Developing Derivative Products from Andaliman (Zanthoxylum Acanthopodium) using Design for Sustainability Principles

Abstract

Andaliman (Zanthoxylum acanthopodium) is an endemic plant in Lake Toba area
commonly used as a spice for local culinary. In light of the establishment of Lake Toba area
as national strategic tourist area in Indonesia, souvenir products that uphold the value of
local identity are on demand. Being an exotic local plant, andaliman has the potential to be
utilized as exotic food souvenir products. Utilizing andaliman fruit will also maintain the
existence of this plant so as to preserve biodiversity in the Lake Toba ecosystem. The purpose
of this study is to design andaliman-derived food souvenir products and to design the
appropriate production process and processing tools. Product design is carried out by
translating customer needs into technical specifications and suitable business model. Quality
Function Deployment wrapped up in Design for Sustainability principles is used in
developing both product design and supporting tools. The product design has resulted in four
andaliman-derived product souvenirs, such as instant andaliman arsik (a traditional spicy
fish dish) ingredients and andaliman flavor bandrek (a traditional hot, sweet and spicy
beverage), instant andaliman flavored noodles, and andaliman aroma balm, and a postharvest andaliman as drying tools as supporting equipment for production process