Semarang — Shrimp shell waste, which has long been discarded, has now been transformed into a promising food innovation. Two Chemistry students from Diponegoro University have developed Chitoma, an edible coating made from shrimp shell chitosan enriched with turmeric, designed to extend the shelf life of fruits and vegetables. This innovation was introduced through the 2025 Student Creativity Program in Entrepreneurship (PKM-K).
The product was created to address the high rates of food loss and food waste (FLW) in Indonesia. According to FAO data, about one-third of the world’s agricultural produce is wasted each year. In Indonesia, many fruits and vegetables spoil quickly during distribution, causing significant losses for households, market vendors, and MSMEs, while also hindering government efforts to increase fruit and vegetable consumption.
Chitoma works by forming a thin, safe-to-consume protective layer. Chitosan from shrimp shells serves as the main coating, while turmeric provides natural antimicrobial effects thanks to its curcumin content. This combination keeps fruits and vegetables fresher for longer, reduces spoilage, and helps preserve nutritional quality.
“The idea was to create a simple yet effective way to extend the shelf life of fruits and vegetables that are still fit for consumption but often wasted,” said the student team. They also emphasized that the innovation offers economic benefits for vendors and MSMEs by reducing losses due to spoilage.
In addition to being safe and environmentally friendly, the product is easy to apply for households, vendors, and MSMEs, making it highly accessible. The team is now preparing for mass production, quality testing, and the registration of patents and trademarks to ensure the sustainability of the innovation.
With interdisciplinary support from Chemistry, Food Technology, Nutrition Science, and Digital Business, Chitoma demonstrates that waste materials can be transformed into practical solutions that support food security, reduce waste, and strengthen local economies. The students hope that this innovation will be widely adopted in traditional markets and households, providing a tangible impact on reducing food waste in Indonesia.