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

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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.
Teacher Professionalism in Learning Implementation An Exploratory Study at SMP Negeri 5 Lahewa Marina Gea; Asnil Zebua; Erlin Karlin Telaumbanua; Esni Perdamaian Gulo; Ike Nirwana Waruwu; Riska Indah Ester Liana Zebua; Natalia Kristiani Lase
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.v4i2.980

Abstract

Teacher professionalism is one of the key factors influencing the quality of education and the effectiveness of learning implementation in schools. This study aimed to explore teacher professionalism in learning implementation at SMP Negeri 5 Lahewa, North Nias Regency, Indonesia. The study employed a descriptive qualitative approach. Data were collected through interviews, observations, and documentation involving the school principal and a science teacher as key informants. The collected data were analyzed using data reduction, data presentation, and conclusion drawing techniques. The findings revealed that teacher professionalism at SMP Negeri 5 Lahewa is generally well implemented. Most teachers have obtained teaching certification and demonstrate commitment to their professional responsibilities. Teachers prepare instructional materials, teaching modules, worksheets, and learning media before conducting classroom instruction. Learning activities are carried out using various teaching methods that encourage student participation and active engagement. The school also supports teacher professionalism through academic supervision, participation in teacher professional development programs, seminars, training activities, and subject teacher forums (MGMP). In science learning, teachers attempt to connect scientific concepts with students’ daily experiences and utilize available laboratory facilities to support practical activities. However, several challenges remain, including differences in students’ learning abilities and limitations in laboratory facilities. Overall, teacher professionalism at SMP Negeri 5 Lahewa contributes positively to the effectiveness of learning implementation and educational quality improvement.
Co-Authors Agusmitati Gulo Erlin Karlin Telaumbanua Esni Perdamaian Gulo Fitriyani Zalukhu Ike Nirwana Waruwu Karuniaman Hia Keren Widia Gulo Marina Gea Natalia Kristiani Lase Novelina Andriani Zega Pitra Yani Zai Riska Indah Ester Liana Zebua