Production Process

  1. Sorting for the best raw spices
  2. Cleaning :
    • First  : using machine
    • Second : in a big bucket
    • Third    : soak in boiling water
  3. Grounding / Mixing
  4. Packaging
  5. Pasteurization
  6. Iradiation ( Gamma ray)
  7. Storage


  • Packed in Standing Pouch (packaging for supermarket)
  • Packed in Plastik Vaccum (packaging for traditional market & caterers including Garuda’s caterer, ACS.

Seasoning Forms

  1. Creamed form of spices
    • Coriander, Ginger, Lemongrass, Garlic, full mixed recipes’s seasoning like bumbu rendang, opor, etc. (traditional market/housewives as primary buyer)
    • Expires after 1 month if held in cold temperature
  2. Pasted form of  Seasoning
    • Full mixed recipe’s seasoning like bumbu rendang, opor, gule, semur, dll (Caterers like Garuda’s ACS as primary buyer).
    • Expires after 6 months if held in cold temperature
  3. Powdered form of Spices
    • Pepper, nutmeg, cumin, coriander, rendang’s spices, semur’s spices, etc.
    • Expires after 1 year if held in normal temperature

Wrapping Methods

We used 3 methods to wrap the goods:

  1. Pasteurized
    • Wrap the seasoning while hot (80-90 oC) and then soaked into an iced water
  2. Vaccumized
    • Using a vaccum wrapper machine
  3. Laboratorium test in cooperation with Badan Tenaga Nuklir Nasional, POM, IPB, etc.
100% Halal SNI certified HACCP Certificate