The Food Technology Study Program at Universitas Al-Azhar Indonesia (UAI) successfully held the 2026 Food Product Showcase. This event served as a showcase for students to demonstrate their creativity in processing local legume commodities into high value-added food products.
Under the theme "From Local Legumes to Innovative and Valued Food Products," the event served not only as an academic exhibition but also as an educational platform on the potential of domestic plant-based protein. The event began with an insight-sharing session by experts who discussed the utilization of sword bean residue and food innovations based on sword bean tempeh as a healthy alternative protein source.
During the exhibition session, five flagship innovations resulting from student practical work caught the attention of visitors, namely Walnut Diva Bliss, RnC Sausage, GreenGreenSquish, Metemisu Dessert Cup, and MuoyKiesCup. These products demonstrated that local ingredients such as red kidney beans, mung beans, and cashews can be processed into modern snacks adhering to industrial quality standards.
The lecturer in charge of the Food Processing Technology course, Sarah Giovani, S.TP., M.Agr.Sc., M.Sc., explained that this activity is an application of Project-Based Learning. Students were required to master the entire production process, from formulation research and quality evaluation to direct marketing strategies to consumers.
Through this initiative, UAI is committed to producing graduates who excel not only academically, but also possess an entrepreneurial spirit. The hope is that these biodiversity-based innovations can be further developed to make a tangible contribution to the national food industry and reinforce food security in the future.
