Category Archives: Home Industrial

Small Industries Product Banyuwangi Less Hygienic

Head of Industry Trade and Mines, Banyuwangi regency, East Java, Cahyo Hary Purnomo said many small and medium industrial products in the region are less hygienic.

It was, he said, based on the results of government-facilitated product test lab Banyuwangi in Research and Industry Standards Surabaya. Of 52 food and beverage products that are tested only 27 small and medium industries that pass quality standards of products. “The rest do not yet qualify as poor hygiene and sanitation,” he told reporters on Thursday, July 4, 2013.

Hary explained, they were considered not hygienic products for the manufacture not wear gloves, masks and headgear. Small and medium industries also use a lot of water that has been contaminated with the bacteria Escherichia coli. Though product E-coli contaminated prone cause stomach infection.

Even so, Hary claims will not pull the products that did not pass the quality standards. Government, according to Hary, new on stage to socialize about product quality standards to small industries. Department also continued to provide opportunities for small and medium industries which will be testing its products in Research and Industry Standards Surabaya.

In Banyuwangi, there were 16 792 small and medium industries, but only 5,012 are active. Of these 52 new small and medium industries which followed the test product quality standards.

Head of Standardization and Certification Quality System Certification Body Surabaya Siti Rohmah Siregar, recognize products of small and medium industries are still far from the standards of quality. “Their problem is quite complex,” he said in Banyuwangi.

According to Siti majority of small and medium industries yet have a quality management system so as to maintain the quality of the starting raw material to processing is not fixed. Moreover, awareness of small and medium industries for testing this product is very low. During this test a lot of small and medium industry products facilitated by the local government. “Government should provide facilities to the many small and medium industries that testing this product,” he said.

Suliyani, a pastry maker admits not been testing out products to the laboratory. According to him, in addition to the cost of the lab, is also burdened with the cost of transport between Banyuwangi-Surabaya commute. “The cost of transportation is to Rp 500 thousand,” he said.

Legit crisp and the Phia and Fia from Yogyakarta

Create bakpia fans or pia, bakpia from Yogyakarta was already familiar for souvenirs. Not only sweet but savory taste affordable price makes this snack a lot of fans. Currently there are pia new model offered by the Yogyakarta as souvenirs. Hmmm … like what ya pia recently?

As souvenirs bakpia known as bakpia Pathuk been known since long. It does not seem to Yogyakarta afdol if not stopped carrying bakpia Pathuk as souvenirs. Due to high demand in the region do not be surprised if Pathuk road turned into a cottage industry bakpia region. There is a branded 75, 45, 95 and other numbers ending in 5!

This traditional form of bakpia round flat dough with wet skin a little clay. The dough is made from mung bean contents are not peeled so lightly browned and a variety of other variants such as pandan content, chocolate, cheese, and others. Bakpia making this recipe and still wear the traditional way. Because little damp, bakpia is not durable.

Now if stopped by the city, there is a new kind of pia that can be bought for a souvenir. Pia are branded Phia ‘Deva’ and ‘Fia’ This is a more modern type of pia. Batter crispy skin, savory and dry. The shape is not round but rectangular flat minor. For wearing a crisp batter and spread with egg yolk plus a sprinkling of sesame attractive it looks more yellow.

Not just a different shape, but clean and beautiful packaging in cardboard boxes to make it more attractive pia. The contents are very varied. In addition to green beans, no cheese, chocolate, pineapple, strawberry, durian and others. Pia is also durable with reasonable price Rp. 9,000.00 per box.

To get this new kind pia you can drop in to the shops for souvenirs in Yogyakarta and specifically to bakpia ‘Deva’ can come to Jl. No. 18 Minomartani cork, Yogaykarta.

Industry: Geta Guitar Sale Abroad with name ‘Faith’

Products work hand-in-hand citizens of Indonesia is already proven high quality. Genta fame quality guitar had already wandered up to foreign countries. Abroad, guitar diberin Genta brand ‘Faith’.

Try to note that we have a guitar. If the brand Faith but purchased abroad, you little cheated. Because the guitar is actually derived from a cottage industry located in Jalan Ujungberung, Bandung. For  who come from out of town, just ask the residents living around this Ujungberung.

They must have memorized where Genta Guitar factory because it has been around since the 51-year-lalu.Munar, one of the employees said Genta Guitar, Inggirs many people who took the guitar from Genta for resale in the country.

“Well from the UK, they like to be sent back to Australia, to Japan, and various countries lainyya,” he explained.

