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All Journal PENDIPA Journal of Science Education UNESA Journal of Chemical Education
Aida Mustafida A
Universitas Negeri Surabaya
Chemistry Computer Science & IT Education Mathematics Other

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Pengembangan E-LKPD Berbasis Model Problem Solving untuk Melatihkan Keterampilan Metakognitif Peserta Didik pada Materi Larutan Penyangga Aida Mustafida A; Utiya Azizah
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.10.2.525-532

Abstract

The purpose of this study is to develop an E-LKPD based on a problem-solving model to train students’ metacognitive skills in the topic of buffer solutions. The metacognitive skills targeted for development are planning, monitoring, and evaluating. The developed E-LKPD was assessed as feasible in terms of validity, practicality, and effectiveness. This study adopted the 4D model (Define, Design, Develop, Disseminate), but its application was limited to the development stage. The research results indicate the following: (1) The validity results obtained a mode of 4, classified as valid; (2) The average percentage of student responses and activities in sessions 1 and 2 were 95% and 97.75%, respectively, and the activity rates for sessions 1 and 2 were 97.75% and 98.33%, respectively, and were classified as very good; (3) The average N-gain score on the metacognitive skills test was 0.74, classified as high. Furthermore, the results of the paired t-test showed a significance value of 0.000; therefore, H0 was rejected and H1 was accepted. From the results described above, it can be concluded that the developed E-LKPD is valid in training students’ metacognitive skills
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 Celyta Nirmala Putri Talia Ersa Sania Azzahro' Mirwa Adiprahara Anggarani Nur Khofifah Utiya Azizah