LIHAT LANGSUNG PRODUKSINYA!! CARA BIKIN MANISAN SALAK AGAR BERNILAI JUAL TINGGI | IDE USAHA RUMAHAN

Summary

Siti Mubarokah, the owner of Salak Emas, shares her journey of transforming salak (snake fruit) into value-added products to stabilize prices and support local farmers. After returning from working abroad in 1999, she started her business in Wonokerto, Sleman, Indonesia, focusing on premium processed salak. Despite challenges like market fluctuations and the pandemic, she embraced digital marketing, increasing online sales significantly. Siti emphasizes the importance of perseverance, adapting to market trends, and utilizing government support for SMEs. Her efforts continue to empower the community and provide sustainable livelihoods.

Takeaways

• 😀 The price of salak (snake fruit) has been decreasing, causing many farmers to switch to faster-growing crops, prompting a need for stabilizing salak prices.
• 😀 Siti Mubarokah, the owner of Salak Emas, is a former migrant worker who returned to Indonesia in 1999 and started a business to create job opportunities.
• 😀 Salak Emas aims to increase the value of salak by processing it into premium products to stabilize its price and improve the welfare of local farmers.
• 😀 The company produces high-quality candied salak by selecting fruit that is neither too young nor too old, ensuring it is tender and free from blemishes.
• 😀 Initially, the business sourced salak from local farmers, but later shifted to buying from collectors to ensure better quality control and reduce waste.
• 😀 Salak Emas was recognized for its potential in 2017, winning a local competition and being selected as a representative of Sleman to showcase its products in various national and international events.
• 😀 The COVID-19 pandemic drastically reduced sales, forcing the company to pivot to digital marketing and online sales, which have become a major source of revenue.
• 😀 Sales increased through online platforms like Google, as many people searched for souvenirs online during the pandemic, resulting in 80% of sales being generated via Google.
• 😀 The business collaborates with local hotels, tourist spots, and souvenir shops to sell its products offline, targeting tourists looking for local gifts.
• 😀 The owner encourages new entrepreneurs to remain resilient and consistent in their efforts, stressing the importance of adapting to market changes and utilizing available government support.

Q & A

What prompted Siti Mubarokah to start processing salak into value-added products?

Siti Mubarokah was concerned about the decreasing price of salak and the fact that many farmers were switching to faster-growing crops. She wanted to help stabilize the price of salak and create a sustainable income for both the farmers and the community by processing it into higher-value products.

What is the significance of the name 'Salak Emas' for Siti Mubarokah's business?

'Salak Emas' is the brand name of Siti's business, and it refers to the premium quality of the salak products she produces. The name reflects her commitment to creating high-quality, valuable products from local salak, which also helps improve the livelihood of farmers in her community.

How did Siti Mubarokah's background as a former overseas worker influence her business decisions?

Her background as a former overseas worker influenced her drive to create her own business and provide a source of income after returning home. She also wanted to support her family and community by creating job opportunities, especially when her husband was working outside the area.

What are some challenges Siti faced in the production process of manisan salak?

One of the main challenges in the production of manisan salak is selecting the right salak, as it should not be too young or too old. She also faces risks in the production process, where a portion of the salak may not meet the quality standards. Additionally, packaging and maintaining the right storage conditions are key challenges.

How did the COVID-19 pandemic impact Siti Mubarokah's business, and what changes did she make?

The pandemic caused a significant drop in sales and halted offline sales at tourist destinations. To adapt, Siti shifted to digital marketing, focusing on online sales via platforms like Google and WhatsApp. This change allowed her to maintain business continuity despite restrictions on physical stores.

What role does digital marketing play in Siti Mubarokah's sales strategy?

Digital marketing plays a crucial role in reaching a broader audience. By utilizing Google and other online platforms, Siti's business gained visibility and attracted customers who were searching for local products online, contributing to around 80% of her sales during the pandemic.

What is the production scale for Salak Emas products, and how does it affect pricing?

For every 10 kg of salak, Siti can produce around 120-130 units of manisan salak. However, due to the risks involved in the production process, such as damaged or unsellable products, only 80-90% of the output meets the required standards, which impacts the pricing of the products.

How does Siti Mubarokah collaborate with local farmers and what challenges does she face in sourcing salak?

Siti initially aimed to buy directly from farmers, but due to variations in salak quality and availability, she now purchases from middlemen or collectors who provide a more consistent quality. This collaboration helps ensure that the right salak is sourced for her products, although there are challenges in predicting availability.

What advice does Siti Mubarokah give to aspiring entrepreneurs, especially those in small businesses?

Siti advises new entrepreneurs to stay persistent and committed, even when results aren't immediate. She emphasizes the importance of learning about financial management and being prepared for risks. Additionally, she encourages leveraging government support and staying adaptable to changing times.

How does Siti Mubarokah ensure the quality of her products, particularly the salak used for manisan?

Siti ensures the quality of her products by carefully selecting salak that is neither too young nor too old, as this affects the taste and texture. She follows a rigorous production process where the salak is peeled, cleaned, and treated with syrup before being packaged in high-quality packaging to preserve its freshness.