English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

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 projectbased learning. They were very enthusiastic about the project activities due to it was related to their daily culture.

proceedings of the proceedings of the 7th mathematics, science, and computer science education international seminar, msceis 2019, 12 october 2019, bandung, west java, indonesia

The study of traditional food HACCP through project-based learning in food chemistry course