lesson plan additives in food

LESSON PLAN

1. IDENTITY OF SUBJECT

a. Name of School : SMP Negeri 1 Banda Aceh

b. Class : VIII

c. Semester : 2

d. Program : -

e. Subject : Chemistry

f. Times allocated : 2x meeting

2. COMPETENCE STANDARD

4. Understand the use of chemical in life

3. BASIC COMPETENCE

4.3 Describe the natural and artificial chemical in food (C2).

4. INDICATORS

Describe the function of additive addition in food (C2).

Differentiate natural chemical and artificial chemical in food sachets (C2).

Describe the differences between natural and artificial sweeteners (C2).

Plan the experiment to examine natural or artificial sweeteners containing in a sachet

drink (C4).

Observe and determine natural or artificial sweeteners in a sachet drink by experiment

(C3).

Do the experiment serially and well (P4).

Describe the differences of natural and artificial color, flavor enhancer, and preservative

(C2).

Explain the impact of natural chemical and artificial chemical for surroundings and

society by exercise (C3).

5. LEARNING OBJECTIVES

The students can:

Describe the function of additive addition in food.

Determine the natural and artificial sweeteners in sachet drink based on

experiment result.

Explain the impact of natural chemical and artificial chemical for surroundings

and society correctly.

Apply the result of learning of chemicals in food in daily life.

6. LEARNING MATERIAL

Additives in Food

7. TIMES ALLOCATED

2x meeting (4 x 45’)

8. LEARNING METHODS

a. Learning Model : STAD, JIGSAW

b. Approach : Contextual, Deductive

c. Learning Methods : Discussion, Lectures, QA, Recitation, Experiment

9. ACTIVITIES

1st meeting (2 x 45’)

NO ActivitiesTimes

(minutes)Life skill aspects educed

1. Introduction

Students greet and pray with teachers.

Students answer teacher’s question

about the student’s attendance.

Teacher gives apperception about

chemical in daily life (previous

matter).

Teacher gives motivation:

15’

“Have you ever drink the nature

mango juice? Have you compare the

taste of nature mango juice and

“Mangga Madu”? Which one is

sweeter and better?”

2. Core Activities

Students make a note and pay

attention to teacher’s writing for the

title and goal that will be teached.

Students sit on their own group which

had been grouping by teacher on last

meeting into 2 groups (group 1 and 2),

each group contain 3 students.

Students get the hand-out, individual

task, and group task from teacher.

Students listen carefully teacher’s

explanation about additives in food

concept, especially about natural and

artificial sweeteners in sachet drink,

while doing individual task.


explanation about how to determine

natural or artificial sweetener

containing in sachet drink by

experiment.

Students collect their individual task

to teacher.

Students get the worksheet from

teacher and report if their equipment

and material needed is complete.

Students formulate the problems and

60’ Observe information.

Skill

Truth

Personality test

Potential of self

Discipline

Responsible

Honest

Appreciate friends

Love friends

Care

hypotheses given on worksheet with

teacher guidance.

Students do group experiment

following the experiment steps on

worksheet with teacher guidance.

Students do the group task (write the

result of experiment into table of

result of experiment on worksheet and

answer the questions).

Students analyze the result according

to the clues on worksheet with teacher

guidance.

Students collect their group task to

teacher.

One student from each group write

their group experiment result into

table of result of experiment on

whiteboard.

Students ask something that they

don’t have understood yet.


reinforcement to result of student’s

discussion.

3. Closing Activities

Students make conclusion, determine

their hypotheses are proven or not,

according to worksheet.

Students make report of experiment

on group with teacher guidance.

Every group get appreciation from

teacher.

15’ Observe information

Skill

Teamwork

Students answer teacher’s question,

such as:

a. Is the step/problem solving

applicable in daily life?

b. Is that way has useful in daily life?

If yes, what is it?

c. How is the impact of consume

sachet drink contains artificial

sweeteners for body?

Students have a small quiz about the

matter that has been studied.


information about the next matter that

will be teached on next meeting.

Students write their assignment that

will be collected next meeting about

report of experiment individually

according to teacher’s explanation,

and assignment to read the next

matter.

2nd meeting (2 x 45’)

NO ActivitiesTimes

(minutes)Life skill aspects educed

1. Introduction

Students greet and pray with teachers.

Students answer teacher’s question

about the student’s attendance.

Teacher gives apperception about

natural and artificial sweeteners

(previous matter).

15’

Teacher gives motivation:

“Do you often eat snacks? Is it

delicious? How can it well preserved,

whereas if you cook it, it will spoiled

quickly? And also the color, it’s so

interesting, isn’t it?”

2. Core Activities

Students make a note and pay

attention to teacher’s writing for the

title and goal that will be teached.

Students sit on their own group which

had been grouping by teacher on last

meeting into 2 groups (group 1 and 2),

each group contain 3 students.

