Cara Menggoreng Sehat Pakai Minyak Kelapa Sawit Ramah Sosial dan Lingkungan

Ibu-ibu anggota Bank Sampah 68 tampak antusias dan sibuk menyiapkan bahan-bahan yang akan dimasak. Bank Sampah 68 ini yang terletak di Kebagusan, Jakarta Selatan ini adalah salah satu peserta yang mengikuti lomba masak 26 Juni, 2023 lalu di di FX Sudirman, Jakarta.

Sebanyak delapan kelompok dari berbagai latar belakang mengikuti lomba memasak yang diadakan oleh Yayasan WWF Indonesia berkolaborasi dengan PT Lion Super Indo (Super Indo). Lomba memasak ini merupakan sesi terakhir dari rangkaian kegiatan kampanye publik bertajuk “Berkenalan dengan Minyak Sawit Ramah Sosial dan Lingkungan. ”Kegiatan ini terdiri dari tiga sesi yaitu sesi talkshow, demo masak, serta kompetisi memasak.  

Sesi Lomba Memasak “Sajian Gorengan Sehat menggunakan Minyak Kelapa Sawit Ramah Sosial dan Lingkungan”

Kampanye ini menyasar publik untuk mengenalkan kembali mengenai produk turunan kelapa sawit ramah lingkungan yakni minyak goreng sawit berekolabel, sekaligus memberikan pemahaman kepada publik mengenai peran mereka dalam rantai pasok kelapa sawit di Indonesia (terutama dalam hal konsumsi dan produksi yang berkelanjutan). 

Peserta lomba yang masing-masing beranggotakan dua orang dalam satu tim ini, dituntut untuk dapat menyelesaikan dua menu gorengan sehat, dari dua resep yang telah dipresentasikan oleh Chef Ragil dan Tintin Rayner pada sesi demo masak. Menggunakan bahan-bahan dan perlengkapan yang sudah disiapkan oleh panitia, peserta lomba tampak bersemangat dan bergerak cepat dalam memasak kedua menu yang sudah ditentukan tersebut.

Sebelumnya, Chef Ragil dan Tintin Rayner terlebih dahulu melakukan demo memasak gorengan sehat menggunakan minyak sawit berekolabel (bersertifikasi, diproduksi secara ramah sosial dan lingkungan). Chef Ragil, Indonesian Chef dan pemilik dari Nusa Gastronomy terkenal sebagai seorang Chef yang banyak menggunakan bahan – bahan lokal dalam masakannya. 

Terkait kandungan pada minyak goreng kelapa sawit berekolabel Chef Ragil pun memberikan pandangannya, “Dari segi rasa dan pemakaian tidak ada perbedaan dengan yang biasa. Namun impact-nya yang terasa besar. 

Ketika kita tahu bahwa ada manfaat lebih ke petaninya atau pekerjanya, dan kita merasa puas atau bangga memakainya, efek itulah yang jauh lebih besar dibandingkan memakai minyak sawit yang biasa.” Pada demo masak ini, Chef Ragil membuat sajian yang dinamakannya salad with gluten-free fried cauliflower, yaitu salad yang dipadukan dengan gorengan berbahan dasar kembang kol dan tepung ketan, sebagai salah satu solusi mengurangi kandungan gula dalam gorengannya. 

Demo masak oleh Chef Ragil

Berbeda dengan Chef Ragil, Tintin Rayner mengakui bahwa dia baru mengetahui perihal produk minyak goreng ramah sosial dan lingkungan. Perempuan yang cukup dikenal sebagai influencer masakan rumahan menyebutkan, selama ini kerap berganti merek dan tidak terpaku pada satu merek minyak goreng saja. 

Sebagai ibu rumah tangga, Tintin juga kerap menyediakan gorengan di rumahnya, sehingga konsumsi minyak gorengnya terbilang cukup tinggi. Namun setelah mengikuti acara ini, Tintin mengaku menjadi lebih menyadari dan berkeinginan untuk menggunakan minyak goreng berekolabel untuk masak sehari-hari. 

Tintin Reyner ketika demo memasak 

Pada kesempatan demo masak ini, Tintin mempraktekkan resep bakwan ala ‘rumahan’ yang mudah dan enak, tentunya dengan menggunakan minyak goreng kelapa sawit berekolabel.

Memang, disadari maupun tidak intensitas penggunaan produk-produk berbahan dasar minyak kelapa sawit dalam kehidupan kita sehari-hari sangat tinggi. Dari mulai produk untuk membersihkan tubuh, hingga untuk dikonsumsi seperti margarin atau minyak goreng, semuanya rata-rata berbahan dasar minyak kelapa sawit. 

