Anis Nur Rosyidah, Anis Nur
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PENGEMBANGAN MODUL IPA BERBASIS ETNOSAINS ZAT ADITIF DALAM BAHAN MAKANAN UNTUK KELAS VIII SMP NEGERI 1 PEGANDON KENDAL Rosyidah, Anis Nur; Sudarmin, Sudarmin Sudarmin; Siadi, Kusoro Kusoro
Unnes Science Education Journal Vol 2 No 1 (2013): February 2013
Publisher : Department of Integrated Science, Faculty of Mathematics and Natural Sciences, Universitas Negeri Semarang in Collaboration with Perkumpulan Pendidikan IPA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/usej.v2i1.1765

Abstract

PENGEMBANGAN MODUL IPA BERBASIS ETNOSAINS ZAT ADITIF DALAM BAHAN MAKANAN UNTUK KELAS VIII SMP NEGERI 1 PEGANDON KENDAL Rosyidah, Anis Nur; Sudarmin, Sudarmin Sudarmin; Siadi, Kusoro Kusoro
Unnes Science Education Journal Vol 2 No 1 (2013): February 2013
Publisher : Department of Integrated Science, Faculty of Mathematics and Natural Sciences, Universitas Negeri Semarang in Collaboration with Perkumpulan Pendidikan IPA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/usej.v2i1.1765

Abstract

 Penelitian ini bertujuan untuk mengetahui  kelayakan modul IPA berbasis etnosains zat aditif dalam bahan makanan serta hasil belajar kognitif peserta didik SMP Negeri 1 Pegandon. Metode penelitian yang digunakan adalah Research and Development (R&D) meliputi beberapa tahapan yaitu: identifikasi masalah, pengumpulan data, desain modul IPA berbasis etnosains, validasi desain, revisi desain, uji coba skala kecil, revisi modul, uji coba skala besar, penyempurnaan modul dan modul final. Hasil penelitian menunjukkan bahwa modul yang dikembangkan layak digunakan menurut BSNP karena lolos tahap I dan tahap II dengan memperoleh rata-rata skor kelayakan isi sebesar 3,6, kelayakan bahasa sebesar 3,7 dan kelayakan penyajian sebesar 3,7 pada tahap II. Modul efektif diterapkan karena hasil belajar kognitif sebanyak 93,75% peserta didik telah mencapai KKM. Hasil belajar kognitif peserta didik mengalami peningkatan diuji dengan N-gain sebesar 0,67 (kategori sedang) dan diuji menggunakan uji t sebesar 10,98 maka modul yang dikembangkan telah terbukti layak dan efektif digunakan dalam pembelajaran.    This research aims to determine the feasibility of the science module based ethnoscience additives in foodstuffs as well as cognitive achievement of students. The research method is research Research and Development (R & D) which includes several stages: problem identification, data collection, design-science module based ethnoscience, design validation, design revisions, small-scale trials, revision modules, large-scale trials , improvement module and final module. The results showed that the developed modules passed fit for use base on BSNP as first phase and second phase to obtain an average score of 3.6 contents feasibility, 3.7 language feasibility and 3.7 presentation feasibility in second phase. The module also effectively applied for cognitive achievement of students significantly increased, tested by N-gain as much as 0.67 (medium category) and tested by the t test as much as 10.98 so the developed module has proven feasible and effective to use in learning.