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Summary

Imam Sukrawardi shares his journey of starting a successful bakpia business in Tulungagung, Indonesia. Initially a fish farmer, he and his wife began the venture with a small capital of IDR 150,000. Through perseverance and maintaining product quality, their business grew, producing up to 2,000 boxes a day. Imam emphasizes hard work, honesty, and customer satisfaction. Despite challenges like overwork and limited space, they manage to sustain production. He also reflects on the impact of COVID-19 on the business and their long-term goal of returning to fish farming for a simpler life.

Takeaways

• 😊 Imam Sukrawardi started the business to give his wife something to do after marriage, turning a hobby into a thriving business.
• 💪 The business grew from humble beginnings with a small investment of only Rp150,000 to now producing up to 2,000 boxes a day.
• 🤲 Imam emphasizes the importance of working with sincerity and dedication, focusing on customer satisfaction by delivering orders on time.
• 👨‍👩‍👧‍👦 The business now employs 23 people, including both men and women, helping the local community by providing jobs.
• 🛠️ Despite early struggles and long hours, Imam and his wife kept the business running manually before upgrading their equipment after six months.
• 🥧 Bakpia Hikmah specializes in larger, higher-quality bakpia at affordable prices, thanks to buying ingredients directly from factories and taking smaller profit margins.
• 🙏 Though they sometimes have to refuse orders due to overcapacity, Imam values maintaining quality over rushing orders.
• 🌍 The business's unique marketing strategy focuses on word of mouth, especially for traditional Javanese ceremonies like selametan, 7-day, and 40-day remembrance events.
• 🏠 The business faced difficulties during COVID-19, having to return down payments and cut staff, but bounced back stronger within six months.
• 📚 Imam, who initially studied in a religious boarding school, chose not to finish college and instead focused on growing his business.

Q & A

Who is Imam Sukrawardi and what business does he run?

Imam Sukrawardi is the owner of Bakpia Hikmah, a business located in Mojosari, Kauman Tulung Agung. He produces and sells bakpia, a traditional Indonesian pastry.

How did the Bakpia Hikmah business initially start?

The business started as a way to keep Imam's wife occupied after they got married. Initially, Imam was a fish farmer, but his wife began making bakpia using skills she learned from helping her sister, which eventually developed into a full business.

What were the initial challenges Imam faced when starting the business?

Imam found that managing a bakpia business required more time than he initially expected. The production process was labor-intensive, with long hours spent preparing ingredients like mung beans and dough manually.

How did Bakpia Hikmah expand over time?

Initially, the production was small, but demand grew due to consistent quality and word-of-mouth marketing. By 2018, Imam hired two employees to assist with production, and now the business has grown to employ 23 workers.

What sets Bakpia Hikmah apart from competitors in Tulungagung?

Bakpia Hikmah offers larger-sized bakpia at a lower price while maintaining high quality. They keep prices low by sourcing ingredients directly from factories and taking smaller profit margins.

What unique marketing strategy does Bakpia Hikmah use?

Instead of relying on typical souvenir markets, Bakpia Hikmah targets special events like Javanese selamatan (ritual feasts), 40-day memorials, and other local cultural events, using word-of-mouth and their packaging, which includes their contact number.

How did the COVID-19 pandemic affect Bakpia Hikmah?

The pandemic initially caused a downturn as events were canceled, and they had to return down payments to customers. However, after six months, the business recovered as people began placing smaller, more manageable orders for home consumption.

What is Imam’s approach to managing employees?

Imam emphasizes treating his employees well, giving them breaks and ensuring they are not overworked. He also organizes annual team-building activities like trips and group meals to maintain good relations.

What future plans does Imam have for his business?

Imam hopes to expand his production space so that he can handle more orders without turning customers away. He also dreams of transitioning to farming when he retires, seeking a quieter life away from the busy demands of running a bakpia business.

What advice does Imam give to aspiring entrepreneurs?

