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All Journal GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi
Novelina Andriani Zega
Department of Biology Education, Universitas Nias, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Other

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Food Processing Technology as a Means for Developing Scientific Literacy and Awareness of Sustainable Food Consumption Novelina Andriani Zega; Nurin Aprillinia Zalukhu; Christi Elissabeth Zendrato; Cindri Lase; Riska Indah Ester Liana Zebua; Nirmala Zega; Anotona Gulo
GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi Vol 4 No 1 (2026): GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi - Universitas Nias

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56207/genbionix.v4i1.950

Abstract

The development of science and technology in the food sector requires people to have the ability to understand scientific food processing processes and implement sustainable consumption patterns. Scientific literacy is one of the important competencies that needs to be developed to help individuals understand the relationship between science, technology, the environment, and everyday life. Food processing technology not only functions to improve the quality, safety, and shelf life of food products, but can also be used as a contextual learning medium in developing students' scientific literacy. Through food processing technology-based learning, students can understand scientific concepts such as physical and chemical changes in food ingredients, the influence of microorganisms, preservation principles, and food safety aspects. Apart from that, this learning is able to raise awareness about the importance of responsible, efficient, and environmentally friendly food consumption. This article aims to examine the role of food processing technology as a means of developing scientific literacy and forming awareness of sustainable food consumption. The study was carried out through analysis of various relevant literature sources regarding science education, food technology, and sustainable development. The results of the study show that the integration of food processing technology in learning is able to increase understanding of scientific concepts, critical thinking skills, problem-solving abilities, and students' awareness of the importance of sustainable food systems in supporting food security and environmental preservation.
Literature Study on Food Preservation Methods and Their Effects on Product Quality and Shelf Life Novelina Andriani Zega; Mashati Bate'e; Marina Gea; Dewi Sandra Zamili; Irene Infak Halawa; Lestariani Zebua; Seniman Putri Sari Zega
GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi Vol 4 No 2 (2026): GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi - Universitas Nias

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56207/genbionix.v4i2.962

Abstract

Food preservation is an essential technology in the food industry aimed at maintaining product quality, ensuring food safety, and extending shelf life. Various preservation methods have been developed, ranging from conventional techniques such as refrigeration, freezing, drying, and fermentation to modern technologies including vacuum packaging, Modified Atmosphere Packaging (MAP), edible coatings, and non-thermal processing. This article aims to review different food preservation methods and analyze their effects on food quality and shelf life based on published scientific studies. The research employed a literature review method by collecting and analyzing relevant national and international journal articles on food preservation technologies. The findings indicate that each preservation method operates through different mechanisms to inhibit microbial growth, enzymatic activity, and chemical reactions responsible for food deterioration. Refrigeration and freezing effectively slow biological spoilage, while drying reduces moisture content and limits microbial growth. Fermentation enhances product stability and may improve functional properties. Furthermore, modern preservation technologies, such as MAP, edible coatings, and non-thermal methods, have demonstrated greater effectiveness in maintaining nutritional value, color, texture, and sensory characteristics of food products. Combining multiple preservation techniques often provides superior results in extending shelf life without significantly compromising product quality. Therefore, selecting appropriate preservation methods is crucial for maintaining food quality, ensuring safety, and minimizing postharvest losses during storage and distribution.
The Role of Food Processing Technology in Improving Food Quality, Safety, and Shelf Life: A Literature Review Novelina Andriani Zega; Pitra Yani Zai; Karuniaman Hia; Keren Widia Gulo; Agusmitati Gulo; Asnil Zebua; Fitriyani Zalukhu
GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi Vol 4 No 2 (2026): GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi - Universitas Nias

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56207/genbionix.v4i2.963

Abstract

Food processing technology plays a crucial role in improving food quality, safety, and shelf life amid the growing demand for safe, nutritious, and sustainable food products. Various processing methods, ranging from conventional techniques to advanced technologies, have been developed to maintain product quality while minimizing spoilage and contamination risks. This article aims to examine the role of food processing technology in enhancing food quality, safety, and shelf life through a literature review approach. Data were collected from scientific journals, books, research reports, and other relevant academic sources related to food processing technology. The reviewed literature indicates that processing technologies such as heating, cooling, freezing, drying, fermentation, canning, and modern packaging effectively preserve the physical, chemical, sensory, and microbiological characteristics of food products. These technologies also contribute to controlling pathogenic microorganisms, reducing post-harvest losses, improving product stability, and extending storage periods. Furthermore, recent innovations, including modified atmosphere packaging and non-thermal processing technologies, provide additional opportunities to improve food quality while maintaining nutritional value. In conclusion, food processing technology is an essential component of modern food systems, supporting the production of safe, high-quality, and sustainable food products while contributing to food security and reduced food waste.
Food Processing Technology Instruction to Enhance Students' Knowledge and Skills Novelina Andriani Zega; Setia Hati Gulo; Weni Yulita Laoli; Menoniat Putri Sari Harefa; Erlin Karlin Telaumbanua; Ike Nirwana Waruwu; Fanes Juang Aldi Zai
GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi Vol 4 No 2 (2026): GEN BIONIX: Jurnal Ilmiah Pendidikan Biologi
Publisher : Program Studi Pendidikan Biologi - Universitas Nias

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56207/genbionix.v4i2.981

Abstract

Food processing technology learning is an important component of science and vocational education because it integrates theoretical knowledge with practical skills needed in everyday life. This study aimed to examine the role of food processing technology learning in improving students’ knowledge and practical skills. The study employed a literature review method by analyzing books, scientific articles, and educational publications related to food processing technology and learning approaches. The findings indicate that practical activities, project-based learning, and the utilization of local food resources significantly improve students’ understanding of food processing concepts, food safety, and product quality. These learning activities also develop critical thinking, creativity, collaboration, and problem-solving skills. In addition, students become more motivated and actively involved in the learning process through contextual and student-centered approaches. Several challenges were identified, including limited laboratory facilities, insufficient learning resources, and restricted instructional time. However, these limitations can be addressed through innovative teaching strategies and the use of locally available materials. Overall, food processing technology learning contributes to the development of cognitive, affective, and psychomotor competencies and supports the preparation of students for future educational and occupational challenges effectively.
Co-Authors Agusmitati Gulo Anotona Gulo Asnil Zebua Christi Elissabeth Zendrato Cindri Lase Dewi Sandra Zamili Erlin Karlin Telaumbanua Fanes Juang Aldi Zai Fitriyani Zalukhu Ike Nirwana Waruwu Irene Infak Halawa Karuniaman Hia Keren Widia Gulo Lestariani Zebua Marina Gea Mashati Bate'e Menoniat Putri Sari Harefa Nirmala Zega Nurin Aprillinia Zalukhu Pitra Yani Zai Riska Indah Ester Liana Zebua Seniman Putri Sari Zega Setia Hati Gulo Weni Yulita Laoli