PENGEMBANGAN LEMBAR KEGIATAN SISWA (LKS) PRAKTIKUM INKUIRI TERBIMBING PADA PENENTUAN NILAI KALORI MAKANAN

Sofiani, Desi (2015) PENGEMBANGAN LEMBAR KEGIATAN SISWA (LKS) PRAKTIKUM INKUIRI TERBIMBING PADA PENENTUAN NILAI KALORI MAKANAN. S1 thesis, Universitas Pendidikan Indonesia.

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Official URL: http://repository.upi.edu

Abstract

Penelitian ini bertujuan untuk mengembangkan Lembar Kegiatan Siswa (LKS) praktikum inkuiri terbimbing pada penentuan nilai kalori makanan serta menilai kualitasnya. Penelitian dilakukan melalui studi pendahuluan (studi kepustakaan, survei lapangan, dan penyusunan draft produk) serta uji coba terbatas. Instrumen penelitian yang digunakan adalah pedoman wawancara, rancangan optimasi, lembar observasi keterlaksanaan praktikum, pedoman penilaian jawaban siswa, angket respon siswa, dan lembar penilaian LKS. Hasil survei lapangan menunjukkan bahwa karakteristik LKS praktikum pada topik kalorimetri yang digunakan di sekolah masih berjenis cookbook. Penyusunan LKS praktikum inkuiri terbimbing pada penentuan nilai kalori makanan meliputi empat tahap yaitu analisis kurikulum, penentuan pedoman prosedur praktikum, optimasi, dan penyusunan LKS. Hasil uji coba terbatas menunjukkan keterlaksanaan praktikum menggunakan LKS praktikum inkuiri terbimbing tergolong baik ditinjau dari waktu pelaksanaan, keterlaksanaan tahapan inkuiri (79,4%), perolehan nilai siswa (81,8%), serta respon siswa terhadap kemudahan melakukan praktikum (78,4%) dan kepuasan melakukan praktikum (76,3%). Hasil penilaian guru dan dosen menunjukkan kualitas LKS tergolong sangat baik ditinjau dari aspek isi (94,7%), aspek kebahasaan (85,8%), dan aspek kegrafikaan (95,0%). Secara umum, LKS praktikum inkuiri terbimbing pada penentuan nilai kalori makanan dapat diterapkan di sekolah. ---------- The aims of this research were to develop a guided inquiry-based student lab worksheet on determination of calorie value of food and evaluate its quality. This research was conducted through preliminary studies (literature study, field survey, and preparation of initial product) and limited testing. The research instruments used were interview guidelines, optimization design, observation sheet of laboratory feasibility, students’ answer guidelines, and assessment sheet. Based on the result of field survey, characteristic of student lab worksheets on topic calorimetry used at schools were classified as cookbook style. Development of a guided inquiry lab-based student lab worksheet consist of four steps: curriculum analysis, determinination of lab procedure guidelines, optimization, and preparation of student lab worksheet. The results of limited testing showed that laboratory feasibility using guided inquiry-based student lab worksheet was categorized good, based on inquiry stages feasibility (79,4%), students’ answer (81,8%), and students’ responses about the ease of doing lab (78,4%) and satisfaction of doing lab (76,3%). The assessment results showed that student lab worksheet has very good quality based on the aspects of content (94,7%), linguistic (85,8%), and design (95,0%). Generally, a guided inquiry-based student lab worksheet on determination of calorie value of food could be applied at school.

Item Type: Skripsi Tesis Atau Disertasi (S1)
Additional Information: No. Panggil: S KIM SOF p-2015; Pembimbing : I. Yayan Sunarya, II. Asep Suryatna
Uncontrolled Keywords: LKS, inkuiri terbimbing, cookbook, kalorimetri, nilai kalori makanan.
Subjects: L Education > L Education (General)
Q Science > QD Chemistry
Divisions: Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Pendidikan Kimia
Depositing User: Mr. Tri Agung
Date Deposited: 02 Sep 2016 08:34
Last Modified: 02 Sep 2016 08:34
URI: http://repository.upi.edu/id/eprint/22158

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