DEVELOPING MATERIAL OF ADVANCED NUTRITION COURSE TO ENHANCE FUNGTIONAL AND NUTRACEUTICAL FOOD PROCESSING AT FOOD AND NUTRITION CONCENTRATION COURSE OF HOME ECONOMICS DEPARTEMEN

The present study aimed at investigating the undertaking of Advanced Nutrition course learning,
(2) to analyze the feasibility and effectiveness of instructional materials on functional and
nutraceutical food processing based on local food and development results. The study was a
research and development of which the procedure followed the design and development research
by Richey and Klein. It constituted two phases of development. They were (1) comprehensive
product development and (2) developmental process of product components. The internal and
external validations were employed. The internal validation was carried out for components of the
instructional materials by using peer review and focused group discussion, whereas the external
one was applied with the try-outs. These validations involved nutrition experts, peer supports,
lecturers and students of the Food and Nutrition Concentration Course of the Home Economics
Department. The method used for the try-out phase was descriptive qualitative and quantitative.
The results indicated that (1) development of the teaching materials further increases the
functional and nutraceutical food processing competence nutraceutical on the basis of local food,
(2) the teaching materials could be applied independently or in groups, on any matter ended with
practice questions and tasks in accordance with the purpose of each material, (3) modules and
learning of the development outcomes were feasible and effective in improving the competences of
the students in accordance with the demands of the curriculum that could be achieved by the
students after applying teaching and learning materials of the development results.