TVRIN — broadcast
20261012 030000 UTC
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[00:00:35] Good morning, you are watching the latest info at 10 AM Western
[00:00:39] Indonesia Time with me, Akbar Siam. The national road
[00:00:42] Gumitir Lane in Silo District, Jember Regency, East Java, is experiencing
[00:00:46] cracks and is prone to landslides, so motorists, both from
[00:00:50] Jember towards Banyuwangi and
[00:00:54] vice versa, need to be vigilant.
[00:00:57] Officers from the Regional Disaster Management Agency,
[00:01:00] BPBD Jember Regency, along with related agencies, are checking
[00:01:03] the condition of the cracks on the national road in the
[00:01:07] Gumitir lane, precisely at km 230 +
[00:01:10] 950. This check is carried out to ensure
[00:01:13] that the national road cracks connecting Jember and Banyuwangi, which is
[00:01:17] approximately 40 meters long,
[00:01:20] to barista concoctions that are safe for vehicles to pass, especially heavy-duty trucks.
[00:01:23] As a precautionary measure against landslides
[00:01:26] around the crack location, BPBD officers
[00:01:30] placed stacks of sandbags to serve
[00:01:34] as an emergency barrier. In addition, joint officers also carried out
[00:01:37] pruning of tree branches in the Gumitir
[00:01:40] lane as a precautionary measure against falling trees that
[00:01:44] could hit road users. BPBD Jember
[00:01:46] Regency along with the joint team conducted pruning for
[00:01:50] vegetation that is dangerous around
[00:01:54] Gumitir because previously based on reports from the community,
[00:01:57] there were cracks at kilometer 230 plus
[00:02:01] 950. The cracks were about 30
[00:02:05] meters long. Well, for that reason, because there was one vegetative
[00:02:09] changes in knowledge that vegetation that was also dangerous, if strong
[00:02:12] winds occurred later, then we and the team cut
[00:02:15] down and pruned the tree whose branches were deemed dangerous.
[00:02:19] Officers urged road users to increase
[00:02:22] their vigilance when passing through the Gumitir lane and, if necessary,
[00:02:26] slow down their vehicles when passing through the crack location.
[00:02:30] From Jember Regency, Sunarto
[00:02:32] reported.
[00:02:36] Let's move on to other information, brothers and sisters. The Ministry of Foreign Affairs of the Republic of Indonesia today, Monday,
[00:02:40] October 12, 2026, held a handover ceremony
[00:02:44] for the Minister of Foreign Affairs of the Republic of Indonesia. This process
[00:02:47] marks the transition of leadership in the Ministry of Foreign Affairs and also
[00:02:51] serves as an important moment for the continuity of Indonesian
[00:02:54] diplomacy amidst global geopolitical dynamics and various
[00:02:57] challenges in international relations. The public is also looking forward to
[00:03:00] the direction of policies and priorities of Indonesian diplomacy under the leadership
[00:03:04] of the new Minister of Foreign Affairs, including strengthening bilateral
[00:03:07] and multilateral relations, protecting
[00:03:10] Indonesian citizens abroad, and fighting for
[00:03:13] national interests at the international level. Let's follow
[00:03:17] the handover ceremony for the Minister of Foreign Affairs in the
[00:03:20] Palapa room of the Ministry of Foreign Affairs of the Republic
[00:03:23] of Indonesia.
[00:03:30] Independent, my land, my country that
[00:03:33] I love,
[00:03:38] Great Indonesia, independent, independent, live
[00:03:42] Great Indonesia,
[00:03:45] Great Indonesia, independent,
[00:03:49] independent, my land, my country that
[00:03:53] I love, Great
[00:03:56] Indonesia, independent, independent.
[00:04:00] Live Great
[00:04:04] Indonesia. Ladies and gentlemen,
[00:04:08] today the handover ceremony
[00:04:11] for the Minister of Foreign Affairs of the Republic
[00:04:14] of Indonesia will be held. The event begins with
[00:04:17] the reading of the excerpt of the handover ceremony
[00:04:20] document.
[00:04:24] Excerpt of the handover ceremony document for the Minister of Foreign
[00:04:28] Affairs of the Republic of Indonesia.
