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All Journal IJCER (International Journal of Chemistry Education Research)
Gulo, Misel Natalis Sawato
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Chemistry Education Environmental Science Materials Science & Nanotechnology

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Physics Education Students’ Perceptions in a General Chemistry Course Regarding the Use of Butterfly Pea Flower as a Beverage in the Free Nutritious Meals (MBG) Program Ridho, Dimas; Mutia, Annisa Humaira; Iriany, Nezha; Gulo, Misel Natalis Sawato; Zahara, Nabila
IJCER (International Journal of Chemistry Education Research) VOLUME 10, ISSUE 2, OCTOBER 2026
Publisher : Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/ijcer.vol10.iss2.art7

Abstract

High school students often consume sweetened drinks highlighting the need for creative, nutritious drink choices to support the nutrition education provided by the free nutritious meal (MBG) program. A mix of Asian pigeonwings (Clitoria ternatea L.), lemon juice, and honey syrup provides a contextual approach because the anthocyanins in butterfly pea flowers show pH dependent color changes related to acid base concepts in chemistry learning. This study aimed to examine physics education students' perceptions of a butterfly pea flower based beverage within the MBG program's nutrition education context. Using a descriptive quantitative approach, the study involved 40 physics education students from Universitas Negeri Medan selected through convenience sampling. An online survey using Google Forms gathered data on 18 items on a five point likert scale. All items were valid based on Corrected Item Total Correlation values exceeding 0.30, while Cronbach’s Alpha values were 0.938 for the cognitive domain, 0.893 for the affective domain, and 0.872 for the behavioral domain, indicating high reliability.  Descriptive statistics showed that students' views belonged to the agreement range across the cognitive (M = 3.96), affective (M = 3.99), and behavioral (M = 3.89) domain, producing a mean of 3.95. Consequently, the findings show that students had positive perceptions toward a butterfly pea flower based beverage as a contextual approach to nutrition education and General Chemistry learning. However, these findings are perception based and do not establish the beverage’s nutritional, antioxidant, safety, sensory, or other functional properties. Further study is needed to evaluate this study.
Co-Authors Iriany, Nezha Mutia, Annisa Humaira Zahara, Nabila