Imam advises entrepreneurs to focus on fulfilling needs before desires. He believes that approaching work with sincerity and contentment, while considering the well-being of others, is key to building a sustainable business.

Outlines

00:00

😊 Dedication and Hard Work Behind Affordable Pricing

The speaker, Imam Sukrawardi, shares his humble approach to work, emphasizing that he works sincerely with a focus on fulfilling orders each day. His ability to offer low prices comes from accepting smaller profits and producing in large volumes. He recounts the challenges of facing customer dissatisfaction when orders are rejected, despite not being able to work 24 hours a day. Imam started his business, Bakpia Hikmah, as a small venture for his wife but it eventually grew significantly. Initially a fish farmer, he pivoted to making bakpia after his wife applied skills she learned while helping her sister. Although the couple thought having a business would mean less work, they were surprised by the amount of time and effort required to meet demand.

05:03

💼 Strategic Sourcing and Order Management Challenges

Imam explains how he sources ingredients directly from factories to keep costs low. Despite the small profits, high production volume (up to 2000 boxes a day) sustains the business. However, the business operates on a pre-order system, which sometimes leads to rejected orders when demand exceeds their production capacity. Imam expresses discomfort with turning customers away, but prioritizes maintaining quality over overwhelming his team. He also reflects on the initial capital of Rp150,000 that helped him start the business, and the gradual price increases from the original Rp8,000 to Rp9,000 per box. Imam shares how his wife learned the bakpia recipe from her brother, and how they have since improved and developed the business, focusing on maintaining quality and affordability.

10:05

👨‍👩‍👧‍👦 Managing Employees and Customer Expectations

Imam delves into the complexities of managing 23 employees, noting that treating them fairly and maintaining good relationships is crucial. Although managing people can bring challenges, his approach includes allowing for breaks and organizing an annual company outing to keep morale high. He also emphasizes that while profits are important, overworking his employees is not the goal. Imam reflects on the impact of COVID-19, which initially led to a reduction in orders and staff, but ultimately created new opportunities as customers sought simpler, local products. The company managed to recover after the pandemic, and employees who were laid off were rehired as demand picked back up.

15:07

🏞️ Future Goals: A Shift Towards Farming and Sustainability

In this section, Imam discusses his background as a religious school graduate and his brief stint in college, which he left to focus on work. Looking ahead, he and his wife dream of returning to farming, which they see as a more peaceful life compared to the intensity of running a bakpia business. Despite the challenges of running a labor-intensive operation, Imam finds joy in seeing customers happy with their orders and being able to provide jobs for people in his community. He emphasizes the importance of working sincerely and focusing on needs rather than wants when starting a business, sharing his belief that success comes with hard work and a genuine commitment to the craft.

Keywords

💡Bakia Hikmah

Bakia Hikmah is the name of the business owned by Imam Sukrawardi in Tulungagung. It specializes in producing traditional baked goods, particularly bakpia (a pastry filled with sweet fillings). The business started as a small venture by his wife and has since grown into a thriving operation with many employees. This name represents the core of the entrepreneurial journey discussed in the video.

💡Bakpia

Bakpia is a traditional Indonesian pastry, usually filled with mung bean paste or other sweet fillings like chocolate. In the video, bakpia is the main product of Imam Sukrawardi's business. The quality and uniqueness of the bakpia, including its larger size and affordability, are key factors that have contributed to the success of Bakia Hikmah.

💡Production process

The production process refers to the steps involved in creating bakpia, which includes preparing the mung bean filling, dough, and baking. Imam Sukrawardi explains that the process is labor-intensive, requiring long hours of work, including soaking and cooking the mung beans for several hours. This meticulous process highlights the dedication required in maintaining product quality.

💡Manual labor

Manual labor in the context of the video refers to the early stages of Imam Sukrawardi's business when much of the production was done by hand. Initially, he and his wife handled most of the tasks themselves, including making the dough and fillings manually. The transition to using machinery later helped increase production efficiency, but the manual work reflects the humble beginnings of the business.

