-inflammatory role can reduce the excessive effects of pro-inflammatory cytokines such as IL-1 and IL-6, as well as TNF-Alpha. The anti-inflammatory capacity of orange peels can also increase when combined with other natural anti-inflammatory ingredients such as Lemongrass or Citronella (Cymbopogon citratus), Nutmeg (Myristica Fragrans), Ginger (Zingiber officinale), and Cinnamon (Cinnamommum verum).
Nutmeg and Cinnamon also have good anti-glycemic effects in controlling blood sugar levels and stimulating insulin receptor sensitivity.
The success of this effort is not solely due to the Nanda family but also due to the spirit of community cooperation and many parties who voluntarily share knowledge with the Ngantang orange farmer community. With a cooperative model (JIIFSI), other farmers have begun adopting IoT technology, and in the future, it is hoped they can produce processed orange products such as jams, candied fruits, and health drinks.
Shabiya is often seen helping her parents in the orchard, carrying her DJI mini drone. “This drone is a good friend to the orange trees!” she proudly says.
Under the clear sky seemingly supported by Mount Kelud, the Ngantang Siam orange is now not just a mere agricultural product but has become a symbol of innovation and community empowerment sustainability. With technology, hard work, and love, the Nanda family has successfully turned waste into a blessing. They have proven that with creative innovation, even orange peels can become “green gold.”
As a message to fellow young generations and millennial farmers, Nanda always says, “Oranges do not know seasons, nor do opportunities. There is always a way and time for those who dare to try and struggle.”
Greetings from Ngantang
