Integrasi Gastronomi Gizi, Nilai Budaya, dan Penguatan UMKM pada Dali Ni Horbo sebagai Pangan Fungsional dan Wisata Berkelanjutan

nisaul zahra (Universitas Negeri Medan)
Riski Ainaul Mardiyah (Program Studi Gizi, Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Medan)
Tiara Nauli Panggabean (Program Studi Gizi, Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Medan)
Lyndon Fredli Lubis (Program Studi Gizi, Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Medan)
Esi Emilia (Program Studi Gizi, Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Medan)
Jenri P Hutasoit (Program Studi Gizi, Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Medan)
Reny Yuliana Siahaan (Program Studi Gizi, Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Medan)

Jurnal Sains Boga
Vol 9 No 1 (2026): Jurnal Sains Boga, Volume 9 Nomor 1, Mei Tahun 2026

Dali Ni Horbo, a traditional Batak food from buffalo milk, is a unique gastronomic product with a soft texture resembling tofu or cheese, savory umami flavor, and natural coagulation using aloe vera. This study employs a qualitative descriptive approach conducted in Samosir Island, North Sumatra, involving UMKM actors, adat leaders, local communities, and tourists as informants. Data collection techniques include in- depth interviews, observation, and documentation, analyzed using an interactive qualitative model. Findings reveal that Dali Ni Horbo has a soft texture, savory taste, and traditional processing. The product reflects cultural values, high nutrition, and potential as a functional food and gastronomic tourism asset, though it requires innovation and promotion. Thus, Dali Ni Horbo plays a role in enhancing nutrition, cultural preservation, UMKM strengthening, and sustainable tourism.