💡Competitors

Competitors are other businesses in the same market, specifically those also selling bakpia in Tulungagung. Imam Sukrawardi mentions that Bakia Hikmah faces competition but differentiates itself through lower prices and larger product sizes. This competitive landscape shapes the business strategy, forcing them to innovate and maintain high-quality standards.

💡Pricing strategy

The pricing strategy for Bakia Hikmah focuses on offering high-quality bakpia at a lower price compared to competitors. Imam mentions that they source ingredients directly from manufacturers and take smaller profits to keep prices low while still maintaining quality. This strategy has helped the business attract more customers and grow despite competition.

💡Employee management

Employee management is a key aspect of Imam's business operations. With 23 employees, mostly women, he discusses the challenges and responsibilities of managing a team, including ensuring fair working conditions, providing rest breaks, and organizing annual trips as a way of rewarding and motivating staff. This reflects his commitment to maintaining a positive work environment.

💡Mung bean

Mung beans are the primary filling used in Bakia Hikmah's bakpia. The preparation of mung beans is described as a lengthy process that includes soaking and cooking for several hours to achieve the right texture for the filling. The quality of the mung bean filling is a major factor in the success of their bakpia, distinguishing it from competitors.

💡COVID-19 impact

The COVID-19 pandemic had a significant impact on Bakia Hikmah's operations. Imam discusses how orders dropped drastically when events were canceled, leading to a temporary reduction in staff. However, they eventually recovered as demand for their bakpia rose again. The pandemic served as both a challenge and an unexpected opportunity for the business.

💡Entrepreneurial mindset

The entrepreneurial mindset of Imam Sukrawardi is evident throughout the video, characterized by resilience, adaptability, and a focus on long-term growth. Despite starting with minimal resources (only 150,000 IDR), he and his wife grew the business by prioritizing product quality and customer satisfaction. His philosophy of working sincerely and managing challenges like competition and production limitations highlights the dedication required in entrepreneurship.

Highlights

The business started as a simple activity for the owner's wife but evolved into a successful enterprise.

Initially, they made a small amount of Bakpia, only selling to family and neighbors.

The business grew rapidly, with the owner working long hours from morning until 11 PM to meet demand.

By early 2018, the business had enough demand to hire two employees to help with production.

Bakpia production involves complex and time-consuming processes, including preparing mung beans, which takes several hours.

As of now, the business employs 23 workers, including many women from the local community.

They maintain competitive prices by sourcing raw materials directly from factories and keeping profit margins small.

The business can produce between 1,500 to 2,000 boxes of Bakpia daily, primarily working on a pre-order system.

Despite the high demand, the owner often has to reject orders to maintain product quality, as rushing leads to inconsistencies.

The initial capital investment for the business was only IDR 150,000, used to buy ingredients like mung beans, flour, and oil.

The company markets its Bakpia primarily for traditional events such as 'selametan' and other cultural rituals in East Java.

The business saw a dip during the COVID-19 pandemic due to the cancellation of events but eventually rebounded with increased demand for simple, convenient food.

The owner emphasizes the importance of sincerity and enjoying work as key factors in sustaining the business.

He also highlights the value of treating employees well, providing breaks, and offering annual company outings.

Looking ahead, the owner and his wife aspire to shift to livestock farming as a more relaxing pursuit after retiring from the Bakpia business.

