Chairman of the Association of Meatballs: Meatballs Home Industry Feels Better

Jakarta – Meatballs made readily available large-scale industry. Ranging from traditional markets, modern markets, until the restaurant. However, homemade meatballs cottage industry remains the most savory. Chairman of the Merchants Association Noodles and Meatballs (APMISO) Indonesia has a reason.

According to the Chairman APMISO Trisetyo Budiman, tasty meatballs least determined by the purity of beef used. For meatballs, commonly used secondary cut of beef, such as topside, knuckle, and rump. In fact, those who use the primary cut of meat like a cube roll or tenderloin.

Sure, the price is not cheap raw materials. Moreover, a good meat for meatball ingredients is minimal fat meat. In addition, the composition of which is true meatball is more meat than flour. “8-10 kg of meat at the most appropriate sagunya 4-5 ounces, half a kilo,” Tri said when met at the office detikfood APMISO (29.04.13).

This is where the point distinction meatballs from large industries and cottage industries, namely the composition of meat and flour. Tri argues, large industries that supply supermarkets to sell their products at a low price in order to sell. This is done by increasing the flour over the meat. “More comfortable home industry for daring to give the meatballs with 99% beef,” said Tri.

Tri confident cottage industry will be equivalent to the branded companies. “It is possible, because of the taste (cottage industry) win,” he said optimistically. However, Tri recognizes small businesses still lost the other factors.

An example is the ignorance of a good business location because they do not have access to the information. “If the silent branded’ve visited, emailed, in-fuel,” he said. And he lamented, serving 20% ​​of SMEs in the malls now only discourse. “Policy makers should be encouraged, to provide support to SMEs to the next grade,” he continued.

Tri alone has venture Meatballs Ino who had scattered in Jakarta and outside the city. Most of the home-based industry-made meatballs sold in stores Meatballs Ino. However, those that are sold at retail raw.

In Jakarta, the brand meatballs are quite popular cottage industry in the traditional market is Monalisa. In Bandung, there Midshipman and Meatballs Meatballs Cihampelas. Modern market that target the middle class is usually filled with names like Meatballs Meatballs Kebun Kusno and Orange, which, according to Tri relatively large-scale industry.

Flooded Garut cap craftsmen Orders

Craftsmen cap in Garut regency, West Java, flooded with orders. Their turnover also increased significantly by up to 80 percent of the day usually. “Orders have started much before entering the fast,” said one craftsman, Uus Saefulloh, 34, of Kampung Barileuk, District Samarang, Saturday, July 20, 2013.
According to him, the more ordered cap made ​​of cotton fabric and knitted materials. However, to meet the market demand, he claimed to produce 10 kinds of cap. Goods sold many of them hired skullcap An-Nur and knitted silk screening, screen printing opal, opal knitted, and copies of zam-zam or popularly called Madun Si cap.
In one day, Uus claimed capable of producing 250 to 400 scores to employ more than 10 employees. Price per kodinya varies, depending on the material and the level of difficulty in the making. Start up Rp80.000 50,000 per kodinya. “In sebulun like today, can get a turnover amounting to Rp48 million,” he said.
Other craftsmen, Dian Kusdinar, 40 years old, resident Sukapadang, Tarogong Kidul, admitted, increasing the ordered items will take up ahead of Eid al-Adha. The reason is because many Muslims who used to worship tarawih and silat Id. If before the pilgrimage season, skullcap is usually used as a souvenir. “The business of this production is a routine every year,” he said.
Skullcap from Garut has penetrated the market in Jakarta, Surabaya, Jambi and Padang. Not only that, there are also among the large employers who send skullcap from Garut to be exported to foreign countries such as Middle East countries.

Ramadan, Sugar Sugar Origin Rohul Demand Rises

Palm sugar origin Rokan Hulu (Rohul) most in demand because people can survive for four months without melting. A good quality of palm sugar make this request during Ramadan and Lebaran increasing.

