The study of traditional food HACCP through project-based learning in food chemistry course
Nova Kurnia, Liliasari Liliasari, Dede Robiatul Adawiyah, Florentina Maria Titin Supriyanti · Proceedings of the Proceedings of the 7th Mathematics, Science, and Computer Science Education International Seminar, MSCEIS 2019, 12 October 2019, Bandung, West Java, Indonesia · 2020
Food was likely to be contaminated by hazards during processing steps. On the other side, food safety was the main prerequisite for consumption. Nowadays, the hazard analysis critical control point (HACCP) has been implemented as a food safety assurance system. This research aimed to know the studen