Yogyakarta — Students of Universitas Gadjah Mada once again achieved an international accomplishment at the 2nd International Student Summit 2026 Malaysia, held on 14–15 February 2026. In the competition, the UGM team won the Bronze Medal in the Food category through their innovation entitled “ROOT CHIPS: A Prebiotic Zero-Waste Snack for Low-Carbon Food Solutions.” The team was supervised by Dr. Priyayi Agung Pambudi, with Baso Samsu Rijal serving as team leader, alongside members Nurlaila Sahara Worabay, Rabiyathul Adawiyah Abbas, Muchammad Shaliqin, and Atik Septiana Putri.
(Activity Documentation)
The International Student Summit is a global academic forum that brings together students from various countries to encourage the exchange of ideas, innovation, and interdisciplinary collaboration in addressing global challenges. Through this competition, participants are encouraged to develop creative and applicable solutions in strategic fields.
At the event, the UGM team introduced ROOT CHIPS, a healthy snack made from local tubers such as cassava, taro, and sweet potatoes, developed under the concepts of zero-waste and a low-carbon food system. The product utilizes imperfect harvest produce that is often rejected by the market, transforming it into a high-value and environmentally friendly product.
In addition to reducing food waste, ROOT CHIPS was designed as a functional food rich in prebiotics through an innovative process that produces resistant starch type 3 (RS3), which supports digestive health. Its low-temperature baking method also helps minimize the formation of harmful compounds such as acrylamide.
This achievement also supports the Sustainable Development Goals (SDGs), particularly SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), SDG 12 (Responsible Consumption and Production), and SDG 13 (Climate Action) through the development of healthy food products, waste reduction, and low-emission production systems. This accomplishment demonstrates that UGM students are able to compete internationally through innovations based on scientific knowledge, sustainability, and the utilization of local resources.
Author: Ulyn Nuha