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All Journal Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan JPPIPA (Jurnal Penelitian Pendidikan IPA) Entalpi Pendidikan Kimia
Nazhifah, Siti
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Humanities Chemistry Education Languange, Linguistic, Communication & Media Social Sciences

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HUBUNGAN PERSEPSI SISWA TENTANG PELAJARAN KIMIA DENGAN HASIL BELAJAR KIMIA SISWA SMA NEGERI 9 PEKANBARU Nazhifah, Siti Nazhifah Siti; Copriady, Jimmi Copriady Jimmi; ', Herdini
Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan Vol 2, No 1 (2015): wisuda februari 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Keguruan dan Ilmu Pendidikan

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Abstract: This Research was aimed to find out the relationship and the magnitude of the relationship between student’s perception of chemistry with chemistry student learning result SMAN 9 Pekanbaru. The kind of research is quantitative-qualitative research which used survey method, correlational and interview. The population of research is all student SMAN 9 Pekanbaru year lesson 2013/2014. The sample consisted of 246 people of class X, XI science, and XII science. Data collection techniques are documentation technique, questionnaire and interview. Data analysis technique is the correlation test. Based on the final calculation result obtained tvalue is 6.817 > ttable is 1.645 it which means that the hypotheses is accepted or with the other word there is relationship between student’s perception of chemistry with chemistry student learning result SMAN 9 Pekanbaru with the magnitude of the relationship is 16%.Keywords : Perception, Chemistry Lesson, Learning Result.
Level Kesulitan Belajar Termokimia Peserta Didik Kelas XI di SMA Pekanbaru Nazhifah, Siti
Entalpi Pendidikan Kimia Vol 6 No 1 (2025)
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/epk.v6i1.502

Abstract

Artikel ini bertujuan untuk menganalisis level kesulitan belajar pada materi termokimia kelas XI SMA Pekanbaru berdasarkan atribut soal dan lokasi sekolah. Jenis penelitian yang digunakan yaitu analisis deskriptif. Data yang dianalisis berupa data dari instrumen tes diagnostik tipe Ordered Multiple Choice (OMC) menggunakan model Attribute Hierarchy Method (AHM) pada materi termokimia yang telah diisi oleh peserta didik kelas XI IPA sebanyak 125 orang berasal dari 3 SMA di Kota Pekanbaru Provinsi Riau. Berdasarkan hasil penelitian diperoleh bahwa persentase tertinggi level kesulitan belajar Termokimia (berada pada level terendah) pada butir soal energi ikatan rata-rata sebanyak 39,3%, kalorimetri sebanyak 35,6%, serta atribut energi, kalor, dan entalpi sebanyak 34,8%. Selain itu diperoleh bahwa persentase tertinggi level kesulitan belajar termokimia berdasarkan sekolah yaitu peserta didik SMAN 14 Pekanbaru sebanyak 4 butir soal dan peserta didik SMAN 9 Pekanbaru sebanyak 2 butir soal.
ETHNOSCIENCE STUDY OF SHRIMP PASTE AT THE MERANTI ISLANDS AS A REPRESENTATION OF CHEMISTRY LEARNING Nazhifah, Siti; Erna, Maria; Wulandari, Putri Adita; Azuga, Nabila Afifah
JPPIPA (Jurnal Penelitian Pendidikan IPA) Vol. 10 No. 1 (2025): Juni 2025
Publisher : Universitas Negeri Surabaya in collaboration with Perkumpulan Pendidik IPA Indonesia (PPII)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/jppipa.v10n1.p57-68

Abstract

This study explores the integration of ethnoscience into chemistry education by using the traditional shrimp paste production process in Meranti Islands Regency, Riau, Indonesia as a contextual learning resource. The research method used a qualitative descriptive case study approach, with data collection involving field observations, in-depth interviews with five shrimp paste producers (ethnographic data), and a review of scientific literature (scientific data). The findings indicate that the shrimp paste production process still heavily relies on inherited local knowledge and involves several stages: sorting and washing, crushing, molding, fermentation, drying, and heating over a fire. Each of these stages contains chemical aspects that can be analyzed through various approaches: a macroscopic approach (examining physical and chemical changes such as color, aroma, and texture), a submicroscopic approach (focusing on molecular and enzymatic interactions), and a symbolic approach (exploring chemical reactions such as hydrolysis, fermentation, and Maillard reactions). Furthermore, the study reveals that the community’s knowledge of the shrimp paste production process is supported by scientific principles, as documented in the literature. The results suggest that shrimp paste production not only contributes to the local economy and cultural preservation but also holds significant potential for enhancing students’ scientific literacy through an integrated chemical representation approach. The integration of these three levels of chemical representation is expected to provide students with a holistic and applied understanding of chemical concepts.
Co-Authors H Herdini Jimmi Copriady Jimmi Copriady Maria Erna Kustyawati Nabila Afifah Azuga Putri Adita Wulandari