Bela Putra Perdana

Pada hari Jumat, 23 Mei 2025, saya mendapatkan kehormatan luar biasa untuk memenuhi undangan dari Bapak Paul Soetopo, seorang tokoh inspiratif yang begitu peduli terhadap integrasi pertanian berkelanjutan. Kami bertemu di kediamannya yang sekaligus menjadi pusat kegiatan farming integration bernama Agriyaponik , yang terletak di kawasan hijau Cibubur. Begitu saya tiba di lokasi, saya langsung merasakan semangat kolaborasi dan inovasi yang begitu kental. Agriyaponik bukan hanya sebuah lahan pertanian, melainkan living lab —tempat di mana ide-ide hijau tumbuh dan berbuah nyata. Di sana terdapat peternakan ayam petelur Omega , lele organik , serta beragam tanaman hidroponik yang ditanam secara organik dan terintegrasi. Yang membuat saya semakin bangga, adalah karena Rumah Tempe Indonesia —usaha yang saya bangun bersama ayah saya sejak 2012 di Bogor—ikut menjadi bagian penting dari ekosistem ini. Tempe dan tahu yang diproduksi di sana merupakan hasil kolaborasi dengan Agriyaponik, seka...

Di tengah tren hidup sehat dan meningkatnya kesadaran masyarakat terhadap asupan bergizi, istilah superfood semakin populer. Superfood merujuk pada makanan yang kaya nutrisi dan memberikan manfaat kesehatan luar biasa. Di antara berbagai superfood dunia seperti quinoa, chia seed, dan kale, Indonesia patut berbangga karena memiliki tempe — makanan tradisional berbahan dasar kedelai yang telah terbukti sebagai salah satu superfood terbaik. 1. Kaya Protein Nabati Berkualitas Tinggi Tempe mengandung protein tinggi yang setara dengan daging, namun berasal dari nabati. Fermentasi kedelai dalam proses pembuatan tempe membuat kandungan proteinnya lebih mudah dicerna tubuh. Ini menjadikan tempe sebagai alternatif ideal bagi vegetarian, vegan, maupun siapa saja yang ingin mengurangi konsumsi daging. 2. Sumber Vitamin B12 yang Langka di Produk Nabati Salah satu keunikan tempe dibandingkan produk nabati lainnya adalah kandungan vitamin B12 hasil fermentasi. Vitamin ini umumnya hanya ditemuka...

On Tuesday, April 29, I set out on a meaningful road trip from Bogor with two trusted colleagues, Pak Deddi and Dadan. What seemed like a business trip at first, quickly turned into something far deeper—a cultural and entrepreneurial journey fueled by passion for tempeh , a humble Indonesian food with global potential. Our first stop was SMKN 63 Jakarta, where we met with the vice principal and leadership team. We discussed an exciting plan to collaborate between Rumah Tempe Indonesia—an innovation center I proudly lead—and the school. We envision a tempeh production training center inside SMKN 63, giving students hands-on experience in food innovation, entrepreneurship, and cultural preservation. Rumah Tempe Indonesia has always believed that partnerships—whether with schools, universities, private or public sectors—are key to reviving and modernizing this traditional food. From Jakarta, we hit the road again, heading toward Semarang to meet the owner of a tofu factory with whom we...

Abstract: Entrepreneurship in Indonesia has seen significant growth over the past decade, fueled by a dynamic economy, increased access to digital technologies, and governmental support. This article explores the current landscape of entrepreneurship in Indonesia, highlights key trends and challenges, and shares a personal account of winning the 2023 Entrepreneur Award presented by the Ministry of Cooperatives and SMEs. It also discusses the development of a nationwide Learning Management System (LMS) as an inclusive platform to foster entrepreneurship education and community engagement. Introduction Indonesia, as the largest economy in Southeast Asia, is increasingly recognizing the vital role of entrepreneurship in driving innovation, employment, and economic growth. With over 64 million micro, small, and medium enterprises (MSMEs), the entrepreneurial ecosystem is a backbone of the national economy (Ministry of Cooperatives and SMEs, 2022). Entrepreneurial Trends and Government Su...

Tempe might be a humble food in many Indonesian households, but to the world, it's becoming something much bigger—a plant-based superfood that carries both tradition and innovation. Made from fermented soybeans, tempe has been a staple of Indonesian cuisine for centuries. It’s rich in protein, probiotics, fiber, and essential nutrients. But what makes it even more powerful is its potential to become a sustainable, affordable solution for improving nutrition across communities—not just in Indonesia, but around the world. Sharing Tempe on the International Stage I’ve had the honor of introducing tempe to a wider audience through forums in Southeast Asia—specifically in Singapore and Vietnam. At these events, I spoke not just about what tempe is, but what it represents: a proudly Indonesian innovation in the world of food and nutrition. In Singapore, participants were impressed by how something so simple could be so nutritious and sustainable. Many were fascinated by its fermenta...

Over the past few years, I’ve had the amazing opportunity to work closely with micro, small, and medium enterprises (MSMEs) in Bogor—a city known for its cool weather, green landscapes, and, now, rising entrepreneurial spirit. At first glance, many of these businesses seemed like any other local shops: home-based food producers, crafters, small-scale clothing sellers, and traditional service providers. But behind every small business was a passionate individual or family pouring their heart into what they do. What they needed wasn't just funding or motivation—they needed a way to adapt to the fast-changing world. That’s where digital adoption came in. Starting the Digital Conversation When I first introduced the idea of going digital—using social media, setting up an online store, joining digital payment platforms—many business owners were hesitant. Some had never used a smartphone beyond WhatsApp. Others feared they weren’t "tech-savvy" enough. So we started small. I ...

Day 1 – Arrival in Medan with a Mission I landed in Medan with more than just travel in mind. My main purpose for this trip was to lay the groundwork for a new tempeh production factory in Deli Serdang, about 35 minutes from Kualanamu International Airport. This factory will be supported directly by Rumah Tempe Indonesia, which serves as the leading center for tempeh innovation in the country. It’s a big step, and I’m excited to bring this vision to life. After arriving, I checked into a hotel near the heart of the city and took a short walk around Merdeka Walk. The atmosphere was vibrant, filled with food stalls and friendly faces. For dinner, I tried soto Medan —rich, creamy, and full of flavor. A perfect start to my journey. Day 2 – Exploring Culture and Possibilities With meetings scheduled for the next few days regarding the factory, I made some time to understand the cultural backdrop of this beautiful region. I visited Maimun Palace and the Great Mosque of Medan, both stunni...