Resign dari Bank, Sukses Merintis Usaha Produk Olahan Lele Kreasi Sendiri

Summary

Sriwanna Makmur Jenny is an inspiring business journey of perseverance and growth, founded in 2018. The company started with the production of fish crackers (kerupuk lele) using discarded catfish, overcoming initial skepticism. With support from the local Fisheries Department, the founder improved her product, focusing on healthy, MSG-free snacks. Starting with modest sales, the business grew rapidly, reaching 5 million IDR in monthly revenue. Now, with a range of products and export orders to Malaysia, the company creates jobs and offers others the opportunity to learn and become resellers, sharing a story of hard work, resilience, and community impact.

Takeaways

• 😀 The founder of Sriwanna Makmur, initially working in a bank, transitioned to entrepreneurship by creating fish-based products, particularly crackers made from catfish (lele).
• 😀 The business began in 2018 after the founder noticed a significant amount of catfish being discarded by suppliers and sought a way to utilize it.
• 😀 The initial market response to the fish crackers was not positive, and the founder faced challenges in getting people to accept the product.
• 😀 Through persistence and continuous experimentation, the founder perfected the recipe and found success with local sales.
• 😀 Support from the Fisheries Department helped the business scale by providing training, packaging advice, and legal certifications like Halal.
• 😀 Sriwanna Makmur's flagship products include fish crackers, abon (fish jerky), tempeh, meatballs, and fish-flavored spices.
• 😀 The company differentiates itself by producing healthy products without MSG or preservatives, focusing on natural ingredients like salt, sugar, and garlic.
• 😀 The business grew from small-scale local sales, with the founder selling crackers door-to-door on a motorbike, to securing large orders, including export deals to Malaysia.
• 😀 Initially employing local women, especially widows, the company has created job opportunities and offers skill development to its community.
• 😀 As the business continues to grow, the founder remains committed to innovation and expanding into new markets while maintaining high-quality standards and social impact.

Q & A

What inspired the entrepreneur to start the fish-based snack business?

The entrepreneur was inspired by the fact that many tilapia fish were being discarded by suppliers and saw an opportunity to create a product using these fish that would otherwise go to waste.

What was the initial reaction of the community to the entrepreneur's fish cracker product?

The initial response was not very positive, as there was resistance to using tilapia in snack products. However, over time, the entrepreneur managed to change public perception and gain support.

How did the entrepreneur secure support for the business?

The entrepreneur received support from the local fisheries department, which provided training, helped with product packaging, legal permits, and introduced them to groups of other fish processors.

What sets the entrepreneur's fish crackers apart from others on the market?

The fish crackers are MSG-free and made using simple ingredients, including fish, salt, sugar, and seasonings. This makes the product healthier compared to others in the market that often use MSG and preservatives.

What was the scale of the business when it first started, and how has it grown?

Initially, the business was small, with the entrepreneur working from a rented space and producing limited products. Over time, it expanded with better facilities, a larger team, and a more diverse product line. Revenue grew from around 500,000 IDR per month to 5 million IDR per month.

What products does the business currently offer?

The business offers several products, including fish crackers (kerupuk lele), fish abon (shredded fish), and other processed fish items like bakso lele and tempe lele. These are sold through local stores, restaurants, and online channels.

How does the entrepreneur handle the production process for the fish crackers?

The fish is first steamed and processed into fish meat. This is then mixed with sago flour, tapioca, sugar, salt, and garlic, shaped, steamed again, and finally dried for 3 days before being fried and packaged.

What are the current challenges the entrepreneur faces in the business?

The entrepreneur has faced challenges in gaining market acceptance initially, managing production capacity, and dealing with competition. However, the business has grown, and they are now preparing for potential international orders, such as from Malaysia.

What role does the local community play in the business?

The local community plays a significant role, with the entrepreneur working with a group of local women and men to handle production, packaging, and distribution. Many of these workers were previously unemployed and found a steady source of income through the business.

What future goals does the entrepreneur have for the business?

The entrepreneur hopes to expand the business further, with a focus on growing both local and international sales. They are also interested in providing training and sharing their knowledge with others who want to start similar businesses.