Nova Kurnia, Liliasari, Dede Robiatul Adawiyah, Florentina Maria Titin Supriyanti
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. Copyright © 2020 EAI
Department of Chemistry Education, IKIP Mataram, Jalan Pemuda No 59A, Mataram, Indonesia; Science Education Program, School of Postgraduate Studies, Indonesia University of Education, Jalan Dr.Setiabudhi No 229 Bandung, Bandung, Indonesia; Department of Food Science and Technology, IPB University, Jalan Raya Dramaga, Bogor, Indonesia
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