Sleman- Students of Chemical Engineering Study Program, Faculty of Industrial Engineering (FTI) UPN “Veteran” Yogyakarta (UPNVY) has succeeded in making the innovation of “Tempe Chips, Uric Acid Free. Tempe chips made from Calliandra seeds. The innovation is one of the programs that passed the funding for the Entrepreneurship Student Creativity Program with the title Uric Acid-Free Tempe Chips from Calliandra Seeds (Calliandra Calothyrsus) initiated by Adi Kurniawan (2018) and with members of Atvy Prayudha (2019), Nirwana Syahputri (2019), Adi Kurni Dwi Putra (2019), and Annisa Al-Kanzu (2019) accompanied by the lecturer, Heni Anggorowati, ST, M.Eng.

 Adi Kurniawan, as the team leader, said that the innovation of the tempe chips came from the concern to calliandra seeds (Calliandra Calothyrsus) which were underutilized by the community, thus a further research was carried out on calliandra seeds.

 "We conducted research on calliandra plants in national and international journals where the results showed that the calliandra seeds were low in purine content, whereas the low purine levels indicated that the seeds were safe for consumption by the gout sufferers," said Adi Kurniawan.

He added that this background was what underlies the team to utilize the calliandra seeds which are processed into uric acid-free tempe chips and it can generate profits later. The implementation of PKM in 2020 is carried out by online as there is no change for offline to make products, so the activities carried out are online conceptualization and product marketing (via Instagram @tempechipskalkulus) by targeting millennials as market prey. 

We hope that the corona virus pandemic will finish quickly in the future so that our group can realize the innovative concept of uric acid-free tempe chips and can continue to grow," added Adi Kurniawan