Brown ‘Monggo’, It was as sweet as fortunately

Jakarta – Perhaps there are many who are not familiar brown branded ‘Monggo’. However, these home-based gait chocolate brands in the downstream industry is apparently chocolate is no doubt.

Initially in 2003, the trademark only process around 200 kg of semi-finished cocoa beans per month to be a typical chocolate is dark chocolate Monggo. However, in 2011, this cottage industry has to process around 5 tonnes of semi-finished cocoa per month.

Edward Riando Picasauw, cofounder of Mango’s chocolate company declared an increase in its brand of chocolate consumption is due to a shift in public taste that was like chocolate with milk mixture, now became interested in international chocolate flavor that is pure cacao butter with a bitter taste sensation.

“The trend is that consumers prefer milk chocolate, but are now beginning to understand the true chocolate flavor. Monggo Brown’s adaptation of Belgian chocolate, then disinkkronkan with Indonesian taste, like Hazelnut replaced with cashews,” said the man who was fondly called Edo when met at the Chocolate Party on Sunday in the parking lot Sarinah Building, Jalan MH Thamrin, Jakarta, Sunday (11/12/2011).

Edo is not alone, she was with her friend from Belgium, Thierry Detournay produce chocolate with 80 percent of the work of human hands, only 20 percent use the machine. While the raw material comes from the island of Sulawesi, which is the largest cocoa producer in Indonesia.

“The machine we use is only to crush the beans out loud, the rest of the human hand,” he said.

Kotagede origin chocolate began to be marketed throughout Java and Bali. Not surprisingly, the turnover of the company is also translucent USD 1 million in a year. Did not want to stop there, it plans to deliver Edo Go International. With these opportunities, he expects production and turnover can be increased 2-fold.

“Yes hopefully get 2 times as much,” said Edo shy.

The plan, Brown’s home city will gudeg sambangi countries like the United States in 2012. However, Edo states the plan is still awaiting an export license from the Directorate General of Customs.

“There have been many requests to contact us, it’s from Sweden, USA, Holland, Germany, Greendland. Legality But this new aspect of our mismanagement, later only after in-ACC by the Customs, we will be exporting,” he explained.

As an entrepreneur brown, Edo noted several obstacles than in the field of venture capital to develop it. One is the inability of the Indonesian government in determining the price of the chocolate world. Though Indonesia’s position as the third largest producer of cocoa has been very strong in the eyes of the world.

As a result, employers are still brown domestic misgivings at any time if international prices of raw materials rose sharply brown. The reason, most employers will cocoa export to abroad because of the high prices tempted. It can disrupt the production of cocoa in the country if the raw material disappeared in the domestic market.

“Indonesia can not affect the price, it’s still hanging dollars, whereas our third countries cocoa producer, Ivory Coast and Ghana that war could set the price, but then if there is an increase in raw material prices, we are ruined,” he said.

Industry: Legit sweet Dodoo Buleleng

Traditional lunkhead this one is not a regular lunkhead. Elongated shape wrapped in dried corn leaves are fragrant aroma. Not only is demand-sweet as the dish but also a lot of religious ceremonies was bought as souvenirs.

Not only that Betawi and got lunkhead Garut. Bali also has an icon lunkhead Buleleng famous enough even among guests. Buleleng lunkhead characterized tersediri than on the wrapper also lies in raw materials of manufacture.

Lunkhead Bali or also known as the lunkhead Buleleng has a distinctive taste that sweet sticky and fragrant. The raw material is black rice, coconut milk, and brown sugar. Lunkhead-making process is still quite traditional as done in home-based industries in Buleleng, North Bali is the home city of manufacture.

No wonder if the packaging is very traditional and unique. Each lunkhead wrapped with ‘klobot’ or dried corn leaves. Made slightly elongated shape with both sides tied up using a rope. The smell of dried corn leaves as a wrapper that gives fragrant sensation while enjoying the lunkhead who is solid black.

