Google Cloud Speech-to-Text API (Chirp) + Gemini 2.5 Flash Non-Thinking. Treat it as a searchable index of what was broadcast, not a quotation record.
00:00:35Good morning, you are watching the latest info at 10 AM Western
00:00:39Indonesia Time with me, Akbar Siam. The national road
00:00:42Gumitir Lane in Silo District, Jember Regency, East Java, is experiencing
00:00:46cracks and is prone to landslides, so motorists, both from
00:00:50Jember towards Banyuwangi and
00:00:54vice versa, need to be vigilant.
00:00:57Officers from the Regional Disaster Management Agency,
00:01:00BPBD Jember Regency, along with related agencies, are checking
00:01:03the condition of the cracks on the national road in the
00:01:07Gumitir lane, precisely at km 230 +
00:01:10950. This check is carried out to ensure
00:01:13that the national road cracks connecting Jember and Banyuwangi, which is
00:01:17approximately 40 meters long,
00:01:20to barista concoctions that are safe for vehicles to pass, especially heavy-duty trucks.
00:01:23As a precautionary measure against landslides
00:01:26around the crack location, BPBD officers
00:01:30placed stacks of sandbags to serve
00:01:34as an emergency barrier. In addition, joint officers also carried out
00:01:37pruning of tree branches in the Gumitir
00:01:40lane as a precautionary measure against falling trees that
00:01:44could hit road users. BPBD Jember
00:01:46Regency along with the joint team conducted pruning for
00:01:50vegetation that is dangerous around
00:01:54Gumitir because previously based on reports from the community,
00:01:57there were cracks at kilometer 230 plus
00:02:01950. The cracks were about 30
00:02:05meters long. Well, for that reason, because there was one vegetative
00:02:09changes in knowledge that vegetation that was also dangerous, if strong
00:02:12winds occurred later, then we and the team cut
00:02:15down and pruned the tree whose branches were deemed dangerous.
00:02:19Officers urged road users to increase
00:02:22their vigilance when passing through the Gumitir lane and, if necessary,
00:02:26slow down their vehicles when passing through the crack location.
00:02:30From Jember Regency, Sunarto
00:02:32reported.
00:02:36Let's move on to other information, brothers and sisters. The Ministry of Foreign Affairs of the Republic of Indonesia today, Monday,
00:02:40October 12, 2026, held a handover ceremony
00:02:44for the Minister of Foreign Affairs of the Republic of Indonesia. This process
00:02:47marks the transition of leadership in the Ministry of Foreign Affairs and also
00:02:51serves as an important moment for the continuity of Indonesian
00:02:54diplomacy amidst global geopolitical dynamics and various
00:02:57challenges in international relations. The public is also looking forward to
00:03:00the direction of policies and priorities of Indonesian diplomacy under the leadership
00:03:04of the new Minister of Foreign Affairs, including strengthening bilateral
00:03:07and multilateral relations, protecting
00:03:10Indonesian citizens abroad, and fighting for
00:03:13national interests at the international level. Let's follow
00:03:17the handover ceremony for the Minister of Foreign Affairs in the
00:03:20Palapa room of the Ministry of Foreign Affairs of the Republic
00:03:23of Indonesia.
00:03:30Independent, my land, my country that
00:03:33I love,
00:03:38Great Indonesia, independent, independent, live
00:03:42Great Indonesia,
00:03:45Great Indonesia, independent,
00:03:49independent, my land, my country that
00:03:53I love, Great
00:03:56Indonesia, independent, independent.
00:04:00Live Great
00:04:04Indonesia. Ladies and gentlemen,
00:04:08today the handover ceremony
00:04:11for the Minister of Foreign Affairs of the Republic
00:04:14of Indonesia will be held. The event begins with
00:04:17the reading of the excerpt of the handover ceremony
00:04:20document.
00:04:24Excerpt of the handover ceremony document for the Minister of Foreign
00:04:28Affairs of the Republic of Indonesia.
