Implementation of a Team-Based Project in the Industrial Chemistry Course at Universitas Samudra Cyndi Prasetya, Maisarah, Lailissa^adah
Universitas Samudra
Abstract
This study focuses on the implementation of a team-based project in the Industrial Chemistry course at Samudra University. The project aims to foster student creativity and innovation through the development of four products: soap, yogurt, milk candy, and tempe made from red beans. These products represent the application of chemical principles in creating environmentally friendly and value-added solutions. A qualitative approach was used to analyze the creative processes, challenges faced, and solutions developed by students in each project. The findings reveal that students were able to successfully apply their chemical knowledge to design and produce products that not only have commercial potential but also offer healthier and more sustainable alternatives. Additionally, the project enhanced students^ teamwork, problem-solving, and scientific communication skills, which are essential in both academic and industrial settings. It is expected that the outcomes of this project will enrich students^ academic experiences and contribute to the development of locally sourced, environmentally friendly products.
