PEMBUATAN BAHAN AJAR KONTEKSTUAL BERBASIS KEBUDAYAAN PENGOLAHAN KOPI PASCA PANEN - Monica Muttoharoh, (-) (2020)
Skripsi yang berjudul "Pembuatan Bahan Ajar Kontekstual Berbasis Kebudayaan Pengolahan Kopi Paca Panen" bertujuan untuk menghasilkan bahan ajar kontekstual berbasis kebudayaan pengolahan kopi pasca panen. Metode penelitian yang digunakan dalam penelitian yaitu Development Research tipe pertama dengan model pengembangan bahan ajar 4D. Instrumen yang digunakan adalah lembar parameter optimum jenis ragi berdasarkan kajian literatur, lembar penjelasan ilmiah yang terdapat pada proses pengolahan kopi pasca panen, lembar keterkaitan antara konsep kimia pada prosedur pengolahan kopi pasca panen dengan kompetensi dasar, karakteristik pembelajaran kontekstual, dan strategi REACT, lembar perumusan tujuan, lembar rancangan bahan ajar, dan lembar uji keterbacaan. Hasil temuan dalam penelitian ini yaitu ragi jenis saccharomyces cerevisiae merupakan jenis ragi yang optimum pada pengolahan kopi pasca panen, materi kimia yang terdapat dalam pengolahan kopi pasca panen yaitu termokimia (XI), makromolekul (XII), senyawa karbon (XII), dan benzena (XII), dan hasil keterbacaan sebesar 60,25% dengan kriteria keterbacaan "sebagian besar" terbaca. The research "Designing Culture Based Contextual Teaching Material of Post-Harvest Coffee Processing" aims is to obtain a culture based contextual teaching material of post-harvest coffee processing. The research method that used is development research type first with teaching material development model 4D. The Instrumen that used ide a sheet of the optimum parameter of the type of yeast based on literature review, a sheet of scientific explanation that occur in the post-harvest coffee processing, a sheet of relation between a chemistry concept in "post-harvest coffee processing" procedure with a basic competencies, characteristics of contextual learning, dan REACT strategy, a sheet of learning objectives determination, a sheet of teaching material draft, and a sheet of comprehension test. The result of this research is the saccharomyces cerevisiae yeast is an optimum yeast that used in post-harvest coffee processing, chemistry materials that contained in post-harvest coffee processing are thermochemistry (XI), macromolecules (XII), carbonic compounds (XII), and benzene (XII), and the legibility percentage is 60,25% with a legibility interpretation "mostly legible".