Slightly turnover, Profit Drops 54% XL fact to Rp 670 Billion

PT XL Axiata Tbk (EXCL) correction suffers 54% profit in the first half of 2013 to Rp 670 billion from Rp 1.46 trillion. The company’s revenue edged up 1%.

XL recorded net income of Rp 10.3 trillion in the first half of this year, from Rp 10.2 trillion in the previous position. The rise in revenue driven by increased data service revenues by 13%.

“Our performance this quarter marks our success to turn things around after a decline in the previous two quarters,” said President Director of XL Hasnul Suhaimi, in a press release on Thursday (01/08/2013).

Until the end of the first half of 2013, the XL has spent Rp 4 trillion for infrastructure investment in the data. A combination of internal funds and debt.

XL has signed a new loan agreement in U.S. dollars with Standard Chartered Bank in May 2013 for U.S. $ 50 million. Meanwhile, during the first half of this 2013 also, the amount of debt XL increased to Rp 17.1 trillion from Rp 12.7 trillion in the previous year.

“XL will remain focused on data services given the growing use of data rapidly increasing contribution to company revenues. During the first six months of this year, data revenue accounted for 22% of total revenue, compared to 19% last year, “he added.

Industry: Formalin Substitute Safe

Formalin is not additive to food. Formalin is a material that is widely used in plywood industry, fertilizers, cosmetics, plastics, glass, insecticides and embalming. Why can be used in the manufacture of noodles, meatballs, and know? What are the substitutes safe? This little book gives the answer. Though talks about the rampant use of formalin for additional material in the food industry have subsided, it does not mean you do not need to be vigilant. If you have a home-based food industry such as meatballs, wet noodles, tofu or salted fish, you can learn from this book. 63 pages thick book entitled ‘Alternatives to Formaldehyde in Food Products’, written by Ir. Erni Tri Dewanti Widyaningsih and Sofia Murtini STP, MP reveals everything about the use of formaldehyde in food ingredients plus the use of formalin substitutes are safe. The book begins with a chapter Formalin is not material that explores the Food Additives Food Additives (BTM) which is governed by Republic Act No. 7 of 1996. The main reason people are not switching to formaldehyde formalin BTM is because it’s cheap and easy to come by. Not only that due to liquid form, then the process becomes shorter processing. Formalin is what makes the texture of meatballs, tofu and noodles chewy, pliable and not perishable. The danger to our health revealed in detail in the chapter ‘Danger Formalin’. Pungent smell of formalin which is already given an indication that the substance is hazardous to health. If inhaled can cause a serious headache, burning sensation, until respiratory tract infections. If consumed in large quantities can cause damage to the stomach, liver, kidneys to heart. To detect whether a food containing formaldehyde, the authors reveal how to measure or test of formalin in food that comes also with characteristic foods containing formalin. Of fresh fish, meatballs, tofu, salted fish to fresh noodles. In the next chapter ‘Formalin Substitute Materials on Food’ described the use of BTM by the rules and did not violate government laws and relatively inexpensive. Ranging from the use of Sodium Tri Poly Posphate (STPP) for noodles and meatballs that can give ekstur chewy. Rules of usage and the types of commercially available fully spoken. Likewise, the use of glycerin or glycerol and Carboxy Methyl Cellulose (CMC) for Mi wet. Also use salt for salted fish and tofu, vinegar to soak anaeka know and use herbs for fish processing. Safe use of a substance that is not only cheap, but also serves as a healthy pengenyal, preservative and flavor enhancer. Closing the description of BTM safe, explained in detail the stages of making meatballs, noodles Wet, salty fish, tofu without formaldehyde. Details of each stage of the production process following dosing formalin substitutes are described in detail.

La Rita, Beautify Part In Women

Bandung – No need to sew to be able to open a home-based garment industry. Starting from craze to wear various types tanktop, Rita Anggraeni (39) began to open a small business in his home.

In contrast to other garment entrepreneurs who focus on outward appearance in order to look fashionable. Rita chose women’s underwear business. The goal is noble, Rita wants Indonesian women can wear clothing with good quality without having to spend a lot of money.

