PEMBUATAN BAHAN AJAR KONTEKSTUAL BERBASIS KEBUDAYAAN PADA PROSES PEMATANGAN BUAH PISANG

Nurhanipah, - (2019) PEMBUATAN BAHAN AJAR KONTEKSTUAL BERBASIS KEBUDAYAAN PADA PROSES PEMATANGAN BUAH PISANG. S1 thesis, Universitas Pendidikan Indonesia.

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

Abstract

ABSTRAK Penelitian ini bertujuan untuk menghasilkan bahan ajar kontekstual berbasis kebudayaan pada pematangan buah pisang dan prosedur praktikum untuk siswa SMA. Metode penelitian yang digunakan adalah tiga tahapan R&D (Research and Development) dari Borg and Gall, yaitu research and information collecting, planning, dan develop preliminary of product. Hasil penelitian diperoleh hasil optimasi massa karbit untuk memeram buah pisang yaitu 0,5% dari berat buah pisang, massa daun lamtoro untuk memeram buah pisang yaitu 30% dari berat buah pisang, dan hasil karakterisasi diperoleh konsep-konsep kimia yang sesuai dengan kompetensi dasar SMA yaitu, kimia unsur logam alkali tanah (kelas XII), senyawa golongan alkuna (kelas XI), laju reaksi (kelas XI), karbohidrat (kelas XII), senyawa ester (kelas XII), termokimia (kelas XI). Produk dari penelitian ini adalah bahan ajar kontekstual berbasis kebudayaan pada pematangan buah pisang dan prosedur praktikum untuk siswa SMA. Kata kunci: Bahan ajar, kebudayaan, pematangan buah pisang. This study aims to produce contextual teaching materials based on culture on the ripening of bananas and experiment procedures for high school students. The research method used is three stages of R&D (Research and Development) from Borg and Gall, namely research and information collecting, planning, and developing preliminary of products. The results obtained from the optimization of carbide mass to ripen bananas are 0.5% of the weight of bananas, the mass of lamtoro leaves to ripen bananas is 30% of the weight of bananas, and the results of characterization obtained chemical concepts in accordance with the basic competencies of high school that is, the chemical elements of the alkaline earth metals (class XII), alkyne group compounds (class XI), reaction rates (class XI), carbohydrates (class XII), ester compounds (class XII), thermochemistry (class XI). The products of this research are cultural-based contextual teaching materials on the ripening of bananas and experiment procedures for high school students. keyword: teaching materials, culture, ripening of banana

Item Type: Thesis (S1)
Subjects: L Education > L Education (General)
Divisions: Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Pendidikan Kimia
Depositing User: Nurhanipah
Date Deposited: 06 Jul 2020 06:17
Last Modified: 06 Jul 2020 06:17
URI: http://repository.upi.edu/id/eprint/42316

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