Transcripts

[Musik]

sebenarnya sih untuk inspirasi saya

sebenarnya enggak tahu ya Mas saya itu

cuma kerja itu ikhlas saja Mas saya itu

kerja dari pagi cuma wis modal ikhlas

wis penting pesanan saya hari ini

selesai gitu

Mas bisa membuat harga murah itu juga

karena kita sebenarnya juga ambil

untungnya agak kecil mas jadi untung

kecil cuma kita produksinya banyak untuk

sehari kita bisa memproduksi sekitar 100

kotak sampai 2000

[Musik]

kotak setelah saya tolak itu sering itu

juga kita dimaki-maki sering pernah itu

dimaki-maki ini makanan bukan mainan

sebenarnya enggak enak sih nolak itu

perasaan di kitanya cuma gimana lagi

kita tenaga ah enggak kuat masa kita

harus kerja 24 jam

[Musik]

[Musik]

Asalamualaikum nama saya Imam Sukrawardi

usaha saya bakia hikmah alamat Mojosari

Kauman Tulung Agung sebenarnya ini

awalnya cuma kesibukan untuk istri saja

butuh kegiatan untuk sehari-harinya

setelah menikah gitu ya jadi saya dulu

awalnya peternak ikan gurame pembesaran

dan istri memulai dengan ilmu yang dia

dapat dulu waktu membantu adiknya di

rumah membuat usaha bakbiah jadi coba

menerapkannya di Tulung Agung gitu

alhamdulillah ternyata berhasil awalnya

kita juga karena iseng buatnya cuma

dikit-dikit yang beli Itu cuma keluarga

tetangga gitu Alhamdulillah dengan rasa

yang konsisten dan diterima sama semua

orang jadi akhirnya usaha ini berkembang

Saya kira kalau kita punya usaha Kan

enak gitu tinggal nyuruh sana nyuruh

sini ternyata setelah buat Pia ini waktu

yang kita butuhkan ternyata lebih banyak

jadi awal-awal kita mulai buat Pia dan

sudah mulai berkembang itu jam kerja

kita itu Justru malah lebih banyak jadi

kita bangun dari jam

kita tidur jam 11 malam kayak

benar-benar di luar ekspektasi kita gitu

kita 6 bulan itu sudah mulai banyak

orderan kita awal buat itu sekitar

pertengahan 2017 kita ambil karyawan itu

sekitar tahun 2018 Awal jadi 2018 awal

itu kita ambil dua orang kalau enggak

salah waktu itu bantu untuk produksinya

tapi untuk semuanya karena kita masih

semuanya manual jadi Jadi mungkin jam

kerja kita lebih banyak itu karena semua

saya kerjakan sendiri gitu karena dulu

kan kalau kita petani gurame itu cuma

kasih makan Pagi dan siang sisanya kita

bisa cuma bersihan samping kolam atau

tapi kalau untuk Pia ini kan kita ngolah

dari benar-benar ngolah kacang

ijaunya ngolah kulitnya dan untuk proses

kacang ijaunya sendiri cukup lama untuk

satu kali masak itu 2 jam untuk

perendaman

S jam untuk masak S jamnya lagi untuk

mengolah jadi agak panjang prosesnya

Alhamdulillah untuk saat ini yang bantu

saya itu sudah 23 orang laki-lakinya ada

en sisanya ibu-ibu ini yang membantu

saya memang banyak pesaing untuk bak Pia

sendiri di Tulungagung sebenarnya

awal-awalnya itu kita surve harga dulu

yakin kita paling murah tapi dengan

kualitas yang sama Ukuran lebih besar

tapi tidak mengurangi rasa dan yang

lain-lainnya jadi kita survei dulu

mungkin kalau rasa sama ya untuk bak Pia

apalagi yang original kacang hijau itu

cuma kita menangnya di Ukuran lebih

besar untuk saat ini isi 10 kita cuma

r9.000 yang basah itu kalau varian lain

cokelat beda Rp500 per kotaknya

kita bisa buat harga semurah itu karena

kita ambil semuanya dari pabrik Mas dari

bahan baku kacang iunya kita ambil dari