“At first, because I really like to wear a tank top, so try to make starting a small business,” he said when met at his house that doubles as a home-based factory outlet at the same time.

Rita does have talent in business, since high school, Rita is good at selling, even out of college was working as a marketing Rita in several companies.

“From the first weve like sales, the clothes, sometimes I wear clothes if anyone want to sell me. From High School, continues to lecture me like selling, hefty add-add,” he said.

Of his hobby, Rita and then try to design in a cute outfit with attractive colors. Originally only designing underwear (CD) and bra (BH), Rita interested in designing lingerie (night dresses-red), tank top, G-string, and various other types of underwear.

Now the mother of four children already have products in women’s underwear called ‘Dream of La Rita’. The meaning of the name according to Rita is a dream of a woman named Rita who want to advance their business and want to offer quality clothing at affordable prices.

“Can not wear underwear carelessly, to be completely comfortable so we also confident her clothing. Sekalian worship also to her husband,” he said.

Find Profit in Month of Ramadan, Merchants Parcel at Jalan Cikini spilling

During the month of Ramadan, Eid parcel traders are often found around Cikini Station. They lined up along West Street Pegangsaan who was in front of the station.

Throughout most of the road pavement to be met by the merchants. Walking out of the station must pass through the middle stall trader. Congestion in Jalan West Pegangsaan inevitable.

The traders claimed to sell in the area due to increased turnover. Merchandise is also more easily seen by shoppers, thereby increasing the number of subscribers.

“Income is certainly increased. Due everyday it is not no parcel orders,” said Aida, Aida stall owners Pegangsaan Parcel at Jalan Barat, Cikini, Central Jakarta, Wednesday (07/17/2013).

Aida is already a dozen years of producing this Eid parcel admitted during Ramadan can sell up to 300 parcels. The price is varied, from Rp 250,000 to 1 million.

“Turnover during Ramadan I can get 80 million,” he said.

Although selling on the street and stopped traffic, he was not worried about the order by the municipal police. Because he and other traders had issued a permit from the District Menteng.

“We pay rent to the district 600 thousand a month. Was already all, including cleanliness money and power,” he explained.

He said the road has been used as a place to sell dozens of parcels every Ramadan. Traders knew each other and are local residents.

“We’re not indiscriminate selling here.’s Been all knew each other, including with the district. Rookies were usually rejected,” said another trader, Mila.

Daily Aida and other merchants selling in the Flower Market which is located not far from Cikini Station. They occupy every street New Pegangsaan beginning of Ramadan until the day before the holiday. These traders sell for 24 hours non-stop.

“We direct the production here. During the 24 hours of safe,” said Mila.

Eid approached, Clothing Distro Sold Well

Approaching Idul Fitri 1434 H, tradition begun buying new clothes. At least it felt a distro clothing store in the city of Magelang. Less than a week this Eid, clothing distributions consumer hired selling well.
Owner Abiersam Distro Outlets, Nurul Tina Herath said, as in previous years whenever approaching Eid shop is always crowded. In fact, the level of crowd stores have started up since the beginning of Ramadan.
“Maybe it’s a blessing month of Ramadan. Thankful sales began there was an increase. Buyer majority of young people, because it is identical distributions with the youth,” he said at his shop Sarwo Edi Wibowo Jl Magelang, Wednesday (31/7).
She said, stepping on third week begun selling turnover Radaman no significant increase. If in ordinary moon is only able to sell at least 20 pieces of clothing per day, has now reached about 200 pieces.
Different from last year, this year he said the T-shirts with simple designs (plain) without printing is preferred. Likewise shirt material jeans (denim) and plain boxes and a trend that many consumers hunted.
“Denim again favored young children. Though the motive is rather old (old school), but turned back favored. Prices are also relatively inexpensive, which is between Rp 115 thousand to Rp 145 thousand per piece,” he said.
Saw an increase in sales, Tina admitted, before the month of Ramadan it is adding a lot more stock than usual. Stock may be increased 100 percent in anticipation of increased demand, especially two days or a day before Hari Raya Fitri.
“This also includes adding new stock much loved young people of pants, t-shirts, shirts, to shoes and handbags. Goods from Jakarta, Bandung, and other major cities,” he said.
The same thing is felt also by the distro Eighteen stores in Magelang Pakelan. One of its employees, claiming Wijanarto, selling clothes in his shop sold distro Lebaran holiday season is approaching.
“Although the competition is too tight, but the distributions of interest among young people continues to rise. Crowded at this time we can sell 100 pieces per day, even the H-2 and H-1 can Lebaran 400 pieces. This number is up significantly from the usual that’s only 30 pieces, “he admits.

