SEMARANG — Argitta Nova Triana, a student of the Nutrition Study Program at the Faculty of Medicine, Diponegoro University (FK Undip), has achieved an outstanding milestone at the Pekan Ilmiah Mahasiswa Nasional (PIMNAS) PKM 2025 held at Hasanuddin University, Makassar, on November 28, 2025. Together with her team, Chitoma, she secured two gold medals—Gold Medal for Presentation and Gold Medal for Poster—through their innovation,“Chitoma: An Edible Coating Made from Shrimp Shells and Turmeric to Reduce Food Loss and Food Waste.”
This achievement marks a significant contribution to Undip’s efforts in promoting sustainable food innovation. Argitta admitted she was both excited and surprised by the team’s double victory, recalling the long and demanding process leading up to PIMNAS.
“It feels incredible and shocking at the same time because we still can’t believe it. All our ‘blood, sweat, and tears’ finally paid off,” she said on Monday (December 8, 2025).
The idea behind Chitoma stemmed from the team’s concern over Indonesia’s high levels of food loss and food waste, which place the country among the world’s top contributors of discarded food. This challenge inspired the team to design a science-based, environmentally friendly solution.
Chitoma team consists of five students from various faculties—Medicine, Science and Mathematics, Economics and Business, and Animal and Agricultural Sciences. Their decision to use shrimp shells and turmeric as primary ingredients was based on availability as well as functional benefits.
Argitta explained that Semarang is known for its shrimp farming industry, which produces abundant shrimp-shell waste. Meanwhile, turmeric offers natural antimicrobial and antioxidant properties that enhance the protective function of the edible coating.
“We thought, if only the shrimp meat is used, what happens to the shells? So we decided to utilize shrimp shells along with turmeric,” she explained.
During the research phase, the team conducted several tests, including organoleptic assessments and consumer surveys. The results showed that Chitoma could extend the shelf life of fruits and vegetables up to twice as long as their natural storage time, making it a promising innovation for wider development.
“If food ingredients can last longer and don’t spoil quickly, there will be less waste. Our hope is that more people will get to know Chitoma,” she added.
Argitta encouraged other students to participate in the Student Creativity Program (PKM) and aim for PIMNAS, emphasizing that taking the first step is often the biggest challenge.
“For friends who have ideas or want to join PKM—just go for it. Believe that you can do it. The goal doesn’t have to be winning; what matters is the benefit it brings to you and to society,” she advised.
The accomplishment of Tim Chitoma reinforces the fact that FK Undip students excel not only in health sciences but also in developing sustainable food innovations. Their success highlights Undip’s commitment to advancing cross-disciplinary collaborations to address global challenges. (Public Relations of the Faculty of Medicine, Diponegoro University/Sara)
