Kelompok 3 ( Tugas PKWU Obesrvasi dan Wawancara Pengusaha Pengawetan Makanan )

Summary

The video script documents a visit by Group 3 from SMA Negeri 3 Tarakan to a tempeh factory in Tarakan city. Ananda Regina Aulia introduces herself and the team's intent to interview the factory owner about food preservation. The script captures the tempeh-making process, including soaking, cooking, and seasoning, emphasizing the importance of the fermentation period. It also touches on the business aspects, such as the establishment year, employee relationships, initial capital, and challenges faced due to raw material supply from Java. The interview concludes with gratitude for the owner's time and insights into the tempeh production and business operations.

Takeaways

• 📚 The script is a transcript of an interview conducted by Group 3 from SMA Negeri 3 Tarakan, class 10 C, with a tempe factory owner in Tarakan city.
• 👋 Ananda Regina Aulia introduces herself and her team members, Zainal, Fitri Ramadhani, and possibly others, at the beginning of the interview.
• 🍲 The process of making tempe is described, including cooking it half-cooked, soaking it for at least 4 hours, and then cooking it further depending on the heat.
• 🕒 The tempe production process takes approximately 4 days from start to finish, including soaking overnight and selling it the next morning.
• 🌾 The tempe starts from soybeans, and the factory usually begins operations around three or four in the morning.
• 💼 The interviewees ask about the owner's name, the year the business was established, and the initial capital required to start the business.
• 📈 The business has grown over time, with sales and production increasing, and the owner has continued to learn and improve.
• 💡 The owner mentions facing challenges such as the irregular supply of raw materials, specifically soybeans from Java.
• 📉 The owner has experienced some losses, but they were not significant, and the losses were attributed to market targeting issues.
• 💰 The owner discusses the market price of tempe, although the exact amount is not specified in the transcript.
• 🤝 The interview concludes with thanks to the owner for his time and cooperation, and the interviewers express their gratitude.

Q & A

What is the purpose of the video script?

The video script is for an interview conducted by Group 3 from SMA Negeri 3 Tarakan with a tempeh factory owner in Tarakan city for a PKWU assignment on food preservation.

Who are the interviewers and what is their school?

The interviewers are students from Group 3 of SMA Negeri 3 Tarakan, specifically from class 10 C.

What is the name of the student who introduces herself in the script?

The student who introduces herself is Ananda Regina Aulia.

What is the process described for preparing tempeh in the script?

The process involves cooking the tempeh half-cooked, soaking it for at least 4 hours, and then cooking it further until it's fully cooked, which can depend on the heat and may take up to a day.

What is the significance of the 4-hour soaking period mentioned in the script?

The 4-hour soaking period is crucial for the tempeh to develop and grow, transforming its size from small to larger after being soaked overnight.

How is the tempeh packaged for sale according to the script?

The tempeh is packaged in plastic after being seasoned and wrapped, and it is arranged in a certain way before being sold the next morning.

What is the usual time frame from starting the tempeh production to selling it?

The entire process from starting the production to selling the tempeh usually takes about 4 days.

What challenges does the tempeh factory owner face in running the business?

The owner faces challenges such as irregular supply of raw materials, specifically soybeans from Java, which can affect the production process.

What is the owner's perspective on business losses?

The owner believes that losses are a part of running a business, and mentions that there have been minor losses but nothing significant.

What is the owner's approach to scaling the business?

The owner suggests that as the business grows, so does the learning curve, implying that growth and expansion are achieved through continuous learning and adaptation.

How does the owner describe the employees in the tempeh factory?

The owner describes the employees as being like his own children, indicating a close and familial relationship.