Chairman of the Association of Meatballs: Meatballs Home Industry Feels Better

Jakarta – Meatballs made readily available large-scale industry. Ranging from traditional markets, modern markets, until the restaurant. However, homemade meatballs cottage industry remains the most savory. Chairman of the Merchants Association Noodles and Meatballs (APMISO) Indonesia has a reason.

According to the Chairman APMISO Trisetyo Budiman, tasty meatballs least determined by the purity of beef used. For meatballs, commonly used secondary cut of beef, such as topside, knuckle, and rump. In fact, those who use the primary cut of meat like a cube roll or tenderloin.

Sure, the price is not cheap raw materials. Moreover, a good meat for meatball ingredients is minimal fat meat. In addition, the composition of which is true meatball is more meat than flour. “8-10 kg of meat at the most appropriate sagunya 4-5 ounces, half a kilo,” Tri said when met at the office detikfood APMISO (29.04.13).

This is where the point distinction meatballs from large industries and cottage industries, namely the composition of meat and flour. Tri argues, large industries that supply supermarkets to sell their products at a low price in order to sell. This is done by increasing the flour over the meat. “More comfortable home industry for daring to give the meatballs with 99% beef,” said Tri.

Tri confident cottage industry will be equivalent to the branded companies. “It is possible, because of the taste (cottage industry) win,” he said optimistically. However, Tri recognizes small businesses still lost the other factors.

An example is the ignorance of a good business location because they do not have access to the information. “If the silent branded’ve visited, emailed, in-fuel,” he said. And he lamented, serving 20% ​​of SMEs in the malls now only discourse. “Policy makers should be encouraged, to provide support to SMEs to the next grade,” he continued.

Tri alone has venture Meatballs Ino who had scattered in Jakarta and outside the city. Most of the home-based industry-made meatballs sold in stores Meatballs Ino. However, those that are sold at retail raw.

In Jakarta, the brand meatballs are quite popular cottage industry in the traditional market is Monalisa. In Bandung, there Midshipman and Meatballs Meatballs Cihampelas. Modern market that target the middle class is usually filled with names like Meatballs Meatballs Kebun Kusno and Orange, which, according to Tri relatively large-scale industry.

Pastry Chef Sang Ayu Anjani Gifted Young

Women with this horse hair tasseled casual conversation with the media crew. I was young, but he was wearing a white uniform can not hide quality. Embroidered on left chest there is a blue ribbon that read ‘Le Cordon Bleu Paris in 1895’.

Ayu Anjani Rahardjo was aged 22 years. However, it is now believed to be a consultant and supervisor pastry World Gourmet restaurant in Kemang, South Jakarta. And he manages home-based pastry business. Not to mention his experience working as a pastry chef in Australia.

Women who familiarly called Ann’s extended family claimed there was nothing to be chef. Most of the work as a musician, including his brother, Rayi RAN. Then, from where she got her cooking skills? Detikfood met on the show ‘Life is Short, Eat Dessert First’ on Wednesday (09.01.13), Ann tells his journey in the culinary world.

Ann admitted she was stubborn as a child. Although her mother forbade playing with fire, Ann anyway. “Eventually my mother upset, my hands actually touched to fire so I knew it was on fire. Hard I cried. Since that time, I learned my lesson,” he said.

However, it seems that remorse did not last long. Ann because both parents busy working, he inevitably required to cook for his own use. “I do not like hungry, so I cook,” he said.

The fire incident also did not make the trauma. After graduating from high school, Ann migrated to Australia in pursuit of education in the culinary field, a field that is familiar with fire. However, since that time she was just 17 years old, he had to wait a year until I can enroll at Le Cordon Bleu Sydney.

