Kabanjahe, North Sumatra — The Faculty of Agriculture, Universitas Sumatera Utara (FP USU), participated in the Business Matching and Community Market Linkage Expo 2026, held at Balai Milala Mas, Kabanjahe, Karo Regency, on Thursday (September 17, 2026). The activity provided a space for business actors and various stakeholders to introduce local potential and products to the community and prospective partners.
One of the products introduced was Art-teasant Chrysant Tea, a Ready-to-Drink (RTD) beverage made from chrysanthemum flowers developed through research by Prof. Dr. Ir. Elisa Julianti, M.Si., together with Syahira Addina, S.Pi., M.Si., Maya Pratiwi Hutabarat, S.TP., M.Si., Nazhifah Mahfuzhah, S.TP., M.Sc., R. B. Moh. Ibrahim Fatoni, S.Pi., M.P., and Nursa’adah, S.ST., M.Agr.
Ready to Drink Art-teasant Chrysant Tea product introduced at the expo.
The product was developed through collaboration between FP USU and BUMDes Arih Ersada Raya, Raya Village, Berastagi District, Karo Regency, with funding support from the Priority Research Downstreaming Program. This collaboration is aimed at developing the potential of chrysanthemum flowers into value-added food products.
Attended by the Deputy Regent of Karo
The Business Matching and Community Market Linkage Expo 2026 was a collaboration between the Karo Regency Government and Corus International. The activity was attended by the Deputy Regent of Karo, Komando Tarigan, S.P. Also present were the Deputy Mayor of Lhokseumawe, representatives of the Karo Regency Forkopimda, representatives of the North Sumatra Provincial Government, Bank Indonesia Representative Office of North Sumatra and Bank Indonesia Representative Office of Lhokseumawe, regional government officials, the Program Director of Corus International, representatives of the Starbucks Foundation, buyers, as well as MSME and farmer group associations (Gapoktan) under the program.
Deputy Regent of Karo Komando Tarigan, S.P., visited the Art-teasant Chrysant Tea booth.
The activity featured a Business Matching agenda that brought together assisted business actors and Gapoktan with prospective buyers from the hotel, restaurant, exporter, and distributor sectors. In addition, the Community Market Linkage Expo showcased local products and traditional Karo cuisine.
From Research to Product Development
Art-teasant Chrysant Tea is one form of diversification in the utilization of chrysanthemum flowers. The commodity, which is part of the attraction of Taman Seribu Bunga Agrotourism, was developed into a ready-to-drink beverage that is practical for consumption.
At the expo, the product was displayed in bottles and pouches. The team also provided samples for visitors to taste and information about the product. The presence of the product at this activity served as one stage in introducing a product developed through a partnership between a higher education institution and BUMDes to the community and prospective markets.
Food Technology Students Support the Exhibition
The exhibition also involved students of the Undergraduate Program in Food Technology, Faculty of Agriculture USU, namely Ferina Alsari Dewie, Desy Valentina Simanjuntak, Hanif Rizqi Nurvandi, and Muhammad Rafly Dwi Aqsa. They assisted the lecturer team in arranging and maintaining the booth, preparing products and samples, serving visitors, and providing information about Art-teasant Chrysant Tea.
The team introduced and discussed the chrysanthemum flower tea product with visitors.
The students' involvement provided direct experience in introducing food products, ranging from presentation and packaging to communication with consumers and business actors.
Promoting the Utilization of Local Potential
The participation of Art-teasant Chrysant Tea in this activity demonstrated the connection between research, product development, community partnerships, and product introduction to prospective markets. Through collaboration between FP USU and BUMDes Arih Ersada Raya, the utilization of chrysanthemum flowers is directed not only toward their use as a floricultural commodity but also as a raw material for value-added food products.
The activity was part of the Faculty of Agriculture USU's efforts to promote the downstreaming of research results and strengthen partnerships with communities and the business sector through the development of food innovations based on local potential.
This activity also supports the achievement of the Sustainable Development Goals (SDGs), particularly SDG 8 through the development of products with the potential to strengthen community economic activities, SDG 9 through research downstreaming and food innovation, SDG 12 through the utilization of local potential to produce value-added products, and SDG 17 through strengthening partnerships among higher education institutions, BUMDes, the government, and the business sector.