pabrik secara langsung jadi kita bisa

menekan ongkos produksi kita bisa

membuat harga murah itu juga karena kita

sebenarnya juga ambil untungnya agak

kecil mas jadi untung kecil cuma kita

produksinya banyak untuk sehari kita

bisaoduksi sekitar 15 kotak sampai 2000

kota untuk pesanan karena kita kan

sistemnya cuma pesanan aja kadang 1

minggu sebelumnya itu sudah penuh kita

kita sudah nolak-nolak gitu bukannya

kita enggak mau ambil rezeki yang kita

cuma kita tenaganya masih mok di situ

kita lokasinya juga mungkin ini sebuah

kendala buat saya ya Jadi lokasi kita

juga enggak terlalu luas gitu cuma kita

juga sedang mengusahakan itu sebenarnya

kita juga kalau menolak itu sebenarnya

juga engak enggak enak mas ya ada

perasaan enggak enak gitu tapi gimana

lagi daripada kita itu nanti akhirnya

mengurangi kualitas kita kalau

keburu-buru kan beda jadi lebih baik

kita tolak untuk ke depannya biar orang

yang mau pesan itu biar 10 hari atau 1

minggu 2 minggu sebelumnya biar pesan

gitu banyak sekali Mas kalau

komentar-komentar setelah saya tolak itu

sering itu juga kita dimaki-maki sering

pernah itu dimaki-maki ini makanan bukan

mainan sebenarnya enggak enak sih nolak

itu perasaan di kitanya cuma gimana lagi

kita sudah tenaga udah enggak kuat masa

kita harus kerja 24 jam tidurnya gimana

gitu keuntungan kita banyak pun kalau

kita enggak bisa menikmati juga enggak

enak jadinya Mas kalau untuk awal modal

awal kita itu cuma Rp150.000 dulu waktu

awal kita buat itu jadi usaha r50.000

jadi usaha Mas 150 itu buat beli kacang

hijau 3 kilo buat beli tepung 10 kilo

sama buat beli minyak awal mula kita

buat Pia pun juga harganya bukan r9.000

awal buat Pia itu harganya Rp8.000 jadi

kita sudah naik dua kali kenaikan

pertama 500 jadi

r8.500 habis itu naik lagi 500 Jadi

r9.000 sebenarnya kalau resep istri dulu

sebenarnya diajarin sama adik dan adik

dulu kerja di Pasuruan Mas bukan di

Jogja malahan orang-orang malah nanya

mak tapi kok di Pasuruan gitu cuma adik

dulu kerja di Pasuruan bukan mencuri

resep ya kalau dibilang dia kerja Dia

cuma lihat dia aplikasikan di rumah

iseng-iseng gitu juga tapi cuma dia

bisanya buat bak Pia kering awal-awal

itu awal-awal buat bakia kering itu

prosesnya 3 tahun mas adik saya itu 3

tahun itu merintis usaha dengan cuma

dikerjakan sendiri dulu sama ibunya

Kalau Mbak kan agak keras agak gurih

gitu orang banyak enggak suka cuma

awal-awal 2016 itu adik sudah bisa buat

bak Pia basah akhirnya itu mulai naiknya

Pia hikmah sendiri pun di situ dari

basah itu orang banyak yang suka karena

basah cenderung Manis teksturnya juga

lembut jadi orang banyak yang suka gitu

kalau untuk strategi penjualan kita

lumayan unik Mas uniknya itu kita cuma

dari mulut ke mulut Mas jadi kita

kemasannya itu kita kasih nomor telepon

dan segmen kita pun juga beda Mas kalau

bak sendiri kan biasanya untuk makia itu

identik dengan khas oleh-oleh Jogja gitu

ya tapi kita itu ambil segmen yang lain

mas kita untuk hajatan Mas hajatan orang

selametan kalau di Jawa Timur sendiri

kayak kan unik ya mas banyak

budaya-budaya yang kalau orang meninggal

itu ada 7 harian 40 harian gitu aalnya

di situ Mas jadi untuk acara 40 harian 7

harian 100an atau mendak gitu jadi

market kita di

[Musik]