00:04:30Today, at the Ministry of Foreign
00:04:34Affairs, we, first,
00:04:37Sugiono, Minister of Foreign Affairs, who,
00:04:40based on Presidential Decree of the Republic of Indonesia
00:04:44number 104/P of
00:04:482026,
00:04:50has been appointed as the Coordinating Minister for Human Development
00:04:54and Culture, and
00:04:57thus relieved of his duties as Minister of Foreign Affairs.
00:05:00Hereinafter in this official report referred to as the first
00:05:03party. Two, Arma Nata
00:05:06Nasir, who, based on Presidential Decree
00:05:09of the Republic of Indonesia number 1
00:05:1204/P of
00:05:152026, has been appointed as Minister of Foreign
00:05:19Affairs, hereinafter in this official report referred to as the second
00:05:22party, have carried out the handover
00:05:26of duties and responsibilities as Minister of Foreign Affairs from the first
00:05:30party to the second party. Thus,
00:05:33therefore, one, the first
00:05:36party has handed over the duties and responsibilities of the Minister
00:05:40of Foreign Affairs to the second party.
00:05:43Two, the second party has accepted the duties and responsibilities
00:05:47of the Minister of Foreign Affairs from the first
00:05:49party. Three, the first
00:05:53party has handed over the position, authority, and
00:05:56responsibility as budget user and goods user to the second
00:06:00party, and the second party has accepted
00:06:03the position, authority, and responsibility as budget
00:06:06user and goods user from the first party.
00:06:10Made in Jakarta on October 12,
00:06:142026. Handed over by
00:06:17Sugiono, received by Armanata
00:06:21Nasir.
00:06:23Signing of the handover ceremony official report.
00:06:26Mr. Sugiono, Coordinating Minister for Human
00:06:29Development and Culture, is respectfully requested to
00:06:32sign the document.
00:06:36hand.
00:07:07Furthermore, we respectfully ask Mr. Armana
00:07:10Nasir, Minister of Foreign Affairs, to sign the document.
00:08:09Next, the handover of the final memorandum.
00:08:43Okay, thank you. We respectfully ask the Coordinating Minister for Human
00:08:47Development and Culture, along with the Minister of Foreign Affairs, to
00:08:50take their designated
00:08:52seats.
00:08:58Ladies and gentlemen, the handover and memorandum
00:09:00of state have been completed. All media
00:09:04are invited to leave the venue.
00:09:08event.
00:09:26Yes, we saw how the inauguration or
00:09:30handover of the position from the old Foreign Minister to the new Foreign Minister. We will
00:09:34be back after the break. Stay with
00:09:36us.
00:09:51Indonesia is becoming the center of attention for the creative
00:09:54economy. The World Conference on Creative Economy is here
00:09:58in Jakarta, carrying the theme of inclusively
00:10:01creative, collective continuity. WCCE
00:10:052026 brings together governments, industry
00:10:08players, creators, academics, investors,
00:10:11and communities from various countries for 3
00:10:15days, October 21-23, 2026.
00:10:17Jakarta becomes a meeting place and a place to share ideas. More than just
00:10:21a conference, WCCE 2026 also
00:10:25presents a creative village, creative
00:10:28sessions, business matching, and intergovernmental
00:10:31meetings, from art, technology, to
00:10:35business. WCCE 2026
00:10:38encourages the creative economy to become a new force for
00:10:42global economic growth.
00:10:45World Conference on Creative Economy
00:10:482026. Inclusively Creative Collective
00:10:51continuity. Watch it only on TVRI World.
00:11:37In a quiet slope, I was born from hands that
00:11:41believed in
00:11:42time,
00:11:51not just seeds, but entrusted hope.
00:11:55To the earth,
00:11:58I grew slowly, absorbing the cold morning
00:12:01mist, the rustle of the wind, and witnessing
00:12:04the changing seasons until I turned
00:12:07red.
