Development of Functional Food Project Learning Tools for Food Chemistry Course


Nova Kurnia(1*), Liliasari Liliasari(2), Dede Robiatul Adawiyah(3), Florentina Maria Titin Supriyanti(4)

(1) Department of Chemistry Education, Faculty of Science, Engineering and Applied, Universitas Pendidikan Mandalika, Jalan Pemuda No. 59A Mataram, West Nusa Tenggara, 83125, Indonesia
(2) Natural Science Education, School of Postgraduates, Universitas Pendidikan Indonesia, Jalan Setiabudhi No.229 Bandung, West Java, 40154, Indonesia
(3) Departement of Food Science and Technology, Faculty of Agricultural Technology, IPB University, Jalan Raya Dramaga Bogor, West Java, 16002, Indonesia
(4) Natural Science Education, School of Postgraduates, Universitas Pendidikan Indonesia, Jalan Setiabudhi No.229 Bandung, West Java, 40154, Indonesia
(*) Corresponding Author

Abstract


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.


Keywords


functional food; project-based learning; project learning tools

Full Text:

PDF

References


Allen, D., & Tanner, K. (2006). Rubrics: Tools for making learning goals and evaluation criteria explicit for both teachers and learners. CBE—Life Sciences Education, 5(3), 197–203.

Andarwulan, N., Kurniasih, D., Apriady, R. A., Rahmat, H., Roto, A. V., & Bolling, B. W. (2012). Polyphenols, carotenoids, and ascorbic acid in underutilized medicinal vegetables. Journal of Functional Foods, 4(1), 339–347.

Andrade, H. G. (2005). Teaching with rubrics: The good, the bad, and the ugly. College Teaching, 53(1), 27–31.

Atef, M., & Ojagh, S. M. (2017). Health benefits and food applications of bioactive compounds from fish byproducts: A review. Journal of Functional Foods, 35, 673–681.

Atmojo, S. E. (2015). Learning which oriented on local wisdom to grow a possitive appreciation of batik jumputan (ikat celup method). Jurnal Pendidikan IPA Indonesia, 4(1), 48-55

Barke, H-D., Harsch, G., & Schmid, S. (2013). Essential of chemical education. Heidelberg: Springer.

Bigliardi, B., & Galati, F. (2013). Innovation trends in the food industry: The case of functional foods. Trends in Food Science & Technology, 31(2), 118–129.

Bontempo, P., De Masi, L., Carafa, V., Rigano, D., Scisciola, L., Altucci, L., et. al. (2015). Anticancer activities of anthocyanin extract from genotyped Solanum tuberosum L. “Vitelotte.” Journal of Functional Foods, 19(Part A), 584–593.

Brookhart, S. M. (2013). How to create and use rubrics for formative assessment and grading. Virginia: ASCD.

Burmeister, M., & Eilks, I. (2012). An example of learning about plastics and their evaluation as a contribution to education for sustainable development in secondary school chemistry teaching. Chemistry Education Research and Practice, 13(2), 93-102.

Cassidy, Y. M., McSorley, E. M., & Allsopp, P. J. (2018). Effect of soluble dietary fibre on postprandial blood glucose response and its potential as a functional food ingredient. Journal of Functional Foods, 46, 423–439.

Chen, H.-J., She, J.-L., Chou, C.-C., Tsai, Y.-M., & Chiu, M.-H. (2013). Development and application of a scoring rubric for evaluating students’ experimental skills in organic chemistry: An instructional guide for teaching assistants. Journal of Chemical Education, 90(10), 1296–1302.

Darawati, M., Riyadi, H., Damayanthi, E., & Kustiyah, K. (2016). Pengembangan produk pangan fungsional berbasis pangan lokal sebagai produk sarapan untuk remaja gemuk. Jurnal Gizi dan Pangan, 11(1), 43-50.

Davis, E. J., Pauls, S., & Dick, J. (2017). Project-based learning in undergraduate environmental chemistry laboratory: Using EPA methods to guide student method development for pesticide quantitation. Journal of Chemical Education, 94(4), 451–457.

De los Santos, D. M., Montes, A., Sánchez-Coronilla, A., & Navas, J. (2014). Sol–gel application for consolidating stone: An example of project-based learning in a physical chemistry lab. Journal of Chemical Education, 91(9), 1481–1485.

Direktorat Jenderal Pembelajaran dan Kemahasiswaan. (2018). Panduan Penyusunan Kurikulum Pendidikan Tinggi di Era Industri 4.0. Jakarta: Direktorat Jenderal Pembelajaran dan Kemahasiswaan, Kementerian Riset Teknologi dan Pendidikan Tinggi.

Diawati, C., Liliasari, Setiabudi, A., & Buchari. (2018). Using project-based learning to design, build, and test student-made photometer by measuring the unknown concentration of colored substances. Journal of Chemical Education, 95(3), 468–475.

Dick, W & Carey, L. The systematic design of instruction 8th ed. Upper Saddle River, NJ: Pearson Education, Inc, 2015.

