ISENG-ISENG TELOR ASIN!!! - Dari Karyawan Swasta Menjadi Pengusaha #telorasin #umkmindonesia

Summary

The transcript shares the journey of an individual who transitioned from various businesses, including working as an insurance agent and in Tupperware, to running a salted duck egg business in Bandar Lampung. Starting with a small batch of 500 eggs, the business grew to selling 3,000 eggs per week. The speaker highlights the challenges of quality control, risks, and handling the eggs, while emphasizing the importance of perseverance and adaptability. Despite concerns about market risks, they remain determined to expand and develop the business, showing resilience and an entrepreneurial spirit.

Takeaways

• 😀 The speaker introduces themselves as a business owner based in Bandar Lampung, initially working in various fields before transitioning into the salted duck egg business.
• 😀 They began by selling small quantities of duck eggs from Java, offering them to neighbors and later expanding their market to local shops and warungs.
• 😀 The business gradually grew to a point where they were selling up to 3,000 eggs per week, eventually making salted duck eggs a key focus of their operations.
• 😀 The speaker emphasizes that eggs, especially salted duck eggs, are a widely consumed product, particularly among middle-to-lower-income consumers, which helps the product sell quickly.
• 😀 Over the course of five years, they increased their sales to 300-400 salted eggs per day.
• 😀 They mention the emotional highs and lows of the business, with the satisfaction coming from profits, but the frustration caused by occasional poor results or issues with media marketing.
• 😀 The speaker discusses the importance of quality control in the production of salted eggs, mentioning that the eggs should be fresh, with a solid shell, and should not be stored too long to maintain quality.
• 😀 To ensure high-quality salted eggs, they use a careful process, including sanding the eggs to thin their shell and soaking them in brine to achieve the desired taste and texture.
• 😀 The speaker also mentions the challenge of ensuring product longevity, with salted eggs having a shelf life of around 10 days without additional preservation methods.
• 😀 Looking ahead, the speaker acknowledges the risks involved in expanding the business but expresses a desire to continue growing, despite uncertainties and competition in the market.

Q & A

What is the background of the speaker before starting the salted duck egg business?

The speaker initially worked in the insurance industry as an agent for Prudential for two years and later joined Tupperware for three years. Before venturing into the salted egg business, they spent 17 years in another company, primarily working with seafood and other products.

How did the speaker start their salted duck egg business?

The speaker began their salted duck egg business by bringing 500 duck eggs from East Java to Lampung. They sold these eggs to neighbors and local markets as a trial. After the first batch sold quickly, they decided to increase their orders and expand the business.

How much salt does the business produce weekly, and what has been the business's growth?

Initially, the speaker sold 500 duck eggs a week. Over time, they scaled up to 3,000 eggs per week, and now, in the fifth year of business, they sell 300-400 salted eggs daily.

What is the appeal of salted duck eggs in the market?

Salted duck eggs are a popular item due to their affordability and widespread consumption, especially among middle- to lower-income groups. The product has a broad market reach because eggs are a staple in everyday diets.

What challenges does the speaker face in the business?

The speaker faces challenges such as fluctuating market conditions, the risks of egg spoilage, and maintaining product quality. The quality of eggs and the preservation process is sensitive and affects the final product.

What specific factors must be considered when producing salted duck eggs?

To ensure high-quality salted eggs, the speaker emphasizes selecting eggs from natural, free-range ducks, and properly preparing the eggs by scraping their shells to enhance absorption of the brine. The eggs are then soaked in brine for a specific duration to reach the desired level of saltiness.

How does the speaker manage product quality and shelf life?

The speaker ensures product quality by controlling the brining time. Eggs that are soaked for longer periods are more salted, and the shelf life can vary based on whether they are steamed or boiled. Steamed eggs last longer compared to those that are boiled.

What risks does the speaker take in their business?

The risks include the potential for eggs to spoil if not handled properly, as well as market competition and price fluctuations. Additionally, the speaker faces the challenge of keeping their production costs in check while maintaining product quality.

How does the speaker handle the risk of broken or damaged eggs during production?

The speaker acknowledges that broken eggs are a risk, especially during washing and steaming. They accept a certain level of loss but aim to minimize it by carefully selecting eggs and using appropriate handling techniques.

What is the speaker’s outlook for the future of their business?

While the speaker feels their current business is running well, they are cautious about expanding further due to the inherent risks. However, they remain optimistic and are open to growth as long as the risks are manageable.