RADAR TULUNGAGUNG – Tahu Telur Lontong Bu Suyut, one of Tulungagung’s most iconic traditional dishes, continues to thrive under third-generation owner Oky Ocktaviani, who is expanding the family culinary business while preserving its original recipe.
Since 1979, the distinctive aroma of its sweet peanut soy sauce has drawn loyal customers to a modest food stall in Tulungagung. What began as a small family-run eatery has now evolved into a growing local brand.
“I’m grateful and proud to continue my grandmother’s business,” Oky said.
The name “Bu Suyut” carries a personal story. Suyut was Oky’s father’s name. Her mother, who once managed the stall, chose not to use her own name. Instead, customers naturally called her “Bu Suyut,” and the name stuck for decades.
After her mother passed away three years ago, Oky decided to take over the business. At the time, she worked and lived in Malang. However, she chose to return to Tulungagung and focus on growing the family legacy.
Initially, she operated from home and relied heavily on food delivery apps. The response exceeded expectations. That early success convinced her to fully commit.
“Instead of working for someone else, I prefer building my own business. It’s exhausting, but it’s fulfilling,” she said.
Despite the expansion, Oky refuses to alter the original recipe. She prepares the signature peanut soy sauce blend herself. Meanwhile, she cooks the lontong using a traditional method, boiling it for up to four hours to achieve a soft texture without additives.
That consistency, she believes, keeps customers coming back.
Traditional Indonesian dishes still hold strong appeal, especially in regional cities like Tulungagung. Therefore, maintaining authenticity remains central to the brand’s identity.
However, Oky understands that tradition alone is not enough. Competition in Indonesia’s culinary industry continues to intensify.
To stay relevant, she introduced new menu items, including tahu telur tek. In addition, she launched student promotions and a “buy five, get one free” discount program.
Moreover, she actively uses Instagram and TikTok to reach younger consumers.
“In the past, we relied only on word of mouth. Now, we must adapt to modern trends,” she said.
Today, the business generates daily gross revenue of around Rp 4–5 million. Yet for Oky, financial performance is not the ultimate achievement.
Instead, she values sustainability. The stall has survived three generations, and she wants to ensure it continues for many more.
Looking ahead, Oky plans to open branches outside Tulungagung. She also hopes to create more employment opportunities as the business grows.
Her message to young entrepreneurs is simple: persistence matters.
“No effort betrays results. If you are willing to go through the process and keep innovating, there will always be a way,” she said.