Another uniqueness, lunkhead Buleleng not packed in boxes or plastic. This lunkhead direnceng so each one lengthwise 10 pieces and hung with raffia. Each renceng sold at Rp 10.000,00. In Bali, Buleleng lunkhead often used as complementary offerings religious ceremonies. Over time this lunkhead much taken by the travelers who come as souvenirs typical of Bali.

This lunkhead can be retained for up to 3 weeks old. Well, if the streets to make sure you buy the resort island of Bali this lunkhead. Besides suitable as a gift because it is distinctive and delicious, reckoning you also have to help preserve traditional cuisine.

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.

Find Profit in Month of Ramadan, Merchants Parcel at Jalan Cikini spilling

During the month of Ramadan, Eid parcel traders are often found around Cikini Station. They lined up along West Street Pegangsaan who was in front of the station.

Throughout most of the road pavement to be met by the merchants. Walking out of the station must pass through the middle stall trader. Congestion in Jalan West Pegangsaan inevitable.

The traders claimed to sell in the area due to increased turnover. Merchandise is also more easily seen by shoppers, thereby increasing the number of subscribers.

“Income is certainly increased. Due everyday it is not no parcel orders,” said Aida, Aida stall owners Pegangsaan Parcel at Jalan Barat, Cikini, Central Jakarta, Wednesday (07/17/2013).

Aida is already a dozen years of producing this Eid parcel admitted during Ramadan can sell up to 300 parcels. The price is varied, from Rp 250,000 to 1 million.

“Turnover during Ramadan I can get 80 million,” he said.

Although selling on the street and stopped traffic, he was not worried about the order by the municipal police. Because he and other traders had issued a permit from the District Menteng.

“We pay rent to the district 600 thousand a month. Was already all, including cleanliness money and power,” he explained.

He said the road has been used as a place to sell dozens of parcels every Ramadan. Traders knew each other and are local residents.

“We’re not indiscriminate selling here.’s Been all knew each other, including with the district. Rookies were usually rejected,” said another trader, Mila.

Daily Aida and other merchants selling in the Flower Market which is located not far from Cikini Station. They occupy every street New Pegangsaan beginning of Ramadan until the day before the holiday. These traders sell for 24 hours non-stop.

“We direct the production here. During the 24 hours of safe,” said Mila.

Industry: Capturing Profit Fake Butterfly

Beauty butterfly inspired many. Not only butterfly cocoon life worth expensive, fake butterfly business is not less thrill in capturing profits.

In Malang region precisely Tepus Foot, found many craftsmen making miniature ornate butterfly that exploit many garbage ball badminton (shuttlecock).

Murtini point is one of the crafters making artificial butterfly (brooches and accessories), start a business kerajianan butterfly made since 2004. He is quite successfully developed this business to a butterfly homemade products to penetrate the export market.

Creative ideas are not only produces its own inner satisfaction for the creator, but it can also bring in dollars that promise.

At first no one thought that discarded trash shuttlecock futile it can be processed into products that are beautiful and have a high value-added exports competitive even in the international market.

Up to now at least butterfly product has crossed the globe to across the world, from Europe, America, Asia. For example, for the American market butterfly products quite popular in Colombia, Mexico, to Asia quite popular in Thailand, Malaysia. The sale price is quite competitive and fairly priced for the European market as it sells for a homemade butterfly only 1 euro.

“My product has been around the world,” said Lili to detikFinance last weekend.

The export market is beginning produksnya known. When it several overseas counterparts to bring examples of butterfly products. As a result, the market response is quite astounding, all products are sold out.

Starting from where he started confidently to expand into other markets such as the U.S. in Mexico and Colombia. Unmitigated, Lili not only makes selling a butterfly, but the status of Mexican nationality law got was achieved.

Former employees of the interior design, continues to expand its business by making new breakthroughs, such as looking for alternative materials and developing a miniature forms of decoration outside of the butterfly. The result is extraordinary, the buyers are increasingly interested in the product.