Fuhrman, J. (2018). The hidden dangers of fast and processed food. American Journal of Lifestyle Medicine, 12(5), 375-381.

Kammler, D. C., Truong, T. M., VanNess, G., & McGowin, A. E. (2012). A service-learning project in chemistry: Environmental monitoring of a nature preserve. Journal of Chemical Education, 89(11), 1384–1389.

Kavle, J. A., Mehanna, S., Saleh, G., Fouad, M. A., Ramzy, M., Hamed, D., et. al. (2014). Exploring why junk foods are “essential” foods and how culturally tailored recommendations improved feeding in Egyptian children. Maternal & Child Nutrition, 11(3), 346–370.

Kementerian Kesehatan RI. (2018). Laporan nasional Riskesdas 2018. Jakarta: Badan Penelitian dan Pengembangan Kesehatan Kementerian Kesehatan RI.

Kurnia, N., Liliasari., Adawiyah, D. R., & Supriyanti, F. M. T. (2016). Aspek fungsional dan keamanan pangan Lombok untuk perkuliahan kimia bahan makanan. Prosiding Seminar Nasional Kimia, 440-448. Mataram: Jurusan Kimia FMIPA Universitas Mataram.

Legua, P., Forner-Giner, M. Á., Nuncio-Jáuregui, N., & Hernández, F. (2016). Polyphenolic compounds, anthocyanins and antioxidant activity of nineteen pomegranate fruits: A rich source of bioactive compounds. Journal of Functional Foods, 23, 628–636.

Lin, M., Zhang, J., & Chen, X. (2018). Bioactive flavonoids in Moringa oleifera and their health-promoting properties. Journal of Functional Foods, 47, 469–479.

Logan, K & Mountain, L. (2018). Writing instruction in chemistry classes: Developing prompts and rubrics. Journal of Chemical Education, 95(10), 1692-1700.

Macagnan, F. T., da Silva, L. P., & Hecktheuer, L. H. (2016). Dietary fibre: The scientific search for an ideal definition and methodology of analysis, and its physiological importance as a carrier of bioactive compounds. Food Research International, 85, 144–154.

Minkiewicz, P., Iwaniak, A., & Darewicz, M. (2015). Using internet databases for food science organic chemistry students to discover chemical compound information. Journal of Chemical Education, 92(5), 874–876.

Noviasari, S., Kusnandar, F., Setiyono, A., & Budijanto, S. Beras analog sebagai pangan fungsional dengan indeks glikemik rendah. Jurnal Gizi dan Pangan, 10(3), 225-232.

Ozen, A. E., Pons, A., & Tur, J. A. (2012). Worldwide consumption of functional foods: A systematic review. Nutrition Reviews, 70(8), 472–481.

Paristiowati, M., Zulmanelis, & Nurhadi, M. F. (2019). Green chemistry-based experiments as the implementation of the sustainable development values. Jurnal Tadris Kimiya, 4(1), 11-20.

Roberfroid, M. B. (2000). Concepts and strategy of functional food science: the European perspective. The American Journal of Clinical Nutrition, 71(6), 1660S–1664S.

Rychlik, M. (2015). Challenges in food chemistry. Frontiers in Nutrition, 2(11), 1-3.

Rusiani, A. F. & Lazulva. (2017). Pengembangan penuntun praktikum titrasi asam basa menggunakan indikator alami berbasis pendekatan saintitik. Jurnal Tadris Kimiya, 2(2), 159-168.

Shimizu, M. (2012). Functional food in Japan: Current status and future of gut-modulating food. Journal of Food and Drug Analysis, 20(1), 213-216.

Smith, A. F. (2006). Encyclopedia of junk food and fast food. London: Greenwood Press.

Suastra, I. W. (2017). Balinese local wisdom and their implications in science education at school. International Research Journal of Management, IT & Social Sciences, 4(2), 48-57.

Sukenti, K., Hakim, L., Indriyani, S., Purwanto, Y., & Matthews, P. J. (2016). Ethnobotanical study on local cuisine of the Sasak tribe in Lombok Island, Indonesia. Journal of Ethnic Foods, 3(3), 189–200.

Supriyanti, F. M. T., Herwiandani, D. P., & Kusrijadi, A. (2015). Mikroenkapsulat minyak belut (Monoptherus albus) beromega-3 sebagai fortifikan keju cottage. Chimica et Natura Acta, 3(2), 70-75.

World Health Organization. (2018). (http://www.who.int/news-room/fact-sheets/detail/noncommunicable-diseases), accessed on 8 November 2019.




DOI: https://doi.org/10.15575/jtk.v6i1.10030

Refbacks

  • There are currently no refbacks.


Copyright (c) 2021 Nova Kurnia, Liliasari Liliasari, Dede Robiatul Adawiyah, Florentina Maria Titin Supriyanti

Journal  Tadris Kimiya Is Indexed By : 

Lisensi Creative Commons

Chemistry Education: Jurnal Tadris Kimiya licensed with Lisensi Internasional Creative Commons Attribution-ShareAlike 4.0 . Copyright is protected by law . p-ISSN: 2527-6816 | e-ISSN: 2527-9637