PERKULIAHAN KIMIA BAHAN MAKANAN MEMUAT ASPEK FUNGSIONAL DAN KEAMANAN PANGAN BUDAYA LOMBOK UNTUK MENINGKATKAN KETERAMPILAN BERPIKIR KRITIS MAHASISWA

Nova Kurnia, - (2021) PERKULIAHAN KIMIA BAHAN MAKANAN MEMUAT ASPEK FUNGSIONAL DAN KEAMANAN PANGAN BUDAYA LOMBOK UNTUK MENINGKATKAN KETERAMPILAN BERPIKIR KRITIS MAHASISWA. S3 thesis, Universitas Pendidikan Indonesia.

Baca Full Text klik disini
[img] Text
D_IPA_1402709_Judul.pdf
Download (320kB)
[img] Text
D_IPA_1402709_Bab I.pdf
Download (100kB)
[img] Text
D_IPA_1402709_Bab II.pdf
Restricted to Staf Perpustakaan
Download (559kB)
[img] Text
D_IPA_1402709_Bab III.pdf
Download (194kB)
[img] Text
D_IPA_1402709_Bab IV.pdf
Restricted to Staf Perpustakaan
Download (791kB)
[img] Text
D_IPA_1402709_Bab V.pdf
Download (40kB)
[img] Text
D_IPA_1402709_Lampiran.pdf
Restricted to Staf Perpustakaan
Download (727kB)
Official URL: http://repository.upi.edu;

Abstract

isu terkini dalam dunia pangan terkait aspek keamanan dan kesehatan merupakan tantangan yang serius bagi masyarakat belum terfasilitasi dalam perkuliahan Kimia Bahan Makanan. Tujuan penelitian ini adalah menghasilkan perkuliahan kimia bahan makanan yang memuat aspek fungsional dan keamanan pangan budaya Lombok untuk meningkatkan keterampilan berpikir kritis mahasiswa calon guru kimia. Desain penelitian yang digunakan yaitu mixed methods dengan embedded experimental model. Subyek penelitian dalam penelitian ini adalah 16 orang mahasiswa pendidikan kimia pada salah satu perguruan tinggi di Kota Mataram. Instrumen penelitian berupa tes uraian, lembar kerja mahasiswa dan angket. Analisis data menggunakan uji beda dan n-gain antara hasil pre-test dan post-test dari keterampilan berpikir kritis dan penguasaan konsep kimia bahan makanan. Berdasarkan hasil penelitian, terdapat perbedaan antara hasil pre-test dan post-test baik pada keterampilan berpikir kritis (Asymp. Sig. (2-tailed) sebesar 0,000 < 0,05) maupun penguasaan konsep (12,418(thitung) > 1,753(ttabel)). Peningkatan keterampilan berpikir kritis mahasiswa dan penguasaan konsep kimia bahan makanan pada kategori sedang (rerata n-gain berturut-turut 0,52 dan 0,56). Keterampilan berpikir kritis mahasiswa dengan n-gain tertinggi (0,79) pada indikator memberikan penjelasan lanjut dan n-gain terendah (0,45) pada indikator membangun keterampilan dasar. Adapun penguasaan konsep dengan n-gain tertinggi (0,69) diperoleh pada topik keamanan pangan dan terendah (0,34) pada topik karbohidrat dalam pangan. Perkuliahan kimia bahan makanan yang dihasilkan memiliki tiga karakteristik yaitu adanya aktivitas hands-on dalam bentuk proyek keamanan pangan dan pangan fungsional, topik baru yang relevan dengan isu terkini, dan pemanfaatan budaya pangan Lombok sebagai sumber pembelajaran. Mahasiswa memberikan tanggapan positif terhadap program perkuliahan kimia bahan makanan yang dikembangkan. Kata kunci : kimia bahan makanan, pangan fungsional, keamanan pangan, budaya Lombok FOOD CHEMISTRY COURSE CONTAIN FUNCTIONAL AND FOOD SAFETY ASPECTS OF LOMBOK CULTURE TO IMPROVE STUDENT’S CRITICAL THINKING SKILL ABSTRACT Current issues in the world of food related to safety and health aspects is serious challenge for people that has not been facilitated in food chemistry course. The purpose of this study was to produce a food chemistry course that contain food functional and safety aspect of Lombok culture to improve critical thinking skills of pre-service chemistry teachers. The research design used is mixed methods with an embedded experimental model. The research subjects in this study were 16 pre-service chemistry teachers at a university in Mataram city. The research instruments were essay tests, student worksheets and questionnaires. For data analysis used average n-gain and paired sample t-test difference between indicators of critical thinking skills and concept mastery of food chemistry. Based on the research results, there is a difference between the pre-test and post-test results both in critical thinking skills (Asymp. Sig. (2-tailed) of 0,000 < 0,05) and in mastery of concepts (12,418 (tcount) > 1,753 (ttabel)). The improvement of students' critical thinking skills and concept mastery of food chemistry was in the medium category (average n-gain 0,52 and 0,56 respectively). Students' critical thinking skills with the highest n-gain (0,69) on indicator advance clarification and the lowest n-gain (0,45) on indicators of basic skills. The concepts mastery with the highest n-gain (0,69) was obtained on food safety concept and the lowest (0,34) was on carbohydrates concept in food. The Food Chemistry course have three characteristics, i.e. the presence of hands-on activities through food safety and functional food projects, as new topics that relevant to current issues, and the use of Lombok culture as a source of learning. Students give positive response to the Food Chemistry course. Keywords: food chemistry course, functional food, food safety, Lombok culture

Item Type: Thesis (S3)
Uncontrolled Keywords: food chemistry course, functional food, food safety, Lombok culture
Subjects: L Education > L Education (General)
Q Science > Q Science (General)
Divisions: Sekolah Pasca Sarjana > Pendidikan IPA S-3
Depositing User: Nova Kurnia
Date Deposited: 21 Oct 2021 04:07
Last Modified: 21 Oct 2021 04:07
URI: http://repository.upi.edu/id/eprint/62079

Actions (login required)

View Item View Item