Nguri-Nguri Produksi Krupuk Tradisional Nduk Sidoarjo | POJOK KAMPUNG JTV

Summary

This engaging transcript showcases the traditional production of kerupuk in Sidoarjo, East Java, highlighting the meticulous process from dough preparation to steaming and drying. It emphasizes the resilience of local businesses during the COVID-19 pandemic, adapting through innovation and online sales. The speaker invites the community to support local craftsmanship, reflecting the cultural significance of kerupuk as a beloved snack. With lively music interspersed, the video captures the vibrant spirit of this culinary tradition, inviting viewers to experience the authentic flavors of Sidoarjo.

Takeaways

• 🎉 The script discusses the production of kerupuk (crackers) in Sidoarjo, emphasizing the unique qualities of both factory-produced and traditional home-made varieties.
• 🍽️ Traditional kerupuk is fried using local ingredients, specifically mentioning the use of Wedi and Lengo for frying.
• 🏭 The production process starts with dough that is shaped using a machine before being steamed to ensure proper texture.
• 🌞 There are two methods for drying the kerupuk: natural sunlight and using a large oven, highlighting the importance of temperature control.
• 🕒 The factory has been operating since 1999, showing its long-standing presence in the market despite challenges.
• 🚚 Kerupuk is distributed to various regions including Jombang and Kalimantan, showcasing its wide reach.
• 🌐 The factory adapted to challenges during the COVID-19 pandemic by enhancing its online sales strategies.
• 💡 Innovation has been key for the factory's survival, allowing it to thrive amidst changing market conditions.
• 💰 The initial frying process is described as economical, using common cooking oils, reflecting cost-effective practices.
• 📺 The script invites viewers to tune in to JTV for more insights, encouraging local engagement and support for the community.

Q & A

What types of kerupuk are produced in Sidoarjo?

Sidoarjo produces both industrially manufactured kerupuk and traditional home-made varieties, highlighting the local culinary culture.

What is the primary cooking method for the kerupuk mentioned in the transcript?

The kerupuk is primarily cooked by frying, using either traditional methods or industrial machines.

What challenges did the kerupuk factory face during the COVID-19 pandemic?

The factory faced difficulties due to the pandemic but managed to survive by innovating and transitioning to online sales.

What are the two methods of drying kerupuk described in the video?

The kerupuk can be dried using natural sunlight or through an industrial oven, both essential for achieving the desired crunchiness.

What is the significance of steaming in the kerupuk production process?

Steaming is a crucial step that ensures the kerupuk dough is properly cooked before it is fried, contributing to its texture.

How long has the kerupuk factory in Des Jatikalang been in operation?

The factory has been operating since 1999, demonstrating its longevity and adaptability in the market.

What local areas benefit from the kerupuk produced in Sidoarjo?

The kerupuk is distributed to nearby areas such as Jombang and Kalimantan, expanding its reach beyond the local community.

What nickname is given to the type of kerupuk made with regular frying oil?

The kerupuk made with standard frying oil is nicknamed 'Kerupuk Melarat,' which indicates its basic production method.

What innovative strategies did the factory implement to cope with market challenges?

The factory focused on innovation and adapted to online sales to maintain its business during challenging times.

What are the typical selling hours for the kerupuk at the local factory?

The kerupuk is available for sale at the factory until around 10 PM, accommodating local customers' shopping habits.