PENGEMBANGAN PROSEDUR PRAKTIKUM SISTEM KOLOID BERBASIS INKUIRI TERBIMBING DAN BERORIENTASI CHEMOENTREPRENEURSHIP MELALUI PEMBUATAN MAYONES DARI BIJI BUAH NANGKA (Artocarpus heterophyllus) UNTUK MENINGKATKAN KREATIVITAS SISWA

• Main Author: ASTRI PUTRI PERDANA, - (Author)
• Format: Book
• Published: 2018-08-31.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Penelitian ini bertujuan mendesain prosedur praktikum inkuiri terbimbing berorientasikan chemoentrepreneurship agar kreativitas berpikir, bersikap, bertindak, dan minat wirausaha siswa meningkat. Penelitian ini memakai jenis penelitian pengembangan dengan metode Research & Development, serta dilakukan di SMAN Sumedang yang melibatkan 12 siswa kelas XI MIA untuk kelas kontrol dan 14 siswa kelas XI MIA untuk kelas eksperimen. Salah satu teori kimia yang digunakan untuk penelitian adalah sistem koloid yang berfokus pada emulsi mayones, dimana senyawa guar gum galaktomanan dalam biji buah nangka berfungsi sebagai zat pengemulsi. Hasil penelitian ini ialah: pertama, adanya peningkatan kreativitas berpikir dan bersikap lancar dalam mencari ide-ide baru dan mengemukakan gagasannya. Kedua, adanya peningkatan kreativitas bertindak original selama pembuatan produk mayones dengan benar dan akurat. Ketiga, adanya peningkatan minat berwirausaha yang ditunjukkan dari munculnya berbagai pertanyaan dan rasa keingintahuan yang tinggi untuk membuat ;--- The purpose of this research is to design guided inquiry experimental procedure in chemoentrepreneurship orientation to increase intellectual, attitude, performance of student creativity; and entrepreneur readability. This research used development research type with Research & Development method, and was conducted in SMAN Sumedang involving 12 natural science student for control class and 14 natural science student for experiment class. One of chemical theory used for the research is colloidal system concerning emulsion of mayonnaise with guar gum galactomannan contained in jackfruit seeds as emulsifiers. The result of this research are: first, increase at intellectual and attitude of student creativity about fluent ability who shown in looking for new idea and adduce their idea. Second, increase at performance of student creativity about original ability who shown in making mayonnaise product correctly and accurately. Third, increase at entrepreneur readability who shown in appears of question and high curiosity for making mayonnaise product with average n-gain value about 0.79. Fourth, teacher and students responded positively to the overall responses after they used this experimental procedure as learning media in class. Conclusion of this research is design of experimental procedure can be used as learning media to improve creativity and entrepreneur readability of student.

Item Description

http://repository.upi.edu/44413/1/T_KIM_1502813_Title.pdf
http://repository.upi.edu/44413/2/T_KIM_1502813_Abstract.pdf
http://repository.upi.edu/44413/3/T_KIM_1502813_Table_of_content.pdf
http://repository.upi.edu/44413/4/T_KIM_1502813_Chapter1.pdf
http://repository.upi.edu/44413/5/T_KIM_1502813_Chapter2.pdf
http://repository.upi.edu/44413/6/T_KIM_1502813_Chapter3.pdf
http://repository.upi.edu/44413/7/T_KIM_1502813_Chapter4.pdf
http://repository.upi.edu/44413/8/T_KIM_1502813_Chapter5.pdf
http://repository.upi.edu/44413/9/T_KIM_1502813_Bibliography.pdf
http://repository.upi.edu/44413/10/T_KIM_1502813_Appendix.pdf