Articles
10 Documents
Search results for
, issue
"Vol. 2 No. 2 (2024): November"
:
10 Documents
clear
<![CDATA[Rose Crunch Delight Unique Snack Experience With A Touch Of Roses Supports Science Learning For Grade IV ]]>
<![CDATA[Bayu Septian Anuraga Bayu]]>;
<![CDATA[Rohmah Khasanah]]>;
<![CDATA[Sumarno]]>
<![CDATA[ Schola Vol. 2 No. 2 (2024): November ]]>
Publisher : <![CDATA[Universitas PGRI Semarang ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.26877/schola.v2i2.1198
<![CDATA[This research was conducted at SD Negeri 2 Sumur, Tamansari District, Boyolali Regency. The subjects of this research were teachers and students of grade IV. This research aims to introduce and create a food product called Rose Crunch Delight, a snack made from rose flowers. The solution offered SDN 2 Sumur is one of the schools located near Cluntang Village. By carrying the theme of local wisdom, SDN 2 Sumur tries to create food innovations from rose flowers. This is also integrated with the learning of science and natural sciences material on plants, sources of life on earth about snack foods that will be used as the basic ingredients for making rose chips. The research method uses qualitative through learning activities with an edupreneurship spirit, namely a unique snack experience with a touch of roses. The results of this study indicate that the innovative product made by SDN 2 Sumur is Rose Crunch Delight. This part of the plant can be used as an innovative product in the form of Rose Crunch Delight (Rose Flower Chips). Increasing the creativity and innovation abilities of students through the Rose Crunch Delight product in the science subject. That Edupreneurship is very much needed and must continue to be developed in Educational Institutions in Indonesia, both formal and non-formal.]]>
<![CDATA[BAKTI: Batik Khas Tangan Indonesia Support Class V Mulok Batik Learning ]]>
<![CDATA[Triyono Triyono]]>;
<![CDATA[Achmad Buchori]]>
<![CDATA[ Schola Vol. 2 No. 2 (2024): November ]]>
Publisher : <![CDATA[Universitas PGRI Semarang ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.26877/schola.v2i2.1199
<![CDATA[The world of education has a very important role in the development of learning, especially for students. Learning in the independent curriculum emphasizes learning strategies that utilize local wisdom and cultural uniqueness in the region. Until now, several innovations have been discovered in the formation of batik motifs. Based on the above phenomenon, entrepreneurship education needs to be carried out from an early age with children, especially in the school environment. The method in this research is that students are trained to make stamped batik at a batik museum. Practices at the batik museum include preparing the materials from the start, then preparing and also the final or finishing process. The next stage is that students begin to implement the training carried out. Students and teachers prepare the tools and materials needed. The results of this research are children's enthusiasm for selling BAKTI batik through events at school, whether at work exhibitions, book exhibitions or festivals held outside the school.]]>
<![CDATA[CRAFTS AS A MEANS OF IMPROVING CREATIVITY AND EDUPRENEURSHIP IN EDUCATION OF GRADE 4 AND 5 STUDENTS ]]>
<![CDATA[Sriyatun]]>;
<![CDATA[Sitiaeti]]>;
<![CDATA[Achmad Buchori]]>
<![CDATA[ Schola Vol. 2 No. 2 (2024): November ]]>
Publisher : <![CDATA[Universitas PGRI Semarang ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.26877/schola.v2i2.1201
<![CDATA[Based on observations made by researchers , Researchers find that student student Still Not yet enthusiastic in develop motivation and creativity that they have. For this purpose, teachers are required to raise learning motivation and develop the potential and creativity of students. Answering this challenge, efforts are needed through the development of activities that can channel the potential for creativity and the spirit of eduprenership. Teachers are also expected to be able to develop this potential in learning activities and outside of learning. Researcher give solution on problem the in the form of learning make crafting or craft hand For develop potential and creativity student student as well as grow soul edupreneurship in students grade 4 and 5, okay from process aspect make skills and also from aspect How student student develop soul edupreneurship . Creation this crafting practice skills and creativity participant educate For create results interesting work as well as can practice motor children . Activities This implemented with use method . Training results show that participant educate capable develop potential creativity and growing soul edupreneurship . In addition , creativity child in process material become results the work that interesting and can marketed in the environment school and also outside environment school . As additional , student skills student For communicate , solve problems and work together in The team also improved.Results observation positive things obtained participant educate is :1. Students begin to recognize the business potential that can be created even from home. or School 2. Participants educate proud with the results of his work and it turns out he can produce income 3. Enthusiasm children For Selling products from their skills at market day events, Qur'an recitation, report card receptions, parenting meetings, 6th grade graduations, and can be deposited at cooperatives School 4. Participants educate more Spirit and creative in follow the lesson art Skills 5. Participants capable cooperate in team Group 6. Able to be creative with Good with materials provided and also No in create crafting as learning teaching materials edupreneurship ]]>
<![CDATA[BIOWASH AZAMA: INNOVATIVE ORGANIC WASTE REDUCING PRODUCT TO SUPPORT SCIENCE LEARNING IN CLASS V PRIMARY SCHOOL ]]>
<![CDATA[Anis Fidiyaningrum]]>;
<![CDATA[Wita Ermayanti]]>;
<![CDATA[Joko Sulianto]]>
<![CDATA[ Schola Vol. 2 No. 2 (2024): November ]]>
Publisher : <![CDATA[Universitas PGRI Semarang ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.26877/schola.v2i2.1205
<![CDATA[Waste is one of the big problems in Indonesia which must immediately receive special attention in its handling. If it is not organized properly it will cause negative impacts such as environmental pollution which can damage the ecosystem. The increasing number of Indonesian people causes waste generation to also increase. So efforts are needed to process waste through prevention, reduction, recycling and reuse. The largest waste generation was recorded as 80% originating from organic waste (Oktavia & Rosariawari, 2020). Based on this background, the objectives of the Biowash Azama activity are: 1) increase students' understanding of processing waste, especially organic waste; 2) explain the process of making Biowash Azama so that it can speed up the process of decomposing organic waste; 3) invite students to practice directly processing organic waste; 4) invite students to be role models for the surrounding environment. The method the author uses is a qualitative descriptive method which is useful for exploring the perceptions and understanding of students and teachers regarding the Biowash Azama product as a science learning medium. In this method, interviews or observations can be conducted to collect data about how students receive learning with this product, as well as the impact they feel in terms of understanding environmental concepts and the decomposition of organic waste. The results achieved from this activity are that students better understand the concept of decomposing organic waste and the importance of environmentally friendly waste management, students know the steps for processing organic waste in a short time, students can practice directly processing organic waste, and students can become role models in their families each.]]>
<![CDATA[Creative Entrepreneurship Learning Model Based On Local Wisdom Through Carrot Bean Sprout Spring Roll Innovation In Science Learning Grade 4 ]]>
<![CDATA[Christiana Switaningsih H]]>;
<![CDATA[Rosalia Eka Lusiana]]>;
<![CDATA[Joko Sulianto]]>
<![CDATA[ Schola Vol. 2 No. 2 (2024): November ]]>
Publisher : <![CDATA[Universitas PGRI Semarang ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.26877/schola.v2i2.1217
<![CDATA[Introducing local wisdom to elementary school students is an important step in creating a generation that knows their own culture. The introduction of local wisdom involves not only understanding traditions, but also the introduction of cultural products that have economic value, such as specialty foods. The purpose of this study is to develop entrepreneurial skills, critical thinking, and innovate independently through the product “Lumpia Wortel Tauge”. This model is designed to introduce the concept of edupreneurship by combining the material of natural resource utilization in science learning and the introduction of local wisdom through the process of making spring rolls. This research used a descriptive qualitative method. Data collection techniques used observation, interview, and questionnaire to measure active participation, collaboration among students, understanding of nutrition, and product production and promotion skills. The results showed that practice-based learning in spring roll making can improve students' understanding of science concepts as well as basic entrepreneurial skills. Thus, students are not only consumers of products, but also learn to be creative producers who appreciate local cultural heritage and understand the importance of healthy eating. The results recommend that students can learn entrepreneurship by utilizing local wisdom and adding innovation as a development product. Carrot bean sprouts spring rolls are a new potential that can develop practical entrepreneurial skills for students of SD Pangudi Luhur Santo Yusup.]]>
