1 Faculty of Engineering, Informatics Engineering Study Program, Universitas Muhammadiyah Kalimantan Timur, Samarinda, East Borneo, Indonesia.
2 Faculty of Pharmacy, Universitas Muhammadiyah Kalimantan Timur, Samarinda, East Borneo, Indonesia.
3 Faculty of Business and Political Economics, Management Study Program, Universitas Muhammadiyah Kalimantan Timur, Samarinda, East Borneo, Indonesia.
World Journal of Advanced Research and Reviews, 2022, 16(03), 927-930
Article DOI: 10.30574/wjarr.2022.16.3.1396
DOI url: https://doi.org/10.30574/wjarr.2022.16.3.1396
Received on 10 November 2022; revised on 20 December 2022; accepted on 23 December 2022
With the development of technology both in the food and non-food industries. This service activity uses a survey data collection method that focuses on the level of public awareness about food preservatives and the conditions for their use through webinar activities. Data analysis was carried out by taking into account the number of respondents from each question so that the results were in the form of a description and also presented in the form of a pie chart. Based on the results of the service, it can be concluded that as many as 88.5% of respondents already know the types of preservatives. public knowledge about the requirements for the use of preservatives has a percentage of 86.4% for people who answered they already know, this figure is sufficient to say that the community already knows enough about the requirements for the use of preservatives, and 7.3% for those who answered maybe know
Food Preservation; Knowledge; Food; Preservatives
Get Your e Certificate of Publication using below link
Preview Article PDF
Faldi , Hasyrul Hamzah, Rahman Anshari, Chaerul Fadly Mochtar Lutfi M, Bambang Setiaji, Suwoko, Alfin Syahrian Dwi Nugraha and alsabila Azzahra. Food preservatives knowledge training and terms of use. World Journal of Advanced Research and Reviews, 2022, 16(03), 927-930. Article DOI: https://doi.org/10.30574/wjarr.2022.16.3.1396
Copyright © 2022 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0