The UGM Alumni Family (Kagama) of East Java officially appointed Satria Gentur Pinandita as General Chair for 2024–2029 on Saturday (Sep. 7).
The appointment took place during the Regional Meeting at AMG Tower, Surabaya, attended by the General Chair of Kagama Central Board, Ganjar Pranowo, Head of Division I Kagama Central Board, Anton Mart Irianto, and 15 branch representatives from Kagama East Java members.
Satria Gentur Pinandita currently serves as Director & Deputy Factory Manager of PT Ajinomoto Indonesia. Born in Solo on Sep. 24, 1968, he comes from a family of batik traders at Beringharjo Market.
When interviewed by the Kabar UGM team on Thursday (Oct. 17) at an alumni gathering in Surabaya, Pinandita shared his journey to the pinnacle of his career.
“Since I started school, I moved to Yogyakarta. I studied Food Technology (Faculty of Agricultural Technology) at UGM. Specifically, I was in the 1989 batch and graduated in 1993. After that, I started working at Ajinomoto,” said the eldest of two siblings.
During his university years, Pinandita admitted that he was not academically outstanding. Lecturers even reprimanded his thesis several times, and on one occasion, it was thrown in front of him.
That experience made him feel down but also motivated him to keep learning. As he entered his career, Pinandita laughed when rereading his thesis.
“It turns out it was awful. Why was my work like that? I think it was mental education, teaching me that I had to be strong,” he said.
University also became the first place Pinandita was introduced to the Ajinomoto company. At that time, he participated in a company visit organized by his study program.
He initially thought Ajinomoto’s MSG (Monosodium Glutamate) product was unhealthy. However, after joining the company, he realized that the image built in society was wrong.
“I used to think this product was unhealthy. I was wrong; Ajinomoto products are derived from fermented sugarcane molasses,” he explained.
MSG’s primary function is to enhance food taste and add umami flavor. It is also one of the safest food additives and is approved by health authorities.
His early career as a fresh graduate was not without challenges. He said starting a job at a Japanese company like Ajinomoto was interesting. Japanese companies follow a long-life employment system.
The company highly values employee loyalty, especially that of long-term employees. Every employee is also trained to understand field conditions firsthand, even at the managerial level.
“I was taught not to be shy about getting involved on the ground. If we don’t understand the field, we won’t understand the reports coming in,” said Pinandita.
He shared how he participated in factory cleaning during training and moved between different company branches. Thanks to his diligence and discipline, his career advanced slowly but surely.
In addition to a low lay-off rate, Japanese companies also emphasize teamwork. Pinandita explained that the work system is based on groups. Every task is assigned to a workgroup, and the result is evaluated as a group effort.
Some thrive in this work environment, while others prefer European or American companies that focus more on individual competencies.
“Almost all Japanese companies are like that. Considering a company’s adaptability is important because times are changing fast. It’s not the strongest companies that survive, but the most adaptable ones,” Pinandita explained.
He added that adaptability is a crucial skill for individuals as well. People must be able to change as they see the opportunities and challenges of the times.
When asked about his hopes for UGM, Pinandita expressed a similar sentiment. He hopes that UGM can adapt to changes as a university.
Technological advancements are accelerating knowledge development. Therefore, UGM should focus on shaping graduates who are aligned with its values.
“I hope UGM and its students can adapt to current conditions. Universities must think about what their graduates will be like 10-15 years from now,” he concluded.
Author: Tasya
Editor: Gusti Grehenson
Photographer: Firsto