Product

Non-Manufacture

Includes various economic activities that do not involve the physical production of goods, and various forms of work that focus on meeting consumer needs and desires.

WHITE PEPPER

Ossential oil content: 2.61%
Oleoserin: 15.60%
Piperine: 3.18%
Water content: 8-10%

BLACK PEPPER

Ossential oil content: 3-4%
Oleoserin: 15.60%
Piperine: 5-6%
Water content: 7-10%

Chili

Color: Red, yellow, green
Shape: long & slim
Texture: crispy & soft
Diameter: 1-2 cm
Length: 4-17 cm

CLOVE

Color: blackish brown
Smell: not musty
Handle: 1-5%
Water content: 4% Max
Interior cloves: 2 – 5%
Essential content: 16 – 20%

Vanilla

Color: Blackish brown and shiny
Aroma: Strong
Size: min. 15 cm
Water content: 25 – 35%
Mold & Yeast: 100 (col/g)

Ginger

Water content: 75%
Essential oil content: 1 – 3%
Texture: hard and fibrous
Color: brownish yellow
Taste: spicy and warm effect

Turmeric

Color: orange to bright yellow.
Taste: bitter and spicy
Nutrition: calcium, potassium, and vitamin C
Geographical Location: tropical and subtropical

Cinamon

A spice produced from the inner bark of the cinnamon tree. Cinnamon has a distinctive sweet and fragrant taste, and is often used in cooking and the food industry.

NUTMEG

Nutmeg is a sharp aromatic spice. Its advantages include use in cooking, traditional medicines, and beverages with antiseptic, antioxidant, and digestive-stimulating properties.

CARDAMOM

A spice derived from the capsule fruit of the Elettaria cardamomum plant, a member of the Zingiberaceae family. Cardamom has a distinctive fragrant and sweet taste, and is often used in cooking, especially in Asia and the Middle East.

Coffee

Coffee plant seeds contained in the coffee fruit. Coffee plants produce fruit known as cherries or coffee cherries, and inside the cherries are coffee beans. The coffee processing process involves separating the coffee beans from the fruit and skin before the beans are further processed.

Red Onion

Color: purplish red
Shape: flat, slightly round
Diameter: 1.00-2.27
Height: 1.5-2.25 cm
Weight per tuber: ± 5-10 grams
Harvest period: after 50-58 days of age
Storage: 3-4 months

GARLIC

Garlic is characterized by compound bulbs with an average almost round shape, with a diameter of around 4 to 6 cm. White in color, consisting of several cloves (8-20 cloves), which are all covered by 3-5 thin white membranes.

LIME

Morphologically, lime (Citrus aurantifolia) is a shrub that has many branches and twigs. The height of this plant ranges from 3-5 m. The woody stem is hard and tenacious. Young stems are green and gradually turn white-brown to brown as they mature.

GREEN BEANS

Green beans are round in shape. Green bean seeds are smaller than peanut or soybean seeds, weighing only around 0.5-0.8 mg. the skin is green with white seeds. The seeds are often made into sprouts or bean sprouts.

RED BEANS

Humidity: <13%
Admixturbine: <0.5%
Imperfect kernels: <2%
Color: Red

YOUNG COCONUT

Young coconuts have green or light yellow skin. The skin may appear smoother and softer than that of a mature coconut. and there are two components in kelap, namely coconut water and coconut meat.

COCONUT FIBER

Fiber length: 5 - 25 cm
Impurities: 5% Max
Dust: 3% max
Color: Clean, Dried, Bright Yellow
Moisture: 20%

DRIED COCONUT

Dried coconut refers to coconut that has undergone a drying process after being picked from a coconut tree. This drying process is carried out to produce copra, which is coconut meat that has been dried and can be further processed to produce coconut oil.

SHRIMP

The morphological characteristics of shrimp are dark black, patterned back, clearly visible rostrum and rostrum teeth. The shell or outer shell is hard. Has a pair of claws that are slightly wider. The rostrum teeth are 13-14 teeth long.

SEA FOOD

Is a species of fish that lives in sea water. Marine fish can adapt to environments that have higher salt levels than the salt levels in their body fluids. Marine fish have body fluids with a lower salt content than the salt content in their environment.