00:12:11Now I am at the end of my journey,
00:12:14traversing time and flowing warmly brewed in
00:12:18cups, beginning to accompany
00:12:21conversations, loneliness, and also...
00:12:50Hey, I am coffee. Many people
00:12:53make me a drink. In fact, I am already familiar
00:12:57with the term "aroma that warms the morning".
00:13:16I am classified as a fruit, not part of
00:13:19a spice. This is where I grow,
00:13:22a tropical climate with cool air.
00:14:10The night has begun, and this is where
00:14:13tourists start to come just to sit and enjoy
00:14:17the atmosphere. Some are curious to try
00:14:20an unusual
00:14:22coffee concoction.
00:14:25Yes, this is Kopi Jos,
00:14:28served with added hot charcoal with
00:14:32a distinctive aroma that is still the same, but a different
00:14:35sensation. For tourists, enjoying Kopi
00:14:39Jos is not just about the taste, but the experience.
00:15:42Join us Monday to Friday from 5 to 6
00:15:45pm only on TV riworld.
00:16:24Today I have transformed into more than just a drink to ward off
00:16:27loneliness. In the hands of young people, I
00:16:31try to become a new language about meetings, about
00:16:35expression, and about how to
00:16:50enjoy. Coffee shops grow in city corners like small
00:16:53spaces that are always alive, dim
00:16:56lights, soft music, a distinctive
00:17:00atmosphere, and tables filled with chatter and
00:17:02laughter. For them, coming to
00:17:06a cafe is not just about enjoying the taste of coffee. There is
00:17:09something they are looking for, there are stories they want
00:17:12to share, and there are pauses they want to celebrate in
00:17:16the midst of a fast-moving life until finally
00:17:20becoming a friend to many things. Now, coffee preparation
00:17:23has also become
00:17:25varied.
00:17:29The development of the times. Back in the 60s, in the 70s,
00:17:33the term barista had not yet appeared. At that time, it was
00:17:36still. It meant something like a brewer.
00:17:39Only recently did trendy
00:17:41languages emerge, then
00:17:47are not only possessed by baristas but also by customers. They want
00:17:50to enjoy it, not just drink it, pay for it, and then enjoy
00:17:54it, but they also want there to be a story behind that cup. What is it? Who
00:17:58harvested it? Who processed it? Then, at what level was it roasted?
00:18:02I think the development of the times has made customers start to
00:18:05improve. or just and almost at the same level
00:18:09with the barista, in my opinion. Well, that's where then there is
00:18:12continuity for how
00:18:14the server and customer become one
00:18:18language, that we enjoy this coffee together
00:18:21with various backgrounds, what
00:18:24variety it is from, where it comes from. Well, that's where there is
00:18:27discussion, there is communication, so the proliferation of coffee shops,
00:18:31whatever its media form, slowbar and
00:18:34so on. The point is for
00:18:37customers, there is a sense of enjoyment
00:18:40there, pleasure, to then know the process and they
00:18:43will be happy with the
00:18:47resulting taste
00:18:48like that.
00:18:56The emergence of coffee in modern packaging can perhaps be said
00:18:59to be a phenomenon. This is certainly inseparable
00:19:03from the ideas and creative hands to process coffee
00:19:06to be more interesting and, of course, loved
00:19:09by its connoisseurs. The term barista or
00:19:12server is the spearhead of a coffee
00:19:16shop. It is not an easy and quick thing.
00:19:19It takes time and a series of knowledge to truly
00:19:23serve quality
00:19:25coffee.
00:19:31In coffee, there is something called sensory before we brew. Sensory
00:19:35is how we activate
00:19:37taste and smell to detect this coffee.
