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All Journal SOSIOHUMANIORA: Jurnal Ilmiah Ilmu Sosial dan Humaniora COVIT Jurnal KALANDRA
Ulidesi Siadari
Universitas Graha Nusantara
Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Health Professions Medicine & Pharmacology Public Health Social Sciences

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Journal : COVIT

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STRATEGI PENGEMBANGAN USAHA DALI NI HORBO PADA PELAKU USAHA DI KABUPATEN TAPANULI UTARA Ulidesi Siadari; Rikardo Silaban; Ade Maya Mei Shanty; Agusta Linda Nora; Diana Sari Harahap; Pertama Yul Asmara Pane
COVIT (Community Service of Health) Vol. 3 No. 1 (2023): MARET 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/covit.v3i1.12562

Abstract

Regional or culinary specialties are one of the attractions for visitors or tourists who will visit. Dali ni horbo is one of the regional specialties in the North Tapanuli Regency. Dali ni horbo is made from buffalo milk. Dali ni horbo is cooked in the traditional way and uses pineapple juice as a thickening agent. In other areas in North Sumatra, there are also those who use papaya leaf extract and alo-alo as a thickening agent. Dali ni Horbo is sold in the market by traders only packaged using plastic. Simple processing methods and simple packaging methods are obstacles for Dali ni Horbo traders which causes the shelf life of Dali ni Horbo to be short, and the supply of raw materials (buffalo milk) to make Dali ni Horbo is still relatively difficult to obtain. Thus, several product innovations and the development of marketing strategies are needed so that more and more people know about Horbo Dali Ni so that the demand for Horbo Dali Ni will increase. Keywords: Dali Ni Horbo (Buffalo Milk), Culinary, Business Model, Marketing
PELATIHAN PEMBUATAN PUPUK ORGANIK CAIR SEBAGAI SALAH SATU ADDED VALUE KOMODITI SALAK SIDIMPUAN DALAM PENERAPAN ZERO WASTE DI DESA LEMBAH LUBUK RAYA KECAMATAN ANGKOLA BARAT Syafiruddin Syafiruddin; Komala Sari Nasution; Anugerah Sri Widiasyih; Novita Aswan; Ulidesi Siadari; Yulia Windi Tanjung
COVIT (Community Service of Health) Vol. 3 No. 1 (2023): MARET 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/covit.v3i1.12707

Abstract

Request for salak sidimpuan every year. is quite high but the production of salak is decreasing every year as a result of climate change and also the way of cultivation that has changed. During the harvest season, there is a surge in production which causes low prices. The main obstacle that arises is the decreasing production of salak every year. Community service activities in Lembah Lubuk Raya Village, West Angkola District, South Tapanuli Regency gave very positive results seen from the enthusiastic response of the farming community to participate in activities, both socialization activities on value added for zero waste and training in the manufacture of liquid organic fertilizer. It is hoped that this activity can continue to be carried out so that the transformation of knowledge from universities to the community can continue and provide results in economic development Keywords: Salak, Commodity, Value Added, Zero Waste, Lembah Lubuk Raya.
Co-Authors Ade Maya Mei Shanty Agusta Linda Nora Anugerah Sri Widiasyih Aswan, Novita Diana Sari Harahap Emirza Henderlan Harahap HERY DIA ANATA BATUBARA Komala Sari Nasution PANE, PERTAMA YUL ASMARA Rikardo Silaban Syafiruddin Syafiruddin Tanjung, Yulia Windi Yusditara, Wisnu