As part of SBM ITB’s commitment to developing innovative and entrepreneurial leaders, all SBM ’28 students are required to complete the Introduction to Business course. Through a semester of hard work, SBM ’28 students successfully developed a Business Model Canvas, which was then showcased at the exhibition on December 16, 2025. Furthermore, they also sold food and beverages to attract visitors from outside ITB Jatinangor.
During the exhibition, SBM ’28 students displayed their enthusiasm and creativity through the decorations they installed at their booths, while wearing cosplay-style costumes tailored to the themes each team wanted to present. Maghfirohtul Aulia, a student from Regular Class B at SBM, stated that the entire process from the initial assignment to the exhibition was very beneficial. It helped her to plan a product based on her analysis of a surrounding problem.
The stand, called “Le Matile,” is characterized by its food presentation. “We serve food on trays we made ourselves,” said Aulia. This idea was inspired by a small and medium enterprises (SMEs) that they had analyzed in Ciroyom Village. According to them, the main value of Ciroyom Village is bamboo, which they then process into crafts for export. Aulia added that they learned these bamboo-processing skills at an SBM seminar held in Ciroyom Village.
In practice, the Le Matile stand not only sells food but also displays handcrafted bamboo bags as an additional product to attract buyers. “Hopefully, the business can continue and evolve into a large company with international recognition,” Aulia hoped.
Erlangga Mahardika, a lecturer in Regular Class C and a representative of the teaching team at this exhibition, reported that this year’s event was a success. This was evident in the students’ dedication to decorating their booth and promoting their products. To acknowledge their hard work, the teaching team organized a competition with three categories: the best Business Model Canvas, the most eye-catching booth, and the overall management skills of each team in running their food and beverage business.
He also stated that this year’s exhibition was designed differently from previous years. “This time, we asked them to create two BMC conditions: existing with black text, and proposed with red,” he explained. In previous years, the Business Model Canvas was simply designed like a standard BMC. However, this year, the teaching team wanted students to add improvements or proposed solutions to the SMEs they were mentoring.
This exhibition is expected to help SBM ’28 students not only analyze but also understand, provide solutions to the SMEs they are mentoring, and gain hands-on experience in creating innovative businesses.
Written by Student Reporter (Elshana Brittany Victoria, TPB SBM 2028)