00:19:55Well, in that case, a barista
00:19:58certainly doesn't just have to be skilled at brewing
00:20:02manual coffee or then espresso or cappuccino with
00:20:05a certain dose and yield and a certain method, but they also have to be able
00:20:09to describe the coffee to the customer so that the customer
00:20:13is more confident to enjoy
00:20:17what the barista ordered. Well, those motivations are what then
00:20:20become my part to how to teach
00:20:24or guide students for what they want in
00:20:27this coffee industry. They can choose to be a roaster, they can
00:20:31choose to be a barista, they can choose to be in a slow bar or then they will go
00:20:35upstream. Well, this is the importance of how
00:20:38we understand the student's motivation to then prepare
00:20:41them that oh okay, you are suitable to be a barista.
00:20:45Well, of course, even as a barista, there are many things they have
00:20:48to go through. There is foundation, there is intermediate, there is pro, then
00:20:52there is junior barista. What should be done? Well, we explain
00:20:55how the daily routine is, how the
00:20:59concoction is, how the cleanliness is maintained. Hygiene is an
00:21:02important part of a barista, how they don't just make an
00:21:05excellent concoction, but how they maintain cleanliness,
00:21:08how
00:21:10they break the ice with customers. Well, that becomes a complementary part of the
00:21:14coffee cup. Well, that's where when a barista is able
00:21:17to understand
00:21:20customers, how they describe
00:21:23the taste, I think that becomes a complete part for them
00:21:27to be worthy of becoming a barista. It will add
00:21:31flavor, sweetness,
00:21:34acidity, mouthfeel, the level
00:21:38of thickness. There is intensity,
00:21:41low, medium, or high. Then
00:21:44the intensity will later form a texture. Well, it
00:21:48can be a soft
00:21:50texture, smooth, or then rough. Rough is if we cannot maintain
00:21:54the temperature, so the ideal temperature is 92 to
00:21:5896
00:21:59degrees.
00:22:03Modern coffee shops come with diverse characters and unique appeal.
00:22:07Aesthetic space design
00:22:10are made with unique identities,
00:22:13all transform into a part of the lifestyle
00:22:16of today's young generation. There,
00:22:20coffee is no longer just about bitterness and sweetness in a
00:22:23cup. It becomes a symbol of togetherness,
00:22:27identity, even a way for a person to enjoy
00:22:31themselves. For them, a cup
00:22:34of coffee is not just a drink, but a part of a life
00:22:38story they want to celebrate.
00:22:41Now my connoisseurs don't just come and
00:22:44enjoy. Their curiosity about how they process
00:22:48me. This is a new
00:22:51form of tourism, tourism to narrate
00:22:53me, one-stop service in terms of
00:22:56workflow in the coffee process can
00:23:00also be an object of educational tourism, so
00:23:04I think it's okay for every cafe shop to provide a space for
00:23:07customers to see the process, and in
00:23:10Yogyakarta, in my opinion, there are already many cafes
00:23:14that provide information to
00:23:18customers that we also go through a very long process, there is a
00:23:22roasting process, product, and so on. I think that for
00:23:25me is educational tourism,
00:23:27and as long as there is HR support,
00:23:30support for the
00:23:34runner team, then how the place
00:23:38allows them to create educational tourism, I think there is no
00:23:40problem.
00:23:52A documentary about a journey that holds stories. Every
00:23:55step is taken with full hope. Hadratus
00:23:59Sheikh Hasyim Asy'ari was a National Hero and
00:24:02the founder of Nahdlatul Ulama. A story
00:24:06about those who fought through
00:24:08challenges.
00:24:10For a step that brings change.
00:24:13Watch "Jejak Langkah" every Friday at 2 PM Western
00:24:16Indonesia Time. Time.
00:25:24The sound of water dripping slowly, the aroma of coffee
00:25:27that begins to bloom, and the barista's hands carefully
00:25:30crafting it become part of an experience that
00:25:34brings tranquility.
00:25:37Hello, miss, welcome. Good evening.
00:25:41Please sit down. Is this your first time here? Yes.
00:25:45How did you hear about us? Later,
00:25:47yes.