Untuk itu, pemahaman kepada publik mengenai produk turunan kelapa sawit ramah lingkungan (berkelanjutan/berekolabel) perlu terus dilakukan. Lomba memasak gorengan menggunakan minyak goreng kelapa sawit berekolabel ini merupakan salah satu bentuk aktivitas nyata, untuk memberi pemahaman kepada publik, bahwa dimulai dari aktivitas kecil di dapur (memilih dan menggunakan minyak goreng kelapa sawit berekolabel), masyarakat/publik telah berpartisipasi dalam melakukan konsumsi dan produksi yang berkelanjutan (ramah sosial dan lingkungan), khususnya dalam rantai pasok kelapa sawit berkelanjutan di Indonesia. 

Hal ini sejalan dengan yang dikemukakan oleh Angga selaku Sustainable Palm Oil Leader WWF Indonesia, pada sesi talkshow sebelumnya, “Dengan memilih produk-produk turunan sawit berekolabel, kita juga turut mendukung pengakuan terhadap hak-hak masyarakat adat atau lokal. 

Jika nilai ekonomi produk-produk sawit yang berkelanjutan cukup baik, tentunya itu akan berdampak positif terhadap masyarakat. Dengan diadakannya kampanye publik ini, WWF- Indonesia berharap semakin banyak pihak yang sadar akan manfaat minyak sawit ramah sosial dan lingkungan, dan pemasaran produk-produk turunan sawit berekolabel di tingkat nasional semakin meluas.”

Pemenang 1, mendapatkan hadiah cooking ware dan voucher 

Sembari menunggu peserta menyelesaikan masakannya, para dewan juri yang terdiri dari Chef Ragil, Tintin Rayner, dan Yuvlinda D. Susanta (Super Indo) diajak oleh MC untuk berkeliling dan berbincang-bincang dengan para peserta. Di akhir acara, setelah melalui penilaian dari dewan juri baik dari segi rasa, penampilan, kebersihan dan kekompakan tim, maka terpilihlah 3 tim pemenang. 

Juara pertama diraih oleh Tim 3 (Rahmi Haimi, Widi Widiyandari) dengan hadiah oven listrik dari WWF-Indonesia dan voucher belanja Super Indo senilai Rp 1.000.000, juara kedua yaitu Tim 5 (Rudiyanti, Shofi Ratu A.) yang mendapatkan hadiah slow juicer dari WWF-Indonesia dan voucher belanja Super Indo senilai Rp 750.000, serta juara ketiga diraih oleh Tim 1 (Rita Asiyah, Ambar Murtilina) dan mendapatkan hadiah daily chopper dari WWF-Indonesia serta voucher belanja Super Indo senilai Rp 500.000. 

Penyerahan hadiah diwakili oleh perwakilan WWF-Indonesia, Fahnia Chairawaty selaku Business Engagement and Development Specialist, dan Yuvlinda D. Susanta, selaku GM Corporate Affairs & Sustainability PT. Lion Super Indo. Acara ini pun ditutup dengan foto bersama dengan para pemenang, peserta lomba dan dewan juri.

Selamat untuk para pemenang!!

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HOW TO FRY FOODS HEALTHILY USING SOCIALLY AND ENVIRONMENTALLY FRIENDLY PALM OIL

The members of Bank Sampah 68 were enthusiastic and busy preparing the ingredients to be cooked. Bank Sampah 68, located in Kebagusan, South Jakarta, was one of the participants who took part in the cooking competition last June 26, 2023, at FX Sudirman, Jakarta.

A total of eight groups from various backgrounds participated in the cooking competition organized by WWF-Indonesia in collaboration with PT Lion Super Indo (Super Indo). The cooking competition was the last session of a series of public campaign activities titled "Get Acquainted with Socially and Environmentally Friendly Palm Oil". "This activity consists of three sessions, namely talk show sessions, cooking demonstrations, and cooking competitions.  

This campaign targets the public to reintroduce environmentally friendly palm oil derivative products, namely eco-labeled palm cooking oil, as well as provide an understanding to the public about their role in the palm oil supply chain in Indonesia (especially in terms of sustainable consumption and production). 

The contestants, each with two members in a team, were required to complete two healthy fried food menus, from two recipes that had been presented by Chef Ragil and Tintin Rayner during the cooking demonstration session. Using the ingredients and equipment that had been prepared by the committee, the participants seemed excited and moved quickly in cooking the two menus that had been determined.

Previously, Chef Ragil and Tintin Rayner did a cooking demonstration of healthy fried food using eco-labeled palm oil (certified, socially and environmentally friendly production). Chef Ragil, an Indonesian Chef and owner of Nusa Gastronomy, is known for using local ingredients in his cooking. 

