Project Based Learning Innovation: Developing Nutritional Literacy through Moringa (Moringa oleifera) Leaf Pudding Making
Abstract
The low nutritional literacy of students and the lack of utilization of moringa leaves (Moringa oleifera) as contextual teaching materials in the form of foods such as pudding are challenges in increasing nutritional awareness from an early age. This study aims to analyze the development of students' nutritional literacy after the implementation of project-based learning on making pudding from Moringa oleifera leaves. The study employs a quantitative method with a one-shot case study design. The research subjects were 36 eleventh-grade students at a senior high school in West Java. The learning activity was conducted in the form of a moringa leaf pudding-making project designed to integrate chemistry concepts (colloids) and nutritional literacy in an applied manner. Nutrition literacy includes four main indicators: content, context, process, and attitude. The research findings revealed an overall average score of 94, which is categorized as very good. Detailed scores, including aspects of content, context, process, and attitude, are 84, 94, 99, and 100, respectively. This research shows that project-based learning conducted over three sessions can develop students' nutritional literacy through contextual and applicable learning experiences.
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DOI: https://doi.org/10.17509/jsl.v8i3.83531
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