Ledre Bojonegoro


Who does not know Ledre. Bojonegoro Ledre is typical food made from plantains. The shape pinchers / rolls with sweet plantain aroma. In some places, this cake is often called Semprong cake. This designation is given, because its shape is similar to glass tubes contained in the kerosene lamp. Padangan districts ledre largest producer Bojonegoro, located 25 kilometers west ± Bojonegoro City. There are 110 business units which are mostly domestic industry. Until now the labor involved to reach a production capacity of 220 people with ledre 9.900.000 pieces per year.

One such of entrepreneur is  Maulida, 31-year-old woman. Her ledre production center located in the village of Kuniran, district. Padangan. Although still level home industry, but marketing ledre been capable of reaching major cities, such as Jakarta, Semarang, Surabaya, Yogyakarta, even up to the outside Java. Her ledre packaging has also been made hygienic. Besides production ledre been registered to the Department of Health. He claimed produsi ledre will increase current and ahead of the Eid holiday. Conversely when the growing season, ledre production usually decreases because most people prioritize work their fields.

Each pack ledre owned Maulida priced at between Rp 10,000 to Rp 50,000. A small cardboard box containing 2 packs, while the big boxes containing 4 packs. Ledre usually entrusted to the stalls along the road to get to Padangan Bojonegoro. So easy to carry and safe, ledre packed with cardboard. But now he must be smart set. He started making ledre with various flavors to sell ledre affordable mini order and build a system to agents.

In addition to telling about his business, Maulida also explains how to create ledre. It is very easy to make us quite prepared materials:

250 grams of glutinous rice flour

1 coconut rather young, coarsely grated

5 pieces of plantain, creamed rough

250 ml of water

1 tsp salt

100 gr of sugar

½ tsp vanilla

Sugar as a topping.

As for how to cook it is to boil the sugar, salt, and vanilla with 250 ml of water until larut. Enter grated coconut, stir. Turn off the heat. While still hot, add the glutinous rice flour to form a thick batter. Prepare a non-stick pan, spread with a thin layer of butter. Give 2 tablespoons of dough, tap-tap with the back of a spoon until thin (thickness of 1/2 cm). Give 1-2 tablespoons banana that had been crushed. Roll out, sprinkle with granulated sugar. Cover the pan so that the bottom of the banana cooked. If  already crusty little burnt, folding ledre.

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Name Of Group :

Ayu Mea W. (10120166)

Febri Dian P.(10120183)

Lutfi Aditya F(10120194)

Riza Firmansyah (10120218)


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