For its own products are exported, mostly small-sized guitar or ukulele. “Because there is excess, we use mahogany wood workmanship was also quite difficult,” Munar said.

About quality, do not worry. Genta guitar is already on the international standard in the guitar-making process. “This is the international standard, handle his guitar was men follow international size,” said Munar.

So, for those who happened to be planning to buy or make a guitar, it could not hurt to see Genta guitar in almost any musical instrument shop in Bandung.

Red Sugar Industry Looking Home Based

Jakarta – Edge tiles Region South Sukabumi West Java is not only known as a tourist spot that presents a stunning natural beauty. In this place is also known as a center for the manufacture of sugar palm tree.

Thousands of acres of palm trees that became the main raw materials, extends far along the eye could see, dotting the beaches nan eksotikdi southern tip of West Java’s like Pangumbahan Beach, Seven Waves, Cibuaya, Cipanarikan and others.

Call it Uti, a housewife who is a crafter manufacturer cultivate brown sugar brown sugar manufacturing business. She had long enough with other crafters successfully producing quality red sweets are prepared and consumed around Sukabumi other areas.

Tapping sap from coconut trees, brown sugar that has created a distinctive taste. Tons of sugar in it every day produced by Uti and fellow crafter other end tiles.

According to Uti, the resulting sugar palm tree has a distinctive taste. Quite often a lot of people who are interested to wear it. In addition to form larger pieces of mostly sugar, brown sugar palm tree is relatively cheaper. In addition, the sap of the coconut tree can be tapped on a daily basis without worrying about running out of supplies.

In one area locations making sugar palm tree, there is a 40 to 50 crafters sugar makers. Usually in one area there is one manager who had land and capital are referred to as coconut plantations had the garden. The craftsmen are usually given the freedom to pick and process them into coconut sap sugar, with provisions landowner must obtain a deposit of sugar products every month.

“The craftsman shall love brown sugar 50 kg per month to have the garden or PT,” said Uti time to talk to detikFinance, in the center area of ​​brown sugar Edge Tile Sukabumi, Monday (03/09/2009).

According to at least one area of ​​the land owner must provide to tens of hectares of coconut trees to meet the raw material needs of sap for craftsmen. It is conceivable, if the price of 1 pound of brown sugar valued at Rp 7,000 multiplied by 50 kg for the crafters can make money of Rp 350,000 per month for the owner of the garden.

If it is multiplied by 50 artisans then at least tens of millions of money going into the pockets of plantation owners per month, without the hassle.

Of the craftsman, making brown sugar manage quite tempting as well, knowing the average production of the craftsmen can produce 20-30 kg of sugar per day. Of total production was the craftsman must collect sap from dozens of palm trees every morning.

“To make 30 kg of brown sugar, it is taken from the tree leads 80 tablets,” said Dada the other crafters.

According to Dada typically the crafters get leads on average to 25 liters of juice per day. Of raw materials that could be produced more or less linearly with the amount of production per kilogram of sugar.

Dada claimed he could get a net gain per day between Rp 50000-75000 per equivalent average or 2 quintals of sugar per month. He confessed used to sell to middlemen who are in the estates. The profit after cut off by the costs of fuel wood and timber needs 1 month culprit drug.

“The weight of it is in wood, one person can take 2 cars a month firewood, a car Rp 380,000 and Rp 10,000 daily source of drugs,” said Uti.

About the process of making coconut sugar, according to Dada is not difficult. After obtaining leads in the morning, he had to prepare a large furnace of firewood for cooking the coconut sap. Penggodokannya process takes up to 2 to 3 hours, after which the mixture begins to thicken and is ready to be put into a bamboo mold.

“We did sell Rp 7,000 per kilo, but I also do not know of middlemen selling Sukabumi how to market,” said Dada.

Even so the word Dada, home-based business of making brown sugar enough for him to support his family. In addition, the sugar market is also quite high, especially for the purpose of raw materials of food, beverages and others. So he is optimistic that this kind of industry could be small despite the economic wheel villagers.

Pastry Chef Sang Ayu Anjani Gifted Young

Women with this horse hair tasseled casual conversation with the media crew. I was young, but he was wearing a white uniform can not hide quality. Embroidered on left chest there is a blue ribbon that read ‘Le Cordon Bleu Paris in 1895’.

Ayu Anjani Rahardjo was aged 22 years. However, it is now believed to be a consultant and supervisor pastry World Gourmet restaurant in Kemang, South Jakarta. And he manages home-based pastry business. Not to mention his experience working as a pastry chef in Australia.

