“KERUPUK ANDALIMAN” SEBUAH INOVASI PANGAN MELALUI PEMBERDAYAAN MASYARAKAT UNTUK MELESTARIKAN KEARIFAN LOKAL DI DESA SITUNGKIR KECAMATAN PENGURURAN KABUPATEN SAMOSIR

Abstract

Situngkir Village has abundant agricultural potential, particularly in cassava and andaliman, a native spice of North Sumatra known for its antioxidant benefits. To enhance the value and shelf life of andaliman-based products, a culinary innovation program focused on producing andaliman crackers has been developed. This program was implemented as part of a community service activity by students participating in the International Community Service Program (KKN). The implementation methods included discussions with village officials, production training, and showcasing the results. This innovation successfully addressed the shelf-life issues of the previous andaliman chips, resulting in crackers with distinctive flavors and a shelf life of up to three months. The program also empowered local PKK and BUMDes groups, providing economic benefits through improved skills and increased income for the local community. The market potential of this product is significant, supported by promotion strategies utilizing social media and innovative packaging to expand market reach. With support from local authorities, product diversification, and ongoing training, andaliman crackers can become a signature culinary product of Situngkir Village, introducing the local wisdom of North Sumatra to broader markets