Students get worksheet from teacher.


explanation about additives in food

concept, especially about the color,

flavor enhancer, and preservative.

Students sit on the expert group

(color, flavor enhancer, preservative)

and discuss about their own matter.

Students back to their origin group,

one student (expert) teach the other

students on group about his matter,

and so on.

Students do the worksheet on group.

Students ask something that they

don’t have understood yet.


adding explanation to result of

60’ Observe information.

Skill

Truth

Personality test

Potential of self

Discipline

Responsible

Honest

Appreciate friends

Love friends

Care

student’s discussion.

3. Closing Activities

Students make conclusions.

Every group get appreciation from

teacher.

Students do reflection by answering

teacher’s question, such as:

a. How is the impact of consume

food contains artificial sweeteners

for body?

b. How is impact of many sachet

food/drink factories (pollution

caused by its smoke and waste)?

c. How is the role of science and

technology in this problem?

Students have a small quiz about the

matter that has been studied.


information about the next matter that

will be teached on next meeting.

Students write their assignment that

will be collected next meeting about

the questions on textbook, and

assignment to read the next matter.

15’ Observe information

Skill

Teamwork

Personality Test

10. LEARNING RESOURCES

Tools and materials :

Tools : Candle, matches, spoon, tissue, glass

Materials : Sugar solution, Water, Manga Madu, Teh Gelas, Nutri

Sari, Nesfruta

Reading Guide : Food Additives

Worksheet : Determine Natural and Artificial Sweeteners in Sachet

Drink

Books :

Krisno, Agus Mochammad, Mampuono, Tri Tjanda Mucharam, Imam Suhada. 2008. Ilmu Pengetahuan Alam untuk SMP/MTs Kelas VIII. Jakarta: Pusat Perbukuan Departemen Pendidikan Nasional.

Wasis dan Sugeng Yuli Irianto. 2008. Ilmu Pengetahuan Alam Jilid 2 untuk SMP/MTs Kelas VIII. Jakarta: Pusat Perbukuan Departemen Pendidikan Nasional.

11. ASSESSMENT OF LEARNING OUTCOMES

Types of Claims : Individual tasks and group tasks (exercise).

Form Charges : Essay, report, written.

AFFECTIVE ASSESSMENT GUIDELINES

No

Name

of

Students

Aspects of The Observed

AdditionTeamwork

Potential

of SelfHonest Responsible Discipline

G E P G E P G E P G E P G E P

1

…

Notes:

*) Put a checklist (√) in the field provided

**) G: Good; E: Enough; P: Poor.

EXAMPLE FORMAT OF STUDENT ATTITUDES OBSERVATION

Name Discipline Activities Cooperation Honesty Ethics

The scale of assessment made by the range of 1-5.

Interpretation of the numbers: 1. Very less; 2. Less; 3. Enough; 4. Good; 5. Very Good.

EXAMPLE FORMAT OF PSYCHOMOTOR ASSESSMENT

No Name of

Students

Assessment Score Value

Aspect RemarkA B C D E

1…

Aspects considered:

a. Skills arranging toolsb. Neatness set of tools and materials

No. Category Assessment Score1 2 3 4

1. Holding the spoon2. Stirring to dissolve sugar

solution3. Heating by using candle4. Observe the heating and its

result5. ….TotalMaxsimum Score

THE RUBRIC OF DETERMINE NATURAL AND ARTIFICIAL SWEETENERS

Description of values:1 = less skilled2 = quite skilled3 = skilled4 = very skilled

COGNITIVE ASSESSMENT GRATING

No Kind of Task

Answer Key Score

1 Individual Sweetener is additive that added into food or drink to make it taste 50

Task

sweeter.2 There are two kinds of sweetener based on its sources; natural and

artificial sweetener.50

1 Natural sweetener is a kind of sweetener from natural sources. 502 3 examples of natural sweetener: sugar, corn syrup, honey. 501 Artificial sweetener is a synthetic sweetener. 502 3 Examples of artificial sweetener: aspartame, saccharin, sorbitol. 501 The different of natural and artificial sweetener is its sources,

where natural sweetener is got from natural source, and artificial sweetener is a synthetic sweetener.

50

2 Artificial. 501 The function of adding sweetener into drink is to make it taste

sweeter.50

2 Natural. 501 The impact of consuming many drinks contain artificial sweetener

is it will causes some diseases, such as cancer, headache, etc.50

2 Artificial. 50Group Task Sweetener is additive that added into food or drink to make it taste

sweeter.There are two kinds of sweetener based on its sources; natural and artificial sweetener. Natural sweetener is a kind of sweetener from natural sources. Artificial sweetener is a synthetic sweetener.The function of adding sweetener into drink is to make it taste sweeter.The impact of consuming many drinks contain artificial sweetener is it will causes some diseases, such as cancer, headache, etc.

