ABSTRACT

SME works to support the industrial base of the country. This is to avoid the dependence of
the sensitivity of the global economy. SMEs need to develop an integrated and
comprehensive, especially in a period of economic relations.

SMI is the main of domestic investment in the economy of Malaysia. The role and
contribution of SMEs is becoming increasingly important in achieving ‘Wawasan 2020’ and
the country as an industrialized nation. Even SMEs can serve as the foundation, the backbone
and pillar in fulfilling the vision and ambition of the country's economic development after
2020. A business plan or the Small and Medium Enterprise (SME) for the period 2010 to
2020 will be developed and included as part of the Model Economic Baru (MEB).

At this age, the industrial sector is main distributors to the economics of the country. But
without realizing it, the Small and Medium Enterprises (SMEs) especially in traditional food
industry could boost the economy. The industry has a high potential to be developed and is
expected to increase the national economy. If traditional industry is developed, of course jobs
will also be more open and thus the standard of life of the residents can be improved.

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 ACKNOWLEDGEMENTS

There are several kind-hearted individuals who have helped us to complete our
Entrepreneurship Group Project Assignment. First of all, we would like to take this
opportunity to record our thanks to our ENT 530 lecturer, Puan Noorain Binti Mohd Nordin
for her comments, wise advice and guidance in the preparation of this report.

We are also deeply grateful to Encik Jamaluddin Bin Ismail and his wife Puan Khatijah Binti
Md. Jan for their willingness to accept our visit at his place and for willingness to share about
their experiences in running a small and medium business, which is KMJ Enterprise .

Not forgetting the team members, thanks for the great cooperation and toleration. Lastly, I am
grateful to our lecturer especially for her comments, encouragement and support throughout
the completion of this report. Without their commitment and dedication, this report would not
have been materialized.

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 TABLE OF CONTENTS

Abstract ii

Acknowledgements iii

TERMS OF REFERENCE 1

2.0 INTRODUCTION

2.1 Background history of KMJ Enterprise Founder

2.2 Objectives of the Report

2.3 Methods and Limitations of the Report

3.0 CONTENTS OF TOPIC

4.0 STORYLINE OF DOCUMENTARY

CONCLUSION 7

RECOMMENDATIONS 8

References 10

Appendices 11

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 TERMS OF REFERENCE

On April 2014, Bukhary Mohamad, Murni Izzati, Nurul Sufiah, Rabiatul Adawiyah,
Siti Norazlin and Siti Zulaikha from the Faculty of Business and Management, UiTM
Bandaraya Melaka, were instructed by Madam Noorain Binti Mohd Nordin, the ‘Principle of
Entrepreneurship lecturer (ENT 530) to film a video and to write a report about one small and
medium entrepreneur company. The report is to be submitted on 11th June 2014.

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2.0 INTRODUCTION

2.1 Background history of Warisan KMJ Enterprise Founder.

The Warisan KMJ Enterprise which located at Lot 317, Kampung Paku, Kelemak,
78000, Alor Gajah, Melaka, involves selling traditional pastries fresh out of the oven.
The traditional pastries are kuih bakar, kuih bahulu. Apart from that, KMJ also sell
wajit and wajit sirat.

2.2 Objectives of the Report

The following are the objectives of this report:

2.2.1 To improve the entrepreneurship knowledge.

2.2.2 To identify the common problems faced by the SME entrepreneur.

2.2.3 To meet the real challenges that was actually faced by SME entrepreneur.

2.3 Methods and Limitations of the Report

To gather information for this report, we personally visit Warisan KMJ Enterprise,
interviewing the owner of Warisan KMJ Enterprise and filming it. In addition, we also
did some research through the internet to gather insights about Warisan KMJ
Enterprise.

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3.0 CONTENTS OF TOPICS

3.1 Traditional food

Traditional foods are properly eaten meal in the morning and evening. There are
divided into two types which are sweet cakes and spicy pastries. This dish is suitable
for eating as appetizers and desserts. The food itself is also very interesting and tasty if
we all keep the originality of the food aspects such as taste, shape, texture and color.

If we ask today's youth, they have weak knowledge about their traditional cakes due to
various factors. This situation is critical as it can lead to the age of traditional food
extinction. Therefore, as the next generation connector, we do have a big responsibility
in the commercialization of traditional foods so as to remain permanently in the eye of
Malaysian.

3.2 Factors leading to the downfall of traditional food

In this column, we want to share some of the factors identified, causing the local cakes
less memorable and less commercialized.

1. Unstandardized recipes

Standard recipe is defined as a written formula used to produce the food at the desired
quality and quantity of a particular eatery. It must state clearly the quantity and quality
of materials used and the way of preparing a meal and urgent matters that need to be
followed. Traditional food is difficult to produce if they do not have the right recipe
and the total quantity of a substance is not standardized. Therefore, something needs to
be adjusted and change for the benefit of us all.

