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All Journal Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang
Victor Christian Kaharso
Department of Food Technology, Faculty of Agricultural Technology, Universitas Katolik Widya Mandala Surabaya
Humanities

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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
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol 7, No 4 (2022): November 2022
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v7i4.8100

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.
Enrichment learning method in STEP-food technology at SMAK Santo Hendrikus Surabaya Laurensia Maria Yulian Dwiputranti Darmoatmodjo; Victor Christian Kaharso; Netty Kusumawati; Virly Virly; Ninik Admawigati
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol 8, No 1 (2023): February 2023
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v1i1.8171

Abstract

The Student and Teacher Empowerment Program of Food Technology (STEP TP) is one of the flagship intracurricular programs at SMAK Santo Hendrikus Surabaya. However, the teachers who assist the STEP TP do not have any background in food technology, thus limiting their ability to provide comprehensive food technology learning materials to the students. This community service aims to assist the teachers in creating STEP TP learning materials in the form of teaching modules and videos, conduct a guest lecture, and hold a food processing workshop guided by food technology lecturers. The methodologies included conducting a focus group discussion with the school’s principal and teacher, surveying students’ interests and school facilities providing guest lectures and workshops, designing learning instruments, and evaluating the activities. The survey showed that most students were enthusiastic to learn about bread and cake processing, followed by beverage processing. In addition, the guest lecturer on the subject of food packaging was delivered to supplement the teachers' and students' knowledge other than food processing technology. Furthermore, students and teachers were taught to make pumpkin flour, which is applicable to bread and cake. Overall, the community service was fully supported by the partner's contribution. Modules and video had accepted by the school’s partner.
Co-Authors Darmoatmodjo, L. M. Y. D. Maria Magdalena Verawati Maria Matoetina Suprijono Netty Kusumawati Ninik Admawigati Virly Virly