Mie Industry, Asia So Favorite Food World

Jakarta – A bowl of warm soupy noodles is now the favorite food of the world. Although the noodles are from Asia now has become one of the basic human needs. Adapt to the local culture until the noodles are uniquely diverse.

Mie what your favorite? Fried noodles, chicken noodle, Aceh noodle, instant noodles or ramen and Lamien? Whatever the form and mix, noodles are so many foods. Mie European version known as shapes range of typical Italian pasta.

Was about the origin of noodles is still a debate. Whether from Italy or China? Although historical evidence chimed still no agreement. Of any origin, the fact that the noodles have become a global menu in every region of the world.

Made from flour, water and eggs are formed so the dough is not fermented. Milled quite thin and cut into pieces. Next up creations respectively. Therefore in each country there are a variety of delicious noodle concoction.

Including in Indonesia, each region has a unique concoction of noodles. Noodles also has become a staple food of Indonesia. Although most enjoyed as a snack. What are the unique local specialty noodle Indonesia?

Everything we discuss in the Special Review at this time. Including some of the issues surrounding home-based noodle industry. Use borax, formaldehyde and other additives which are still often performed by the manufacturer should still be wary.

Is it true that eating fat makes noodles? How many calories from a bowl of chicken noodle? What should we choose when ordering noodle? Are noodles good also given to the children? Noodles nutrition discussion also will be reported in full.

Noodles, also has to support millions of people in the world, including SMEs noodles in Indonesia. What does this noodle merchant association? If you want to open a business noodles, what to do? Can learn to make noodles where? Information will we present in this Special Review.

Home Industry Traditional Sweets Maker

Traditional sweets are made from natural ingredients appear to be increasingly eroded by a flood of candy-flavored modern candy, including candy imported from various countries. One of the traditional candy maker entrepreneurial surviving is Mr. Irwan (46 years old) with his wife, Sartini (40 years). Mr Irwan with his wife to be smart to look for solutions and innovations for the business they have done all these years, can remain on the level of business competition is increasingly high, especially the products are packed modern. One of the tactics that he did was to package sweets with lottery products. So, in a few candy wrappers which he tucked a small paper containing a number of prizes, like a toy car, pencil, small dolls, plastic cups, toys and gifts other children. With so many children, including teenagers who are interested in buying Mr Irwan production of traditional sweets that taste and smell pretty bad. Homemade candies Mr Irwan 100% made ​​from traditional. Confectionery products include: candied ginger, candied papaya, candied fruit and candied Blimbing of orange peel. In the production process, he was still using simple tools. The following briefly described one way of making the sweets, the candied ginger.

SBY Promises Promote Lumajang Banana chips to Europe

President Susilo Bambang Yudhoyono (SBY) banana chips production appreciate the home-based business in Lumajang, East Java.

SBY presence in order to Lumajang Ramadan safari along with several ministers. He took time to review the kirana farmers cultivating bananas and cottage industry in the village of process banana chips Burno, District Senduro.

Remarkably, despite a cottage industry, banana chips production there has been exported to foreign countries, such as Singapore and Hong Kong. Yudhoyono also promised to market the entrepreneur of Lumajang banana chips can penetrate the European market.

In addition to chips, cottage industry in the village Burno also produce jams that basic ingredients of banana kirana also.

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.

Peek Cigarette Factory Home Based Sami Jaya

Cirebon – In the midst of the market dominance of branded cigarettes cigarette factory large, apparently non home-based products can still survive. Just look at the cigarette brand Sami Jaya and Panamas, the original production of cigarettes Cirebon is not losing fans who make the factory continues mengebul.

Cigarette Factory (PR) Fertile, is one of the many manufacturers of cigarette manufacturers households in Cirebon, West Java.

In the event the review is held with the Ministry of Finance, detikFinance got a chance peek direct production activities Cirebon original clove cigarettes.

“I started this business since 1971,” said the owner of PR Fertile, Hussen Nawi at its plant in Cirebon, West Java, Saturday (12/07/2008).

Manufacturing site is located in the village of Astanalanggar, District Losari, Cirebon, West Java. At first glance, the location of the factory is not like a cigarette factories that use advanced technology machines.

Machine owned simply because these types of production Fertile PR categorized Clove Cigarettes Hand (SKT). So entirely produced by hand, starting from pelintingan up packing.

Wide each plant was no more than 60 square meters. PR Lush has two production rooms, one for producing brand Sami Jaya, another for the brand Panamas.

“Our cigarette brands there are two, and Panamas Sami Jaya,” said Hussen.

