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All Journal PENDIPA Journal of Science Education UNESA Journal of Chemical Education
Celyta Nirmala Putri Talia
Universitas Negeri Surabaya
Chemistry Computer Science & IT Education Mathematics Other

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Pengembangan E-LKPD Berbasis Problem Solving Untuk Meningkatkan Keterampilan Berpikir Kritis Peserta Didik Pada Materi Hidrolisis Garam Celyta Nirmala Putri Talia; Harun Nasrudin
PendIPA Journal of Science Education Vol 10 No 2 (2026): April - June
Publisher : UNIB Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/pendipa.10.2.552-559

Abstract

This study aims to develop a feasible problem-solving-based E-LKPD on salt hydrolysis material to improve students’ critical thinking skills. The indicators of critical thinking skills include interpretation, analysis, evaluation, and inference. The research employed a Research and Development (R&D) method using the 4D model. The research procedures consisted of the define, design, and were limited to the develop stage. The feasibility of the E-LKPD was reviewed based on validity, practicality, and effectiveness aspects. The validity of the E-LKPD, based on content and construct aspects, obtained a mode score of 5, categorized as valid. The practicality of the E-LKPD was reviewed from the response questionnaire, which obtained an average percentage of 97% categorized as very strong, and the observation results of students’ activities showed an average percentage of relevant activities of 97%, categorized as very strong, while irrelevant activities obtained 3%, categorized as very weak. The effectiveness of the E-LKPD was reviewed from the N-Gain Score results of the pretest and posttest on critical thinking skills, with an average score of 0.81 categorized as high, and the Paired Sample T-Test showed a significance value of ≤ 0.05, indicating that H1 was accepted. These results indicate that the implementation of the problem-solving-based E-LKPD is effective in improving students’ critical thinking skill.
IMPLEMENTATION OF PROJECT-BASED LEARNING IN THE FOOD CHEMISTRY COURSE THROUGH THE SOCIALIZATION OF FOOD INNOVATION AND TECHNOLOGY BY MAKING TEMPEH HEALTH SMOOTHIES Aida Mustafida A; Celyta Nirmala Putri Talia; Nur Khofifah; Ersa Sania Azzahro'; Mirwa Adiprahara Anggarani
UNESA Journal of Chemical Education Vol. 15 No. 1 (2026)
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/ujced.v15n1.p88-95

Abstract

Abstract This study aims to assess the capability of project-based learning (PjBL) methods in introducing innovations in the field of food and technology by making healthy tempeh smoothies, as a product of food chemistry courses, in order to deepen students' understanding of local foods. This study is based on the importance of understanding food chemistry that includes aspects of formulating, processing, and storing quality food products. The PjBL model was chosen because it can increase students’ learning motivation, creativity, and critical thinking skills in dealing with contextual problems. The study was conducted on 14 grade X students of Khadijah High School with a One Group Pretest-Posttest design. The research instrument was a multiple-choice test based on Bloom’s taxonomy and a Likert scale response questionnaire. The results showed a significant increase from a pretest score of 92,86 to a posttest score of 99,29. The N-Gain value of 0,89 and an effectiveness level of 88,89% indicated an increase in understanding in the high category and effective learning. Students were able to recognize tempeh as a local food with high nutritional value, understand the fermentation process, health benefits, and its potential for development into a modern beverage product. The questionnaire results showed a very positive response. The hands-on activity of making tempeh health smoothies increased student engagement, confidence, and motivation, including interest in simple entrepreneurial opportunities. Overall, PjBL learning was effective in strengthening local food literacy and fostering an appreciative and innovative attitude toward the use of tempeh as a health smoothies.
Co-Authors Aida Mustafida A Ersa Sania Azzahro' Harun Nasrudin Mirwa Adiprahara Anggarani Nur Khofifah