Malang, en.SERU.co.id – In an era flooded with trendy modern cakes and snacks, Opak Gambir Maharis stands out as a resilient favorite, successfully enduring for two full decades while attracting a steady stream of loyal customers. This family-run home business, launched in 2005, has always prioritized consistent premium quality and authentic flavor.
Owner Hartiningsih shared how it all began: the idea sparked as a casual experiment after she quit her job to focus on raising her young child. She learned the basics of making opak gambir from her sibling in Sumberpucung and started refining it right in her own home kitchen in Malang.
“It wasn’t perfect at first,” Hartiningsih recalled during an interview at her residence on Monday, March 2, 2026.
“I improved it gradually — tweaking the taste and savoriness, adjusting the recipe on my own — until it reached the version people enjoy today,” she explained.
Sales have grown steadily over time. One dedicated customer frequently orders large quantities of the premium variant, up to 20 kilograms at a time.
“My products are now packaged as hampers and sent to places like Bandung, Semarang, and Surabaya. Alhamdulillah, Opak Gambir Maharis has become an iconic product of Kelurahan Sukoharjo,” she said with gratitude.
Five Flavor Variants with Uncompromising Premium Quality
Opak Gambir Maharis comes in five tempting flavors: original, sesame (wijen), ginger (jahe), keningar, and chocolate. The premium version is the clear favorite, thanks to its richer ingredients and superior quality.
“Regarding the prices, the regular variant is priced at Rp110,000 per kilogram, while the premium variant is Rp135,000 per kilogram. However, I also sell them in quarter-kilogram and half-kilogram packages,” she said.
Producing the premium line is more intricate due to the smaller piece size. A single batch can take up to two days and yields about two kilograms of finished product, whereas the standard larger version can be ready in one day.
“When I’m in top form, I can produce up to two kilograms a day. During Ramadan, though, I average about one kilogram per day for premium to maintain consistency,” she explained.
The Key to Enduring Success
Hartiningsih attributes her long-term achievement to steadfast dedication to quality.
“The flavor has to be full-bodied and never bland, with a perfectly crunchy, well-puffed texture that draws people in,” she noted.
The snacks have excellent shelf life — up to three months when stored in a tightly sealed jar. To ensure top quality during the high-demand fasting month, orders are capped until H-7 Lebaran (one week before Eid) to prevent overload.
The business is fully compliant, with brand registration, PIRT (home-industry food permit), and halal certification secured through guidance from Diskopindag Kota Malang.
Hartiningsih also produces pecel seasoning under the same legal standards.
Challenges Ahead and Optimistic Hopes
Even after more than 20 years, finding reliable workers remains a hurdle. The meticulous process and specialized techniques required to preserve taste and quality mean production has stayed largely in her hands.
Moving forward, she holds high hopes.
“I want this business to keep growing despite changing times. This is old-school ‘jajanan jadul’ — traditional snacks — and fewer people make them now because they’re labor-intensive. But the fans are still out there. As long as the taste stays true, InsyaAllah it will remain sought after,” she concluded. (bas/rhd)