[00:04:30] Today, at the Ministry of Foreign
[00:04:34] Affairs, we, first,
[00:04:37] Sugiono, Minister of Foreign Affairs, who,
[00:04:40] based on Presidential Decree of the Republic of Indonesia
[00:04:44] number 104/P of
[00:04:48] 2026,
[00:04:50] has been appointed as the Coordinating Minister for Human Development
[00:04:54] and Culture, and
[00:04:57] thus relieved of his duties as Minister of Foreign Affairs.
[00:05:00] Hereinafter in this official report referred to as the first
[00:05:03] party. Two, Arma Nata
[00:05:06] Nasir, who, based on Presidential Decree
[00:05:09] of the Republic of Indonesia number 1
[00:05:12] 04/P of
[00:05:15] 2026, has been appointed as Minister of Foreign
[00:05:19] Affairs, hereinafter in this official report referred to as the second
[00:05:22] party, have carried out the handover
[00:05:26] of duties and responsibilities as Minister of Foreign Affairs from the first
[00:05:30] party to the second party. Thus,
[00:05:33] therefore, one, the first
[00:05:36] party has handed over the duties and responsibilities of the Minister
[00:05:40] of Foreign Affairs to the second party.
[00:05:43] Two, the second party has accepted the duties and responsibilities
[00:05:47] of the Minister of Foreign Affairs from the first
[00:05:49] party. Three, the first
[00:05:53] party has handed over the position, authority, and
[00:05:56] responsibility as budget user and goods user to the second
[00:06:00] party, and the second party has accepted
[00:06:03] the position, authority, and responsibility as budget
[00:06:06] user and goods user from the first party.
[00:06:10] Made in Jakarta on October 12,
[00:06:14] 2026. Handed over by
[00:06:17] Sugiono, received by Armanata
[00:06:21] Nasir.
[00:06:23] Signing of the handover ceremony official report.
[00:06:26] Mr. Sugiono, Coordinating Minister for Human
[00:06:29] Development and Culture, is respectfully requested to
[00:06:32] sign the document.
[00:06:36] hand.
[00:07:07] Furthermore, we respectfully ask Mr. Armana
[00:07:10] Nasir, Minister of Foreign Affairs, to sign the document.
[00:08:09] Next, the handover of the final memorandum.
[00:08:43] Okay, thank you. We respectfully ask the Coordinating Minister for Human
[00:08:47] Development and Culture, along with the Minister of Foreign Affairs, to
[00:08:50] take their designated
[00:08:52] seats.
[00:08:58] Ladies and gentlemen, the handover and memorandum
[00:09:00] of state have been completed. All media
[00:09:04] are invited to leave the venue.
[00:09:08] event.
[00:09:26] Yes, we saw how the inauguration or
[00:09:30] handover of the position from the old Foreign Minister to the new Foreign Minister. We will
[00:09:34] be back after the break. Stay with
[00:09:36] us.
[00:09:51] Indonesia is becoming the center of attention for the creative
[00:09:54] economy. The World Conference on Creative Economy is here
[00:09:58] in Jakarta, carrying the theme of inclusively
[00:10:01] creative, collective continuity. WCCE
[00:10:05] 2026 brings together governments, industry
[00:10:08] players, creators, academics, investors,
[00:10:11] and communities from various countries for 3
[00:10:15] days, October 21-23, 2026.
[00:10:17] Jakarta becomes a meeting place and a place to share ideas. More than just
[00:10:21] a conference, WCCE 2026 also
[00:10:25] presents a creative village, creative
[00:10:28] sessions, business matching, and intergovernmental
[00:10:31] meetings, from art, technology, to
[00:10:35] business. WCCE 2026
[00:10:38] encourages the creative economy to become a new force for
[00:10:42] global economic growth.
[00:10:45] World Conference on Creative Economy
[00:10:48] 2026. Inclusively Creative Collective
[00:10:51] continuity. Watch it only on TVRI World.
[00:11:37] In a quiet slope, I was born from hands that
[00:11:41] believed in
[00:11:42] time,
[00:11:51] not just seeds, but entrusted hope.
[00:11:55] To the earth,
[00:11:58] I grew slowly, absorbing the cold morning
[00:12:01] mist, the rustle of the wind, and witnessing
[00:12:04] the changing seasons until I turned
[00:12:07] red.
[00:12:11] Now I am at the end of my journey,
[00:12:14] traversing time and flowing warmly brewed in
[00:12:18] cups, beginning to accompany
[00:12:21] conversations, loneliness, and also...