To pass the time, Annpun internship at a local restaurant. Although the internship as he handles cuisine (savory dishes), when enrolling in Le Cordon Bleu he chose the field of pastry. “I think it’s more pastry requires skill rather than cooking. Usual cooking if we just need a feeling,” says Ann.

After nine months of study at the prestigious culinary school, Ann managed to get a diploma in the field of pastry. And he had worked at Firefly Tapas & Wine Bar in Sydney before returning to his homeland.

In Jakarta, Ann manage home-based business called ‘Ann’s Bakehouse and Creamery’. His specialty is homemade ice cream. Annpun brand aspires to enter the retail market.

“We are still stuck with the leading ice cream brand from overseas. So if it can, I want to enter into retail as a local brand of ice cream,” he said. Of home-based business is exactly, Ann received an offer to join as a pastry consultant at Gourmet World.

Ann hallmark of home-made dessert is simple, unadorned exaggeration, but neat. The reason, he is more concerned with taste than appearance. “People prefer the zoom scene. Fact, in the end, which can be edible and it really is just the inside,” said presenter cooking shows on private television.

Ann deplore less famous Indonesian food in the international arena. “Because of our lack of promotion. Why Thailand can advance really? Vietnam alone, such a small country, can advance the food,” he said.

He took the example of Australia, where he studied first. According to him, 80% of food in there dominated Thailand and Vietnam. Bulepun people know rice dish because of the popularity of the two countries.

However, according to Ann, Indonesia also had a pastry that can be proud of. “Lapis legit, because of the way bikinnya difficult, expensive, and is a mainstay of Indonesian cake,” he said

Actually, Ann continued, pastries wrapped in banana leaves is also unique. However, for this one, similar to the cuisine has Malaysia. “Moreover, Malaysia terrific promotion. Lapis legit I think that is bad Malaysia do not have,” he concluded.

Takjil Transaction achieve Rp 4 bilions

BOGOR-Who says business takjil during Ramadan is home-based business with minimal turnover. In Bogor, turnover of the business is actually small medium businesses billions of dollars.

During the last six days, the velocity of money to commodities takjil Ramadan City Rain turns to reach Rp 4 billion. Average daily transaction estimated at Rp680 million.
This does not include culinary shopping “street” during fasting, such as in the cafe tent, stalls pecel catfish, seafood or cottage. The transaction is expected to double, from 3 billion to 6 billion per night.

A trader takjil in Jalan Padjadjaran, Ernie claimed could sell 200 packs per day. “Not only compote, but there lupis, golosor noodles, and fried foods. The price is Rp 5,000 per pack, so my turnover approximately one million dollars. Fortunately Rp200 thousand per day, “he explained.

At least there are five centers takjil in Bogor, which is in Housing Yasmin, Jalan Tegalgundil Bantarjati, Suryakencana Street, Fountain Roundabout, and the dam area. Not infrequently, the height of the seasonal market spill resulted in congestion due to the crowds of visitors.

On average in every village there are 10 traders takjil, it is estimated that there are 680 traders takjil in 68 villages in the city of Bogor. When a trader doing an average transaction of Rp 1 million, then the velocity of money to commodities takjil around Rp680 million.

“That figure is logical, very logical. Bogor is quite consumptive, so that small and medium enterprises (SMEs) in the field of culinary enthusiasts never quiet, “said the Chairman of the Chamber of Commerce and Industry (Kadin) Bogor, Radar Bogor to Erik Suganda (Group JPNN), yesterday.

Erik said, Bogor City Chamber of Commerce study culinary related transactions always scored five feet high. “From the afternoon, at about 16:00 in the morning until late, transaction hawkers around Rp3 billion. At Ramadan, increased 100 percent because many people break their fast on the outside of the house, “he explained.

Meanwhile, economic observers Bogor, Nusa Muktiaji said the high turnover of describing a culture of consumption. “It tends to over-consumptive culture. A number of commodities which is usually not consumed, it sought during Ramadan, such as pastries, “he said.

Making Sugars typical Home Based Industry in Garut

Tirelessly Iwan (35) continues to stir the pot iron brown viscous fluid. In front of her was a crock containing the same again. Alternately him play spoons of coconut shell-stemmed bamboo, alternate for 15 minutes.

