BINCANG MUDA #8 || DI TANGAN MAHASISWA UNTIRTA TALAS BENING MENJADI PRODUK LOKAL YANG MENDUNIA..WOW❗

Summary

In this video, Gita interviews Muhammad, a sixth-semester student majoring in Communication Sciences at ISIP, who shares his involvement in various campus organizations and his entrepreneurial journey. Muhammad discusses his business venture selling 'Plasenta,' a local snack made from Cola Senta, a plant native to Pandeglang, Indonesia. He talks about the product's flavors, production process, packaging, and sales channels, including Instagram and Shopee. The video also touches on the potential of exporting the product and the importance of promoting local products for economic growth.

Takeaways

• 🎓 The speaker is a sixth-semester student majoring in Communication Sciences at ISIP.
• 🏢 They are involved in multiple campus organizations including BEM FISIP, Bidikmisi, TV3, KSE, and Abdi Banten.
• 🌐 They discuss various activities outside of campus, such as participating in competitions and working on projects like wedding documentation and multimedia editing.
• 🍪 They have a business selling a local snack called 'plasenta', which is a type of kripik made from a local plant called 'Tales'.
• 🌿 'Tales' is a local variety of Cola esculenta, native to Pandeglang, and is used to make the kripik in various flavors like chocolate, lemon, Oreo, maca, and vanilla.
• 🏅 Their product has won awards, including being recognized as one of the top three entrepreneurs in Central Java.
• 📦 The kripik is packaged simply and is sold at affordable prices, with the most expensive flavor costing around 18,000 per piece.
• 📈 They sell their product primarily through Instagram and Shopee, and have shipped as far as Singapore, Phuket, and the United States.
• 📊 The business has a monthly income ranging from one to two million, with sales mostly around the campus and among friends.
• 🌱 The 'Tales' plant has various uses beyond food, including potential for cosmetic and agricultural exports, indicating a broad market for the local product.

Q & A

What is the name of the student being interviewed in the script?

The student's name is Muhammad, and he is commonly called Babetoday.

In which semester is Muhammad currently enrolled?

Muhammad is currently in his sixth semester.

What is Muhammad's major at the university?

Muhammad is majoring in Communication Science at the Faculty of Social and Political Sciences (FISIP).

What extracurricular activities is Muhammad involved in at the university?

Muhammad is involved in several organizations such as BEM FISIP, Bidikmisi, TV3, KSE 4, and Abdi Banten.

What is the local food product that Muhammad and his team are promoting?

Muhammad and his team are promoting a local snack made from 'Talas Bening', which is a type of plantain.

What are the different flavors available for the 'Talas Bening' snack?

The 'Talas Bening' snack is available in flavors such as chocolate, lemon, Oreo, macadamia, and vanilla.

What inspired Muhammad to create a product using local food ingredients?

Muhammad was inspired to create a product using local food ingredients to promote and elevate local Banten specialties to a higher level of recognition nationally and internationally.

What is the price range for the 'Talas Bening' snack?

The price range for the 'Talas Bening' snack is approximately 15,000 to 18,000 per piece.

How does Muhammad sell the 'Talas Bening' snack?

Muhammad sells the 'Talas Bening' snack through Instagram and Shopee, and they also have the capability to ship internationally.

What is the shelf life of the 'Talas Bening' snack?

The shelf life of the 'Talas Bening' snack is around 4 months at room temperature, 5 months in a cool room, and up to 7 months in a refrigerator.

What is the monthly income range from the 'Talas Bening' snack business?

The monthly income from the 'Talas Bening' snack business is in the range of one to two million per month.

What advice does Muhammad have for those who want to start a business?

Muhammad advises not to be afraid to start a business and to take it as an opportunity to learn and grow. He suggests starting small and being open to evaluation and improvement.