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Jackfruit Seed Tempeh is an innovative fermented food product developed by utilizing jackfruit seeds as an alternative plant-based protein source. The product is produced through a fermentation process using Rhizopus mold, similar to the method used in traditional soybean tempeh production. The jackfruit seeds are cleaned, boiled, peeled, cut into small pieces, and mixed with tempeh starter culture before being fermented for 24–48 hours. The resulting product has a firm texture, a naturally creamy and nutty flavour, and a distinctive fermented aroma.

This innovation offers a sustainable alternative to conventional soybean tempeh by transforming underutilized jackfruit seeds into a value-added food product. It helps reduce food waste from jackfruit processing while supporting food upcycling practices. Compared with imported soybeans, jackfruit seeds provide a more economical and environmentally friendly raw material. In addition, Jackfruit Seed Tempeh has strong commercialization potential as a healthy local food product rich in plant-based protein and naturally occurring nutrients. The project also enhances students' knowledge and practical skills in food fermentation innovation while promoting sustainability and food technology education.