Palm sugar or palm sugar Rohul origin is the most delicious sugar than the same from others. Making a very natural recipe to make palm sugar origin Rohul most sought although the price is relatively more expensive compared to other palm sugar. But people like this Rohul palm sugar origin because its authenticity.

Mahmuddin (45) was one of middlemen Kaiti village, in the village of West Central Rambah, District Rambah, Rohul, which is 200 km to the northwest of Pekanbaru. In the village, entered the holy month of Ramadan until Lebaran, enaunya increased sugar demand than usual. If in regular day 150 kg, then when Ramadan to about 300 kg per day.

“There are about 30 heads of families who are struggling with making this palm gulau. Usually in a day, each of them can produce 5 kilograms. But this Ramadan they can make up to twice a day,” said Mahmuddin.

Production, further Mahmuddin palm sugar is still lacking because of this village is not only to meet the needs of Rokan Hulu. This sugar is also sold up to Pekanbaru.

The increasing demand to make the selling prices slightly up than usual. If usually sold at Rp 14 thousand per kg, now to Rp 16 thousand per kg. Based on the experience of previous years, during Ramadan every citizen could pocket the money from Rp 3.5 million to Rp 4.5 million.

“Month of Ramadan brings blessing for the villagers because they can achieve more sustenance than a cottage industry Kaiti palm sugar,” said Mahmuddin.
Concoction

Requirements to get a good sap juice, one of them is by heating or fumigating container bamboo as reservoirs. The goal for the juice and sour sap not be damaged.

Meanwhile, bamboo is carried up to the top of the container used as a substitute for cider juice container already filled. While the bamboo container mounted on the base of a palm tree at Mayang previous period, was brought down.

Before installing a bamboo container, the base has been cut sap Virgin beaten several times. This extra treatment has become a tradition since the species is fairly sensitive plants.

Not infrequently, people recite certain mantras or prayers as will tapping sap in hopes of getting better results the next day. “In our belief, this juice extract to be in a state of heart and mind clean and quiet. Goal for the juice sweet, flavorful sap which is not typical of acid and smells bad,” said Abdul End (54), one of the palm sugar makers.

Instead, when tapping sap juice in a state of anger hearts and minds are messed up, you can bet the results are not good. Once the raw material obtained, the next process is to enter Semambu root, a herb hereditary typical villagers Kaiti.

Ie three doses of this herb root segments Semambu to about 15 liters of sap extracts were accommodated within approximately one meter long bamboo earlier. This herb left in the palm juice for about seven to eight hours. The goal for the sweetness of palm growing steadily and has not changed so sour. This herb is also useful to condense palm sugar after cooking, making it easy to print and not easily melt.

“People who travel West Java was never suggested that we should change the root decoction Semambu with mangosteen skin. Having tried, the results are not as good as the ingredients our ancestors were using Semambu roots,” said Abdul.

After mixing the ingredients Semambu root, yellowish palm juice cooked over a wood-fired kiln for approximately five hours. Furthermore, palm juice that thickens inserted into the mold according to the tastes of the maker or buyer’s sugar people. Any sugar that has been successfully printed and then wrapped in banana leaves.

Typically in this packaging process, which is used instead of banana leaves green. But that is old and dry, brownish color. The goal is to maintain the quality of sweet mixed with sugar to keep it tasteful. The use of banana leaves as well as drying agents believed to prevent palm sugar melted and not easily damaged by moisture.

Of approximately 40 liters of cider harvest sap, Abdul could produce about 4-5 pounds palm sugar in a day. With the selling price of Rp 14 thousand per kg, Abdul had an income to send their three children to the college level.

Chairman of the Association of Meatballs: Meatballs Home Industry Feels Better

Meatballs made readily available large-scale industry. Ranging from traditional markets, modern markets, until the restaurant. However, homemade meatballs cottage industry remains the most savory. Chairman of the Merchants Association Noodles and Meatballs (APMISO) Indonesia has a reason.

