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DIFFERENTIATED INSTRUCTION FOR ENHANCING YOUNG EFL LEARNERS' BASIC VOCABULARY KNOWLEDGE: A TWO-CYCLE COMMUNITY SERVICE PROGRAM AT PPA IO-0133 KRAMMER HILINA'A Afore Tahir Harefa; Wina Anjelina Harefa; Sharley Grace Mendrofa; Christian Pradana Putra Zalukhu; Crystian Akbar Maulana Maulana; Alvin Ebenezer Zamasi; Imel Trisna Zabua; Ria Gracia Telaumbanua; Miseri Cordias Domini Harefa; Mar Mawarti Gea
Jurnal Gembira: Pengabdian Kepada Masyarakat Vol 4 No 03 (2026): JUNI 2026
Publisher : Media Inovasi Pendidikan dan Publikasi

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Abstract

This community service project addressed the wide range of basic English vocabulary among young EFL learners at PPA IO-0133 Krammer Hilina'a Church. Using a two-cycle classroom action research design (planning, action, observation, reflection), it aimed to strengthen learners' vocabulary through differentiated instruction supported by simplified materials, songs, and games. Participants were 23 learners aged 9–11 in Class E. Quantitative data came from vocabulary tests across the cycles; qualitative data from observations, field notes, and documentation analysed with the Miles, Huberman, and Saldaña (2014) model. Learners in the Good and Very Good categories rose from 26.09% in Cycle 1 to 65.22% in Cycle 2, while Poor and Very Poor fell from 39.13% to 0%. Qualitative findings showed greater confidence, participation, and recall. Differentiated instruction combined with playful, multisensory activities is an effective, inclusive approach for developing young learners' basic vocabulary in community-based settings.
The Sociolinguistics Perspectives on Gastronomy of Nias Culinary Afore Tahir Harefa; Wina Anjelina Harefa; Silvan Herniyanti Telaumbanua; Putrawan Saleh Laia
Teaching English and Language Learning English Journal Vol. 6 No. 1 (2026): February
Publisher : Fakultas Keguruan dan Ilmu Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36085/telle.v6i1.10026

Abstract

This research looks at how Nias culinary names represent sociolinguistic meanings in the gastronomy of Nias traditional foods. The study examines three issues: (1) how Nias culinary names function as a symbol of identity, (2) how they reflect variation and change in naming practices, and (3) how they transmit cultural knowledge across generations. As a result, the research seeks to explain the sociolinguistic functions encoded in the naming reasoning for Nias food items. Using a qualitative descriptive approach, data were gathered from community explanations of thirteen Nias cuisine names and analyzed using theme coding based on Wardhaugh and Fuller’s (2015) sociolinguistic elements. The findings show that all culinary names use local Li Niha/ Nias name naming, which indicates affiliation and group participation. Several names also exhibit systematic variation and change due to process-based naming patterns, contextual use in adat and hospitality contexts, and minimal evidence of modernity and cross-food comparability. Most artifacts also serve as cultural transmission instruments, conserving intergenerational information regarding preservation techniques, traditional culinary skills, customary etiquette, and historical survival practices. These findings indicate that Nias gastronomy is a linguistic cultural archive in which food naming promotes identification, adapts to social settings, and preserves historical values.