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Kurnia, Nova
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Journal : Reflection Journal

 1 
Development of Guided Inquiry-Based LKS on the Concept of Borax to Develop Students' Food Safety Knowledge and Skills Evita, Wiwik; Kurnia, Nova; Khaeruma, Khaeruma; Nurhazlinda, Nurhazlinda
Reflection Journal Vol. 4 No. 1 (2024): June
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/rj.v4i1.2082

Abstract

The misuse of borax in food is a critical issue due to its significant health risks. This research aimed to develop guided inquiry-based student worksheets (LKS) on the concept of borax to enhance students' knowledge and skills in food safety. The study employed the 4-D development model, which includes defining, designing, developing, and disseminating stages. Conducted with 30 eighth-grade students at SMPI Sabilal Muhtadin NW Lopok, the research utilized validation sheets, questionnaires, knowledge tests, observation sheets, and documentation for data collection. Validation results indicated that the developed LKS is highly feasible with a 92.5% feasibility score. Teachers and students provided positive feedback, rating the LKS as highly feasible in material quality, presentation, and attractiveness. The knowledge test scores averaged 81.97, indicating a significant improvement in students' understanding of food safety. Additionally, the skills assessment showed an average score of 85.2, categorizing students as highly skilled in food safety practices. The findings demonstrate that the guided inquiry-based LKS effectively enhances students' food safety knowledge and skills. However, the study highlights the need for individualized learning approaches to address varying student abilities. The research concludes that innovative teaching tools like guided inquiry-based LKS are effective in improving educational outcomes. Recommendations include further development and use of such LKS in other subjects to provide meaningful and engaging learning experiences. Future research should consider broader participant demographics to enhance generalizability.
Pengaruh Praktikum Inkuiri Terbimbing Berbasis Bahan Pangan Terhadap Keterampilan Kolaborasi Dan Penguasaan Konsep Siswa Pada Materi Asam Dan Basa Kamaliana, Yola; Kurnia, Nova; Mashami, Ratna Azizah
Reflection Journal Vol. 4 No. 1 (2024): June
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/rj.v4i1.2083

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh praktikum inkuiri terbimbing berbasis bahan pangan terhadap keterampilan kolaborasi dan penguasaan konsep siswa pada materi asam dan basa. Penelitian menggunakan metode eksperimen semu dengan desain pretest-posttest control group. Populasi penelitian adalah siswa kelas XI MA NW Debok, dengan sampel terdiri dari kelas eksperimen (20 siswa) dan kelas kontrol (18 siswa). Instrumen yang digunakan meliputi tes penguasaan konsep dan lembar observasi keterampilan kolaborasi. Hasil penelitian menunjukkan peningkatan signifikan dalam keterampilan kolaborasi siswa pada kelas eksperimen, dengan skor rata-rata meningkat dari 11,87 menjadi 14,62. Penguasaan konsep juga meningkat signifikan, dengan nilai rata-rata posttest kelas eksperimen mencapai 72,25 dibandingkan dengan 57,22 pada kelas kontrol. Uji t menunjukkan bahwa perbedaan antara kelas eksperimen dan kontrol signifikan pada taraf 0,05 (p < 0,05). Kesimpulan dari penelitian ini adalah bahwa praktikum inkuiri terbimbing berbasis bahan pangan secara signifikan meningkatkan keterampilan kolaborasi dan penguasaan konsep siswa. Disarankan agar metode ini diimplementasikan lebih luas dalam pembelajaran kimia untuk meningkatkan hasil belajar siswa, khususnya pada materi yang memerlukan pemahaman mendalam seperti asam dan basa. The Effect of Guided Inquiry Practicum Based on Food Materials on Collaboration Skills and Students' Concept Mastery in Acid and Base Material  This study aims to evaluate the impact of guided inquiry-based practical activities using food materials on students' collaboration skills and concept mastery in acid-base chemistry. The research employs a quasi-experimental method with a pretest-posttest control group design. The population consists of 11th-grade students at MA NW Debok, with a sample comprising 20 students in the experimental group and 18 students in the control group. The instruments used include a concept mastery test and an observation sheet for collaboration skills. The results indicate a significant improvement in students' collaboration skills in the experimental group, with the average score increasing from 11.87 to 14.62. Concept mastery also showed significant improvement, with the posttest average score in the experimental group reaching 72.25 compared to 57.22 in the control group. A t-test revealed that the difference between the experimental and control groups was statistically significant at the 0.05 level (p < 0.05). The study concludes that guided inquiry-based practical activities using food materials significantly enhance students' collaboration skills and concept mastery. It is recommended that this method be more widely implemented in chemistry education to improve student learning outcomes, especially in subjects requiring deep understanding, such as acid-base chemistry.  
Co-Authors Adam Bachtiar Maulachela Aini, Husnul Alaydrus, Kadir Alpan Ali, Nur Aini Abdurrahman Anantanukulwong, Roseleena Angganingrum, Vika Annisa, Virginia Sari Aptini, Mipa Ariansyah Ariansyah, Ariansyah Asy’ari, Muhammad Avila, Roel Verdadero Azmi, Irham Barrios, Rubylin G Basri, Nurul Ain Nabillah Binti Bauzir, Arij Fathir Bilad, Muhammad Roil Binar Kurnia Prahani Duwi Purwati Enanoria, Cristine Joy Evita, Wiwik Fatihatum, Fatihatum Fatinah, Fenny Inas Fauzia, Novia Alifah Febriani, Nadia Habibi Habibi Hendriyana Hendriyana Hidayatullah, Heri Hunaepi, Hunaepi Husni Mubarok I Gusti Agung Ayu Hari Triandini Ilyas, M.Ali Jusoh, Mohd Yahya Fadzli Kamaliana, Yola KETUT SUKARMA . Khaeruma, Khaeruma Lia Agustin Lovy Herayanti M. Muhali Marjan, Marjan Mirawati, Baiq Muhali , Muhali Muhazam, Muhazam Nurhazlinda, Nurhazlinda Nurhidayatulloh, Nurhidayatulloh Pathan, Pathan Prayogi, Saiful Rahma, Arinda Yusfika Rahmadiyani, Alya Rakhmayanti, Fully Ratna Azizah Mashami, Ratna Azizah Rayis, Widuri Permata Anggarbini Raymanda, Delila Idsa Amara Rizal, Saipul Rohmatillah, Ismail Efendi : Rohmatillah, Laila Mardiana Saptaningsih Sumarmi, Saptaningsih Sariadi Sariadi Sharov, Sergii Sitrawati, Puput Soma, Raden Arya Sukardi, Rendi Restiana Sumarlin, Muhamad Sutarto Sutarto Tentua, Meilany Nonsi Triutami, Septi Utami, Septiana Dwi Wangiyana, I Gde Adi Suryawan WULANDARI, WIDYA Yasin, Lalu Mas'ud