Gita Muzayyanah, - (2021) PENGEMBANGAN LEMBAR KERJA SISWA PRAKTIKUM BERBASIS INKUIRI TERBIMBING PADA MATERI KOLOID PEMBUATAN BUTTERCREAM. S1 thesis, Universitas Pendidikan Indonesia.
![[img]](http://repository.upi.edu/style/images/fileicons/text.png) |
Text
S_KIM_1705647_Title.pdf Download (434kB) |
|
Text
S_KIM_1705647_Chapter1.pdf Download (210kB) |
|
Text
S_KIM_1705647_Chapter2.pdf Restricted to Staf Perpustakaan Download (514kB) |
|
Text
S_KIM_1705647_Chapter3.pdf Download (435kB) |
|
Text
S_KIM_1705647_Chapter4.pdf Restricted to Staf Perpustakaan Download (968kB) |
|
Text
S_KIM_1705647_Chapter5.pdf Download (79kB) |
|
Text
S_KIM_1705647_Appendix.pdf Restricted to Staf Perpustakaan Download (3MB) |
Abstract
ABSTRAK Penelitian ini bertujuan untuk menghasilkan lembar Kerja Siswa (LKS) praktikum berbasis inkuiri terbimbing pada materi koloid pembuatan buttercream yang dapat digunakan untuk siswa kelas XI tingkat SMA/MA. Metode penelitian yang digunakan adalah educational design research. Validator dalam penelitian ini adalah 4 orang dosen pendidikan Kimia FPMIPA UPI, dan 1 orang guru kimia SMA. Sedangkan partisipan dari penelitian ini adalah 12 orang siswa kelas XII di salah satu SMA negeri di Kabupaten Cirebon. Instrumen yang digunakan berupa lembar prosedur optimasi, lembar uji kelayakan, lembar self assessment keterlaksanaan tahapan inkuiri, rubrik penilaian jawaban siswa terhadap tugas-tugas pada LKS, dan lembar angket respon siswa. LKS disusun berdasarkan indikator keterampilan inkuiri dan prosedur hasil optimasi. Indikator keterampilan inkuiri menurut Lou (2015) dan NRC (2013) yaitu terdiri dari judul percobaan, mengajukan pertanyaan, merancang penyelidikan, melakukan penelitian, menganalisis dan menafsirkan data, dan membuat penjelasan. Hasil optimasi prosedur pembuatan buttercream adalah mentega putih sebanyak 100 gram, susu kental manis sebanyak 5 sendok makan, waktu pengadukan selama 6 menit untuk mengaduk menteganya saja dan 5 menit untuk mengaduk mentega dan susu kental manis. Hasil uji kelayakan oleh dosen dan guru terhadap kesesuaian komponen dalam LKS praktikum yang dikembangkan dengan indikator keterampilan inkuiri, kesesuaian konsep, tata bahasa, serta tata letak dan perwajahan termasuk ke dalam kategori sangat baik. Hasil keterlaksanaan praktikum berdasarkan self assessment keterlaksanaan tahapan inkuiri termasuk kedalam kategori sangat baik dan penilaian terhadap jawaban siswa pada LKS praktikum yang dikembangkan termasuk dalam kategori baik. Respon siswa terhadap LKS praktikum yang dikembangkan termasuk kedalam kategori sangat baik dan respon siswa terhadap praktikum menggunakan LKS praktikum yang dikembangkan termasuk dalam kategori baik. LKS praktikum yang dikembangkan dapat digunakan sebagai bahan ajar di SMA kelas XI untuk materi pembuatan koloid. ABSTRACT This research aimed to produce a student lab worksheet of guided inquiry-based practicum on the topic of a colloid for making a buttercream that can be used by students class XI at the senior high school. The research was conducted using an educational design research method. The validators in this research were 4 lecturers of Chemistry education, FPMIPA UPI, and 1 high school chemistry teacher. While the participants of this research were 12 students of class XII in one of the public high schools in Cirebon Regency. The instruments used in this research were optimization of experiment procedure sheet, feasibility sheets, self assessment of inquiry stages sheets, assessment guidelines for student assignments, and student questionnaire responses sheets. The student lab worksheet was arranged according to indicator of inquiry skills and optimization result. The indicators of inquiry skills according to Lou (2015) and NRC (2013) consist, title of the experiment, asking questions, designing investigations, conducting research, analyzing and interpreting data, and making explanations.The optimization result of experiment procedure for making buttercream were 100 grams of white butter, 5 tablespoon of sweetened condensed milkand 6 minutes of stirring time white butter and 5 minutes of stirring time white butter and sweetened condensed milk. The results of lecturers and teachers about feasibility to aspects of components suitability in student lab worksheet with indicators of inquiry skills, suitability of concepts, grammar, layout, and display were in an excellent category. The result of self assessment inquiry stages sheet was in an excellent category and the assessment result of student assignments was in a good category. The students' responses to the student lab worksheet were in an excellent category and student responses to the experiment were in a good category. The student lab worksheet practicum can be used as teaching materials in class XI senior high school for topik making colloid.
| Item Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | Inkuiri terbimbing, Lembar Kerja Siswa, Buttercream |
| 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: | Gita Muzayyanah |
| Date Deposited: | 29 Sep 2021 06:17 |
| Last Modified: | 29 Sep 2021 06:17 |
| URI: | http://repository.upi.edu/id/eprint/67985 |
Actions (login required)
 |
View Item |