“I also developed outside suttlecock, from the leaves too, stocking, patchwork. Besides butterflies, insects and animals all I’ve made, dragonflies, birds, bats and others,” he explained.

Speaking of capital calculations, falls into this very promising business, other than a small capital with promising results, its products are also quite durable. Lili explains, one sack waste of capital suttlecock the price of one sack he only Rp 50,000 can be 3000 pieces of magic butterfly made with a variety of sizes.

Price of the butterfly homemade fruit priced at Rp 750 to Rp 1,000 per fruit. If multiplied by 3000 then at least Rp 2.5 million already in hand to cut costs coloring and other components.

Although for certain sizes and types for special purposes such as wedding souvenirs, she pairs a higher price with a price range of Rp 2,500 to Rp 15,000 for a large size.

“Every month I was able to production of 30,000 to 50,000, I helped my 20 employees. If I buy the excess orders from other traders or artisans,” he said.

Although in the category of cottage industry, which he turnover handful of craft brooches and accessories butterfly is quite large, at least every month at least he could pocket the turnover reached USD 50 million.

“The challenge now is, because in Malang has many, so many crafters are dropping in price,” he complained.

Lili admitted despite the current crisis, not ebbing demand for its products, the total production of almost 35% it exports to international markets, while 65% he threw into the domestic market. Honestly he said the domestic market has not been explored everything especially outside Java.

“The market outside Java is still great potential, this is actually an opportunity,” he said.

Chocolate Monggo, By Kota Gede Tasteful Typical World

If this weekend you to Yogyakarta, there are typical souvenirs to buy in Kota Gede. This place not only had the silver, but also Chocolate Monggo. Although not as famous as the European brown, bold taste pitted.

Hearing the word Kota Gede, usually imaginary we instantly fell in silver. Not a traveler who took it as a souvenir.

I was able to visit a craft center some time ago. There are many silver items there. Of course, the price offered is quite expensive.

Satisfied of silver, my next destination is looking for other typical souvenirs Kota Gede. Had asked here and there, I also got an answer Chocolate Monggo.

Many say this is typical souvenirs Kota Gede. Although not made by the factory or from a cottage industry products, is already famous chocolate delights.

My car was slowly walking to Jalan Dalem KG III. A simple house with a yard is not so widespread now emblazoned on the front.

I also began to set foot into a small house but it looks slick. Inside there are a lot of people apparently already lined up while pointing at the existing chocolate in the window.

But that’s not the first thing that caught my attention, but another room next to the room sales. That place was a chocolate factory.

Yes, the traveler who came not only can buy chocolate, but also see how chocolate is made. There is a special glass-walled room there.

In it, there are plenty of shelves contain liquid chocolate and chocolate frozen. Not to forget, the chocolate chef who is eager to make this sweet snack.

Pleased to see the process of making chocolate Monggo, now time for shopping. In storefront sales, there are many types of chocolate that travelers can choose. Several types of chocolate such as chocolate bars, pralines and chocolates for special orders.

Matter of taste, chocolate monggo have many kinds of flavors that you can taste, such as various fruits, milk, or challenging chili flavor. Of all the chocolate flavors, it turns out Dark Chocolate is the favorite.

Fun, priced souvenirs is quite affordable, ranging Rp 13000-150 thousand. Depending on the type of chocolate. Specifically the hundreds of thousands, usually a special order chocolates.

Finished shopping, do not necessarily go home just like that. Put testimonials in the guest book are available at the brown house. Do not be surprised, because you will find many testimonials of tourists at home and abroad, such as Arabic and Korean.

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.

Turnover rose ahead of the holiday cookies

The traders claimed pastry turnover could reach 50 percent larger than normal days with many Jakarta residents hunt cookies need for the holiday from mid-Ramadan.

“Lebaran such turnover could rise to 50 percent, the buyer is also getting crowded. Especially in the H-7 and H-3 buyers will get crowded again to hunt cookies or snacks,” said pastry sellers in the Market Lower Dam , Qonita told Reuters on Friday.