Women who familiarly called Ann’s extended family claimed there was nothing to be chef. Most of the work as a musician, including his brother, Rayi RAN. Then, from where she got her cooking skills? Detikfood met on the show ‘Life is Short, Eat Dessert First’ on Wednesday (09.01.13), Ann tells his journey in the culinary world.

Ann admitted she was stubborn as a child. Although her mother forbade playing with fire, Ann anyway. “Eventually my mother upset, my hands actually touched to fire so I knew it was on fire. Hard I cried. Since that time, I learned my lesson,” he said.

However, it seems that remorse did not last long. Ann because both parents busy working, he inevitably required to cook for his own use. “I do not like hungry, so I cook,” he said.

The fire incident also did not make the trauma. After graduating from high school, Ann migrated to Australia in pursuit of education in the culinary field, a field that is familiar with fire. However, since that time she was just 17 years old, he had to wait a year until I can enroll at Le Cordon Bleu Sydney.

To pass the time, Annpun internship at a local restaurant. Although the internship as he handles cuisine (savory dishes), when enrolling in Le Cordon Bleu he chose the field of pastry. “I think it’s more pastry requires skill rather than cooking. Usual cooking if we just need a feeling,” says Ann.

After nine months of study at the prestigious culinary school, Ann managed to get a diploma in the field of pastry. And he had worked at Firefly Tapas & Wine Bar in Sydney before returning to his homeland.

In Jakarta, Ann manage home-based business called ‘Ann’s Bakehouse and Creamery’. His specialty is homemade ice cream. Annpun brand aspires to enter the retail market.

“We are still stuck with the leading ice cream brand from overseas. So if it can, I want to enter into retail as a local brand of ice cream,” he said. Of home-based business is exactly, Ann received an offer to join as a pastry consultant at Gourmet World.

Ann hallmark of home-made dessert is simple, unadorned exaggeration, but neat. The reason, he is more concerned with taste than appearance. “People prefer the zoom scene. Fact, in the end, which can be edible and it really is just the inside,” said presenter cooking shows on private television.

Ann deplore less famous Indonesian food in the international arena. “Because of our lack of promotion. Why Thailand can advance really? Vietnam alone, such a small country, can advance the food,” he said.

He took the example of Australia, where he studied first. According to him, 80% of food in there dominated Thailand and Vietnam. Bulepun people know rice dish because of the popularity of the two countries.

However, according to Ann, Indonesia also had a pastry that can be proud of. “Lapis legit, because of the way bikinnya difficult, expensive, and is a mainstay of Indonesian cake,” he said

Actually, Ann continued, pastries wrapped in banana leaves is also unique. However, for this one, similar to the cuisine has Malaysia. “Moreover, Malaysia terrific promotion. Lapis legit I think that is bad Malaysia do not have,” he concluded.

Formalin-Free Cut Chicken Business typical Bang Nojeng

Getting a healthy and halal food is a demand and need for masyarat. However, still found rogue traders who sell food using dangerous preservatives like formalin chicken or chicken syringe.

Seeing these conditions, Suparno or familiarly called Bang Nojeng finally moved sells chicken pieces “ASUH” or short for safe, healthy, whole and halal for consumption.

“Based on information from the public that the chicken was still circulating in the community found using preservative-macem macem. Cuts I want to make a reply, I do not use formaldehyde can,” said Bang Nojeng to detikFinance in JCC Senayan Jakarta, Thursday (13/9 / 2012).

Bang Nojeng departing from home-based business since 1983 cutting chicken then decided to change the concept of business since December 20, 2011 by selling fresh chicken with quality cooling manufacturer yet economical prices.

“We’re packed with good packaging, I do not want to lose the packaging manufacturer,” he added.

Advantages that Nojeng Bang chicken pieces have been sold at 24 outlets in Jakarta has a different flavor than the chicken sold in the market.

“When using ice it closes the pores, protein-protein animal protein but it does not come out of the chicken was freshly cut open pores so there could be contaminated with the scent but if we are truly never alone fell onto the floor,” he added.

Thanks to hard work, Bang Nojeng can now supply fresh chicken for resotran and upper middle class consumers in Jakarta up to 3 tons per day. But the achievements of Bang Nojeng not stop there, he wanted to introduce the concept of healthy and fresh chicken at economical prices in traditional markets.

“We do not make a profit but selling lots and lots of booths in each market introducing traditional,” he concluded.

Are you interested in ordering or would like to know more about the products HEALTHY chicken ala Bang Nojeng. You can come to abattoirs (slaughterhouses) Crab Swamp Road.

