Food additives learning assistance for students at SMP Katolik Santa Clara Surabaya

Virly Virly, Netty Kusumawati, Laurensia Maria Yulian Dwiputranti Darmoatmodjo, Victor Christian Kaharso, Maria Matoetina Suprijono, Maria Magdalena Verawati

Abstract


The learning assistance was designed for teachers at SMP Katolik Santa Clara to develop food additives teaching materials for theoretical learning in the classroom and work in the laboratory to give students a deeper understanding of food additives. The methods applied in this learning assistance were assistance in preparing food additives theoretical teaching materials, designing food additives laboratory works, and delivering food additives teaching materials in the classroom. In addition, laboratory work videos on borax and colorants identification in food samples were also made to facilitate independent laboratory work for students at home amid the COVID-19 pandemic. The evaluation results proved that the students gained a thorough understanding of food additives by being able to explain the definition of food additives, mention the types of food additives, identify food additives listed on food packaging, and give examples of additives misused in food products as well as its adverse impacts on health. Moreover, supplementing laboratory works could improve students' understanding of the theoretical materials and provide a new atmosphere for students to learn new knowledge. Accordingly, the food additives materials were delivered to the maximum extent to the students.


Keywords


Food additives, Laboratory works, Learning assistance, Theoretical learning

Full Text:

PDF

References


Augustin, M. A., Riley, M., Stockmann, R., Bennett, L., Kahl, A., Lockett, T., Osmond, M., Sanguansri, P., Stonehouse, W., Zajac, I., & Cobiac, L. (2016). Role of food processing in food and nutrition security. Trends in Food Science & Technology, 56, 115–125. https://doi.org/10.1016/j.tifs.2016.08.005

BPOM RI. (2019). Peraturan Badan Pengawas Obat dan Makanan Nomor 11 Tahun 2019 tentang Bahan Tambahan Pangan.

Delibato, E., Luzzi, I., Pucci, E., Proroga, Y. T. R., Capuano, F., & de Medici, D. (2018). Fresh produce and microbial contamination: Persistence during the shelf life and efficacy of domestic washing methods. Annali Dell’Istituto Superiore Di Sanita, 54(4), 358–363. https://doi.org/10.4415/ANN_18_04_13

FDA General Provisions. (2018). 21 C.F.R. § 570.3.

Harsito, C., Prabowo, A. R., Prasetyo, S. D., & Arifin, Z. (2021). Enhancement stability and color fastness of natural dye: A review. In Open Engineering, 11(1), 548–555. De Gruyter Open Ltd. https://doi.org/10.1515/eng-2021-0055

Lee, H. J., Choe, J., Yoon, J. W., Kim, S., Oh, H., Yoon, Y., & Jo, C. (2018). Determination of salable shelf-life for wrap-packaged dry-aged beef during cold storage. Korean Journal for Food Science of Animal Resources, 38(2), 251–258. https://doi.org/10.5851/kosfa.2018.38.2.251

Meng, Q., Zhou, J., Gao, D., Xu, E., Guo, M., & Liu, D. (2022). Desorption of nutrients and flavor compounds formation during the cooking of bone soup. Food Control, 132(February), 108408. https://doi.org/10.1016/j.foodcont.2021.108408

Moya, J., Lorente-Bailo, S., Ferrer-Mairal, A., Martínez, M. A., Calvo, B., Grasa, J., & Salvador, M. L. (2021). Color changes in beef meat during pan cooking: Kinetics, modeling and application to predict turn over time. European Food Research and Technology, 247(11), 2751–2764. https://doi.org/10.1007/s00217-021-03821-y

Mustachfidoh, Swasta, I. B. J., & Widiyanti, N. L. P. M. (2013). Pengaruh model pembelajaran inkuiri terhadap prestasi belajar biologi ditinjau dari intelegensi siswa SMA Negeri 1 Srono. Jurnal Pendidikan IPA Ganesha, 3(1).

Pandey, R. M., & Upadhyay, S. K. (2012). Food additive. In Food Additive. InTech. https://doi.org/10.5772/34455

Prastowo, A. (2015). Panduan kreatif membuat bahan ajar inovatif. DIVA Press.

Rahma, C., & Hidjrawan, Y. (2021). Qualitative identification of borax content in meatball snacks using turmeric paper and shallot extract. Jurnal Pangan Dan Agroindustri, 9(1), 56. https://doi.org/10.21776/ub.jpa.2021.009.01.6

Rohman, F., Hidayatullah, M. L., Ajizah, R. R., & Sari, E. J. (2021). Online learning models for junior high school students in the era of the COVID-19 pandemic. Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang, 6(4), 478–490. https://doi.org/10.26905/abdimas.v6i4.5709

Shana, Z., & Abulibdeh, E. S. (2020). Science practical work and its impact on students’ science achievement. Journal of Technology and Science Education, 10(2), 199–215. https://doi.org/10.3926/JOTSE.888

Sharma, D., Javed, S., Arshilekha, Saxena, P., Babbar, P., Shukla, D., Srivastava, P., & Vats, S. (2018). Food additives and their effects: A mini-review. International Journal of Current Research, 10(06), 69999–70002.

Tang, T., Wu, S., Tang, S., Xiao, N., Wu, L., Tu, Y., & Xu, M. (2022). Effect of modified egg white powder on the properties of angel cakes. Journal of Food Engineering, 326(August), 111012. https://doi.org/10.1016/j.jfoodeng.2022.111012

Zubaidah, S., Mahanal, S., Yuliati, L., Dasna, I. W., Pangestuti, A. A., Puspitasari, D. R., Mahfudhillah, H. T., Robitah, A., Kurniawati, Z. L., Rosyida, F., & Sholihah, M. (2017). Buku guru ilmu pengetahuan alam. Kementerian Pendidikan dan Kebudayaan.




DOI: https://doi.org/10.26905/abdimas.v7i4.8100

Refbacks

  • There are currently no refbacks.


Copyright (c) 2022 Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

 

Indexing by

width="150"

Garuda - Garba Rujukan Digital

SINTA - Science and Technology Index

Index of /public/site/images/septi

 Index Copernicus International (ICI)

Tools:

Turnitin

crossref

Mendeley

Supported By:

Universitas Merdeka Malang




Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang

Mailing Address:

Address: Jl. Terusan Raya Dieng No. 62-64, Malang, Indonesia, 65146
Phone/Fax: +62341-5080008
Email: [email protected]

 

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.