SEMARANG (Feb 17) – The Student Creativity Program (PKM) is often a prestigious and challenging arena for students. To dive deep into the strategies and experiences behind such success, the Research and Science Department of BEM UNDIP, in collaboration with the Diponegoro University Student Achievement Office, recently conducted an exclusive interview with Bayu Saputra, commonly known as Bayu.
As a Chemistry student who successfully reached the 38th National Student Scientific Week (PIMNAS) in 2025—held at Hasanuddin University through the Student Creativity Program in Entrepreneurship (PKM-K) scheme—and secured Gold Medals in both the Presentation and Poster categories, Bayu shared his team’s journey in developing an innovative product named “Chitoma.” In this competition, Bayu’s team presented an edible coating product made from chitosan (shrimp shells) under the brand name Chitoma. This product serves as a natural preservative for fruits and vegetables, replacing the use of wax, which is less safe for health.
Bayu’s journey in the world of research and creativity did not start smoothly. He admitted that he had been familiar with scientific competition concepts since high school through OPSI (Indonesian Student Research Olympiad), though he did not pass at that time. That failure, however, did not dampen his spirit; instead, his interest grew even stronger upon entering university. Despite being a Chemistry major, Bayu chose the Entrepreneurship scheme (PKM-K) due to his passion for business. “Actually, at that time, we were just trying it out because it was still our first semester. Even if we didn’t pass, there would be another chance next year. Initially, it was more about technical curiosity regarding how PKM worked,” Bayu said, recalling the early formation of his team during his freshman year.
Team Chitoma consists of five members from four different study programs: Bayu Saputra and Salik Bahrudin (Chemistry, Faculty of Science and Mathematics), Siti Sofia Ranti (Food Technology, Faculty of Animal and Agricultural Sciences), Argitta Nova Triana (Nutrition Science, Faculty of Medicine), and Velin Yohanita (Digital Business, Faculty of Economics and Business), under the guidance of advisor Nor Basid Adiwibawa Prasetya, S.Si., M.Sc., Ph.D. (Chemistry, Faculty of Science and Mathematics). According to Bayu, one of the team’s keys to success lies in their courage to pursue cross-disciplinary collaboration. “I believe the diversity of our majors is what made us strong. The Chemistry students understand the materials and processing, the Food Technology student understands regulations, the Nutrition student handles the nutritional aspects and marketing, and the Digital Business student manages the business side. This collaboration is what strengthened us,” he explained.
The road to PIMNAS was far from easy. Bayu revealed that the biggest challenge was time management, considering the team was in their third semester with a heavy practicum schedule. Furthermore, the team dynamics experienced ups and downs, especially approaching PIMNAS when demotivation began to surface. “We held regular evaluations. The key is communication. If someone felt demotivated, we would meet and talk. We reminded each other that we shared the same vision,” Bayu said, recalling the crucial moments when the team had to rekindle each other’s spirits.
Closing the interview, Bayu shared an important message for students who are still hesitant to join PKM. In his view, college is the best time to try many things, including experiencing failure. “Don’t be afraid to fail. If we dare to try, we have a chance to succeed. But if we don’t dare to try, we have already failed,” he asserted. Team Chitoma’s success proves that with the right innovation, solid collaboration, and a resilient mindset, even early-semester students are capable of competing and excelling on a national stage.