From Tempe to Mangroves: Akademi Sages Showcases Sustainable Culinary Innovation at the Surabaya Research Festival

SURABAYA, Indonesia (July 2026) — Akademi Sages showcased its commitment to culinary research and sustainable food innovation by presenting two student-driven products—a tempe burger and a mangrove-based beverage—at the Research and Innovation Festival, held in celebration of the 3rd Anniversary of the Surabaya Mangrove Botanical Garden on July 26, 2026. Organized by the Surabaya City Government, the festival brought together universities, schools, research institutions, and environmental communities to exhibit innovative projects that address sustainability, education, and community development. The event provided a platform for participants to demonstrate how research can be translated into practical solutions with social and environmental impact. Representing the higher education sector, Akademi Sages introduced a plant-based burger featuring a patty made entirely from tempe, Indonesia's traditional fermented soybean product. Designed as a sustainable alternative to conventional beef burgers, the product highlights the potential of locally sourced ingredients to meet the growing demand for nutritious, environmentally friendly, and innovative food options.

By transforming one of Indonesia's most iconic traditional foods into a contemporary culinary product, the research demonstrates how local ingredients can be elevated into globally appealing cuisine while preserving their cultural identity. The innovation also reflects Akademi Sages' mission to encourage creativity and promote the commercial potential of Indonesia's rich culinary heritage.Complementing the tempe burger, the academy also unveiled a mangrove-based beverage, developed to align with the festival's environmental theme and location. The beverage showcases the untapped potential of mangrove resources as ingredients for value-added food and beverage products, emphasizing the importance of biodiversity, sustainability, and responsible utilization of natural resources through research and innovation. According to Ivy Dian, Head of the Study Program at Akademi Sages, the products were developed through collaborative research between faculty members and students as part of the students' final academic projects. "This project reflects our educational philosophy of integrating academic learning with real-world application. Students are encouraged not only to complete their academic requirements but also to conduct meaningful research, develop innovative products, and present their work to the public," said Ivy Dian.

Participation in the festival underscores Akademi Sages' commitment to integrating education, research, innovation, and community engagement within its academic programs. Beyond developing technical culinary skills, the institution aims to cultivate graduates who are capable of addressing contemporary industry challenges through creativity, sustainability, and applied research. Through initiatives such as the tempe burger and mangrove-based beverage, Akademi Sages continues to empower students to explore the potential of Indonesia's local food resources while contributing to a more sustainable culinary future. The institution remains dedicated to fostering innovation, strengthening industry relevance, and advancing research-driven culinary education that benefits both society and the environment.