Regarding the ingredients in labeled palm cooking oil, Chef Ragil also gave his views, "In terms of taste and usage, there is no difference with the regular one. But it's the impact that feels big. When we know that there are more benefits to the farmers or the workers, and we feel satisfied or proud to use it, that effect is much greater than using ordinary palm oil." 

In this cooking demonstration, Chef Ragil made a dish called salad with gluten-free fried cauliflower, which is a salad combined with fried foods made from cauliflower and sticky rice flour, as a solution to reduce the sugar content in fried foods.

Unlike Chef Ragil, Tintin Rayner admitted that she only recently learned about socially and environmentally friendly cooking oil products. The woman who is well known as a home cooking influencer said that she often changes brands and does not stick to just one brand of cooking oil. 

As a housewife, Tintin also often serves fried food in her house, so her cooking oil consumption is quite high. However, after attending this event, Tintin admitted that she became more aware and willing to use labeled cooking oil for daily cooking. 

During the cooking demonstration, Tintin practiced an easy and delicious 'home-style' bakwan recipe, of course using eco-labeled palm cooking oil. Indeed, whether we realize it or not, the intensity of the use of palm oil-based products in our daily lives is very high. From products for cleaning the body to products for consumption such as margarine or cooking oil, all of them are made from palm oil. 

For this reason, public understanding of environmentally friendly (sustainable / labeled) palm oil derivative products needs to be carried out continuously. This fried food cooking competition using labeled palm cooking oil is one form of real activity, to provide understanding to the public, that starting from small activities in the kitchen (choosing and using labeled palm cooking oil), the community/public has participated in sustainable consumption and production (socially and environmentally friendly), especially in the sustainable palm oil supply chain in Indonesia. 

This is in line with what Angga, WWF-Indonesia's Sustainable Palm Oil Leader, said in the previous talk show session, "By choosing labeled palm oil derivative products, we also support the recognition of the rights of indigenous or local communities. 

If the economic value of sustainable palm oil products is good enough, of course, it will have a positive impact on the community. With this public campaign, WWF-Indonesia hopes that more and more parties will be aware of the benefits of socially and environmentally friendly palm oil, and the marketing of labeled palm oil derivative products at the national level will expand."

Winner 1, received cooking ware and vouchers While waiting for the participants to finish their dishes, the judges consisting of Chef Ragil, Tintin Rayner, and Yuvlinda D. Susanta (Super Indo) were invited by the MC to walk around and chat with the participants. At the end of the event, after an assessment from the judges in terms of taste, appearance, cleanliness and team cohesiveness, 3 winning teams were selected. The first winner was Team 3 (Rahmi Haimi, Widi Widiyandari) who received an electric oven from WWF-Indonesia and a Super Indo shopping voucher worth Rp 1,000,000, the second winner was Team 5 (Rudiyanti, Shofi Ratu A.) who received a slow juicer from WWF-Indonesia and a Super Indo shopping voucher worth Rp 750,000, and the third winner was Team 1 (Rita Asiyah, Ambar Murtilina) who received a daily chopper from WWF-Indonesia and a Super Indo shopping voucher worth Rp 500,000. The delivery of prizes was represented by WWF-Indonesia representatives, Fahnia Chairawaty as Business Engagement and Development Specialist, and Yuvlinda D. Susanta, as GM Corporate Affairs & Sustainability PT Lion Super Indo. The event was closed with a group photo of the winners, competition participants, and the jury. Congratulations to the winners!!!

While waiting for the participants to finish their dishes, the judges consisting of Chef Ragil, Tintin Rayner, and Yuvlinda D. Susanta (Super Indo) were invited by the MC to walk around and chat with the participants. At the end of the event, after an assessment from the judges in terms of taste, appearance, cleanliness and team cohesiveness, 3 winning teams were selected. 

The first winner was Team 3 (Rahmi Haimi, Widi Widiyandari) who received an electric oven from WWF-Indonesia and a Super Indo shopping voucher worth Rp 1,000,000, the second winner was Team 5 (Rudiyanti, Shofi Ratu A.) who received a slow juicer from WWF-Indonesia and a Super Indo shopping voucher worth Rp 750,000, and the third winner was Team 1 (Rita Asiyah, Ambar Murtilina) who received a daily chopper from WWF-Indonesia and a Super Indo shopping voucher worth Rp 500,000. 

The delivery of prizes was represented by WWF-Indonesia representatives, Fahnia Chairawaty as Business Engagement and Development Specialist, and Yuvlinda D. Susanta, as GM Corporate Affairs & Sustainability PT Lion Super Indo. The event was closed with a group photo with the winners, competition participants and the jury.

Congratulations to the winners!!!