The price of each type of cookie range from 20,000 to Rp110.000/kg depending on its type. In addition to the soaring prices of basic commodities, the price of cookies also increased by Rp 4,000 to Rp10.000/kg.

“From the distributor everything has gone up, I have to naikin price the seller also, if you can not lose. However the average buyer does not mind the price goes up because the average need too. If I sell up Rp 4,000 to Rp 10,000,” said Qonita.

However, customers do not mind the prices are up because of cookie cake is considered a mandatory requirement when Eid arrives.

“I still buy despite riding, if there is no cake during Lebaran something was missing. Especially if a lot of you who have been there a light meal,” said Frida, a housewife.

Pastries are also annually has its own trends are much in demand by buyers. Cakes that appear this year include paris rice cake, cendol three flavors of cheese and crackers. Prices are set high enough that Rp110.000/kg.

Pastries like nastar, cheese cake, cake sago, cat’s tongue, and sumpia still the target of the buyers ahead of the holiday. All cakes are also increased to an average price Rp110.000/kg previously sold for Rp100.000/kg.

“I still buy nastar and sumpia every year because many families are like. All prices go up then I reduce the amount of purchases the cake, but the kind propagated,” said Susan, a private employee.

Undip Help Seaweed Processing Technology in Karimunjawa

Semarang – Chemical Engineering Faculty of Engineering, University of Diponegoro (Semarang), helping cottage industry of seaweed farmers in Karimun Islands with the introduction of technology, ranging from fresh seaweed production process, drying, until the glass packaging techniques.

This was stated by the Head Master of Chemical Engineering Diponegoro University Dr Mohamad Djaeni told AFP on Thursday (04/10/2012).

“In addition, they also got the introduction of technology into the production process seaweed fresh drinks, syrup, and jelly or jelly,” said Djaeni.

According Djaeni, the introduction of technology in the form of training, demonstration, and technical assistance regarding the process tools to SME group in Kemujan seaweed, Karimun Islands for two days (1-2/10/2012).

“Besides the preservation process are also addressed, so that the product can be more durable and safe for consumption,” said doctoral graduate of Wageningen University Netherlands, accompanied by Ir Widi Gunawan Santoso, MSc from the Faculty of Marine Science Fisheries Undip.

At the given activities also help with zeolite dryer for seaweed and carrageenan, equipped with thermo controller and timer, homogenizer with a capacity of 60 liters of syrup and drinks fresh, infrared temperature measuring devices digital models, unit sealer for plastic cups, as well as generators with a capacity of 3000 watts.

“In addition to the technical aspects, and nutritional products, as well as the packaging, in the next two years will be addressed also the problem of business management and marketing, with the involvement of lecturers from the Faculty of Economics Diponegoro University,” said Djaeni.

Djaeni Further, the program is facilitated by the Master Plan and the accelerated expansion of Indonesian Economic Development (MP3EI). If the program is ongoing, planned for next year will be made to obtain product registration for seaweed cottage industry in Karimun Islands.

For the first year of this program is prioritized on increasing the production of beverages with the tools that have been given, especially homogenizer and sealer, including the drying unit to reduce the moisture content of the seaweed product to below 12%.

Demand for local specialties Publications increasing with the increasing number of domestic and foreign tourists, who enjoy the thrill of the beautiful beaches and islands, as well as the proliferation of homestay and hospitality.

So far local food such as porridge lunkhead, noodles, jelly, syrup and fresh drink of seaweed that is initiated by a group of mothers still face obstacles Dewi Fortuna durability of the product, production capacity, as well as the limitations of the technology, so it can not meet the demand of the market and the range was limited.

“Assistance from Undip technology is very useful for SMEs and business groups seaweed. Hopefully foods in Karimunjawa product demand is increasing,” Muslims hope DKP Publications Unit staff and Nur Hidayani, ST, MSc from Jepara DKP.

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.