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Teachers’ Interests and Competencies in Doing Research: Sequential Exploratory Analysis in Elementary School Teacher Kurniawan, Dwi Agus; Syahrial, Syahrial; Perdana, Rahmat; Ikhlas, Muhammad; Kuswanto, Kuswanto
Jurnal Pendidikan Progresif Vol 10, No 1 (2020): Jurnal Pendidikan Progresif
Publisher : FKIP Universitas Lampung

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Teachers’ Interests and Competencies in Doing Research: Sequential Exploratory Analysis in Elementary School Teacher. Objectives: This study aims to look at teacher research competencies, teacher’s interest in conducting research, and the influence of that teacher’s interest toward teacher research competencies. Methods: This research is mixed research with a sequential explanatory approach, which Quantitative data followed by qualitative data. The sample in this study amounted to 129 teachers, which were obtained with a multi-stage sampling technique. Findings: The results show that the teacher’s research competence and interest in researching were categorized as fair or still lacking. Further analysis showed that the teacher’s interest influenced teacher research competence by 52.2%. Furthermore, the interview results show that some teachers have problems in doing research, such as lack of literature access, and lack of understanding of how to do research. Conclusion: Thus, it can be concluded that the research competence of teachers and the interest of teachers in researching is still relatively low.Keywords: teachers’ interest and competencies, elementary school teachers, factor analysis.DOI: 10.23960/jpp.v10.i2.202006

Digitalisation Guide Book of Basic Physics Practicum Equilibrium Material Tanti; Kurniawan, Dwi Agus; Anggraini, Lika; Perdana, Rahmat
JTP - Jurnal Teknologi Pendidikan Vol. 23 No. 1 (2021): Jurnal Teknologi Pendidikan
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/jtp.v23i1.14646

This article presents research on inquiry-based e-modules for science process skills. This lab module is made with stages of development, implementation and evaluation adopted from branch. The purpose of this study is to determine the science process skills and perceptions of Jambi University physics education students after using basic physics e-module based on science process skills with inquiry models that use 3D pageflip application software. The results show that students who have used electronic modules have a better perception of electronic modules than ordinary modules they use, this is reinforced by the presence of a significant difference between students who use e-modules and those who do not, students are more interested in using electronic modules because it is easy carried anywhere and can be used anywhere.

Local Food-Based Local Content Learning: Utilizing Avocado Seed Flour as a Substitute for Wheat Flour in Making Cookies for Elementary School Students Guri, Guri; Salsabilah, Wanada Siti; Perdana, Rahmat; Rizqiyah, Nabila Nur; Oktavia, Sri Wina
Journal of Educational Technology and Learning Creativity Vol. 3 No. 2 (2025): December
Publisher : Cahaya Ilmu Cendekia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37251/jetlc.v3i2.2426

Purpose of the study: This study aims to integrate local food resources into Local Content (Muatan Lokal) learning for elementary school students by utilizing avocado seed flour as a substitute for wheat flour in cookie production. Methodology: The research was conducted using a Completely Randomized Design (CRD) with six treatment levels of avocado seed flour substitution and five replications. The procedures included the preparation of avocado seed flour following food science standards, cookie production using a standardized baking method, and evaluation of physical properties consisting of moisture content, water activity, hardness, and color. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. Main Findings: The findings show that increasing the proportion of avocado seed flour significantly affected the physical properties of cookies, particularly reducing moisture content and increasing hardness, while also influencing color parameters (L, a, b*). Novelty/Originality of this study: The novelty of this study lies in the integration of multidisciplinary food science methods with elementary education through the development of a local food–based learning model that promotes contextual, hands-on learning using local resources. This approach strengthens food literacy and supports character development related to sustainability and the appreciation of local biodiversity.

Local Food-Based Local Content Learning: Utilizing Avocado Seed Flour as a Substitute for Wheat Flour in Making Cookies for Elementary School Students Guri, Guri; Salsabilah, Wanada Siti; Perdana, Rahmat; Rizqiyah, Nabila Nur; Oktavia, Sri Wina
Journal of Educational Technology and Learning Creativity Vol. 3 No. 2 (2025): December
Publisher : Cahaya Ilmu Cendekia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37251/jetlc.v3i2.2426

Purpose of the study: This study aims to integrate local food resources into Local Content (Muatan Lokal) learning for elementary school students by utilizing avocado seed flour as a substitute for wheat flour in cookie production. Methodology: The research was conducted using a Completely Randomized Design (CRD) with six treatment levels of avocado seed flour substitution and five replications. The procedures included the preparation of avocado seed flour following food science standards, cookie production using a standardized baking method, and evaluation of physical properties consisting of moisture content, water activity, hardness, and color. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. Main Findings: The findings show that increasing the proportion of avocado seed flour significantly affected the physical properties of cookies, particularly reducing moisture content and increasing hardness, while also influencing color parameters (L, a, b*). Novelty/Originality of this study: The novelty of this study lies in the integration of multidisciplinary food science methods with elementary education through the development of a local food–based learning model that promotes contextual, hands-on learning using local resources. This approach strengthens food literacy and supports character development related to sustainability and the appreciation of local biodiversity.

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