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Sri Jumini
Program Studi Pendidikan Fisika, Fakultas Ilmu Tarbiyah dan Keguruan, Universitas Sains Al-Qur’an, Wonosobo, Jawa Tengah, Indonesia
Humanities Education Social Sciences

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Analisis Karakter Toleransi dalam Pembelajaran Suhu dan Kalor Berbasis Budaya Lokal Ruwatan Rambut Gimbal Ayu Mar’ati Barokatun Ni’mah; Sri Jumini; Anik Zuhriatul Fatimah
Jurnal Kreatif Online Vol. 10 No. 2 (2022): Jurnal Kreatif Online
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (456.516 KB) | DOI: 10.22487/jko.v10i2.2208

Abstract

This study aims to determine the character of tolerance in learning temperature and heat based on local culture of dreadlocks treatment. The research method used was qualitative research and the data collection techniques was literature review. The research findings were in the form of various tolerance characters that were generated in the implementation of culture-based learning, namely dreadlocks treatment. The conclusion of the study shows that there are several tolerance characters that can be increased through temperature and heat based on local culture of dreadlocks treatment, they are mutual respect for differences, peace, awareness, as well as a sense of love for one's own culture.
Potensi Keunggulan Carica melalui Kurma Carica Khas Desa Atas Awan Berdasarkan Ethnoscience Farah Afika Nur Jannah; Sri Jumini
Jurnal Kreatif Online Vol. 10 No. 3 (2022): Jurnal Kreatif Online
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (605.443 KB) | DOI: 10.22487/jko.v10i3.2976

Abstract

Cultural studies through ethnoscience support students' attitudes towards science. Therefore, its use in learning, especially for science students in physics learning materials related to the use of temperature during the production process still needs to be explored. This study aims to introduce the advantages of carica which can be explored through the production of carica dates which are endemic to the village of Atas Awan. This is because carica date products do not go through a boiling process which can damage the important ingredients in carica. This study used a qualitative descriptive research method with data collection techniques carried out through interviews, observation, and experiments. Based on the results of the study, it can be concluded that carica can be processed into various kinds of preparations that are in great demand and have many benefits, such as carica sweets, carica jam, carica chips, carica chocolate, carica batik, and carica dates. Processing carica into carica dates can be used as an ethnoscience medium to support students' attitudes towards science, especially science students in physics related to the use of temperature during the production process.
Co-Authors Anik Zuhriatul Fatimah Ayu Mar’ati Barokatun Ni’mah Farah Afika Nur Jannah