situ kalau omset untuk hari ini itu

sekitar 10 sampai 12 jutanan sehari

sebenarnya perasaan Kalau usaha sudah

berjalan gini itu sebenarnya kayak kalau

kita mau puas ya alhamdulillah puas gitu

kita bisa menghandle banyak orang kita

bisa membantu orang-orang sekitar untuk

bisa ikut kerja gitu tapi sepertinya

dengan kondisi sekarang ini dengan

lokasi kita yang masih terbatas itu

sebenarnya ya Kita Sementara seperti ini

dulu sambil kita pikirkan dulu

Sebenarnya ada rencana sih Mas penginnya

juga kita punya tempat yang agak luas

gitu biar enggak nolak-nolak lagilah

istilahnya Kasihan juga kalau Yang

Ditolak kadang itu orang itu sudah

bilang Wah Wis Tak jag tak ngenen ket

Sui l iki kok Aku ditolak I gimana II

sebenarnya juga engak enak ya Mas

nolak-nolak gitu sebenarnya kalau

puasnya itu belum puas Mas sering

dimarahi orang itu loh enggak enaknya

sebenarnya sih untuk inspirasi saya

sebenarnya gak tahu ya Mas saya itu cuma

kerja itu ikhlas aja mas saya itu kerja

dari pagi cuma wis modal ikhlas wis

penting pesanan saya k hari ini selesai

gitu Mas dengan baik diterima yang pesan

itu senang bisa tepat waktu gitu Itu

udah seneng banget Mas perasaan itu bisa

senang kalau orang itu juga senang gitu

kalau dibilang capek ya capek sih mas

Tapi dengan senang itu tadi kita malah

jadi enggak capek Mas senang kalau orang

itu menerima ada rasa senang oh dari

daerah sini ada yang pesan lagi daerah

sini ada pesan lagi dengan dari satu

orang bisa sana pesan pesan kita itu

jadi senang Mas Jadi tetap kita bisa

tetap ada kerjaan buat orang-orang

gitu-itu senang gitu

Mas kalau untuk mengelola 23 karyawan

tuh agak-agak gimana ya kalau orang

banyak biasa kan seperti itu ada aja

masalahnya itu ada gitu cuma kita

percaya sama mereka kita baik sama

mereka kita bisa memanusiakan mereka

gitu waktunya istirahat juga istirahat

kerjanya juga enggak terlalu kita forsir

gitu biasanya setiap tahun itu kita

adakan liburan bareng gitu Jadi kita

makan bareng juga setiap tahun minimal

satu kali sekaliah itu setiap tahun kita

ajak untuk liburan sebenarnya kadang

juga kasihan Mas sama mereka itu harus

karena pesanan terlalu overload lah

istilahnya itu sampai kadang harus

lembur setiap hari itu sebenarnya juga

kasihan Mas dulu waktu muda itu kan kita

pengalaman ya Mas ya mencari senangnya

itu kita habiskan dulu di waktu muda

jadi untuk sekarang kita fokusnya di

kerja gitu Jadi waktu muda itu

benar-benar kita bisa tahu mana aja gitu

kita ke mana aja Sesuka kita gitu Jadi

dengan komunitas itu kita bisa ketemu

banyak orang kita sharing kalau untuk

motor CB sendiri juga kita bisa sharing

tentang motor meskipun saya juga

basicnya enggak pernah tahu motor juga

ya Tapi senang aja gitu kita sharing

masalah-masalah motor gitu Jadi kita

bisa dapat ilmu dari teman-teman kita

respon keluarga dulu Emang keluarga

sangat membantu Mas ya dulu itu

awal-awal itu untuk ovennya sendiri itu

saya pinjaman Mas oven kecil itu di di

atas kompor itu awal-awal kita buat

waktu kita modal 150 itu kita ovennya

masih kecil mas tapi Alhamdulillah

sekarang ovennya sudah besar semua dulu

itu waktu masih awal-awal kita usaha itu

kita kan namanya juga Pengantin Baru mas

ya semua masih benar-benar belum di

rumah itu kan kalau saya dulu kan sama

