The culinary specialty of West Sumatra, Rendang Padang, is undoubtedly one of the most delicious foods. The market is not only for Indonesian tongues. Rendang has tested the global market. Who would have thought that this authentic Indonesian village food has succeeded in penetrating the export market to Japan and the US. This Uni Lili rendang brand has been exported by Ermaneli. The story is, Ermaneli started the Rendang Uni Lili business in 2016. At that time the business was still managed by 3 workers to process rendang. At that time, the rendang he produced was even used as a gift by his eldest son to his friends on campus, boarding house neighbors, and to the lecturer where he studied. The campus who enjoys it always compliments the taste and texture of the rendang. They suggested that more rendang be made and marketed in Purwakerto. The campus, especially the Faculty of Medicine where their children are studying, also helps in marketing it online. "Well, Alhamdulillah, I got a good response, it's said to be delicious. Indeed, our processed products are different from others, the spices are new and processed according to the needs for this beef rendang recipe,” said Ermaneli when met at the recent TEI exhibition. Thanks to his skill, he is currently able to absorb 17 workers. Their rendang products are getting more and more orders.

“My 17 employees have their own duties. There are specialists in processing spices, then they specialize in cooking rendang,” said Ermaneli. Until now, the total processed rendang of Uni Lili that has been exported to various countries has reached 1,000 kilograms. "Alhamdullilah, exports have penetrated through buyer resellers, second-party intermediaries when visited at the stand of the Ministry of Trade and the rendang Micro, Small and Medium Enterprises (UMKM) products of Uni Lili have penetrated the Asian and European markets," he said. To guarantee the product, Uni Lili's rendang has a complete license. Starting from the Business Identification Number (NIB), the hygienic certificate of the Veterinary Control Number (NKV), the distribution permit from the BPOM, to the Indonesian National Standard (SNI) certificate for export so that consumers are not anxious in consuming food products and avoid products containing elements illegal. It turns out that Uni Lili's rendang production consists of various variants. There are beef rendang, chicken rendang, tuna fish rendang, shredded beef rendang, shredded chicken rendang, lokan rendang, jengkol rendang, fern rendang. If anyone is interested in special spices, there are Practical Minang Rendang Seasonings, Satay Seasonings, Soto Padang Seasonings, Grilled Seasonings, and Fried Rice Seasonings. Currently, Uni Lili's Rendang product is also in the process of managing the Customer Prize Index (CPI). "Hopefully the CPI will be out in the near future," he hoped. To maintain the taste of the typical rendang seasoning, in processing the rendang he still maintains it in the traditional way. Cook it using cinnamon / Cassivera firewood with a modified stove so it doesn't get too hot and the ash doesn't spread. The result is a distinctive aroma of Minang rendang with a delicious taste. The ingredients are maintained because they are obtained from local farmers. Ermaneli added, in a week, he spent 150 kilograms of meat. Because the marketing of their products is done manually and online in large e-commerce. Among them are through Shopee, Tokopedia, and Bukalapak, and at Shopee itself, it is already a star seller in the most sales. “We hope that in the future we can continue to expand our business. We can bring rendang worldwide,” he concluded.

Source: https://www.ninna.id/rendang-padang-tembus-pasar-ekspor-jepang-dan-as/