PEMBERDAYAAN UMKM // PROSES PRODUKSI

Summary

This video explains the step-by-step process of making Klantink in Mekarsari, starting with peeling and cleaning cassava, followed by grating, pressing, and mixing with spices. The dough is then steamed for 30 minutes before being shaped into circles. The local residents take the dough home to shape it before returning it to the factory for drying, which takes one to two days. Finally, the dried Klantink is fried to complete the process. The video provides a detailed look at the traditional method of producing Klantink, highlighting local involvement and care in each step.

Takeaways

• 😀 Cassava is peeled and cleaned with water at the start of the process.
• 😀 The cleaned cassava is grated using a tool.
• 😀 The grated cassava is pressed to remove excess water.
• 😀 The grated cassava is mixed with other supporting ingredients.
• 😀 The dough mixture is steamed for approximately 30 minutes until cooked.
• 😀 After steaming, the dough is divided into parts and cooled.
• 😀 The cooled dough is shaped into the initial form of Klantink using a tool.
• 😀 The dough is then divided into smaller pieces and shaped into circles.
• 😀 Local residents take the dough home to complete the shaping process.
• 😀 The shaped Klantink is returned to the factory for drying, which takes 1 to 2 days depending on the sun's heat.
• 😀 After drying, the Klantink is fried and left to rest before it's ready.

Q & A

What is the first step in making Klantink in Mekarsari?

The first step is peeling the cassava to prepare it for cleaning and grating.

How is the cassava cleaned after peeling?

The peeled cassava is cleaned thoroughly with water to remove any dirt or impurities.

What happens after the cassava is cleaned?

Once cleaned, the cassava is grated to prepare it for further processing.

Why is the grated cassava pressed after grating?

The grated cassava is pressed to remove excess water, ensuring the dough has the right consistency.

What is done with the grated cassava once the water is removed?

After removing the water, the grated cassava is mixed with other supporting ingredients using a tool for even distribution.

How long is the dough steamed and at what stage?

The dough is steamed for approximately 30 minutes until it is fully cooked and no longer has a grated texture.

What happens after the dough is steamed?

After steaming, the dough is divided into several parts, which are then cooled down before shaping.

How is the Klantink shaped?

The cooled dough is formed into the initial shape of Klantink using a tool, then divided into smaller parts and shaped into circles.

What is the next step after the Klantink is shaped into circles?

The shaped Klantink is taken home by local residents for further processing before being returned to the factory for drying.

How long does the drying process take, and what affects it?

The drying process takes one to two days, depending on the heat of the sun, to ensure the Klantink is fully dried before frying.