PENGEMBANGAN LKS PRAKTIKUM BERBASIS INKUIRI TERBIMBING PADA TOPIK IDENTIFIKASI JENIS PROTEIN DALAM BAHAN MAKANAN

• Main Author: Neng Indrianri Septianingsih, - (Author)
• Format: Book
• Published: 2018-09-17.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Penelitian ini bertujuan untuk mengembangkan LKS praktikum berdasarkan model inkuiri terbimbing pada topik identifikasi jenis protein dalam bahan makanan guna meningkatkan keterampilan siswa dalam berinkuiri. LKS praktikum yang dikembangkan ini dilatarbelakangi oleh masih banyaknya LKS praktikum pada topik identifikasi protein dalam bentuk cookbook dan belum ada LKS praktikum topik identifikasi jenis protein dalam bahan makanan. Sumber data dalam penelitian ini adalah 15 siswa kelas XII sebagai subjek penelitian dalam uji keterlaksanaan, 3 dosen Pendidikan Kimia dan 2 guru tersertifikasi sebagai validator. Instrumen yang digunakan untuk memperoleh data yang diperlukan diantaranya, desain optimasi prosedur praktikum identifikasi jenis protein, lembar validasi dosen dan guru ( meliputi aspek kesesuaian komponen LKS dengan indikator keterampilan inkuiri, aspek kesesuaian konsep, aspek tata bahasa, serta aspek tata letak dan perwajahan LKS), lembar observasi keterlaksanaan dan LKS praktikum yang dikembangkan. LKS yang dihasilkan berupa LKS yang dikembangkan berdasarkan prosedur praktikum yang optimum, indikator keterampilan inkuiri dan syarat-syarat penyusunan LKS yang baik. Hasil validasi dosen dan guru terhadap LKS yang dikembangkan menunjukan hasil yang baik dan sesuai dengan indikator yang telah ditentukan. Hasil keterlaksanaan tahapan inkuiri pada praktikum menggunakan LKS praktikum yang dikembangkan menunjukan mampu membimbing sebagian besar siswa melakukan tahapan-tahapan inkuiri dengan tepat dan sesuai. This study aims to develop student lab-worksheets based on guided inquiry models on the topic of identifying the types of proteins in food ingredients to improve student skills in inquiry. The lab-worksheet developed based the fact that there are still many practical lab-worksheets on the topic of protein identification in a cookbook and there is no practicum student worksheets on the topic of identifying the types of proteins in food ingredients. Sources of data in this study were 15 students of class XII as research subjects in the implementation test, 3 Chemistry Education lecturers and 2 certified teachers as validators. The instruments used to obtain the data are design optimization procedure for protein type identification practicum, lecturer and teacher validation sheets (covering aspects of worksheet component suitability with inquiry skills indicators, concept suitability aspects, grammar aspects, and student worksheets aspects of layout and appearance) , the implementation observation sheet and lab-worksheets were developed. student worksheets produced in the form of worksheets are developed based on optimum practicum procedures, indicators of inquiry skills and requirements for good student worksheets preparation. The results of the lecturer and teacher validation of the developed worksheets show good results and suitable with the predetermined indicators. The results of the implementation of the inquiry in the practicum using the lab-worksheets developed showed that they were able to guide most students to perform the stages of inquiry with proper and appropriate.

Item Description

http://repository.upi.edu/48076/1/S_KIM_1404678_Title.pdf
http://repository.upi.edu/48076/2/S_KIM_1404678_Abstract.pdf
http://repository.upi.edu/48076/3/S_KIM_1404678_Table_of_content.pdf
http://repository.upi.edu/48076/4/S_KIM_1404678_Chapter1.pdf
http://repository.upi.edu/48076/5/S_KIM_1404678_Chapter2.pdf
http://repository.upi.edu/48076/6/S_KIM_1404678_Chapter3.pdf
http://repository.upi.edu/48076/7/S_KIM_1404678_Chapter4.pdf
http://repository.upi.edu/48076/8/S_KIM_1404678_Chapter5.pdf
http://repository.upi.edu/48076/9/S_KIM_1404678_Bibliography.pdf
http://repository.upi.edu/48076/10/S_KIM_1404678_Appendix.pdf