According to the Chairman APMISO Trisetyo Budiman, tasty meatballs least determined by the purity of beef used. For meatballs, commonly used secondary cut of beef, such as topside, knuckle, and rump. In fact, those who use the primary cut of meat like a cube roll or tenderloin.

Sure, the price is not cheap raw materials. Moreover, a good meat for meatball ingredients is minimal fat meat. In addition, the composition of which is true meatball is more meat than flour. “8-10 kg of meat at the most appropriate sagunya 4-5 ounces, half a kilo,” Tri said when met at the office detikfood APMISO (29.04.13).

This is where the point distinction meatballs from large industries and cottage industries, namely the composition of meat and flour. Tri argues, large industries that supply supermarkets to sell their products at a low price in order to sell. This is done by increasing the flour over the meat. “More comfortable home industry for daring to give the meatballs with 99% beef,” said Tri.

Tri confident cottage industry will be equivalent to the branded companies. “It is possible, because of the taste (cottage industry) win,” he said optimistically. However, Tri recognizes small businesses still lost the other factors.

An example is the ignorance of a good business location because they do not have access to the information. “If the silent branded’ve visited, emailed, in-fuel,” he said. And he lamented, serving 20% ​​of SMEs in the malls now only discourse. “Policy makers should be encouraged, to provide support to SMEs to the next grade,” he continued.

Tri alone has venture Meatballs Ino who had scattered in Jakarta and outside the city. Most of the home-based industry-made meatballs sold in stores Meatballs Ino. However, those that are sold at retail raw.

In Jakarta, the brand meatballs are quite popular cottage industry in the traditional market is Monalisa. In Bandung, there Midshipman and Meatballs Meatballs Cihampelas. Modern market that target the middle class is usually filled with names like Meatballs Meatballs Kebun Kusno and Orange, which, according to Tri relatively large-scale industry.

The story of Home Based Entrepreneurs Raup Turnover Pastries Rp 1 Billion At Eid

As usual, the annual event and Eid Fasting brings blessings to the home pastry manufacturers, such as Kampung Utami Donuts (DKU).

Starting from selling donuts round in the villages and schools, Rosidah Widya Utami DKU brand owner managed businesses manage cookies ‘kampung’ upscale flavor.

Rosidah always flooded with orders. Unmitigated, in this year’s Lebaran turnover pastries home to break out over USD 1 billion.

“If fasting and Eid sales rose dramatically. Turnover can be up more than Rp 1 billion, last year turnover is USD 500 million. Fasting and Eid bring blessings yes, working 2 months of the results could be eaten for 2 years,” said Rosidah to detikFinance, in Jakarta, Sunday (08/11/2013).

According Rosidah, pastry production is now sold out the public interest. Not only from Jakarta and surrounding areas, dry cake which is produced in Jombang, East Java, has been extended to Kalimantan and Sumatra.

“The biggest demand of Jakarta and its surroundings, then followed from Borneo and Sumatra,” he said.

So many orders, he had to help workers to meet consumer demand. Today, the home-based business is owned Rosida join assisted at least 40 employees.

It turned out pretty itutidak aid workers. Without meaning to reject, Rosidah forced to ‘take off’ orders up to 30% of the total demand amounting to Rp 300 million to Rp 400 million.

“A lot of orders to the extent not kepegang. Approximately 30% of orders are not handled so many, could be worth up to Rp 300 million to Rp 400 million was missing. Peak right at H-7 yes but 3 weeks before Eid we’ve stop receiving orders due to demand overload occurs there, “he explained.

According Rosidah, retaining customers is the key to providing the best service and quality.

Sweet sour the Torakur

His name is unique. Having eaten maybe you will be confused, this tomato or dates? Yes processed tomato and sweet sour bite is guaranteed addictive. The color is very similar to the exact date but it was tomatoes. LHA how come? See the info below?

