Development of Functional Food Project Learning Tools for Food Chemistry Course
This study aims to develop functional food project learning tools for the food chemistry course. This project learning tools consist of an implementation guide accompanied by a project appraisal rubric. The development of learning tools was based on the Dick and Carey model with three stages: needs...
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| Format: | Article |
| Language: | English |
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Department of Chemical Education, UIN Sunan Gunung Djati Bandung
2021-06-01
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| Series: | JTK (Jurnal Tadris Kimiya) |
| Subjects: | |
| Online Access: | https://journal.uinsgd.ac.id/index.php/tadris-kimiya/article/view/10030 |
| _version_ | 1797229005460471808 |
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| author | Nova Kurnia Liliasari Liliasari Dede Robiatul Adawiyah Florentina Maria Titin Supriyanti |
| author_facet | Nova Kurnia Liliasari Liliasari Dede Robiatul Adawiyah Florentina Maria Titin Supriyanti |
| author_sort | Nova Kurnia |
| collection | DOAJ |
| description | This study aims to develop functional food project learning tools for the food chemistry course. This project learning tools consist of an implementation guide accompanied by a project appraisal rubric. The development of learning tools was based on the Dick and Carey model with three stages: needs analysis, development, and validation. The needs analysis shows an increase in non-communicable diseases in Indonesia and the world. Functional food has not been taught in food chemistry courses and the abundance of local food in Lombok Island with its various functional potency. The development stage involves designing project instructions accompanied by an assessment rubric. Two experts in food chemistry carried out the validation stage of the project learning tools. The instrument used was a questionnaire related to the suitability of the project objectives with the learning outcomes of food chemistry, the clarity of project-based learning syntax, the relevance of project topics to Lombok food, aspects of the language used, and an assessment rubric. The results show that all validated aspects are accepted with a few notes which have been further improved. Thus, the project learning tools can be used for functional food projects in food chemistry courses. |
| first_indexed | 2024-04-24T15:05:43Z |
| format | Article |
| id | doaj.art-830fad1c585a4a2694cec5acbec3cf87 |
| institution | Directory Open Access Journal |
| issn | 2527-6816 2527-9637 |
| language | English |
| last_indexed | 2024-04-24T15:05:43Z |
| publishDate | 2021-06-01 |
| publisher | Department of Chemical Education, UIN Sunan Gunung Djati Bandung |
| record_format | Article |
| series | JTK (Jurnal Tadris Kimiya) |
| spelling | doaj.art-830fad1c585a4a2694cec5acbec3cf872024-04-02T13:26:26ZengDepartment of Chemical Education, UIN Sunan Gunung Djati BandungJTK (Jurnal Tadris Kimiya)2527-68162527-96372021-06-0161263510.15575/jtk.v6i1.100304748Development of Functional Food Project Learning Tools for Food Chemistry CourseNova Kurnia0Liliasari Liliasari1Dede Robiatul Adawiyah2Florentina Maria Titin Supriyanti3Department of Chemistry Education, Faculty of Science, Engineering and Applied, Universitas Pendidikan Mandalika, Jalan Pemuda No. 59A Mataram, West Nusa Tenggara, 83125Natural Science Education, School of Postgraduates, Universitas Pendidikan Indonesia, Jalan Setiabudhi No.229 Bandung, West Java, 40154Departement of Food Science and Technology, Faculty of Agricultural Technology, IPB University, Jalan Raya Dramaga Bogor, West Java, 16002Natural Science Education, School of Postgraduates, Universitas Pendidikan Indonesia, Jalan Setiabudhi No.229 Bandung, West Java, 40154This study aims to develop functional food project learning tools for the food chemistry course. This project learning tools consist of an implementation guide accompanied by a project appraisal rubric. The development of learning tools was based on the Dick and Carey model with three stages: needs analysis, development, and validation. The needs analysis shows an increase in non-communicable diseases in Indonesia and the world. Functional food has not been taught in food chemistry courses and the abundance of local food in Lombok Island with its various functional potency. The development stage involves designing project instructions accompanied by an assessment rubric. Two experts in food chemistry carried out the validation stage of the project learning tools. The instrument used was a questionnaire related to the suitability of the project objectives with the learning outcomes of food chemistry, the clarity of project-based learning syntax, the relevance of project topics to Lombok food, aspects of the language used, and an assessment rubric. The results show that all validated aspects are accepted with a few notes which have been further improved. Thus, the project learning tools can be used for functional food projects in food chemistry courses.https://journal.uinsgd.ac.id/index.php/tadris-kimiya/article/view/10030functional foodproject-based learningproject learning tools |
| spellingShingle | Nova Kurnia Liliasari Liliasari Dede Robiatul Adawiyah Florentina Maria Titin Supriyanti Development of Functional Food Project Learning Tools for Food Chemistry Course JTK (Jurnal Tadris Kimiya) functional food project-based learning project learning tools |
| title | Development of Functional Food Project Learning Tools for Food Chemistry Course |
| title_full | Development of Functional Food Project Learning Tools for Food Chemistry Course |
| title_fullStr | Development of Functional Food Project Learning Tools for Food Chemistry Course |
| title_full_unstemmed | Development of Functional Food Project Learning Tools for Food Chemistry Course |
| title_short | Development of Functional Food Project Learning Tools for Food Chemistry Course |
| title_sort | development of functional food project learning tools for food chemistry course |
| topic | functional food project-based learning project learning tools |
| url | https://journal.uinsgd.ac.id/index.php/tadris-kimiya/article/view/10030 |
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