Stem Education and Research-Based Learning Activities on Taste Roasted in Coffee

DOI

10.2991/978-94-6463-166-1_60How to use a DOI?

Keywords

STEM; RBL; Roasted coffee

ABSTRACT

Society Era 5.0 is a society that can solve various challenges and social problems by utilizing various innovations from the Industrial Revolution Era 4.0. To be able to face the society era 5.0, students have to be equipped with 21st century skills and basic literacy skills (data literacy, technological literacy, human beings). Thus, appropriate learning approach is needed, i.e., the application of the STEM approach and the Research Based Learning (RBL) model. STEM is an approach that combines four fields, Science, Technology, Engineering, and Mathematics. The RBL model trains students to be able to solve problems that occur in the surrounding environment and are appointed as research. Today's modern society is very fond of drinking coffee, and Indonesia is one of the largest coffee-producing countries in the world. Coffee contains a lot of secondary metabolites that are very beneficial for health, antioxidants. One of the processes in serving coffee is through the roasting process, but this process can damage the secondary metabolite content. With the application of STEM and RBL, students will conduct research or simple research, assessing the right roast level for several types of coffee so that they can produce coffee that has the right taste. The purpose of this study was to design learning based on the STEM approach and related RBL models by assessing the right roast level for several types of coffee so that they could produce the right taste.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Ika Priantari
AU  - Suratno Suratno
AU  - Dwi Wahyuni
AU  - Dafik Dafik
PY  - 2023
DA  - 2023/05/22
TI  - Stem Education and Research-Based Learning Activities on Taste Roasted in Coffee
BT  - Proceedings of the 3rd International Conference on Biology, Science and Education (IcoBioSE 2021)
PB  - Atlantis Press
SP  - 500
EP  - 511
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-166-1_60
DO  - 10.2991/978-94-6463-166-1_60
ID  - Priantari2023
ER  -