A group of innovative students from Universitas Negeri Yogyakarta (UNY) has found a creative way to turn food waste into a healthy treat. Through the Student Creativity Program in Entrepreneurship (PKM-K), five students from the Faculty of Mathematics and Natural Sciences—Indah Aulia, Telaga Zia, Mufidah Nur, Adinda Putri, and Aghna Jadarah—developed Kedelite, a nutritious snack bar made from soybean skins and jackfruit seeds. Guided by lecturer Dita Puji R., M.Pd., their mission was to create a delicious snack while also reducing food waste.
The team was inspired by the often-overlooked nutritional value of soybean skins, a byproduct from tofu and tempeh production. “Soybean skins are typically discarded, but they're actually rich in protein, fiber, and essential minerals,” said team leader Indah Aulia. “We wanted to turn them into something people would actually enjoy eating.” By combining them with jackfruit seeds for added crunch, the students produced a snack bar that’s both tasty and good for the body.
Branded with the tagline “4 Nutrients in 1 Bite,” Kedelite comes in three exciting flavors: original, chocolate, and matcha. Each bar is wrapped in sleek 20-gram aluminum foil packaging that highlights its modern and healthy appeal. With this innovation, the students not only promote mindful snacking but also spotlight how sustainable food solutions can come from unexpected places.
