KEDIRI - MSMEs that make gambir crackers (opak gambir) belonging to Nurhayati, a resident of Bulu Village, Semen District, Kediri Regency, East Java, are getting busy requests during Ramadan and preparations for the 2022 Eid al-Fitr.
"Alhamdulillah, now it has improved. Every day it can process up to 30 kilograms of material. Previously, only 15 kilograms were used to make gambier opaque," said Nurhayati, owner of the gambir cracker MSME in Kediri, Thursday, April 7, quoted from Antara.
He said the business of making this snack has been in the works since 30 years ago and has lasted until now. Its customers are from around East Java to several cities from outside East Java.
Nurhayati said making this snack requires patience. Initially, the main raw material for tapioca flour dough was mixed with various other ingredients until it became a dough and was ready to be molded.
The process of printing it by heating the tool over hot coals. One by one the dough is poured and the mold is closed until the dough becomes flat, baked until cooked and then rolled.
He said, making two models, namely rolls and roses. However, many buyers choose the roll model. They can also order if the snack is added with ginger flavor. "I'm more original, if the taste of ginger is a request," he said.
Nurhayati revealed that now she is being assisted by six people to make the snack. Every day of production, until the dough runs out.
The selling price of the three princess brand snacks is also relatively affordable, at IDR 37 per kilogram. They can buy according to their needs.
He hopes that this business will continue to grow, so that other residents who are not yet working can earn income.
Meanwhile, the Kediri Regency Government also continues to support MSMEs to work. The momentum of Ramadan and welcoming Lebaran (Eid Al-Fitr 2022) is certainly a good opportunity for them to improve their business. "We certainly support MSMEs to continue to be productive," said Acting Head of the Kediri Regency Industry and Trade Office, Tutik Purwaningsih.
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