“It’s a mixture of sugar, java, palm, coconut, and sugarcane. Not all the material from Garut, there sugarcane ordered from Kediri (East Java) together coconut sugar from Tasik, Banjar, and Cianjur,” said the man who was 5 years old involved in the cottage industry in the Market Guntur Garut, West Java, on Wednesday (07/10/2013).

In the process of cooking, Iwan put sugar then stir to form a thick liquid. “Until good. Afterwards input all the sugar. Stirred half hour. If you want to quickly be ready to pour, yes fire digedein,” he said.

After continued stirring and was considered quite mature, and then take a plastic scoop Iwan bercorong. Her bony hands slowly pour the liquid mixture into a thick sugar mold 5 cm in diameter.

“Made it sober, simple cut the pipe,” he explained, pointing to a vertical thickness of 2 cm mold it. Iwan then deftly move the dipper 50th winnowing prints are arranged in a square of wood.

After that, the mold stacked on top of another winnowing. “Dikeringin first, about 1 hour. Wear only dry winds. Was only after it is removed from the mold,” he explained.
While, a fat and short stature mother sitting in a chair not far from the corner of the window at the top of the table where Iwan brown viscous liquid was poured.

“That was brown sugar making process. In Guntur Market makers have 3 red sugar. One of us,” said the woman who called Nur (33) it. His hands deftly releasing brown sugar slab width 5 cm from the mold.

Despite having a similar business competitors, Nur said he was not worried about losing customers who on average small traders such as gado-gado.

In fact, usually orders pile up ahead of Idul Fitri. Whereas for this year claimed to have caught Nur orders weighing 5 quintals of sugar as fast last year.

“It’s still a daily kayak, 60 kg of sugar at all to make. From there be 120 kg. Wrapped so each 10 kg. Kayak gini,” Nur said as he showed a yellowish brown sugar composition of the plastic-wrapped parcel pretty similar.

Nur said the sugar round yellowish color size diameter 8 cm and 5 cm thick is no different from the other manufacture. The only difference is the composition of the sugar.

“If a more yellow coconut sugar, it is also different, so a bit salty. Arennya If the sugar thicker and sweeter,” said Nur.

Iwan and Nur hope this simple production continues to run and sustainable. Because there are other competitors already in the Banjar, West Java, which is capable of producing more and using automated production equipment.

Many variants Chocolate Cake Made of Interest

Every year, entrepreneurs continue to innovate pastry making new works to meet the needs of consumers. Such as clothing, cakes every year there was a certain trend that the market demands. In 2011, the variant was the chocolate cake that attracted many buyers.

“Trends change every year. Years ago clasic cake, Nastar and-savory savory cheese. Years tend to sweet, chocolate cakes are much in demand,” said Promotion and General Affair Nituty, Yogi Prayoga to detikbandung.

One of the favorites is the Choco Lover. Chocolate cake is composed of three layers of chocolate. Namely chocolate bars, chocolate overwritten by another, then dyed brown again at the last.

Nituty all products made ​​at home, in the Castle Hill Complex Bandung, Ujungberung. Now there are 50 employees working in the cottage industry.

Nituty cake also has spread almost all over Indonesia, such as Sumatra, Kalimantan, Java, Batam, and others. “Sulawesi at Jayapura that does not exist,” said Yogi.

Yogi said, every region has a different taste in selecting variants cake. Consumers most like chocolate outside Java, while Java itself still love the classics like nastar and cheese.

Besides sweets, Nituty also has a unique salty pastry products, namely Smocked Oregano Cheese and Beef. It costs from Rp 60 thousand to $ 70 thousand.

Do not worry about the taste, the pastries at this Nituty have high taste. Because the family is still a brother Nituty with JNC and Ina coockies. “So this is our family cake. Actually Mamah (Nituty) used to like selling cakes. But baseball directly on the brand,” said Yogi.

Want to learn mmebuat cake? Can know learn in Nituty no cost or for free. “If you want to make a cake, invite wrote an RT, or kumpulin people 40-50 people. Later we baking demo, we love the recipe as well,” said Yoga.