BEGINI PROSES PEMBUATAN KECAP MANIS DARI BAHAN, CARA MASAK & RUMUS PENJUALANNYA I KECAP CAP TOLE

Summary

The video features an interview with Pak Halim Mulyanto, owner of Kecap Tole in Tegal, Indonesia, detailing the meticulous process of soy sauce production. Starting in 2012, Pak Halim transitioned from a sailor to a full-time entrepreneur by 2019. The production involves fermenting black soybeans naturally, drying them, and brining for three months to enhance flavor. The final product is then cooked with palm sugar and spices. Pak Halim also shares insights on the importance of marketing and financial knowledge in running a successful business, underscoring the dedication and time required to produce quality kecap.

Takeaways

• 😀 The production of kecap (soy sauce) in Tegal has been ongoing since 2012.
• 🍽️ The main ingredients for kecap include black soybeans and palm sugar, with no additional fermentation agents used.
• 🛠️ The fermentation process involves natural mold growth, taking about three months for optimal quality.
• 📦 Kecap Tole is packaged in two sizes: a 140ml bottle priced at approximately IDR 5,500 and a 625ml bottle at IDR 19,000.
• 🌍 The market for Kecap Tole extends beyond Tegal to cities like Brebes, Pemalang, Bandung, and Pekalongan.
• 📞 Interested customers can contact the producer via WhatsApp at 0813 484 958 34 for inquiries or orders.
• 📱 Kecap Tole has a presence on social media platforms including Facebook and Instagram.
• 👨‍🍳 The production process is detailed and involves multiple stages from soybean processing to cooking and fermentation.
• 💡 Owner Pak Halim Mulyanto emphasizes the importance of knowledge in marketing and finance for successful business operations.
• 🙏 The production facility is grateful for the support from PT BPR Central Artha, which aids in promoting local UMKM (micro, small, and medium enterprises).

Q & A

What year did the kecap (soy sauce) production start?

The kecap production began in 2012.

What is the main ingredient used in the production of kecap?

The main ingredients for kecap are soybeans and sugar.

What process is used to ferment the soybeans?

The soybeans are processed, mixed, and fermented to develop healthy mushrooms without using other ingredients or yeast.

How long is the fermentation process for kecap?

The fermentation process lasts for a minimum of three months.

What is the production capacity of the kecap factory in one batch?

One batch can produce approximately 65 crates, which equates to about 744 large bottles.

Where is the kecap distributed?

The kecap is distributed mainly in Tegal, Brebes, Pemalang, and as far as Bandung and Pekalongan.

What are the packaging sizes available for kecap Tole?

There are two packaging sizes: 140 ml and 625 ml.

What is the factory price for the 140 ml bottle of kecap Tole?

The factory price for the 140 ml bottle is Rp 5,500.

What marketing advice did Pak Halim provide for entrepreneurs?

Pak Halim emphasized the importance of confidence, taking action, and acquiring knowledge in marketing and finance for successful business management.

How long does the cooking process take for the soy sauce after fermentation?

The cooking process after fermentation takes from 8 AM until around 4 PM.