Description

Sambal Nyonya Roso (Mrs. Roso’ Chilli Sauce was first formulated & created by Mrs. Dewi Saroso in December 2019. Initially the chili sauce was made especially for her beloved friends. Unexpectedly, all of her friends like the sambal. Mrs. Roso then tried to embrace the small market, introduce the sambal through her friends. Unexpectedly, the buyers’ responses were very positive. However, some packaging problems are still difficult to solve. PRODUCT In March 2020, at the beginning of the Covid-19 pandemic, Sambal Nyonya Roso continued to try to meet the needs of her customers and was committed to register her products with the legality of the Business & IUMK (the SME Industries) license, and gradually commit to fix every minor flaws. In this case, the products’ packaging has changed drastically. The use of Glass Jar is considered to have more resistance to the product, as well as improving the aesthetics of the packaging. So far the products that have been made are the products of Sambal Tuna (Tuna Chilli), Sambal Teri (Anchovy Chilli), and Sambal Cumi (Squid Chilli) So far, Sambal Nyonya Roso has participated in the Food counseling held by BPOM (Indonesia’s Food and Drug Administration) in collaboration with West Jakarta Office of Kadin (Indonesia’s Industry Chamber), besides that the request process for a PIRT ( Food from Home Industry) number license was Approved. DEVELOPMENT Sambal Nyonya Roso is developing its products by making ready-to-eat Indonesian seasoning. Of course, all of this is still in the process of being developed. VISION By using natural spices typical of the Archipelago, Sambal Nyonya Roso has a vision to reach the international world, by introducing the flavors of the Archipelago's special spices so that Indonesia's name is increasingly known internationally MISSION Introducing the distinctive taste of the Archipelago through the export channel of bilateral relations between countries, so that Mrs. Roso's products can be enjoyed by many Indonesian citizens abroad , and also enjoyed by many Asians and other people abroad. TUNA YELLOWFIN SAMBAL It is made with quality herbs, and fresh tuna Yellowfin that are hygienically processed and packaged. Tuna Chilli sauce is suitable to be eaten with hot rice and as a side dish for daily meals. ANCHOVY SAMBAL It is made with quality herbs, and Teri (Anchovy) of Medan which is processed hygienically. First, the anchovies soaked in hot water, so that the salt content is reduced from before. It is processed and packaged with a hygienic process too. Sambal Teri is suitable to be eaten with hot rice and is a side dish for daily meals SQUID SAMBAL It is made with quality herbs, and salted squid which are processed hygienically. The salted squid process is soaked in hot water, so that the salt content is reduced from before. Processed and packaged with a hygienic process too. Sambal Cumi is suitable to be eaten with hot rice and is a side dish for daily meals.