PENGEMBANGAN LEMBAR KERJA PESERTA DIDIK (LKPD) PRAKTIKUM BERBASIS INKUIRI TERBIMBING PADA SUBTOPIK IDENTIFIKASI SIFAT-SIFAT LARUTAN PENYANGGA DALAM MAKANAN KEMASAN - Nurazizah Inayati, - (2021)
ABSTRAK Penelitian yang berjudul "Pengembangan Lembar Kerja Peserta Didik (LKPD) Praktikum Berbasis Inkuiri Terbimbing Pada Subtopik Identifikasi Sifat-Sifat Larutan Penyangga Dalam Makanan Kemasan" bertujuan untuk mengembangkan LKPD praktikum berbasis inkuiri terbimbing. Metode penelitian yang digunakan yaitu metode pengembangan dan deskriptif. Langkah penelitian yang dilakukan yaitu tahap pengembangan (kajian kurikulum 2013, kajian pustaka inkuiri, penyusunan indikator, penyusunan instrumen, penyusunan dan optimasi prosedur praktikum, pembuatan LKPD praktikum inkuiri) dan tahap evaluasi (validasi dan uji coba terbatas). Sumber data pada penelitian ini adalah LKPD praktikum kimia SMA kelas XI yang beredar, 9 siswa kelas XI salah satu SMA di Kota Bandung, 3 orang dosen Departemen Pendidikan Kimia FPMIPA UPI, 2 orang dosen Departemen Pendidikan Bahasa dan Sastra Indonesia dan 2 orang guru kimia SMA. Instrumen penelitian yang digunakan adalah lembar penilaian guru dan dosen, lembar observasi keterlaksanaan tahapan inkuiri, pedoman jawaban siswa terhadap tugas-tugas dalam LKPD yang dikembangkan, serta angket respon siswa. Kondisi optimum prosedur praktikum identifikasi sifat larutan penyangga dalam makanan kemasan diperoleh dengan pembuatan sampel makanan kemasan 1:2 dimana sampel makanan 100 gram dicampur dengan 200 ml akuades. Setelah itu penambahan pereaksi asam dan basa diperoleh sebanyak 3 tetes agar sifat larutan penyangga dapat diamati, penambahan itu dilakukan pada 10 ml sampel makanan percobaan. Terdapat 5 sampel percobaan penambahan pereaksi yang diamati, yaitu penambahan pereaksi asam lemah CH3COOH, asam kuat HCl, basa lemah NH4OH, basa kuat NaOH serta pengenceran atau penambahan akuades Sistem penyangga yang digunakan adalah penyangga nitrit dan penyangga benzoat. Hasil keterlaksanaan praktikum menggunakan LKPD yang dikembangkan termasuk kategori sangat baik (90%). Penilaian guru dan dosen terhadap aspek kesesuaian LKPD dengan konsep, tata bahasa, indikator keterampilan inkuiri, tata letak dan perwajahan termasuk kategori sangat baik (83,62%). Respon siswa terhadap praktikum menggunakan LKPD yang dikembangkan termasuk kategori baik (80,55%). LKPD yang dikembangkan cukup mudah dipahami serta dapat meningkatkan minat dan motivasi belajar. Secara umum, LKPD praktikum inkuiri terbimbing pada subtopik Identifikasi Sifat-Sifat Larutan Penyangga Dalam Makanan Kemasan dapat diterapkan di sekolah. Kata kunci: Inkuiri Terbimbing, LKPD, Sifat Larutan Penyangga.   ABSTRACT The research entitled "Development of Guided Inquiry Lab-based Worksheets on the Factors that Affect of Buffer Characteristics in Packadge Food Subtopic" aimed to develop worksheets based on guided inquiry lab. The research method used is development and descriptive method. The research procedures are development stage (the study of 2013 curriculum, literature review study, the preparation of indicators, preparation and optimazion of procedure experiment, preparation of guided inquiry lab-based worksheets) and the evaluation stage (validation and limited test). The data sources in this research are worksheets on chemistry books of XI grade in circulation, a nine students of XI grade in Senior High School at Bandung City, three lecturers of Chemistry Education Department on Mathematics and Science Faculty in UPI, two lecturer of Indonesia Language and Literature Department on Literature and Language Faculty in UPI, and two chemistry teachers of senior high school. The research instruments that used are assessment sheet by teacher and lecturer, observation sheet of inquiry stages implementation, guidance students' answer on tasks in worksheets developed, as well as questionnaire of students response. The optimum condition lab procedures of the factors that affect buffer characteristic is achieved at a ratio of packaged food sample and aquades is 1: 2 which 100 gram packaged food sample mix with 200 ml aquades. Then added acid and base solution as much 3 drops in every 10 ml packaged food sample in order to be observed. There are 5 solutions to be observed, that is weak acids CH3COOH, strong acids HCl, weak base NH4OH, strong base NaOH and dilution or addition of aquades. Buffer sytem used is buffer nitrit and buffer benzoat. The results of experiment implementation using developed lab worksheets was very good (90%). Based on the assessment from teachers and lecturers of suitability lab worksheet with concept, grammatical, inquiry skill indicators, layout and appearance was very good (83,62%). The students' response on experiment using developed worksheets was quite good include of (80,55%). The lab worksheet was developed easy to understand and can increase student interest and motivation. In general, the guided inquiry lab-based worksheet on the factors affect of buffer characteristics subtopic can be applied in schools. Keywords: Buffer Characteristics. Guided Inquiry, Worksheets.