[00:12:50] Hey, I am coffee. Many people
[00:12:53] make me a drink. In fact, I am already familiar
[00:12:57] with the term "aroma that warms the morning".
[00:13:16] I am classified as a fruit, not part of
[00:13:19] a spice. This is where I grow,
[00:13:22] a tropical climate with cool air.
[00:14:10] The night has begun, and this is where
[00:14:13] tourists start to come just to sit and enjoy
[00:14:17] the atmosphere. Some are curious to try
[00:14:20] an unusual
[00:14:22] coffee concoction.
[00:14:25] Yes, this is Kopi Jos,
[00:14:28] served with added hot charcoal with
[00:14:32] a distinctive aroma that is still the same, but a different
[00:14:35] sensation. For tourists, enjoying Kopi
[00:14:39] Jos is not just about the taste, but the experience.
[00:15:42] Join us Monday to Friday from 5 to 6
[00:15:45] pm only on TV riworld.
[00:16:24] Today I have transformed into more than just a drink to ward off
[00:16:27] loneliness. In the hands of young people, I
[00:16:31] try to become a new language about meetings, about
[00:16:35] expression, and about how to
[00:16:50] enjoy. Coffee shops grow in city corners like small
[00:16:53] spaces that are always alive, dim
[00:16:56] lights, soft music, a distinctive
[00:17:00] atmosphere, and tables filled with chatter and
[00:17:02] laughter. For them, coming to
[00:17:06] a cafe is not just about enjoying the taste of coffee. There is
[00:17:09] something they are looking for, there are stories they want
[00:17:12] to share, and there are pauses they want to celebrate in
[00:17:16] the midst of a fast-moving life until finally
[00:17:20] becoming a friend to many things. Now, coffee preparation
[00:17:23] has also become
[00:17:25] varied.
[00:17:29] The development of the times. Back in the 60s, in the 70s,
[00:17:33] the term barista had not yet appeared. At that time, it was
[00:17:36] still. It meant something like a brewer.
[00:17:39] Only recently did trendy
[00:17:41] languages emerge, then
[00:17:47] are not only possessed by baristas but also by customers. They want
[00:17:50] to enjoy it, not just drink it, pay for it, and then enjoy
[00:17:54] it, but they also want there to be a story behind that cup. What is it? Who
[00:17:58] harvested it? Who processed it? Then, at what level was it roasted?
[00:18:02] I think the development of the times has made customers start to
[00:18:05] improve. or just and almost at the same level
[00:18:09] with the barista, in my opinion. Well, that's where then there is
[00:18:12] continuity for how
[00:18:14] the server and customer become one
[00:18:18] language, that we enjoy this coffee together
[00:18:21] with various backgrounds, what
[00:18:24] variety it is from, where it comes from. Well, that's where there is
[00:18:27] discussion, there is communication, so the proliferation of coffee shops,
[00:18:31] whatever its media form, slowbar and
[00:18:34] so on. The point is for
[00:18:37] customers, there is a sense of enjoyment
[00:18:40] there, pleasure, to then know the process and they
[00:18:43] will be happy with the
[00:18:47] resulting taste
[00:18:48] like that.
[00:18:56] The emergence of coffee in modern packaging can perhaps be said
[00:18:59] to be a phenomenon. This is certainly inseparable
[00:19:03] from the ideas and creative hands to process coffee
[00:19:06] to be more interesting and, of course, loved
[00:19:09] by its connoisseurs. The term barista or
[00:19:12] server is the spearhead of a coffee
[00:19:16] shop. It is not an easy and quick thing.
[00:19:19] It takes time and a series of knowledge to truly
[00:19:23] serve quality
[00:19:25] coffee.
[00:19:31] In coffee, there is something called sensory before we brew. Sensory
[00:19:35] is how we activate
[00:19:37] taste and smell to detect this coffee.
[00:19:55] Well, in that case, a barista
[00:19:58] certainly doesn't just have to be skilled at brewing
[00:20:02] manual coffee or then espresso or cappuccino with
[00:20:05] a certain dose and yield and a certain method, but they also have to be able
[00:20:09] to describe the coffee to the customer so that the customer
[00:20:13] is more confident to enjoy
[00:20:17] what the barista ordered. Well, those motivations are what then
[00:20:20] become my part to how to teach
[00:20:24] or guide students for what they want in
[00:20:27] this coffee industry. They can choose to be a roaster, they can
[00:20:31] choose to be a barista, they can choose to be in a slow bar or then they will go
[00:20:35] upstream. Well, this is the importance of how
[00:20:38] we understand the student's motivation to then prepare
[00:20:41] them that oh okay, you are suitable to be a barista.
