University of Bengkulu students showed their creativity and entrepreneurial spirit through the Entrepreneurial Student Program (BMW) Batch 2. Two student teams developed innovative business ideas in two different categories, namely Food and Beverage and Creative Industries, Arts, Culture, and Tourism.

The first team consisted of Salahudin Al-Ayubi, Alfina Faiqotul Fitriyah, and the team, who carried out the business “GROW: Innovation of Plantable Souvenirs Based on Paper Waste with Natural Dyes and Plant Seeds as Environmentally Friendly Products with Economic Value.”

GROW Usaha is included in the Creative Industry, Arts, Culture, and Tourism categories. This team presents eco-friendly souvenir innovations made from paper waste combined with natural dyes and plant seeds.  This plantable souvenir product  is designed to be plantable after use, so it has added value as a creative product that combines aesthetic, economic, and environmental aspects.

This innovation is an alternative to the development of sustainable souvenir products by utilizing waste as raw materials. In addition to having the potential to reduce paper waste, GROW products also offer creative business opportunities that can be developed for various needs, such as event souvenirs, gifts, and souvenirs.

Meanwhile, the second team consisted of Rahelika Sola Gratelia Purba, Imelda Manulang, Siti Fadiyyah, and a team with the business title “PISANGRO: Crispy Fried Bananas with Nusantara Spice Wrap as a Contemporary Snack with High Selling Value.”

PISANGRO is included in the Food and Beverage category by raising fried bananas as a snack product developed through taste innovation and processing. Nusantara spice dressing is a characteristic offered to create a unique taste while giving a new touch to food that has been widely known by the community.

Through the use of local raw materials and creativity in product development, PISANGRO has the potential to become a culinary business that is able to attract consumer interest. This innovation also opens up opportunities for the development of food products with higher selling value and competitiveness in the contemporary snack market.

The participation of the two teams in the Batch 2 Entrepreneurial Student Program (BMW) is one of the steps of Bengkulu University students in developing creativity, innovation, and entrepreneurial skills. Both efforts show the potential of students in creating business opportunities through different approaches, both by developing environmentally friendly creative products and innovating food products made from local raw materials.

It is hoped that through this program, the two teams can continue to develop business ideas into sustainable, competitive businesses, and provide economic and social benefits for the community. This participation is also expected to inspire other students to take advantage of local potential, innovate, and dare to build a business since college.