UPAYA MEMPERPANJANG MASA SIMPAN ANDALIMAN (Zanthoxylum acanthopodium D) STUDI KASUS DESA BANDAR HUTA USANG KABUPATEN DAIRI

Abstract

Andaliman (Zanthoxylum acanthopodium DC.) is a plant with characteristic is easily rotten and moldy, so postnatal care is needed after harvest. The proper method is preservation technique. This study was meant to know the effect of the CaCl2 (Calsium chloride) applications on long-storage andaliman (Zanthoxylum acanthopodium DC).In previous study came the result that its best treatment was with infantile andaliman with Calsium chloride at a concentration of 0,45% for 40 minutes. On this research will be applied Calsium chloride 0,45% to see the old influence of andaliman storage. Andaliman will be stored at an old level of storage 4 days, 5 days, 6 days and 7 days. The parameters observed are water levels, weight shards, oil levels and organological tests of color, scent and texture. Research usess the complete design methods of factorial design that long storage consist of 4 levels L1=4 days : L2=5 days : L3=6 days : L4=7 days. This study has the target of the publication of a scientific article in the national journal with ISSN. It refers to postexilic technologies and engineering food processing technologies of diversified and illiegal agricultural products. The benefit of this study yielded an underlying theory that could be used as afurther research reference and useful to a society of farmers who would market andaliman.

Farm business analysis and marketing channels for Andaliman agroforestry in Humbang Hasundutan District

“…This species has special characteristics, differentiating it from any other plants in the Zanthoxylum genus that are grown in other areas [1,4,7,15]. This herb is also potential and prominent to be developed as medicine since it is known to be very high in the properties of antioxidant, antiinflammation, antipyretic, antibacterial, antifungal, anticancer, antidiabetic, anticonvulsant, antihepatotoxicity, antihypertensive, antiacne, antiaging, immunostimulant, and appetite-stimulant [1][2][3][5][6][7][8][10][11][12][13][14][15][16][17][18][19][20]. Traditional medicinal potions are very entrenched in Indonesians' culture and entice consumers' interest [2,6,7,10].…”

“…Traditional medicinal potions are very entrenched in Indonesians' culture and entice consumers' interest [2,6,7,10]. Traditionally, people use it to cure skin, gastrointestinal, oral, and respiratory tract or lung problems [2,3,6,7,12,[15][16][17]. Moreover, since its taste and scent are very unique and distinctive so that it can be easily distinguished from any other spices, its fruits and seeds are usually used as one of the Batak traditional cuisines' ingredients [1][2][3][4][5][6][7][8][9][10][12][13][14][15][16][17][18][19].…”

“…Traditionally, people use it to cure skin, gastrointestinal, oral, and respiratory tract or lung problems [2,3,6,7,12,[15][16][17]. Moreover, since its taste and scent are very unique and distinctive so that it can be easily distinguished from any other spices, its fruits and seeds are usually used as one of the Batak traditional cuisines' ingredients [1][2][3][4][5][6][7][8][9][10][12][13][14][15][16][17][18][19]. It is also widely used as a food preservative and developed into various products such as cosmetics or skincare, fragrances or aromatic compounds, and household cleaners [4,[11][12][13][14]16].…”

“…Moreover, since its taste and scent are very unique and distinctive so that it can be easily distinguished from any other spices, its fruits and seeds are usually used as one of the Batak traditional cuisines' ingredients [1][2][3][4][5][6][7][8][9][10][12][13][14][15][16][17][18][19]. It is also widely used as a food preservative and developed into various products such as cosmetics or skincare, fragrances or aromatic compounds, and household cleaners [4,[11][12][13][14]16]. Despite its benefit, people only know a little about it, even many people who live in North Sumatera are still unfamiliar with this T C Pane 1 *, B T Rumaijuk 2 , M Jufri 1 and M Khaliqi plant since it is not cultivated and marketed extensively [1,8,13].…”

“…A few of Micro-Small-Medium Enterprises (UMKM) in Districts located near and around Lake Toba has produced Andaliman into packaged products that are easier to use and more suitable to match the preferences of modern societies, for example, the Bottled and Sacheted Dried Andaliman Pepper, the Bottled and Sacheted Andaliman Powder, the Bottled and Sacheted Instant Traditional Food Seasoning (such as Arsik), and the Dried Andaliman Seeds, which are sold as Toba speciality souvenirs [22]. Andaliman post-harvest handling such as the drying and packaging processes make it possible to be stored for a longer period [6,7,10,13,16].…”