Hidzqi Shafwatullah Al-baqir, - (2019) PEMBUATAN BAHAN AJAR KONTEKSTUAL BERBASIS KEBUDAYAAN PEMBUATAN IKAN ASAP. S1 thesis, Universitas Pendidikan Indonesia.
![[img]](http://repository.upi.edu/style/images/fileicons/text.png) |
Text
S_KIM_1504723_Title.pdf Download (661kB) |
|
Text
S_KIM_1504723_Chapter1.pdf Download (151kB) |
|
Text
S_KIM_1504723_Chapter2.pdf Restricted to Staf Perpustakaan Download (375kB) |
|
Text
S_KIM_1504723_Chapter3.pdf Download (197kB) |
|
Text
S_KIM_1504723_Chapter4.pdf Restricted to Staf Perpustakaan Download (676kB) |
|
Text
S_KIM_1504723_Chapter5.pdf Download (12kB) |
|
Text
S_KIM_1504723_Appendix.pdf Restricted to Staf Perpustakaan Download (1MB) |
Abstract
ABSTRAK Penelitian ini bertujuan untuk menghasilkan bahan ajar kimia dengan konteks kebudayaan pembuatan ikan asap. Pembuatan bahan ajar berbasis kebudayaan ini didasarkan pada tuntutan kurikulum 2013 yg menenkanakan diperoleh tujuan pembelajaran yang mencakup aspek sikap, pengetahuan dan keterampilan. Metode penelitian yang digunakan pada penelitian ini adalah metode Research and Development. Instrumen penelitian yang digunakan berupa format wawancara, analisis hasil wawancara, hasil optimasi, penentuan konsep kimia, penentuan kompetensi dasar, dan penentuan tujuan pembelajaran. Konteks kebudayaan yang menjadi fokus dalam penelitian ini adalah kebudayaan pembuatan ikan asap. Dalam pembuatan bahan ajar berbasis kebudayaan pembuatan ikan asap ditemukan materi kimia yang terdapat dalam kebudayaan pembuatan ikan asap, yaitu jenis hidrolisis garam (Kelas XI), laju reaksi (Kelas XI), koloid (Kelas XI), sifat koligatif larutan (Kelas XII), turunan senyawa karbon (Kelas XII), dan makromolekul (Kelas XII). Hasil optimasi parameter air kapur pada penentuan kadar protein dalam ikan asap menunjukan dari konsentrasi air kapur yang digunakan dengan konsentrasi 5% (b/v). Konsentrasi optimum air kapur yang dapat digunakan yaitu sebesar 3-4% (v/v) dan hasil optimasi ini dapat dijadikan prosedur praktikum penentuan kadar protein dalam ikan asap yang dapat dilakukan pada jenjang SMA. Tujuan pembelajaran dirumuskan berdasarkan kaidah ABCD. Hasil dari penentuan konsep kimia, kompetensi dasar, dan tujuan pembelajaran dihasilkan produk bahan ajar berbasis kebudayaan pembuatan ikan asap. Kata Kunci : Pembuatan ikan asap, yaitu jenis hidrolisis garam, laju reaksi, koloid, sifat koligatif larutan, turunan senyawa karbon, makromolekul, optimasi, bahan ajar, prosedur praktikum, bahan ajar berbasis kebudayaan. ABSTRACT This study aims to produce chemical teaching materials with the cultural context of making smoked fish. The making of this culture-based teaching material is based on the demands of the 2013 curriculum which require learning objectives which include attitudes, knowledge and skills aspects. The research method used in this study is the Research and Development method. The research instrument used in the form of interview format, analysis of interview results, optimization results, determination of chemical concepts, determination of basic competencies, and determination of learning objectives. The cultural context which is the focus of this research is the culture of making smoked fish. In making teaching materials based on culture of smoked fish making, it was found that chemical substances contained in smoked fish culture, namely the type of salt hydrolysis (Class XI), reaction rate (Class XI), colloids (Class XI), colligative properties of solutions (Class XII), derivative of carbon compounds (Class XII), and macromolecules (Class XII). The results of the lime water parameter optimization on the determination of protein content in smoked fish shows that the concentration of lime water used is the optimum concentration of 5% (w / v). Concentration of lime water that can be used that is equal to 3-4% (v / v) and the results of this optimization can be used as a procedure practicum for determining protein levels in smoked fish that can be done at the high school level. Learning objectives are formulated based on ABCD rules. The results of the determination of chemical concepts, basic competencies, and learning objectives are produced culture-based teaching material products making smoked fish. Keywords: Making smoked fish, namely the type of salt hydrolysis, reaction rate, colloid, colligative properties of solutions, derivatives of carbon compounds, macromolecules, optimization, teaching materials, practicum procedures
| Item Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | Pembuatan ikan asap, yaitu jenis hidrolisis garam, laju reaksi, koloid, sifat koligatif larutan, turunan senyawa karbon, makromolekul, optimasi, bahan ajar, prosedur praktikum, bahan ajar berbasis kebudayaan. |
| 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: | Hidzqi Shafwatullah Al-baqir |
| Date Deposited: | 27 Apr 2020 17:17 |
| Last Modified: | 27 Apr 2020 17:17 |
| URI: | http://repository.upi.edu/id/eprint/42755 |
Actions (login required)
 |
View Item |