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2. Long time frame of preparation

For the preparation of a confectionery, efficient allocation of time is needed because

most of traditional foods use a lot of cooking methods, especially the methods of
steaming and baking. Some of the cakes that use the steaming and baking technique
and taking a long time to prepare are:

 Lompat Tikam
 Pulut Sekaya
 Kuih Bakar Pandan

3. Lack of skills and knowledge

Skills are the main essence in any job. There is no exception especially in cooking
although this work focus primarily only in the kitchen. To provide local foods in
particular, the right expertise is not necessarily required in applying manufacturing
confectionery. If we observed, the teenagers now prefer to buy the traditional foods in
the market instead of preparing it themselves. As a teen, we were not excluded from
the group whom could not make traditional foods because we think it is difficult to
make things that we do not even master. Thus, the old one should inherit their
knowledge of traditional food preparation to youth as the next generation connector.

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4.0 STORYLINE OF DOCUMENTARY

4.1 The Entrepreneur’s biography

Encik Jamaluddin Bin Ismail, 61, and his wife Puan Khatijah Binti Md. Jan,
57, is a parents of 5 children and already have 2 grandchildren. Encik Jamaluddin was
a retiree of Angkatan Tentera Udara Malaysia. Their business started from scratch.
Since they got nothing in hand yet now they have something that we all can be proud
off. They did not employ anyone to work for them. Everything was done by them
both. Once they need help, due to the high demand in a certain time, Encik Jamaluddin
and wife would ask for helping hands from their neighbor.

4.2 The beginning of the business

The couple started their business as for fun at the beginning, but after that they
decided to do this seriously due to the high demand and acceptation from the
customers. One day, Encik Jamaluddin ends up going to some sort of exhibition in
Alor Gajah in the year of 2003. In that exhibition Encik Jamaluddin starts collecting
useful information and search for anything that would help him in building his very
own business. He decided to do business selling traditional kuih since he and his wife
is an expert in making kuih bakar and kuih bahulu also some other traditional kuih.
After the year of 2004, Encik Jamaluddin registered his small company during his
efforts in getting loans from MARA at that time. He named the company as KMJ
Enterprise. There is a special meaning behind KMJ, KMJ stands for his beloved wife’s
name, which is Khatijah Md. Jan. Encik Jamaluddin and his wife’s running their
business on their own, they do not hire any worker but when they need help due to the
high demand at a particular time they seek help from their neighbors.

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4.3 The development of the business

After Encik Jamaluddin registered his company, he began to find government

organization or agency to help him in consultation to begin his business. Before
Federal Agricultural and Marketing Authority (FAMA),JABATAN PERTANIAN
were the first to help Encik Jamaluddin by providing him with the equipment needed
for making the kuih traditional. PERTANIAN gave Encik Jamaluddin ovens which
costs about RM5800 an oven during that time, also consult and guide Encik
Jamaluddin step by step. FAMA then help Encik Jamaluddin by asking him to supply
his kuih tradisional at FAMA outlet Agrobazaar. From here the business begins to
stable and expand. People starts to focus on kuih bakar since in Alor Gajah, Encik
Jamaluddin was the only one’s making it uniquely.

4.4 Kuih Bakar

Encik Jamaluddin and Puan Khatijah were very good in making kuih bakar. They have
their own recipes which they inherit from their ancestors. They use their own recipes
to make it exclusive and unique. The main ingredients in the making of this kuih bakar
were flour, sugar and egg. All of the ingredients needed, Encik Jamaluddin get the
resources from suppliers who have supply goods to him since he first started the
business. Encik Jamaluddin has never switch to any other supplier. His loyalty has
gains the trust from the supplier which making the business easier to handle. Encik
Jamaluddin and Puan Khatijah made 400 kuih bakar a day and they only bake kuih on
Thursday to Sunday. They rarely bake on Monday to Wednesday unless they have a
special request by customer for occasion or event. If they need to attend to any course
organized by MARA, KEMAS or any other agency, they can only make it if it was on
Monday to Wednesday.

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4.5 Raw material resources of supply

All of the ingredients needed, Encik Jamaluddin get the resources from a supplier in
Lendu who have supply goods to him since he first started the business. Encik
Jamaluddin has never switch to any other supplier. His loyalty gains the trust from the
supplier which making the business easier to handle. Encik Jamaluddin did not get
the resources from ordinary market since the price gap is wide. He gets everything
from factory or supplier. He normally will go and get the raw materials himself and if
something came up that restricted him to go and get, the supplier will send them to
him with some charges included.

4.6 Customer’s feedback

Many of Warisan KMJ Enterprise’s customers love the taste of its kuih bakar. It is
different from other kuih bakar that they have tasted. Others kuih bakar would taste
sweeter than it should be. Encik Jamaluddin did not use lot of sugar in order to
preserve it longer. KMJ Enterprise’s kuih bakar maintains its originality taste even
though it can only last for 4 days.

4.7 Challenges in expanding and sustaining the business.

As Encik Jamaluddin has some problem in preserving the kuih longer. He tries to get
help from MARDI (Malaysian Agricultural Research and Developments Institute) and
since KMJ Enterprise was not established, and it is from village, MARDI were less
confident. At last, MARDI can only provide him with new packaging method.
MARDI usually will help the small and medium company which has already
established.

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4.8 Advices from Encik Jamaluddin and his wife.

