PEMBUATAN BAHAN AJAR KONTEKSTUAL BERBASIS KEBUDAYAAN PEMBUATAN TELUR ASIN

Yohana Dellatiani, - (2020) PEMBUATAN BAHAN AJAR KONTEKSTUAL BERBASIS KEBUDAYAAN PEMBUATAN TELUR ASIN. S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Skripsi yang berjudul “Pembuatan Bahan Ajar Kontekstual Berbasis Kebudayaan Pembuatan Telur Asin” bertujuan untuk menghasilkan bahan ajar kimia dengan konteks kebudayaan pembuatan telur asin. Metode penelitian yang digunakan pada penelitian ini adalah metode Development Research tipe pertama yaitu Desain, Development dan Evaluation (DDE) dengan model pengembangan bahan ajar 4D (Define, Design, Develop,
dan Disseminate). Instrumen penelitian yang digunakan berupa lembar parameter optimum lamanya hari penggaraman dan konsentrasi larutan garam berdasarkan hasil kajian literatur; lembar analisis materi, lembar perumusan tujuan, lembar rancangan bahan ajar, dan lembar uji keterbacaan. Hasil temuan dalam penelitian ini berupa parameter optimum lamanya pengaraman yaitu selama 9 hari dan konsentrasi larutan garam 20% pada proses pembuatan telur asin; materi kimia yang terdapat dalam kebudayaan pembuatan telur asin, yaitu termokimia (Kelas XI), kelarutan hasil kali kelarutan (Kelas XI), titrasi (Kelas XI), sifat koligatif (Kelas XII), dan makromolekul (Kelas XII). Hasil Uji keterbacaan bahan ajar 60, 52% termasuk ke dalam kategori keterbacaan hampir seluruhnya bahan ajar dapat dibaca oleh peserta didik.

The research "Designing Culture Based Contextual Teaching Materials Salted Eggs Producing "aims to produce chemical teaching materials with context the culture of making salted eggs. The research method used in this study is the first type of development research method, namely Design, Development and Evaluation (DDE) with a 4D teaching material development model (Define, Design, Develop, and Dissemination). The research instrument used was an optimal parameter sheet the day of salting and the concentration of the salt solution based on the results of the study literature; material analysis sheet, goal formulation sheet, teaching material design sheet, and the reading test sheet. The findings in this study are in the form of optimal parameters salting for 9 days and a concentration of 20% salt solution in the process salted egg making; chemicals contained in the manufacture of salted eggs, namely thermochemistry (Class XI), solubility product of solubility (Class XI), titration (Class XI), colligative properties (Class XII), and macromolecules (Class XII). The reading test results is 60, 52% included into the category of reading almost all of the teaching materials can be read by students.

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Item Type:	Thesis (S1)
Uncontrolled Keywords:	Bahan ajar, kontekstual, kebudayaan, telur asin, model pengembangan bahan ajar 4D, termokimia, kelarutan hasil kali kelarutan, titrasi, sifat koligatif, makromolekul. Teaching materials, contextual, culture, salted eggs, teaching material’s development model 4D, thermochemistry, solubility product of solubility, titration, colligative properties, and macromolecules.
Subjects:	L Education > L Education (General) Q Science > QD Chemistry
Divisions:	Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Program Studi Kimia - S1 > Program Studi Pendidikan Kimia
Depositing User:	Yohana Dellatiani
Date Deposited:	29 Sep 2020 07:35
Last Modified:	29 Sep 2020 07:35
URI:	http://repository.upi.edu/id/eprint/54958

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