<![CDATA[Rose Crunch Delight Unique Snack Experience With A Touch Of Roses Supports Science Learning For Grade IV ]]>
<![CDATA[Bayu, Bayu Septian Anuraga]]>;
<![CDATA[Rohmah Khasanah]]>;
<![CDATA[Sumarno]]>
<![CDATA[ Schola Vol. 2 No. 2 (2024): November ]]>
Publisher : <![CDATA[Universitas PGRI Semarang ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.26877/schola.v2i2.1198
<![CDATA[This research was conducted at SD Negeri 2 Sumur, Tamansari District, Boyolali Regency. The subjects of this research were teachers and students of grade IV. This research aims to introduce and create a food product called Rose Crunch Delight, a snack made from rose flowers. The solution offered SDN 2 Sumur is one of the schools located near Cluntang Village. By carrying the theme of local wisdom, SDN 2 Sumur tries to create food innovations from rose flowers. This is also integrated with the learning of science and natural sciences material on plants, sources of life on earth about snack foods that will be used as the basic ingredients for making rose chips. The research method uses qualitative through learning activities with an edupreneurship spirit, namely a unique snack experience with a touch of roses. The results of this study indicate that the innovative product made by SDN 2 Sumur is Rose Crunch Delight. This part of the plant can be used as an innovative product in the form of Rose Crunch Delight (Rose Flower Chips). Increasing the creativity and innovation abilities of students through the Rose Crunch Delight product in the science subject. That Edupreneurship is very much needed and must continue to be developed in Educational Institutions in Indonesia, both formal and non-formal.]]>
<![CDATA[BAKTI: Batik Khas Tangan Indonesia Support Class V Mulok Batik Learning ]]>
<![CDATA[Triyono, Triyono]]>;
<![CDATA[Buchori, Achmad]]>
<![CDATA[ Schola Vol. 2 No. 2 (2024): November ]]>
Publisher : <![CDATA[Universitas PGRI Semarang ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.26877/schola.v2i2.1199
<![CDATA[The world of education has a very important role in the development of learning, especially for students. Learning in the independent curriculum emphasizes learning strategies that utilize local wisdom and cultural uniqueness in the region. Until now, several innovations have been discovered in the formation of batik motifs. Based on the above phenomenon, entrepreneurship education needs to be carried out from an early age with children, especially in the school environment. The method in this research is that students are trained to make stamped batik at a batik museum. Practices at the batik museum include preparing the materials from the start, then preparing and also the final or finishing process. The next stage is that students begin to implement the training carried out. Students and teachers prepare the tools and materials needed. The results of this research are children's enthusiasm for selling BAKTI batik through events at school, whether at work exhibitions, book exhibitions or festivals held outside the school.]]>
<![CDATA[CRAFTS AS A MEANS OF IMPROVING CREATIVITY AND EDUPRENEURSHIP IN EDUCATION OF GRADE 4 AND 5 STUDENTS ]]>
<![CDATA[Sriyatun]]>;
<![CDATA[Sitiaeti]]>;
<![CDATA[Buchori, Achmad]]>
<![CDATA[ Schola Vol. 2 No. 2 (2024): November ]]>
Publisher : <![CDATA[Universitas PGRI Semarang ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.26877/schola.v2i2.1201
<![CDATA[Based on observations made by researchers , Researchers find that student student Still Not yet enthusiastic in develop motivation and creativity that they have. For this purpose, teachers are required to raise learning motivation and develop the potential and creativity of students. Answering this challenge, efforts are needed through the development of activities that can channel the potential for creativity and the spirit of eduprenership. Teachers are also expected to be able to develop this potential in learning activities and outside of learning. Researcher give solution on problem the in the form of learning make crafting or craft hand For develop potential and creativity student student as well as grow soul edupreneurship in students grade 4 and 5, okay from process aspect make skills and also from aspect How student student develop soul edupreneurship . Creation this crafting practice skills and creativity participant educate For create results interesting work as well as can practice motor children . Activities This implemented with use method . Training results show that participant educate capable develop potential creativity and growing soul edupreneurship . In addition , creativity child in process material become results the work that interesting and can marketed in the environment school and also outside environment school . As additional , student skills student For communicate , solve problems and work together in The team also improved.Results observation positive things obtained participant educate is :1. Students begin to recognize the business potential that can be created even from home. or School 2. Participants educate proud with the results of his work and it turns out he can produce income 3. Enthusiasm children For Selling products from their skills at market day events, Qur'an recitation, report card receptions, parenting meetings, 6th grade graduations, and can be deposited at cooperatives School 4. Participants educate more Spirit and creative in follow the lesson art Skills 5. Participants capable cooperate in team Group 6. Able to be creative with Good with materials provided and also No in create crafting as learning teaching materials edupreneurship ]]>
