Jakarta, IO – Workers process cowhide at the Cap Tiga Bintang beef-skin cracker production facility in Pancoran, Jakarta (Oct. 12). Established in 1999, the business has endured over the years and expanded its market from small neighborhood shops and restaurants to overseas destinations, including Saudi Arabia and the United Kingdom.

Managed by Siti Zubaidah for around two decades, the business serves individual customers as well as distributors supplying beef-skin crackers to various restaurants. Amid business competition and changing times, Siti has continued to use traditional production methods to preserve the products’ distinctive flavor.

Read More: Arrmanatha Nasir Officially Takes Over As Foreign Affairs Minister, Replacing Sugiono

Raw beef-skin crackers currently sell for around Rp135,000 per kilogram, while ready-to-eat crackers cost Rp140,000 per kilogram. Siti regularly adjusts selling prices and manages production costs to keep the business running.
The production process begins with removing residual fat and hair from the cowhide. The skin is then cut into small pieces and dried under the sun until it turns brownish.

According to Siti, drying is one of the most important stages in making beef-skin crackers because it requires sufficient sunlight. Weather conditions also determine how long the skin must be dried before it can proceed to the next stage of production.
Cap Tiga Bintang processes around 200 kilograms of raw cowhide daily, producing approximately 100 kilograms of crackers ready for distribution. Despite growing market demand, Siti continues to rely on traditional production methods to maintain the quality and distinctive flavor of her products. (IO/Septo Kun Wijaya)