Case Study : Seri Pena Enterprise (Budu) / Diyana Abd Hamid

• Main Author: Abd Hamid, Diyana
• Format: Entrepreneurship Project
• Language: English
• Published: 2020
• Subjects: Small business. Medium-sized business; Planning. Business planning. Strategic planning; Food industry and trade. Halal food industry. Certification; Nutrition. Foods and food supply
• Online Access: http://ir.uitm.edu.my/id/eprint/38687/1/38687.pdf; http://ir.uitm.edu.my/id/eprint/38687/

the products that are produce by Seri Pena Enterprise is budu. This company produces four different types of budu bottles which are largest, large, medium size and small bottles. They also have different prices based on the size of the bottles. Packaged products will be shipped to areas around the East Cost, Terengganu, Pahang and Kelantan itself. The company produces the products at least four time a week and once cooked them can produces about 530 dozens of budu. Seri Pena Enterprise usually will take the stock of raw materials in Kelantan, Terengganu and Thailand. Encik Mohd Asri bin Abdul Rahman has shared a little bit about the processing the budu. First of all, budu is a fish sauce fermentation which basically uses anchovies as the main fish for the fermentation. The fermentation process basically involves the adding of certain proportion of salt, water and the fish into the fermenting vat. Referring to Encik Mohd Asri, the budu fermentation might take up to a few months or 40 days. Fermentation of budu can take up to a year and that is the longest time this company has done.