100

Worksheet Group Task

Determine Natural and Artificial Sweeteners in Sachet Drink

There are two kinds of sweetener, they are natural sweeteners and artificial

sweeteners. One example of natural sweeteners is sugar, and example of artificial sweeteners is

saccharin that has sweetness level 500 times sweeter than sugar.

Sachet drink circulated in society, solution or powder has several kinds. Some sachet

drink that we often see, they are Mangga Madu, Nutri Sari, etc.

Purpose: Examine the sweeteners (natural or artificial) in sachet drink

Materials:

1. Sugar solution

2. Water

3. Mangga Madu

4. Nutri Sari

Equipment:

1. Candle

2. Matches

3. Spoon

4. Tissue

5. Glass

Problems Formulation:

1. How is the way to examine natural or artificial sweetener in sachet drink?

2. Which sachet drink is containing artificial sweeteners?

Hypotheses:

………………………………………………………………………………………………………

………………………………………………………………………………………………………

………………………………………………………………………………………………………

………………………………………………………………………………………………………

………………………………………………………………………………………………………

Steps:

1. Prepare the equipment and materials needed.

2. Make some drink by dissolve drink powder into a glass of water (for powder sachet

drink).

3. Flame the candle using matches.

4. Take one spoon sugar solution.

5. Heat the spoon containing sugar solution on the flamed candle about 5 minutes.

6. Observe the changing, if solution forming like caramel so the sweetener is natural

sweetener, if not, it is artificial sweetener. The picture of caramel shown below:

But the result of solution heating that contain natural sweetener will not has chocolate

color, just has caramel form.

7. Do step 4 until 6 to the other sachet drink.

8. Write the result on table 1.

Table 1. Result of Experiment

No. Sachet Drink Natural Sweetener (√) Artificial Sweetener (√)

1 Sugar Solution

2 Mangga Madu

3 Nutri Sari

Analysis:

1. A drink containing natural sweetener gives changing like a ………………… after

heating on flamed candle.

2. A drink containing artificial sweetener gives changing like a ………………… after

heating on flamed candle.

3. The drink containing natural sweetener is …………………………..

4. The drink containing artificial sweetener is…………………………

Conclusion:

1. Is your hypothesis right? ………………………………………………

2. What conclusion that can you make? ………………………………………………………

Exercise

Describe about sweeteners in food/drinks (definition, kind, function, impact)!

Worksheet Individual Task

Purpose : to understand about natural and artificial sweetener well.

Natural and Artificial Sweeteners

There are two kinds of sweetener, they are natural sweeteners and artificial sweeteners. One

example of natural sweeteners is sugar, and example of artificial sweeteners is saccharin that has

sweetness level 500 times sweeter than sugar.

Exercise

1. What is sweetener?2. Mention two kinds of sweetener based on its sources!







Exercise

1. What is natural sweetener?2. Give three examples of natural sweetener!







Exercise

1. What is artificial sweetener?2. Give three examples of artificial sweetener!





example of natural sweeteners is sugar, and example of artificial sweeteners is aspartame etc.

Exercise

1. What is the different between natural and artificial sweetener?2. Aspartame and Saccharin are the examples of _________ sweetener.







Exercise

1. What is the function of sweetener addition into drink?2. Corn Syrup and Honey are the examples of _________ sweetener.







Exercise

1. What is the impact of consuming many drinks contain artificial sweetener?2. Cyclamate and Sorbitol are the examples of _________ sweetener.

HAND-OUT

FOOD ADIITIVES

Food additives are substances added to food to preserve flavor or enhance its taste and

appearance. Some additives have been used for centuries; for example, preserving food by

pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as in

some wines. With the advent of processed food in the second half of the 20th century, many

more additives have been introduced, of both natural and artificial origin.

Food additives consist of two kinds based on the sources, they are natural additives and

artificial additives. Natural additive is additive from natural sources. Artificial additive is

synthesis additive, it is not from natural sources.

There are some kinds of food additives based on the purpose of its addition, they are

sweetener, color, flavor enhancer, and preservative.

A. Sweeteners

Two types of intense sweeteners are available: natural sweeteners of plant origin and

artificial or synthetic sweeteners.

1. Natural Sweeteners

Natural sweetener is food additives from natural sources added into food or drink

to make it taste sweet. The sweeteners from natural sources with potential for

commercial use include perillaldehyde, stevioside, rabaudioside, glycyrrhizin, osladin,

thaumatins, and monellin. Examples of natural sweeteners are sugar, corn syrup,

crystalline fructose, honey, fruit juice.