While in the area Bandungan, I had stopped in Semarang Bandungan market. I accidentally found ‘Torakur’ which had become the talk of some time ago. Torakur which means ‘Tomato Taste Dates’ This is one of the specialties Kopeng, Central Java.

Like dates of Arab Torakur pretty packed in cardboard boxes and neatly laid out. Applying glue tomatoes that long-term to make it look like a date. Initially preserves udaha process was spearheaded by a mother in the Banyumas area in 1998 to deal with an expensive price palm while tomatoes are very abundant.

It looks almost identical, only the flesh of the fruit of the date palm is thicker and does not have seeds torakur. So it’s even more delicious and when eaten. To make it not too difficult because of the cottage industry are scattered in almost all areas of Central Java.

The first ripe tomato, seeds removed and washed. The tomatoes will be one torakur. After the water soaked chunks of tomato that goal whiting makes tomatoes so chewy texture and not easily destroyed during cooking. Once this is then cooked in sugar water until the sugar becomes thick brown and red-brown color change tomatpun like dates.

The next process torakur dijemus in the sun to dry. Afterwards, packed in cardboard and wrapped in plastic. Although not wearing a mixture of dates, taste exactly like dates torakur legit. No wonder the fasting month, torakur highly sought after for iftar meals.

Torakur now been sold to major cities in Sumatra and Sulawesi, and even this growing cottage industry to various regions in Central Java. One small box sells for Rp. USD 10,000.00 and a large box. 20,000.00. Prices are affordable and taste like dates make torakur so popular. If you want to taste this torakur can buy in the gift shop in the area of ​​Central Java.

Industry: Gipang, The Crunchy Sweet of Banten!

Snacks that one is said to be one of the Banten savouries are sold as souvenirs. It feels crisp, sweet, slightly sticky because it is made of sticky rice mixed with sugar water. Want to taste it?

Banten and Jakarta distance is not so far away. But not many know that this small town also keep some snacks that shake up the tongue. One of the snacks are pretty popular Bantam either be enjoyed as a snack or a souvenir is gipang cake.

Arguably the ingredients for the cake gipang very simple. The main ingredient is glutinous rice to make white or red sticky rice. Once steamed, then cooled and washed glutinous water and then dried in the sun to dry too sticky. Well, then fried and then mixed with sugar water so typical slightly sticky texture when eaten.

Gipang that is so thin and cut into pieces. If the first gipang not have a flavor variation, gipang now made ​​in a variety of flavors such as pandan flavor and brown sugar. Some are smeared with peanut butter on it to impart a delicious savory-savory.

Gipang now arguably the confectionary that is quite rare, not many sellers these snacks outside the city of Serang. Even in Punjab alone gipang only made ​​in cottage industries in the villages. Though this snack has a huge potential, because it feels good addition gipang price is very affordable.

Simple Cake and Pastry Experience Will Be A Trends in Indonesia

Not only fashion trends always changing every year, but also the world of pastry. If last year Indonesia was hit by the plague cake colors and bubble tea, this year some pastry chef pastry predicted trend in the country will experience flashbacks.

Chern Chee Yap, Executive Chef and General Manager Bakerzin Jakarta, said that the pastry that was once known to be present again now with the new presentation. “So, pound cake and dry cake will expand again in the next year,” writes Chef Yap via e-mail that is sent to detikfood (27.12.12).

Pound cake is a type of cake is slightly dense texture due to the composition of the flour, butter, eggs, and sugar 1:1:1:1. This traditional cake usually use or oblong loaf pan or Bundt (hole in the middle). Pound cake is a cake that does not use a typical English blend, just the outside, sprinkled with powdered sugar.

In addition, Chef Yap also predicted eclairs (long eclairs with icing on it) with a colorful variety of flavors and savory macaron flavors will become a trend. And he had a discussion with assistant general manager of Bakerzin dessert that will consumers demand this year. According to him, the trend constructed dessert will be present in 2013.