Hussen said the two brands produced by 75 bales per month. Approximately one bale contains 200 packs of cigarettes. So the total production of about 15 thousand PR Fertile packs per month.

“The number of factory employees there are 100 people. They work alternately,” said Hussen.

Pelintingan production schedule up packing only performed for 10 days in 1 month. The rest is for pre-production and distribution process.

“Every 10 packs we can Rp 500. On average, one day we can Rp 10 thousand,” said one factory worker.

The two brands selling price of Rp 1,750 per pack, inclusive of excise. According to Hussein, the selling price at the distributor level in the market or about $ 2 thousand per pack. So a month turnover of approximately USD 26.25 million.

“Gain (profit) is not so big yes. Approximately Rp 100 thousand per day. Least sufficient to meet daily needs,” said Hussen.

Although profit is not much, apparently the domestic industry can still survive amid the current economic conditions.

“Thank God, so far we are still able to production,” said Hussen.

With a production volume that is not so great, but the two brands Hussen Nawi’s style can be exported to other cities.

“The distribution of our brands, especially in Cirebon and Tegal,” said Hussen.

On the other hand, the presence of PR Subur also provide economic empowerment to the surrounding community. Because in addition to having the factory, Hussen also has its own tobacco plantations.

“Total tobacco plantation area for our production of about 30 acres. Of these, only 3 acres of my own, the rest is leased,” said Hussen.

Surrounding communities also assess the presence of PR is a form of mutualism Fertile economy, especially in providing alternative livelihoods.

Livelihoods of the majority of the population around the plant is in agriculture and plantations. Well, almost all the workers in the factory packing pelintingan to pack Nawi is the mother-housewife.

“With this plant, our free time could be used to gain additional revenue,” said one factory worker.

Personally, Hussen is an exemplary employer. He had not been tempted to use fake excise stamps.

“Oh, not at all kepikiran. Wong fortunately not much, if discovered might corrupt all of our efforts so far,” said Hussen.

Home Based Industry Jeans, timeless Crisis

Jakarta – Juki (29) issued dozens of cardboard jeans. With deft, one by one pants tires put on the sleeve completed in the wind. Jeans also expands and hand Juki greeted with giving red dye.

“It’s to let the jeans accessories colorful. Wage of Rp 500/celana I can,” said one of the Juki in jeans dye workshop in South Sukabumi, West Jakarta, Thursday (11/12/2008).

After manually colored with a brush, the pants washed through several stages. Afterward, the jeans are dried and ready to be sold over packed into cardboard.

“Not bad. Nope never drag orders. Always alone,” added Juki when alluded to the impact of economic crisis on demand process.

However, the order was decreased significantly after the crisis. Whereas in the past can bring home Rp 200.000/hari/orang, now only half. That is because the wage per piece pants 700/celana derived from Rp to Rp 500/celana.

“The important thing is not to be laid off. Fixed work,” said Juki.

In South Sukabumi district, there are at least 48 similar businesses. Kind of like a home-based business industry is often immune to the global economic crisis hit. Therefore, capital is not used sebombastis yag big industry.

“We were there just ngandelin money. So do not rely at other parties,” said Chairman of the Association of South Sukabumi Laundry, Rozali.

Kiris time ten years ago, many large-scale garment industries out of business. But not so with the cottage industry in the region. The key, in addition to its own capital, the market share of roadside pants up in malls and other modern market.

“Must be creative. If you do not so we had dispersed from the first-first,” said Rozali.

Tjap Menak rise old cake become next grade

Since the first Indonesia already has a lot of culinary delights. Each genre has a classic dish. One of the old school type of cake that still exists today is a layer cake or a layer cake.

Carrying the brand Tjap Menak, Eva Ervina try to lift back old school like layers maksubah food, cake Koja, layers and layers of white glutinous black rice.

This business stems from alhmarhum mother who often produce cakes old school. But the mother only produces every event or just orders.

“Well now we are trying to continue with a different look. But actually from the first until skarang layer cake is still a choice. Now a crowd like rainbow cake. Due plated made​​,” said Eva to detikbandung.

In 2006, Eva started to seriously run the culinary business. Selected titles Tjap Menak because they offer products that are old school cake.

“Because it wanted to lift the old school food, the choice of name stamp vie with the old spelling of choice. Menak own sense Sundanese aristocracy so impressed that captured the buyer, food products has been rising degree of social, not just belong to a particular community,” said Eva.

All products are manufactured Tjap Menak home in Northern New Twins Way I No. 5. Orders are produced with a pre-order system. To keep it fresh when arriving in the hands of consumers.

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.