istri itu maunya Mandiri Mas ya dulu itu

masih nempati di rumahnya nenek gitu

awal usaha itu jadi oven itu dipinjamin

sama ibu kalau kompor saya Alhamdulillah

sudah punya sendiri kompor kecil itu

untuk adonan itu kita manual sampai

sekitar 6 bulan itu itu kita manual

Jeluk adonan kacang hijau itu manual

pakai wajan itu benar-benar semuanya

manual Saya benar-benar dari bawah gitu

memulai usaha ini sekitar 6 bulan

Setelah itu kita sudah merasa enggak

kuat untuk ngadoni manual sudah enggak

kuat akhirnya istri itu punya tabungan

kita buat beli mesin yang besar mesin

adonan itu meskipun agak menguras

kantong Alhamdulillah sekarang sudah

balik modal saat menjalankan usaha ini

mau paling saya ingat itu waktu covid

Mas Mungkin Don ya kan sistem untuk

usaha saya kan cuma pesanan Mas ya

apalagi pas waktu itu kita pas

naik-naiknya Mas pesanan itu sebelum

covid itu kita produksi itu mentok Masih

sekitar 1000 kotaan mas jumlah karyawan

mungkin sekitar 15 atau 14 orang karena

kita cuma pesanan acara aja waktu covid

itu kan acara sudah tidak diperbolehkan

sedangkan uang dp itu sudah masuk semua

kita pesanan dibatalkan semuanya DP kita

harus mengembalikan semuanya dan kita

juga pengurangan karyawan juga Mas Jadi

waktu awal-awal sebenarnya kita masih

sistem rolling gitu Mas tapi untuk

sampai 1 bulan itu kita sudah Enggak

kuat Mas Jadi kita ada pengurangan

karyawan sekitar separuhnya Mas dan

alhamdulillah juga covid itu juga

ternyata buat berkah buat kita juga pas

covid itu kita itu enggak bisa ke

mana-mana kan Mas sedangkan acara itu

juga enggak boleh ramai-rameai gitu mas

orang itu carinya yang simpel-simpel Mas

akhirnya pesan ke kita jadi 6 bulan

Setelah covid itu kita karyawan yang

kemarin itu kita kurangi itu balik lagi

Alhamdulillah bisa sampai saat ini

[Musik]

Mas Sebenarnya saya itu lulusan Pondok

Mas jadi setelah SD itu saya sudah

dipondokkan sama orang tua Maos Pati

Magetan itu selama 3 tahun SMP SMA itu

saya dinganjuk mondok juga sempat kuliah

itu cuma bertahan 1 tahun Mas habis itu

Saya memutuskan untuk gak kuliah lagi

Mas kuliah itu kan kita menimba ilmu Mas

ternyata di dunia kuliah itu enggak

seperti itu ggak Seperti yang saya

bayangkan gitu Mas saya berpikir Nanti

kalau saya kuliah ujung-ujungnya juga

kerja jadi saya lebih memilih pulang

untuk kerja saya sama istri itu punya

cita-cita kalau kita nanti sudah enggak

dipia lagi kita maunya kepeternakan mas

sebenarnya mau menenangkan diri Kalau

kayak kerja di bak Pia ini kita kan

benar-benar menguras pikiran Tenaga

pikiran gitu meskipun kita senang ya

kita bisa melihat orang senang dengan

apa yang kita berikan gitu tapi

penginnya kita itu nanti kalau sudah tua

gitu peternakan Mas kalau kamu nanti

ngerantau pun saya juga harus ikut gitu

Jadi saya fokus di satu usaha ini aja

gitu kalau usaha itu penting kita

ikhlas menjalaninya dengan senang gitu

semuanya akan enak mas sama satu lagi

kalau pesan saya kalau orang mau usaha

itu harus tahu mana kebutuhannya dulu

Mas Jadi waktu saya awal-awal usaha itu

benar-benar kebutuhan di atas keinginan

Mas

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saya Imam sukrowardi dari bakia Hikmah

Tulungagung wasalamualaikum

warahmatullahi

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