Industry: Crunchy Semprong Wijen

There is a small cylindrical shape is elongated, some are folded into triangles or rectangles. It feels Kriuk .. Kriuk crispy savory, choose to stay salty or sweet. One would want to eat again and again.

Some time ago when I visited the city of Pemalang, I found the food that has been a long time since I’ve ever found. Yak, cake Semprong name. It was a tasty crunchy it’s become my favorite snack. Semprong first pie peddlers often through the house, but not now.

Peddlers selling Semprong is very rarely, and if there is it is very different. In Pemalang town, there was a cake maker Semprong centers. Cottage industry that is developing rapidly have penetrated into the stores located in the city center.

Option it was only two, sweet and salty. But what makes it special is the sprinkling of sesame cake that makes this one has a distinctive aroma. There is also a bit given the scent of ginger. Well, when it’s confronted with this snack it’s tongue would not stop shaking. Kriuk Kriuk .. crispy .. especially with a cup of coffee or sweet tea still steaming hot.

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.

Protein needs can be Filled with Fly Larvae from Machine Eat It

Everyone must know that soy or eggs can be a meat substitute material because it is rich in protein. But apparently protein needs can also be met from fly larvae harvested from the machine. Want to try?

Woman from Austria, Katharine Unger, developing a new engine, named Farm to harvest 432 pounds of larvae every week and enough for two meals. Industrial design graduate of the University of Applied Arts in Vienna is developing the idea because he wanted to tackle livestock meat industry by producing proteins that nobody else in the house comes from the larvae of flies.

Larvae were processed using Farm 432 will smell like potato flour with the taste a bit ‘spicy’ and solid. This machine is designed with light and space Unger enough for fly larvae to grow and produce. Although the current design of the tool is still in use in the home kitchen, but the system could be improved for use in the professional kitchen.

“This tool is easy to use by anyone, you just need to put some black flies and here they will breed and then moved to a larger space to produce larvae,” Unger said, as quoted by the Daily Mail, Thursday (1/8 / 2013).

Then, the larvae will be in a separate area and then it will move to the top of the tube. Once processed, the larvae will be directed into containers such as cups and ready to be eaten. Some larvae which fell back into the machine will be processed again.

Unger chose black flies because it’s kind of easy to breed animals and contains high calcium, amino acids, and 42 percent protein. The amount is double the protein content in chicken breast. One gram of black fly eggs can produce 2.4 kg of protein after processing at Farm 432 for 432 hours.

“But if the black flies are not to your taste, then the larvae of other animals can also be used,” said Unger. In 2050, meat production is expected to increase 50 percent to meet the needs of a rising population.

“Since we’ve been using one third of agricultural land for the production of animal feed, it is necessary to develop new methods of production alternative food sources,” said Unger.

Recent reports indicate that the insect is one viable source of protein for humans such as grasshoppers or ants can be packed into protein substitute that is not more dangerous than beef cattle. To eat the larvae, Unger recommend using tomato risotto.

“I love mixing parboiled rice with rice and larvae, then I add a lot of tomato sauce in it and a little parmesan cheese. Then add a little parsley or basil on it, then you become perfect dish,” says Unger.

Cheesecake beautiful Rainbow Arlen coockies

Trends in rainbow colored cakes are being enliven the culinary realm in Bandung. After rainbow cake hits in Bandung, in this month of Ramadan, pastries enlivened the new variant coockies aka rainbow rainbow cake.

One of the producers who make variations rainbow cake is Arlen coockies. Home baking industry located in Jalan Pasir Impun No. 16, Bandung Sukamiskin this, make a rainbow cake of cheese.

The owner, Arlen Leni (38) thought to make cheesecake variations as inspired rainbow rainbow cake yab popular trend.

“Actually’ve thought for a long time. I really like to experiment. Example, there is a snow princess cake red, be inspired by it. Incidentally it is also a trend,” said the mother who is familiarly called Leni, to detikbandung.

The majority of species that make a rainbow cake is usually a cat’s tongue. However, Leni actually make the cheese cake ingredients.

“Most of the existing cat’s tongue. Though I make cheese different from the others. This difference is only in terms of color alone, so it can be applied on the cake that tastes salty,” said Leni.

Rainbow-style cheese cake Arlen coockies look nice. Cheese cake is just usually studded yellow cheese, now sweeter with 3 colors, namely red, yellow, green. On it also persists as a characteristic sprinkling of cheese cheese cake.

“Why only three colors, because as the song rainbow-rainbow. Red, yellow, green, sky is blue,” Leni said with a laugh.