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IMPLEMENTATION OF A PROJECT-BASED WORKSHEET USING ALOE VERA GEL AS A NATURAL STABILIZER IN PURPLE SWEET POTATO ICE CREAM TO INCREASE NUTRITIONAL LITERACY Sari, Sari; Wiendhy, Sylvania; Rahmatullah, Saepudin; Izzulhaq, Brilliant Dwi; Sholihat, Rizqy Nur
EDUSAINS Vol 17, No 1 (2025): EDUSAINS
Publisher : Faculty of Education and Teacher Training, UIN (State Islamic University) Syarif Hidayatul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/es.v17i1.45338

This study was motivated by the low level of nutritional literacy among students in obtaining, processing, and understanding information to make appropriate decisions regarding nutritional choices. The purpose of this study was to examine students' learning activities in analyzing nutritional literacy through the application of project-based worksheets, as well as to analyze the characteristics of purple sweet potato ice cream. The method used was a pre-experimental design with a one-group pretest-posttest design, involving 35 students from one school in Indonesia. The results showed that students' learning activities were very good, with an engagement rate of 88%. Students' nutritional literacy improved significantly, with an N-Gain value of 0.50, which falls into the moderate category. Additionally, the physical characteristics of purple sweet potato ice cream using aloe vera gel stabilizer and CMC met the standards of SNI No. 01-3713-1995. This study contributes to contextual science learning through the development of project-based worksheets that not only enhance students' nutritional literacy but also connect scientific knowledge with real-world practice through simple experimental activities.keywords: Purple sweet potato ice cream; project-based worksheets; nutritional literacy; use of aloe vera gel; natural stabilizer.

Implementasi Lembar Kerja Berbasis Proyek Melalui Pembuatan Permen Jelly Rendah Gula Audila, Meisya Shantya; Helsy, Imelda; Rahmatullah, Saepudin; Sundari, Citra Deliana Dewi; Aisyah, Riri
Jurnal Kajian Pendidikan IPA Vol 5 No 2 (2025): Jurnal Kajian Pendidikan IPA
Publisher : Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/jkpi.v5i2.42609

This study aims to describe the implementation and feasibility of project-based worksheets through a low-sugar jelly candy making project in the Additive and Addictive Chemistry course. The project-based learning model was employed to foster active student engagement, enhance understanding of food additive concepts, and connect learning to everyday health issues. The study involved 30 sixth-semester students from the Chemistry Education Program and adopted a quantitative descriptive approach. The instruments used included observation sheets, worksheet assessments, posters, and presentations. All instruments were validated by three expert lecturers based on presentation, construct, content, and question aspects, with an average feasibility score of 89%, indicating that the instruments were highly suitable for use. Data analysis was conducted by calculating average scores using a percentage formula, which were then interpreted into specific assessment categories. The result showed average scores of 89 for student activity, 89 for worksheet completion, 97 for poster quality, and 88 for presentations. Each stage of the learning process was implemented systematically and demonstrated active student participation–from problem analysis to product publication. The final product low-sugar jelly candy, exhibited good quality in terms of texture, sugar content, and acceptability. All learning aspects were rated in the “very good” category. These findings suggest that project-based worksheets can serve as an effective learning medium to support student engagement in conceptual understanding, laboratory application, and communicative presentation of scientific results in chemistry learning. Keywords: Project-Based Learning, Worksheet, Jelly Candy

Implementation of a project-based worksheet using Aloe vera gel as a natural stabilizer in purple sweet potato ice cream to increase nutritional literacy Sari, Sari; Wiendhy, Sylvania; Rahmatullah, Saepudin; Izzulhaq, Brilliant Dwi; Sholihat, Rizqy Nur
EDUSAINS Vol. 17 No. 1 (2025): EDUSAINS
Publisher : Faculty of Education and Teacher Training, UIN (State Islamic University) Syarif Hidayatul

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/es.v17i1.45338

This study was motivated by the low level of nutritional literacy among students in obtaining, processing, and understanding information to make appropriate decisions regarding nutritional choices. The purpose of this study was to examine students' learning activities in analyzing nutritional literacy through the application of project-based worksheets, as well as to analyze the characteristics of purple sweet potato ice cream. The method used was a pre-experimental design with a one-group pretest-posttest design, involving 35 students from one school in Indonesia. The results showed that students' learning activities were very good, with an engagement rate of 88%. Students' nutritional literacy improved significantly, with an N-Gain value of 0.50, which falls into the moderate category. Additionally, the physical characteristics of purple sweet potato ice cream using aloe vera gel stabilizer and CMC met the standards of SNI No. 01-3713-1995. This study contributes to contextual science learning through the development of project-based worksheets that not only enhance students' nutritional literacy but also connect scientific knowledge with real-world practice through simple experimental activities.

Application of Science Process Skills-Based Worksheets On The Project of Making Natural Larvicide From Areca Nut Rahma, Siti; Rahmatullah, Saepudin; Helsy, Imelda; Aisyah, Riri
Hydrogen: Jurnal Kependidikan Kimia Vol. 13 No. 3 (2025): June 2025
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/hjkk.v13i3.16532

This study aims to describe the application of science process skills-based worksheets in the project of making larvicides from areca nut extract on the cognitive and psychomotor aspects of students, as well as to determine the effectiveness of areca nut extract as a larvicide. This research raised the issue of using synthetic larvicides as learning facilitated by science process skills-based worksheets. The larvicide was divided into six concentration variations. This study used a pre-experiment method with a one-shot study case design involving one experimental class, without a pretest or control class. The subjects used in this study were 36 10th grade students of MAN 2 Bandung City. Data collection used instruments in the form of science process skills-based worksheets, observation sheets, performance assessment sheets, and presentation assessment sheets. Data analysis of science process skills was done with a Likert scale assessment. The cognitive aspect of the science process skills worksheet obtained an average score of 82, with a very good interpretation, while the psychomotor aspect of students was 83, which showed a very good interpretation. It can be concluded that the use of science process skills-based worksheets can help in cognitive skills and psychomotor skills. In the larvicide making project, effective results were obtained at a concentration of 9 mL with a percentage of mosquito larvae death of 100%.

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