Banjarbaru (7 August 2024)
- Once in a while, try herbal salted eggs. The taste is guaranteed delicious
and savory. Unlike ordinary salted eggs, the herbal ones have a distinctive
aroma that emits from various woods and leaves unique to Kalimantan that are
added while being cooked. Thanks to this recipe for making herbal salted eggs
become low-fat, last up to 9 days without being stored in the refrigerator, and
of course, more delicious.
Unfortunately, these herbal
salted eggs have not been widely marketed in many areas yet, only around
Banjarbaru, South Kalimantan. This is understandable as this business just
started in 2021 amid the spread of COVID-19. “We’re ready to sell these eggs,
because people who had tried them find the eggs addictive,” said Mugniansyah
(53), who lives with visual impairment, accompanied by his wife, Nurhayani
(48), who also has the same condition.
Initially, Mugniansyah worked as
a massage therapist in his home, at a residence for persons with visual
impairment, located on Trikora Street, Subdistrict Guntung Manggis, Banjarbaru,
South Kalimantan. However, as the pandemic began to spread, people were afraid
to physically interact with other people because of concern for potential
infection. During that period, the government implemented Community Activities
Restrictions Enforcement (PSBB). This condition had negatively affected
Mugniansyah’s income from massage; he even could not earn money for months.
Then, Mugniansyah joined a
training to make herbal salted eggs in Banjarbaru. After finishing the
training, he and his wife began to delve into the herbal salted eggs business.
That said, his business could not be fully optimized due to a lack of support,
plain packaging, and a weak marketing strategy.
Learning Mugniansyah’s condition,
the Ministry of Social Affairs (MoSA), through the Budi Luhur Center in
Banjarbaru, facilitated the development of the potential business of
Mugniansyah and his wife by providing Social Rehabilitation Assistance (ATENSI).
The given assistance consisted of tools and ingredients for making salted eggs,
such as a gas stove, pot, bricks, salt, and duck eggs. On marketing, Budi Luhur
Center provided support to produce labels and brands and handed over talking
phones, useful for online marketing. “This aligns with Minister Risma’s
mission, that the MoSA is a ministry that specially handles persons with
disabilities,” said Cecep Sutriariman, head of Budi Luhur Center, while
explaining Minister Risma’s primary focus is to increase their income;
therefore, they can achieve financial independence and lift out of poverty.
With the help of his wife,
Mugniansyah, who has been blind since age 3, he can process 6 shelves or 180
duck eggs into herbal salted eggs and sell IDR5,000 per egg. From selling those
eggs, he can gain a net profit of up to IDR 1.5 million per month. The process
of making salted eggs requires 10 days. Raw ingredients like eggs are directly
delivered from duck breeders in Martapura and Loktabat. During the initial
process, Mugniansyah and his wife typically clean and polish the eggs, opening
their pores to facilitate the absorption of salt and herbal recipes during the
salting stage. The herbal recipe is made from a mixture of selected leaves and
wood that has been boiled, resulting in red boiled water.
After that, the coating stage is
started, where the eggs are covered with a mixture of salt, herbal
recipe, and smooth pounded brick, then are left to rest for 10 days. Next, the
eggs are cleaned and steamed before being sold as herbal salted eggs. “While
being steamed, herbal salted eggs will release fat because of the herbal
recipe,” explained Mugniansyah.