Case Study : Mokku Ani Enterprise / Nur Adawiyah Batrisyia Mustafa

• Main Author: Mustafa, Nur Adawiyah Batrisyia
• Format: Entrepreneurship Project
• Language: English
• Published: 2020
• Subjects: Small business. Medium-sized business; Family-owned business enterprises; Food industry and trade. Halal food industry. Certification; Nutrition. Foods and food supply
• Online Access: http://ir.uitm.edu.my/id/eprint/38841/1/38841.pdf; http://ir.uitm.edu.my/id/eprint/38841/

Mokku Ani Enterprise is a "Halal" food product developed by a Muslim company that focuses primarily on the production of keropok lekor to all Kelantan districts. This business gets the name "Mokku Ani" from the co-owner name combination that is Engku Noraini Yaacob. This existence of the company produces and supplies all districts in Kelantan with keropok lekor. As we all know, keropok lekor is a popular and the most appetizing fried snack in Kelantan. The keropok lekor is made of fish meat, mixed with starch, sago flour and seasoned with salt, sugar as well as Monosodium Glutamate (MSG) and ground into a paste. The most used types of fish are ikan kembung (mackerel), ikan tamban (sardine-like fish) and selayang (decapterus rusellii). The high content of fish meat makes keropok lekor, some protein-based food rich in natural iodine. Though the fish content gives some customers a dark and dull colour, but the taste is very good and the high protein inside the keropok lekor will profit and satisfy the customer (Omar et al., 2008). Keropok lekor is traditionally produced in Kelantan, and is the heritage from generation to generation