TIMES NGAWI, JAKARTA – Aditya Ramadhan, a young entrepreneur from Sidoarjo, East Java, continues his family's business in fisheries. Although he didn't start the business from scratch, Adit has managed to bring a breath of fresh air to a business that previously only focused on distributing milkfish.

They delivered them to collectors to be marketed in various cities in East Java. Now, Adit has developed innovative milkfish products. He has around 5 different products to offfer. 

Unlike the more traditional family business, Adit decided to process milkfish to add value to the market. One of his main innovations is bandeng presto, a superior product that has a soft texture, no thorns, and tender meat.

In Indonesia, presto refers to a pressure-cooking technique used to make certain foods extremely tender. This is typically done with a high-pressure cooker. 

The pressure-cooking process is essential because it softens the bones, making them edible along with the meat. The result is a dish with a uniquely tender texture and rich, infused flavor.

This bandeng presto is very popular due to its practicality, especially for consumers who do not want to bother with fish spines. In addition to this dish, Adit has also developed a otak-otak as one of his product. Here, the milkfish meat is processed and mixed with spices, then put back into its skin without thorns. 

Other products include grilled milkfish, where the fish is cleaned of its thorns before being grilled, and pepes bandeng wrapped in banana leaves and grilled with special spices.

In running his business, Adit is assisted by one of his relatives who lives in Malang. "The milkfish breeding process is done in brackish or saltwater ponds. Usually, we can breed twice a year, with the duration of milkfish rearing around 4-6 months," said Adit.

Adit's milkfish farm is located in Sedati, Sidoarjo, an area well known for its fisheries sector. Adit says that the quality of milkfish from this area is superior to other regions, especially in terms of the taste and texture of the meat, which does not smell of soil. 

"The advantage of milkfish from Sidoarjo is that the meat is cleaner and does not smell of soil, so it is tastier than milkfish from other regions," he added.

Not only that, Adit also innovates in product packaging by using vacuum packaging, which makes milkfish more durable for up to two months. This packaging makes it easier for consumers who want to bring milkfish products on long trips, either by plane or land vehicle.

"This makes it easier for consumers who want to bring souvenirs or send our products out of town," he said.

Adit started his business in Malang because he saw a big opportunity in the city. According to him, Malang has a market that has not been touched too much by milkfish entrepreneurs, unlike Sidoarjo which is already known for its ponds.

"In Malang, I see a bigger opportunity because there is rarely anyone who focuses on processed milkfish products like this. Unlike Sidoarjo, where almost everyone has a pond and a similar business,’ said Adit.

To expand his market reach, Adit utilised his network of college friends and lecturers. "Initially, I only offered this product to my college friends and lecturers, then information spread until now it is increasingly widely known," he concluded.

With the innovation and excellence of his products, Adit hopes that his milkfish business can continue to grow and be recognised, not only in East Java, but also throughout Indonesia. (*)

Pewarta: Shela Achsan (DJ)