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All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar Pena Edukasia
Astriansyah, Lusi Nur
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Education Languange, Linguistic, Communication & Media Mathematics Other

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MIND MAPPING SEBAGAI KUNCI PENINGKATAN PEMAHAMAN KONSEP PERKEMBANGAN TEKNOLOGI PADA SISWA KELAS 4 SDN 01 BABAKAN Astriansyah, Lusi Nur; Rasiman; Purnamasari, Iin
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 10 No. 03 (2025): Volume 10 No. 3 September 2025 In Order
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v10i03.30991

Abstract

This quasi-experimental pretest–posttest control group study investigated the effect of the Mind Mapping method on learning outcomes for the concept of technological development among fourth-grade students at SDN 01 Babakan. Forty-three students participated: 22 in the experimental group (audio-visual Mind Mapping) and 21 in the control group (image-based elaboration). Valid and reliable instruments were used, and data were analyzed via normality (Kolmogorov–Smirnov) and homogeneity (Levene’s) tests, followed by paired-samples and independent-samples t-tests at α = 0.05. Results showed the experimental group’s mean score increased from 55.00 to 80.00 (gain = 25.00; 45.5 %), while the control group’s mean score rose from 54.50 to 65.00 (gain = 10.50; 19.3 %). Significant improvements were confirmed by the paired-samples t-test (t(21) = 15.32, p < .001, Cohen’s d = 3.26) and the independent-samples t-test (t(41) = 6.45, p < .001, Cohen’s d = 2.03). These findings endorse the integration of Mind Mapping into elementary science instruction. Future research should explore digital Mind Mapping tools, conduct longitudinal studies on retention, and examine moderating factors such as learning styles and technological proficiency.
“Pasar Cah Cilik” Pembuatan Minuman Es Cincau dengan Penambahan Sari Buah Ide Wirausaha untuk Siswa di SDN 01 Babakan Kecamatan Kramat Kabupaten Tegal Astriansyah, Lusi Nur
Pena Edukasia Vol. 1 No. 3 (2023): Pena Edukasia
Publisher : CV. Supernova Office Stationary and Printing

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Abstract

Students need higher nutrition, increased growth, and physical development, affecting intake and nutritional needs. It can be overcome with drinks made from natural ingredients. To determine grass jelly drinks' fiber content, nutrition, and acceptability by adding beets and soursop. With the addition of natural grass jelly extract, namely beetroot and soursop, the nutritional value of the formulation was tested for fiber content and its relative value. Chopped beet products produce a fiber content of 1.48%, which can be said to be a source of fiber if consumed per 250 ml or around 3.7 g of fiber. This is following BPOM.
Co-Authors Iin Purnamasari Rasiman