00:25:49Okay. Is this your first time? Yes, how did you hear
00:25:53about us? TikTok. TikTok. Yes. What coffee
00:25:57would you like today? Here, we focus
00:26:00on coffee. If it's our coffee, we roast
00:26:04it ourselves. If you don't understand the term roasting,
00:26:08it's dry roasting.
00:26:11Please,
00:26:15please.
00:26:17Please. For example, I am very open here. So,
00:26:21if you're curious about what kind of coffee it is,
00:26:24what kind of variety, just
00:26:27relax. Just think of it as me selling a product,
00:26:31and you buying a product.
00:26:35The slow bar concept brings a new way to enjoy
00:26:38coffee, or perhaps the old way that is missed
00:26:41again. A space where
00:26:44people are invited to pause for a moment from the hurried
00:26:47world, then enjoy every little
00:26:51detail in a cup of coffee. For its
00:26:54connoisseurs, the authentic taste of coffee is born not only
00:26:58from the best quality beans, but also from the process
00:27:02that is maintained with patience.
00:27:05Every brew has a different character,
00:27:08aroma, and story. If Jagongan
00:27:11carries the slow bar concept, sir, how
00:27:14is it when ordering coffee at Jagongan?
00:27:18It is done one by one. Whoever
00:27:21comes will take turns, because coincidentally,
00:27:25Jagongan is located in a Limasan house, a traditional Javanese house,
00:27:29where a house is supposed to have interaction with
00:27:32all guests. And
00:27:34Jagongan itself is a Javanese term that we then
00:27:38translate as chatting, hanging out, or just
00:27:42greeting each other. Actually, there aren't too many
00:27:45differences, but if in Jogja itself, a slow bar is synonymous with
00:27:49a coffee shop that specifically only sells coffee, sir, so there are no non-coffee
00:27:52menus. But if we look at the
00:27:55presentation, it's usually different from how
00:27:59when we order at a slow bar coffee shop, almost
00:28:03all slow bars I visit will serve
00:28:06a menu that is closest to
00:28:10our wishes. They usually ask what kind of coffee we like, and
00:28:13then what
00:28:16intensity of taste we prefer. So a barista behind
00:28:19the bar can predict and accurately
00:28:22guess the coffee we will
00:28:24drink.
00:28:28Nothing is instant because coffee is believed to have a soul
00:28:32that... can only be released when brewed with full
00:28:35attention. Now, slow bars
00:28:38are not just a cafe concept, but a part
00:28:41of a new lifestyle for those who want to re-enjoy
00:28:45the simple meaning of time.
00:29:07Actually, consumers have the right to ask. We want
00:29:11to buy clothes at the mall, we try them on, right, sir? Whether they fit or not, especially since this is something
00:29:15we consume. Because each
00:29:17person is the only one who
00:29:20knows what can enter their body and what
00:29:24cannot. So, in my opinion,
00:29:25communication
00:29:28is important for us to observe whether this person
00:29:31is dangerous or not, whether this person is dangerous with creamer or not, or intolerant to milk, because some
00:29:35people indeed cannot consume coffee and milk
00:29:39simultaneously. The effect is also quite scary,
00:29:42like tremors, sir, dizziness.
00:29:45In my opinion, in this era, talking
00:29:48has become exclusive, right, sir? When we can talk face to face like this,
00:29:51it's very rare. Usually, we hang out somewhere
00:29:55and then we're busy with our own gadgets, so I don't know,
00:29:58the presence of a slow bar seems to have become a comfortable
00:30:02space for us to communicate with anyone who comes
00:30:06to Jagongan. Even though actually, talking is a basic human
00:30:09need as social beings, right, sir? But because
00:30:13we can now talk in our rooms using gadgets and so on,
00:30:17talking offline like this seems to have become
00:30:20something very exclusive.
00:30:24There
00:30:31are many coffee lovers... who sometimes just follow trends to
00:30:34share on social media,
00:30:38but those who truly want to enjoy it will
00:30:41be more specific. Sit longer,
00:30:45chat more warmly, and taste coffee more
00:30:49honestly.