Generally we eat zalacca only its fruit. The seed throws and become organic waste. Zalacca seeds have high antioxidant 12,06% DDPH. The research about zalacca quality and benefit has been done, but the implementation in food or something else is still few. Five Institut Pertanian Bogor (IPB) students process zalacca seeds become powder to make healthy biscuit. They are Alvin Jefry, I Kadek Fendy Lesmana P, Ni Putu Indah Purnami, Khairil Irsyad, and Irena Ivania.