Puan Khatijah Md. Jan advises to maintain and keeping the hygiene well if one
involves in food and beverages business. In Islam also encourage us to always care
about the hygiene. It is very important aspects to gain customers trust and confident.

Practices Solat Dhuha accordingly as Allah will always help in any way that we never
expected and it will brings up more and more income. Despite of chasing wealth and
properties do not ever neglect our responsibilities as a Muslim. Do not prioritize
business more than Allah. Do not shy to do marketing aggressively and ensure that
you are taking care of your personality. Puan Khatijah still secures time for her to go
to masjid even though she and her husband busy in fulfilling the demand.

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 CONCLUSION

In this modern age, traditional food in Malaysia has been abandoned. Therefore, all
efforts to revive traditional food business in Malaysia should be supported by all levels of
society, irrespective of race and ethnic groups. The Malaysian government should also give an
ongoing support for traditional food production industry by helping entrepreneurs and small-
scale industries (SMI) in the business of traditional foods. Incentives in the form of funding
and specific skills training courses provided to assist in the conduct of their business.

The role of the mass media is crucial in our efforts to maintain this traditional food
industry. The mass media can help in the promotion and expose description of this traditional
food. Mass media such as electronic media fits very well with the younger generation
thinking, and is seen as the best medium to reach out to young people. It is a fearful thing if
the next generation forgets or does not know how to prepare traditional food popular dishes of
the past or our forefathers.

Hopefully with the support and encouragement of traditional food businesses will be
able to raise back the glory days of traditional food.

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 RECOMMENDATION

In light of the conclusion, there are few recommendations that we have made which are:

 Aggressive marketing using various promotion tools

We need to advocate a workshop or event which provides variety of activities,
especially traditional food cooking contest. In addition, we can provide exhibition
booth regarding traditional foods for students to recognize local cakes.
We also need to plan a cooking practical activity of traditional food to give students
the opportunity to make traditional food with their own effort and thus, indirectly
expressed their interest in traditional foods.

 Systemize business processes

For any company to sustain growth, systemization of its business operations is a

necessity. Working on your business entails creating systems. Systemization works, as
demonstrated by McDonald’s, Starbucks, and franchising as a whole. A business
owner must not use a product or service for the sake of having it or hoping it would
improve its business but instead carefully analyze how that service will fit with its
operations and what its impact will be on performance and profitability. Utilizing tools
for CRM, HRM, online collaboration, accounting/bookkeeping, and other tools
specific to your business, will ensure that your business grows smoothly.

 Get quality work from a reputable provider

Do what you do best, and delegate the rest. Work with Virtual Assistants who can
manage all the administrative tasks for your business, allowing you to focus on the
growth of your business. Ensuring that the right people are doing the job they are good
at is the key here. Too many entrepreneurs fail because they have a false belief that
they have to have a hand on everything. Make sure that while you try to minimize
your budget, the quality of your work should not suffer.

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 Invest on building a strong web presence

Utilize social media, organic Google ranking (SEO), blogs, informative

websites/microsites, and so on. Since social media is such a hot topic in our business
environment now, it’s something that every small business owner should at least
explore.

 Understand your customers

Develop sincere relationships. The Collaborative Model will be the only thing that
turns around the global economy. Real growth occurs not by adding clients but by
multiplying them. Our clients will suggest us to others over and over when we exceed
their expectations. They will do this when they have all their needs met and they know
we appreciate them. Over 60% of clients leave because they believe they do not matter
to us. Take a long hard look at our current customers. Come up with ideas about
something we can do for them to expand our business while expanding theirs. That
also positions us to have a more loyal customer base and is far less expensive than
seeking new ones. Existing customers are GOLD. While mining for the Silver, take
good care of the GOLD.

 Have a plan

As they say, if you fail to plan, you plan to fail. New entrepreneurs must always think
through every step that their business takes. Five basic precepts that, if taken care of
properly, ensure the success of any business:

i. Know where you are

ii. Know where you are headed

iii. Know your finances

iv. Tell the world – use marketing appropriate to your business

v. Manage for success – use the best tools available and monitor what’s
happening in every aspect of your business.

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 REFERENCES

Online Materials:

i. Facebook page – Warisan KMJ Enterprise (Kuih Bakar Tradisional)

https://www.facebook.com/pages/KMJ-Enterprise-Kuih-Bakar

ii. http://carigold.com/portal/forums/showthread.php?t=78890

iii. http://jommakan.fama.gov.my/B40/melaka.htm

iv.https://www.bing.com/maps/default.aspx?v=2&pc=FACEBK&mid=8100&
where1=ot+317+Kampung+Paku+Kelemak%2C+Kampong+Alor+Gajah%2C
+Melaka%2C+Malaysia&FORM=FBKPL0&name=KMJ+Enterprise+%28Kui
h+Bakar+Tradisional%29&mkt=en-US

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 APPENDICES

The following pictures show several process in the making of Kuih Bakar:

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The following pictures show types of Kuih Tradisional made by Warisan KMJ Enterprise:

Kuih Bahulu Besar Kuih Bahulu

Kuih Bakar Pandan

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