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All Journal Indonesian Science Education Research (ISER) Edutainment : Jurnal Ilmu Pendidikan dan Kependidikan
Ermy Veronica Sitompul
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Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Education Languange, Linguistic, Communication & Media Mathematics Physics Other

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ETHNOSCIENCE STUDIES OF THE ANGKOLA BATAK CULINARY IN SOUTH TAPANULI REGENCY AS AN EFFORT TO PRESERVE LOCAL CULTURAL VALUES Wina Dyah Puspita Sari; Cicik Suriani; Aswarina Nasution; Ermy Veronica Sitompul
ISER (Indonesian Science Education Research) Vol 5, No 2 (2023): ISER
Publisher : UNIVERSITAS NEGERI MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/iser.v5i2.55408

Abstract

This research aims to find out the types of typical food of the Batak Angkola tribe, the ingredients and processing methods for typical food of the Batak Angkola tribe, as well as explaining the original science of the typical food of the Batak Angkola tribe in an effort to develop science learning tools. This research was carried out in the South Tapanuli Regency, North Sumatra Province. This research was carried out in June-July 2023. The type of research used in this research was descriptive qualitative research. The data sources used in this research are primary data and secondary data using interview methods, direct observation of the Angkola Batak community. The results obtained in this research were various types of typical food from the Angkola Batak tribe, namely: Holat, various types of snacks including Panggelong, Lading-lading, golang-golang, Wajik and various types of processed salak fruit. The ingredients for the typical Batak Angkola regional food are obtained from the area itself. The main ingredient for making hotal is using shaved balaka plants, for making panggelong, lading-lading, golang-golang and wajik using rice flour which is produced directly in the area. Every typical Angkola Batak food production has its own science concept which is specialized in the production of each food
PENGARUH MODEL PEMBELAJARAN KOOPERATIF PROBING PROMPTING TERHADAP KEMAMPUAN PEMECAHAN MASALAH DAN SIKAP ILMIAH SISWA SMP Ermy Veronica Sitompul; Wina Dyah Puspita Sari
Edutainment Vol 11 No 1 (2023): Edutainment : Jurnal Ilmu Pendidikan dan Kependidikan
Publisher : UNMUHBABEL Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35438/e.v11i1.760

Abstract

Tujuan penelitian ini untuk melihat apakah ada pengaruh model pembelajaran kooperatif probing prompting terhadap kemampuan pemecahan masalah siswa dan sikap ilmiah siswa SMP kelas VIII pada materi sistem peredaran darah pada manusia. Penelitian ini dilakukan menggunakan metode quasi eksperimen dengan desain two group pretest-posttest di SMP Negeri 27 Medan tahun ajaran 2022/2023. Teknik pengambilan sampel menggunakan simple random sampling. Data pretest dan posttest kemampuan pemecahan masalah pada kelas eksperimen masing-masing 23,55 dan 87,86, sedangkan kelas kontrol 23,55 dan 61,20. Data prequestionnaire dan postquestionnaire sikap ilmiah siswa pada kelas eksperimen adalah masing- masing 44,72 dan 64,72, sedangkan kelas kontrol adalah 44,62 dan 50,41. Data dianalisis dengan menggunakan uji Independent Sample t-test untuk kemampuan pemecahan masalah dan uji Mann-Whitney untuk uji hipotesis sikap ilmiah siswa. Berdasarkan uji hipotesis terdapat pengaruh model pembelajaran kooperatif probing prompting pada materi sistem peredaran darah pada manusia di SMP terhadap kemampuan pemecahan masalah dan sikap ilmiah siswa. Keterlaksanaan model pembelajaran kooperatif probing prompting terhadap guru dan siswa masuk dalam kategori hampir seluruh kegiatan pembelajaran terlaksana dengan sangat baik. Persentase keterlaksanaan model pembelajaran kooperatif probing prompting terhadap guru dan siswa masing-masing 96% dan 93%.
Co-Authors Aswarina Nasution CICIK SURIANI Wina Dyah Puspita Sari