For example, Chef Yap describes ‘dark cherry jam with fresh cream or chocolate cream mixed with brownies’. “Actually, the combination of these ingredients will taste like black forest. However, make the cake taste more full sensation in the tongue and have more value for consumers,” said Chef Yap. He also argues that the trend will be a little mousse cake passed. “Indonesian guests do not really like,” he said.

Chef Ann from Gourmet World also agree with Chef Yap. He considers that the trend this year will lead to back to basic and natural.

“More visible street food, fine dining is somewhat secondary. Molecular Not (gastronomy) again sought. All completely simple, natural, and healthy,” he said when met at the Gourmet World detikfood the show ‘Life Is Short, Eat Dessert First’, Wednesday (01/09/13).

This trend has been seen since the trend of red velvet cake and rainbow ago. Some cake shop has been using natural dyes. In addition, he also saw that the cupcake and home-based business is being widely cultivated in Indonesia.

A matter of taste, according to Chef Ann, Indonesian people more oriented to Japan for about pastry. Actually, Japan has also inspired French pastry, but the Japanese people can adjust to local tastes. Compared to a very sweet French pastry, pastry Japan not too sweet. However, the shape is still beautiful.

“I hope Indonesia can also be so. We have mecca, but for inspiration only. Flavor of its own and we have to use local ingredients. So we are not stuck with the imported materials are hard to find and expensive,” he said.

Click once, Colibri Bird Cake Pun Fly Home!

Jakarta – For fans of cake, cakes gently biting it feels very nice. Especially if his cake moist, not too sweet, and beautiful. It feels twice the bribe is not enough! His cake delivered to the house. No need to get stuck in traffic! Yum, yum!

Along with the development of technology, now many cottage industry selling food online. Cake is one of the many products offered through the website or social networking. Cakes and packaging quality is not lost with renowned cake shop.

Buy cake online from a lot of choice. No need to go to where he tired. Stay browsing the website, select the product from the catalog, then book via the Internet or telephone. Payment is usually made via transfer or COD (cash on delivery). At the appointed time, Meals to the desired location!

One of the online cake business is Minilovebites.com. The business is run by Venita Daben, radio show host and announcer, with his youngest sister, Ifa Daben. They sell the whole cake and cupcake pieces as well as a variety of flavors. We also tried to spoil the tongue with their homemade cake without getting out of the office.

There are six flavors offered cake. Strawberry Shortcake is a classic, and Salted Caramel Walnut Hummingbird containing peanuts, as well as Ra

Industry: Kriuk Crispy Egg Rendang

Kriuk Crispy Egg Rendang Not only complaint rice delicious to serve warm, but also delicious eaten alone. The food is typical Payokumbuah after Batiah began to demand not only by the Minang people of West Sumatra or alone. But also from other areas outside of Sumatra. Curious?

Where once only famous rendang beef stuffing with red-brown thick sauce mlekoh, but this one actually rendang unique. Made of chicken eggs with the dried herbs are very much different from beef rendang that I often encounter. Rendang eggs are more similar to the shredded instantly became a favorite when I first tasted it.

Rendang is according to the author, who wears brands ‘Yolanda’ made ​​from steamed egg white and then sliced ​​thinly and fried until dry. Then cooked together with spices regular crate usual rendang beef rendang. Rendang is cooked until the eggs dry spices, but not until charred or blackened. Rendang is very durable eggs do not need to be warmed again. Because it is similar to shredded beef. In fact it could be an interesting gift for family and friends because it is durable!

Unfortunately, eggs are delicious rendang savory nan is not easy to meet in Jakarta. Even if there must have been sent from the place of origin Payakumbuh. Therefore, for a rendang bag weighing about 100 grams egg price Rp.15.000, 00. The most famous eggs rendang is rendang eggs Christine Hakim who was in Jl.Nipah, Padang. There are also brands that Yolanda has long known. In Jakarta rendang eggs can only be found when there is an exhibition of food or a small or home-based industry.