Borneo Serunding Enterprise / Borhan Abdul Haya @ Yahya ... [et al.]

• Main Authors: Abdul Haya @ Yahya, Borhan, Mohd. Johari, Apar, Limun, Ali Faizal, Justine, Verona Nita, Mohd. Salleh, Nur Suryati
• Format: Entrepreneurship Project
• Language: English
• Published: 2009
• Subjects: Management. Industrial Management; Decision making; Planning. Business planning. Strategic planning; Food processing and manufacture; Packaging
• Online Access: https://ir.uitm.edu.my/id/eprint/64394/1/64394.pdf; https://ir.uitm.edu.my/id/eprint/64394/
• Institution: Universiti Teknologi Mara

Serunding ikan is made by grinding and mixing fish with certain local spices, fried with coconut milk and packed in polythene bags. It is delicious as 'fillings' for sandwiches and curry-puffs and complements pulut and lemang eating occassions. The production of serunding is not a new preparation. It has long been in existence but unfortunately production is on home basis, normally produced during festive seasons. Beef serunding is the most popular whereas serunding ikan in fact is a new preparation and only certain country in Peninsular Malaysia is engaged in its production. Like beef serunding the production system of serunding ikan have scope for improvements. Accurate statistics pertaining to its output is not available. However in view of its market potential, due to its varied utility, it is a big chance for us to manufactured and marketing the serunding ikan in Borneo in order to promote and improve the market potentiality. If the proposed manufacture of serunding ikan is undertaken it could be accepted as one of Malaysia's leading delicacy in the near future.