Case Study : Seri Bina Enterprise / Siti Nurhanis Izzati Awang Nordin

Awang Nordin, Siti Nurhanis Izzati (2020) Case Study : Seri Bina Enterprise / Siti Nurhanis Izzati Awang Nordin. [Entrepreneurship Project] (Unpublished)

Abstract

The company-produced product is budu. Budu is an indigenous Malaysian fermented fish sauce, produced by mixing a whole small anchovy with salt in the ratio of 2:1 or 3:1 (fish: salt, w / w) and fermented in a covered container between 6 to 12 months under the sun. Budu, one of Malaysia's indigenous fermented foods, is cloudy in color due to fish bone sediment and hydrolyzed fish meat and is popular in the eastern coast of the Malaysian peninsula (Kelantan, Terengganu and Pahang). It is commonly consumed in certain plates as a condiment or flavoring agent. After a long fermentation period, fish sauce is generally characterized by its unique flavor and aroma. Budu can be found in large bottles or small bottles. The company only sells their products in dozen. There are 2 price categories for large bottles, which are wholesale prices and retail prices, whereas for small bottles there is only 1 price category

Metadata

Item Type: Entrepreneurship Project
Creators:
CreatorsEmail / ID. Num
Awang Nordin, Siti Nurhanis Izzati2017282626
Contributors:
ContributionNameID Num. / Email
Thesis advisorNik Muhammad Naziman, Yusrina HayatiUNSPECIFIED
Subjects: H Social Sciences > HD Industries. Land use. Labor > Small business. Medium-sized business
H Social Sciences > HD Industries. Land use. Labor > Management. Industrial Management > Planning. Business planning. Strategic planning
H Social Sciences > HD Industries. Land use. Labor > Food industry and trade. Halal food industry. Certification
T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: Universiti Teknologi MARA, Kelantan > Kota Bharu Campus > Faculty of Computer and Mathematical Sciences
Item ID: 38733
Uncontrolled Keywords: Seri Bina Enterprise, Produce budu, food industry and traditional food
URI: http://ir.uitm.edu.my/id/eprint/38733

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