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PENGEMBANGAN MODUL MATEMATIKA BERBASIS PROBLEM BASED LEARNING UNTUK MENINGKATKAN KEMAMPUAN LITERASI MATEMATIS KELAS VII Muslim, Muhammad Fachri
Jurnal Edukasi dan Penelitian Matematika Vol 12, No 1 (2023): Maret
Publisher : Departemen Matematika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/pmat.v12i1.14295

Abstract

Indonesia in participating in assessing student’s literacy and numeracy abilities obtained unsatisfactory results. The level of literacy ability of students is still said to be low. So that the PISA report is used as a basis for improving the curriculum in Indonesia, where (Pratiwi (2019:51)) reveals that the PISA program greatly impacts changes in the Indonesian curriculum. Therefore, theacers are required to be creative in announcing learning that involves the active participation of students. In general, the teaching materials used by teachers and students in learning are in the form of worksheets that were not designed by the teacher himself. The problem-based learning module discusses learning material based on objects that are presented contextually. The type of research used is research and development (R&D). Where the aim is that from this research a module can e developed that can improve student’s literacy skills. The validity of the learning module gets a value of 83,34%, which concludes that the module is valid from all aspects of validity that has been compiled so that it is good to use or try out on students. Then, after being tried out this module was assessed for practicality with a value 88,06% so it was also concluded that this module was very practical and feasible to use. So, in the end this module as a vaid and practical module.Keywrods –Module, PBL, Practicality, Validity
Kajian Etnomatematika pada Makanan Tradisional Minangkabau (Studi Kasus pada Lamang, Kue Basung, Onde-Onde, dan Kue Mangkuak) Muslim, Muhammad Fachri; Arnellis, Arnellis; Fauzan, Ahmad; Yerizon, Yerizon
Jurnal Penelitian Pendidikan IPA Vol 11 No 7 (2025): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i7.11256

Abstract

This study addresses the limited exploration of mathematical concepts embedded in Minangkabau traditional food practices, despite their potential to support culturally relevant mathematics learning. The research aims to identify and describe the ethnomathematical elements found in the preparation of four traditional foods: lamang, basung cake, onde-onde, and mangkuak cake. A qualitative approach was employed using ethnographic and case study methods. Data were collected through participant observation, in-depth interviews with traditional food makers, visual documentation, and supporting literature. The data were analyzed using thematic analysis combined with mathematical and geometric identification techniques to uncover measurement, proportional reasoning, and geometric structures. The findings reveal that traditional food preparation integrates various mathematical concepts, including ratios, volume and weight measurement, symmetry, cylindrical and conical geometry, and time estimation. These concepts appear in ingredient measurement, shaping techniques, folding patterns, and cooking management, although practitioners apply them intuitively without formal notation. The study concludes that Minangkabau culinary practices represent rich sources of ethnomathematical knowledge that can be integrated into mathematics education. This integration has the potential to enhance meaningful learning, connect mathematics with students’ cultural experiences, and support the preservation of local heritage.