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Arrahman, Hajar Chair
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Economics, Econometrics & Finance Education

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Analisis Manajemen Risiko pada UMKM Apa Ya Food Karimah, Nur Rafidah; Arrahman, Hajar Chair; Rahmawati, Siti
Jurnal Serambi Ekonomi dan Bisnis Vol 8, No 1 (2024): September 2024 -Februari 2025
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jseb.v8i1.8693

Abstract

Pempek, a traditional delicacy from Palembang, Indonesia, is made from finely ground fish mixed with tapioca flour and shaped into various forms such as pempek kapal selam and pempek lenjer. Its preparation involves mixing ingredients, shaping, and boiling, often served with cuko, a sweet, sour, and spicy sauce that enhances its flavor. Pempek is not only delicious but also nutritious, high in protein from fish. Dimsum, originating from China, has been adapted into diverse variations in Indonesia. Typically consisting of a dough filled with meat, vegetables, or other ingredients, dimsum is either steamed or fried. Known for its variety, it is often enjoyed as a snack or side dish during gatherings. Meanwhile, snacks in Indonesia encompass a wide range of small bites that can be enjoyed anytime, including chips, traditional snacks like risoles and pastel, and moist cakes. These snacks feature a variety of flavors, from sweet to savory, and frequently use local ingredients such as cassava, glutinous rice, and coconut. All three food categories pempek, dimsum, and snacks are not only popular among locals but are also gaining recognition internationally. Through innovations in recipes and presentation, they continue to evolve to suit modern consumer tastes.
Co-Authors Karimah, Nur Rafidah Rahmawati, Siti Irma