EL CHAMPÚ UMKM DURA EN MEDIO DEL PANDEMI

Cooking workers of Shrimp Acid dough in Mr. Phep Lhokseumawe, Aceh, Monday ( 29/3/2021). Culinary UMKM business is ready for the saji that is affected by the COVID-19 pandemi lasts by innovating online-based services by adding a variety of variations such as sunti sambal, keumamah (fish), Kareng Acid (Save Teri) sold from the price of Rp15 thousand to Rp20 thousand per bottle in order not to roll mat. ANTARA PHOTO/Rahmad/aww.

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