[00:20:45] Well, of course, even as a barista, there are many things they have
[00:20:48] to go through. There is foundation, there is intermediate, there is pro, then
[00:20:52] there is junior barista. What should be done? Well, we explain
[00:20:55] how the daily routine is, how the
[00:20:59] concoction is, how the cleanliness is maintained. Hygiene is an
[00:21:02] important part of a barista, how they don't just make an
[00:21:05] excellent concoction, but how they maintain cleanliness,
[00:21:08] how
[00:21:10] they break the ice with customers. Well, that becomes a complementary part of the
[00:21:14] coffee cup. Well, that's where when a barista is able
[00:21:17] to understand
[00:21:20] customers, how they describe
[00:21:23] the taste, I think that becomes a complete part for them
[00:21:27] to be worthy of becoming a barista. It will add
[00:21:31] flavor, sweetness,
[00:21:34] acidity, mouthfeel, the level
[00:21:38] of thickness. There is intensity,
[00:21:41] low, medium, or high. Then
[00:21:44] the intensity will later form a texture. Well, it
[00:21:48] can be a soft
[00:21:50] texture, smooth, or then rough. Rough is if we cannot maintain
[00:21:54] the temperature, so the ideal temperature is 92 to
[00:21:58] 96
[00:21:59] degrees.
[00:22:03] Modern coffee shops come with diverse characters and unique appeal.
[00:22:07] Aesthetic space design
[00:22:10] are made with unique identities,
[00:22:13] all transform into a part of the lifestyle
[00:22:16] of today's young generation. There,
[00:22:20] coffee is no longer just about bitterness and sweetness in a
[00:22:23] cup. It becomes a symbol of togetherness,
[00:22:27] identity, even a way for a person to enjoy
[00:22:31] themselves. For them, a cup
[00:22:34] of coffee is not just a drink, but a part of a life
[00:22:38] story they want to celebrate.
[00:22:41] Now my connoisseurs don't just come and
[00:22:44] enjoy. Their curiosity about how they process
[00:22:48] me. This is a new
[00:22:51] form of tourism, tourism to narrate
[00:22:53] me, one-stop service in terms of
[00:22:56] workflow in the coffee process can
[00:23:00] also be an object of educational tourism, so
[00:23:04] I think it's okay for every cafe shop to provide a space for
[00:23:07] customers to see the process, and in
[00:23:10] Yogyakarta, in my opinion, there are already many cafes
[00:23:14] that provide information to
[00:23:18] customers that we also go through a very long process, there is a
[00:23:22] roasting process, product, and so on. I think that for
[00:23:25] me is educational tourism,
[00:23:27] and as long as there is HR support,
[00:23:30] support for the
[00:23:34] runner team, then how the place
[00:23:38] allows them to create educational tourism, I think there is no
[00:23:40] problem.
[00:23:52] A documentary about a journey that holds stories. Every
[00:23:55] step is taken with full hope. Hadratus
[00:23:59] Sheikh Hasyim Asy'ari was a National Hero and
[00:24:02] the founder of Nahdlatul Ulama. A story
[00:24:06] about those who fought through
[00:24:08] challenges.
[00:24:10] For a step that brings change.
[00:24:13] Watch "Jejak Langkah" every Friday at 2 PM Western
[00:24:16] Indonesia Time. Time.
[00:25:24] The sound of water dripping slowly, the aroma of coffee
[00:25:27] that begins to bloom, and the barista's hands carefully
[00:25:30] crafting it become part of an experience that
[00:25:34] brings tranquility.
[00:25:37] Hello, miss, welcome. Good evening.
[00:25:41] Please sit down. Is this your first time here? Yes.
[00:25:45] How did you hear about us? Later,
[00:25:47] yes.