<![CDATA[BIOWASH AZAMA: INNOVATIVE ORGANIC WASTE REDUCING PRODUCT TO SUPPORT SCIENCE LEARNING IN CLASS V PRIMARY SCHOOL ]]>
<![CDATA[Fidiyaningrum, Anis]]>;
<![CDATA[Ermayanti, Wita]]>;
<![CDATA[Sulianto, Joko]]>
<![CDATA[ Schola Vol. 2 No. 2 (2024): November ]]>
Publisher : <![CDATA[Universitas PGRI Semarang ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.26877/schola.v2i2.1205
<![CDATA[Waste is one of the big problems in Indonesia which must immediately receive special attention in its handling. If it is not organized properly it will cause negative impacts such as environmental pollution which can damage the ecosystem. The increasing number of Indonesian people causes waste generation to also increase. So efforts are needed to process waste through prevention, reduction, recycling and reuse. The largest waste generation was recorded as 80% originating from organic waste (Oktavia & Rosariawari, 2020). Based on this background, the objectives of the Biowash Azama activity are: 1) increase students' understanding of processing waste, especially organic waste; 2) explain the process of making Biowash Azama so that it can speed up the process of decomposing organic waste; 3) invite students to practice directly processing organic waste; 4) invite students to be role models for the surrounding environment. The method the author uses is a qualitative descriptive method which is useful for exploring the perceptions and understanding of students and teachers regarding the Biowash Azama product as a science learning medium. In this method, interviews or observations can be conducted to collect data about how students receive learning with this product, as well as the impact they feel in terms of understanding environmental concepts and the decomposition of organic waste. The results achieved from this activity are that students better understand the concept of decomposing organic waste and the importance of environmentally friendly waste management, students know the steps for processing organic waste in a short time, students can practice directly processing organic waste, and students can become role models in their families each.]]>
<![CDATA[Creative Entrepreneurship Learning Model Based On Local Wisdom Through Carrot Bean Sprout Spring Roll Innovation In Science Learning Grade 4 ]]>
<![CDATA[Switaningsih H, Christiana]]>;
<![CDATA[Lusiana, Rosalia Eka]]>;
<![CDATA[Sulianto, Joko]]>
<![CDATA[ Schola Vol. 2 No. 2 (2024): November ]]>
Publisher : <![CDATA[Universitas PGRI Semarang ]]>
Show Abstract
|
Download Original
|
Original Source
|
Check in Google Scholar
|
DOI: 10.26877/schola.v2i2.1217
<![CDATA[Introducing local wisdom to elementary school students is an important step in creating a generation that knows their own culture. The introduction of local wisdom involves not only understanding traditions, but also the introduction of cultural products that have economic value, such as specialty foods. The purpose of this study is to develop entrepreneurial skills, critical thinking, and innovate independently through the product “Lumpia Wortel Tauge”. This model is designed to introduce the concept of edupreneurship by combining the material of natural resource utilization in science learning and the introduction of local wisdom through the process of making spring rolls. This research used a descriptive qualitative method. Data collection techniques used observation, interview, and questionnaire to measure active participation, collaboration among students, understanding of nutrition, and product production and promotion skills. The results showed that practice-based learning in spring roll making can improve students' understanding of science concepts as well as basic entrepreneurial skills. Thus, students are not only consumers of products, but also learn to be creative producers who appreciate local cultural heritage and understand the importance of healthy eating. The results recommend that students can learn entrepreneurship by utilizing local wisdom and adding innovation as a development product. Carrot bean sprouts spring rolls are a new potential that can develop practical entrepreneurial skills for students of SD Pangudi Luhur Santo Yusup.]]>