1.1 Sugar

http://en.wikipedia.org/wiki/Wine

http://en.wikipedia.org/wiki/Sulfur_dioxide

http://en.wikipedia.org/wiki/Sweets

http://en.wikipedia.org/wiki/Bacon

http://en.wikipedia.org/wiki/Edible_salt

http://en.wikipedia.org/wiki/Vinegar

http://en.wikipedia.org/wiki/Pickling

Originally people chewed on sugar cane to enjoy a sweet treat. Then a method of

crystallizing sugar was developed in India around 350AD. Sugar became a political

hot-topic during the European settlement of America because sugar cane grew well

on Caribbean islands. Because labor was needed, slaves were brought in from

Africa. We can thank sugar cane plantation owners for starting the slave trade to the

New World.

Back then sugar was worth as much as gold and it was considered a luxury. Even

today it is a very popular food item, though now almost everyone can afford it. Our

sugar supply is made from sugar cane or sugar beets.

A lot of illness is blamed on sugar including weight gain, diabetes, tooth decay,

gout, and even cancer.

1.2 Corn Syrup

High-Fructose Corn Syrup (HFCS) hasn't been around very long. It was first

created in the 1970s and since then has become so popular, the average American

consumes more HFCS than sucrose (sugar).

Corn syrup is considered by many to be extremely unhealthy for human

consumption, but it is cheap and sweet, so manufacturers of processed food keep

using it.

1.3 Crystalline Fructose

Crystalline fructose is also called fruit sugar. According to the website of the

Fructose Information Center, fructose is created by extracting cornstarch from corn

kernals which through processing is "enzymatically transformed to fructose."

1.4 Honey

Honey is the pure product of honey bees. Nothing is added to it, however it is often

processed with heat treatments and not completely natural.

True organic honey is rare because bees may be gathering nectar from plants treated

with pesticides. Also beekeepers often use inorganic substances. For example, they

may kill the bees with calcium cyanide before gathering the honey. Carbolic acid is

used to remove the honey from the hive. Also beekeepers treat bee diseases with

antibiotics and sulfa.

Supermarket honey has usually been processed with heat to make the honey clear

and unclouded. This 'ultrafiltration' process destroys nutrients such as enzymes.

1.5 Fruit Juice

Many juices are useful in baking and for sweetening smoothies and other drink.

Apple sauce is also added to muffins and other baked goods for sweetness.

2. Artificial Sweeteners

Artificial sweetener is synthesis food additives added into food or drink to make it

taste sweet. Artificial sweeteners that often add into food or drink is cyclamate, saccharin,

sucralose, sorbitol, aspartame.

2.1 Cyclamate

The use of cyclamate in artificial sweeteners was banned in the USA in 1969 because

testing associated it with bladder cancer, yet over 55 other countries still allow it to be

sold. More recent testing disputes this finding, and a reapproval petition has been

filed with the FDA.

The 1960s testing showed that a combination of cyclamate with saccharin caused rats

to develop bladder cancer. More recent studies state that cyclamate is not a

carcinogen.

2.2 Saccharin

Saccharin is the common name for benzoic sulfinide, a sweet substance providing no

nutritive value. Saccharin was discovered in 1879 by chemist Constantin Fahlberg,

while researching coal tar derivitives at Johns Hopkins University. It became popular

during World War I sugar shortages.

In the 1970s studies associated saccharin with bladder cancer in rats. It was banned in

Canada in 1977. In the USA, a warning label was added to packaging.

In 2001 the requirement of a warning label was lifted after a study showed that rats

develop bladder cancer from saccharin due to a function not relevant to human beings

as our urine composition is different.

2.3 Sucralose

Sucralose is chlorinated sugar and is about 600 times sweeter than sugar. It is made

by replacing three hydroxyl groups with three chlorine atoms. It has no nutritive value

and is eliminated from the body in the same form in which it was ingested.

Sucralose is the only artificial sweetener that maintains its sweetness when heated, so

it can be used in baking.

Sucralose is an organochloride and may be carcinogenic, though not all

organochlorides are. It is thought that sucralose may not be carcinogenic because it

doesn't break down, dechlorinate, or accumulate in fat cells as some other

organochlorides do.

2.4 Sorbitol

Another name for sorbitol is glucitol. It is a sugar alcohol used in sugar-free candies

and other diet food. It is found naturally in some fruits and berries, but normally is

created through chemical processing.

Though sorbitol has some nutrient value, it also is known for numerous side effects

including abdominal pain and intestinal difficulties, so products containing sorbitol

should be used in moderation.

2.5 Aspartame

James M. Schlatter accidentally discovered aspartame in 1965 while researching anti-

ulcer formulations for G.D. Searle & Company. It has become one of the most

controversial artificial sweeteners due to its connotations with side effects such as

headaches, brain tumors, brain lesions, and lymphoma

Approve, Banda Aceh, June 16th 2012Headmaster Teacher

( ) (Zahra’a) NIP. NIP. 0906103040001

lesson plan additives in food

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