On Monday, June 30, 2025, the Fisheries Processing Club (FPC) of Universitas Airlangga carried out an industrial visit activity called VIRIAL (Visit Industrial) to UD Dede Satoe, located on Jalan Tenggilis, Surabaya. The visit aimed to provide students with first-hand understanding of production processes, quality standards, as well as marketing and export strategies implemented by small and medium-sized food enterprises.
Founded in November 2011 by Dra. Susilaningsih, M.M., and now managed by her daughter, Siti Fatimah Febrina, DD Satoe has grown into a reputable micro, small, and medium enterprise (MSME) based in Surabaya. The company produces a wide range of food products, including chili sauces, ready-to-use cooking spices, and batik fabric cleaners. As of today, DD Satoe offers 33 product variants, with Kecombrang Chili Sauce as its flagship item and Surabaya Extra Spicy as one of its best-selling varieties.
During the visit, students gained a comprehensive understanding of the Standard Operating Procedures (SOP) applied in the production process. The owner and team demonstrated each stage, starting from raw material cleaning, cooking, mixing, filling, sealing, leakage testing, labeling, to the final stages of packaging and storage. This hands-on learning opportunity allowed students to see the meticulous attention given to maintaining product quality and hygiene at every stage of production.
In addition to production techniques, the session also highlighted DD Satoe’s marketing strategy, which combines digital platforms and active participation in regional, national, and international exhibitions. Such exposure has significantly boosted brand recognition and expanded market access. Impressively, DD Satoe has obtained HACCP certification, demonstrating its commitment to maintaining food safety and quality. Today, DD Satoe products are exported to various countries, including Australia, Canada, the United States, Sweden, Japan, and South Korea, marking a remarkable achievement for a homegrown MSME from Surabaya.
The visit offered valuable lessons for students, particularly about the importance of implementing quality assurance standards, product innovation, and adaptive marketing strategies to meet global consumer demands. By observing the production workflow from raw materials to final packaging, students gained a clearer picture of what it takes to elevate local products to an international level. The activity concluded with words of gratitude to Mrs. Susilaningsih and the entire DD Satoe team for their hospitality and for sharing insightful knowledge about sustainable and competitive food processing practices.
This report serves as a record of the successful implementation of the industrial visit, reflecting Universitas Airlangga’s continuous commitment to fostering student learning through real-world exposure in the fields of fisheries, food technology, and entrepreneurship.
