Students from the Food Engineering Technology Study Program (TRP), Department of Agricultural Technology, Politeknik Negeri Jember (POLIJE), have successfully developed an innovative functional food product by transforming tropical almond (Terminalia catappa) seeds into nutritious yogurt bars. Enriched with mulberry leaf powder, the product demonstrates how underutilized local resources can be converted into healthy, value-added foods with commercial potential.

The innovation was initiated by Vita Marvella and her team as part of a project-based learning (PBL) initiative. The idea emerged from their observation that tropical almond seeds are abundant in the surrounding environment but are rarely utilized despite their high nutritional value. The students sought to create a healthy snack while maximizing the potential of local natural resources that are often overlooked.

To produce the yogurt bar, the team first roasted the tropical almond seeds before processing them into a plant-based extract. The extract was then combined with mulberry leaf powder to create a yogurt-like bar with a unique texture and enhanced nutritional properties. This innovative formulation offers consumers a healthy alternative snack made from sustainable local ingredients.

According to the student team, tropical almond seeds are naturally rich in protein and healthy unsaturated fats, making them a promising ingredient for functional foods. By utilizing this underused resource, the project demonstrates how scientific knowledge and food technology can generate innovative products that promote healthier eating habits while reducing food waste.

The yogurt bars were introduced to the public through a campus exhibition, where they were marketed at IDR 7,000 per package using a pre-order system. Beyond showcasing their research, the marketing activity provided students with valuable experience in entrepreneurship, production planning, customer engagement, and business management—essential competencies for graduates entering the food industry.

The Department of Agricultural Technology highly appreciated the innovation as an outstanding outcome of POLIJE's project-based learning approach. Through this initiative, students strengthened their competencies in food processing, food safety, product development, and innovation while addressing real-world challenges in sustainable food production.

The project also supports Indonesia's efforts to promote the downstream processing of local commodities and sustainable food innovation. By transforming an abundant but underutilized natural resource into a commercially viable product, the students demonstrated how vocational education can contribute to strengthening the local economy, encouraging entrepreneurship, and creating higher-value agricultural products.

Through the development of the tropical almond yogurt bar, POLIJE students have demonstrated that creativity, applied research, and sustainability can work together to produce meaningful innovations. The project reflects POLIJE's commitment to producing graduates who are not only technically skilled but also capable of developing innovative solutions that enhance food security, support local industries, and promote the sustainable utilization of Indonesia's rich natural resources.