Research Article
The study of traditional food HACCP through project-based learning in food chemistry course
@INPROCEEDINGS{10.4108/eai.12-10-2019.2296379, author={Nova Kurnia and Liliasari Liliasari and Dede Robiatul Adawiyah and Florentina Maria Titin Supriyanti}, title={The study of traditional food HACCP through project-based learning in food chemistry course}, proceedings={Proceedings of the 7th Mathematics, Science, and Computer Science Education International Seminar, MSCEIS 2019, 12 October 2019, Bandung, West Java, Indonesia}, publisher={EAI}, proceedings_a={MSCEIS}, year={2020}, month={7}, keywords={traditional food haccp project-based learning food chemistry}, doi={10.4108/eai.12-10-2019.2296379} }- Nova Kurnia
Liliasari Liliasari
Dede Robiatul Adawiyah
Florentina Maria Titin Supriyanti
Year: 2020
The study of traditional food HACCP through project-based learning in food chemistry course
MSCEIS
EAI
DOI: 10.4108/eai.12-10-2019.2296379
Abstract
Food was likely to be contaminated by hazards during processing steps. On the other side, food safety was the main prerequisite for consumption. Nowadays, the hazard analysis critical control point (HACCP) has been implemented as a food safety assurance system. This research aimed to know the student's ability to reviewing traditional food HACCP through project-based learning in a food chemistry course. This research employed a descriptive method as a research design. The subjects of the research were 16 students eight semesters of a chemistry education program at one of the colleges in Mataram City. To collect data, the instrument of performance assessment rubrics and questionnaires were used. To conclude, the data indicated that students were able to review traditional food HACCP in terms of raw material and processing step through project-based learning. They were very enthusiastic about the project activities due to it was related to their daily culture.
