The study of traditional food HACCP through project-based learning in food chemistry course
Nova Kurnia (a *), Liliasari (b), Dede Robiatul Adawiyah (c), Florentina Maria Titin Supriyanti (b)
a) Department of Chemistry Education of IKIP Mataram, Jalan Pemuda No 59A, Mataram 83125, Indonesia.
*novakimia88[at]yahoo.com
b)Science Education Program, School of Postgraduate Studies, Indonesia University of Education, Jalan Dr.Setiabudhi No 229, Bandung 40154, Indonesia.
c) Department of Food Science and Technology of IPB University, Jalan Raya Dramaga, Bogor 16002, Indonesia
Abstract
Keywords: traditional food, HACCP, project-based learning, food chemistry
Topic: Chemistry Education
Link: https://ifory.id/abstract/XJ63YBacteDd
Conference: Mathematics, Science and Computer Science Education International Seminar (MSCEIS 2019)
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