[00:25:49] Okay. Is this your first time? Yes, how did you hear
[00:25:53] about us? TikTok. TikTok. Yes. What coffee
[00:25:57] would you like today? Here, we focus
[00:26:00] on coffee. If it's our coffee, we roast
[00:26:04] it ourselves. If you don't understand the term roasting,
[00:26:08] it's dry roasting.
[00:26:11] Please,
[00:26:15] please.
[00:26:17] Please. For example, I am very open here. So,
[00:26:21] if you're curious about what kind of coffee it is,
[00:26:24] what kind of variety, just
[00:26:27] relax. Just think of it as me selling a product,
[00:26:31] and you buying a product.
[00:26:35] The slow bar concept brings a new way to enjoy
[00:26:38] coffee, or perhaps the old way that is missed
[00:26:41] again. A space where
[00:26:44] people are invited to pause for a moment from the hurried
[00:26:47] world, then enjoy every little
[00:26:51] detail in a cup of coffee. For its
[00:26:54] connoisseurs, the authentic taste of coffee is born not only
[00:26:58] from the best quality beans, but also from the process
[00:27:02] that is maintained with patience.
[00:27:05] Every brew has a different character,
[00:27:08] aroma, and story. If Jagongan
[00:27:11] carries the slow bar concept, sir, how
[00:27:14] is it when ordering coffee at Jagongan?
[00:27:18] It is done one by one. Whoever
[00:27:21] comes will take turns, because coincidentally,
[00:27:25] Jagongan is located in a Limasan house, a traditional Javanese house,
[00:27:29] where a house is supposed to have interaction with
[00:27:32] all guests. And
[00:27:34] Jagongan itself is a Javanese term that we then
[00:27:38] translate as chatting, hanging out, or just
[00:27:42] greeting each other. Actually, there aren't too many
[00:27:45] differences, but if in Jogja itself, a slow bar is synonymous with
[00:27:49] a coffee shop that specifically only sells coffee, sir, so there are no non-coffee
[00:27:52] menus. But if we look at the
[00:27:55] presentation, it's usually different from how
[00:27:59] when we order at a slow bar coffee shop, almost
[00:28:03] all slow bars I visit will serve
[00:28:06] a menu that is closest to
[00:28:10] our wishes. They usually ask what kind of coffee we like, and
[00:28:13] then what
[00:28:16] intensity of taste we prefer. So a barista behind
[00:28:19] the bar can predict and accurately
[00:28:22] guess the coffee we will
[00:28:24] drink.
[00:28:28] Nothing is instant because coffee is believed to have a soul
[00:28:32] that... can only be released when brewed with full
[00:28:35] attention. Now, slow bars
[00:28:38] are not just a cafe concept, but a part
[00:28:41] of a new lifestyle for those who want to re-enjoy
[00:28:45] the simple meaning of time.
[00:29:07] Actually, consumers have the right to ask. We want
[00:29:11] to buy clothes at the mall, we try them on, right, sir? Whether they fit or not, especially since this is something
[00:29:15] we consume. Because each
[00:29:17] person is the only one who
[00:29:20] knows what can enter their body and what
[00:29:24] cannot. So, in my opinion,
[00:29:25] communication
[00:29:28] is important for us to observe whether this person
[00:29:31] is dangerous or not, whether this person is dangerous with creamer or not, or intolerant to milk, because some
[00:29:35] people indeed cannot consume coffee and milk
[00:29:39] simultaneously. The effect is also quite scary,
[00:29:42] like tremors, sir, dizziness.
[00:29:45] In my opinion, in this era, talking
[00:29:48] has become exclusive, right, sir? When we can talk face to face like this,
[00:29:51] it's very rare. Usually, we hang out somewhere
[00:29:55] and then we're busy with our own gadgets, so I don't know,
[00:29:58] the presence of a slow bar seems to have become a comfortable
[00:30:02] space for us to communicate with anyone who comes
[00:30:06] to Jagongan. Even though actually, talking is a basic human
[00:30:09] need as social beings, right, sir? But because
[00:30:13] we can now talk in our rooms using gadgets and so on,
[00:30:17] talking offline like this seems to have become
[00:30:20] something very exclusive.
[00:30:24] There
[00:30:31] are many coffee lovers... who sometimes just follow trends to
[00:30:34] share on social media,
[00:30:38] but those who truly want to enjoy it will
[00:30:41] be more specific. Sit longer,
[00:30:45] chat more warmly, and taste coffee more
[00:30:49] honestly.