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Achmad Buchori
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Schola Journal: Jurnal Ilmiah Pendidikan Dasar
Published by Universitas PGRI Semarang
ISSN : -     EISSN : 29887100     DOI : 10.26877
Core Subject : Education,
Education Other
Jurnal Schola adalah Jurnal Ilmiah yang memiliki scope pada bidang Pendidikan khususnya adalah Pendidikan Dasar
Arjuna Subject : Ilmu Sosial - Pendidikan
Articles 49 Documents
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ANALYSIS OF DIFFICULTIES IN LEARNING TO READ FOR CHILDREN WITH SPECIAL NEEDS IN PRIMARY SCHOOL Marcelinus Widananta; Sri Mardiyanti
Schola Vol. 1 No. 2 (2023): November
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/schola.v1i2.335

Abstract

Overcoming reading problems include physical and psychological disorders such as language, oral or written disorders, as well as mild motor problems and emotional disorders. Children with learning difficulties, such as dyslexia, face challenges in inclusive schools, requiring special attention in processing information, especially in reading. The reading process plays a key role in understanding issues and expanding students' knowledge. This research uses a qualitative approach with descriptive methods. The descriptive method in qualitative research aims to explain or describe facts, data and research objects systematically, following the natural context of the situation being observed. Data collection techniques include interviews, observation and documentation. Data analysis was carried out qualitatively by applying the Milles & Huberman analysis model. To ensure data validity, triangulation techniques were used to increase data reliability as well as references from relevant sources. Research results show that learning difficulties, such as dyslexia, affect students across a wide range of academic subjects. Reading skills have an important role in the student learning process, and teaching strategies must be adapted to individual student needs. Children with special needs need holistic support from family, school and technology to overcome their learning difficulties. With a deep understanding of the difficulties in learning to read for children with special needs, effective and sustainable learning strategies can be designed to provide adequate support and improve the quality of inclusive education.
Validity and Reliability Test of Teaching Materials Using Aiken's V Formula and SPSS 22 Nur Hidayah; Muhtarom
Schola Vol. 1 No. 2 (2023): November
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/schola.v1i2.342

Abstract

Based on the results of PISA in 2018, Indonesia experienced a decline compared to PISA in 2015. The low ability to solve problems was caused by several factors, one of which was the learning process carried out in schools. Problem solving used in learning makes students construct their knowledge and take a role in acquiring knowledge. Researchers will develop contextual learning-based teaching materials to improve problem solving skills in grade V elementary school science students by validating the items on the instrument for preparing teaching materials. This research uses a quantitative approach, in the form of statistical data. The calculation process in determining the validity of the instrument uses Aiken's V and to test the reliability of teaching materials using SPSS 22. The research was carried out by distributing validation questionnaires for teaching materials to 5 validators as respondents. Based on the results of the content validation test analysis taking into account the categorization determination values shown in the Aiken's V Table with a coefficient value of 0.87 showing at 0.95. Meanwhile, the data reliability results show that r = 0.902 with r table 0.878. These teaching materials are declared valid and reliable so they are suitable for use.
GRADE V STUDENTS' CREATIVITY: MAKING SIMPLE DRINK PRODUCTS FROM ALOE VERA AT MIS HANDAYANI PONTIANAK Afrilya Herianty; Kristia Setyaningsih; Achmad Buchori
Schola Vol. 2 No. 1 (2024): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/schola.v2i1.1174

Abstract

This research examines the development of creativity in fifth-grade students at MIS Handayani Pontianak through a project-based learning approach focused on making aloe vera beverage products. The integration of edupreneurship education combined with entrepreneurial principles aims to cultivate essential skills such as creativity, independence, and critical thinking. Using a qualitative case study design, data were gathered through observation, interviews, and documentation to capture the stages of the learning process: planning, production, promotion, and evaluation. In the planning stage, students brainstormed and budgeted for unique aloe vera drink ideas, learning to calculate production costs and manage resources. During production, students gained hands-on experience in preparing aloe vera and exploring flavor variations, enhancing both their practical skills and willingness to experiment. The promotion stage helped students develop communication and branding skills as they designed logos and promotional materials, while the evaluation stage encouraged self-reflection on product quality, process effectiveness, and improvement opportunities. These activities reinforced basic economic concepts, such as cost estimation, pricing, and profit calculation, as practiced during Market Day. The project demonstrated that project-based edupreneurship activities improve students' creativity, problem-solving, and collaboration abilities while fostering an entrepreneurial mindset. This study recommends integrating similar programs into school curricula, leveraging local resources for sustainable product ideas, and providing entrepreneurship training for teachers to further support students. Involving parents and the community can enhance learning outcomes and provide students with a platform to showcase their work, helping to instill a foundational understanding of entrepreneurship from an early age
AJANG: INNOVATIVE PRODUCTS IN THE APPLICATION OF SCIENCE CONCEPTS BASED ON LOCAL POTENTIAL Zunika Agung Rahayu; Ornella Alika; Achmad Buchori
Schola Vol. 2 No. 1 (2024): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/schola.v2i1.1187

Abstract

Learning innovation plays an important role in improving students' understanding of science concepts. This research introduces an innovative product, Abon Jantung Pisang (AJANG), which is integrated in the learning of Natural Science (IPAS) by 5th grade students of State Elementary School 1 Jugo. AJANG serves as an alternative utilization of local potential as well as interactive learning media. The method used is a project-based approach, where students are directly involved in the process of making shredded banana hearts. Through this activity, students learn aspects of science, including the benefits of plants, food processing and entrepreneurial values. The results of the application of AJANG in the curriculum showed an increase in the understanding of science concepts and students' interest in learning by utilizing local potential that exists arounds students. Thus, this research is expected to contribute to the development of local potential-based learning innovations and increase students' awareness of the importance of sustainable utilization of natural resources.
MAKING BRAZILIAN SPINACH CHIPS TO DEVELOP ENTREPRENEURIAL SPIRIT THROUGH LEARNING STRENGTHENING PROJECT PANCASILA STUDENT PROFILE IN EARLY CHILDHOOD EDUCATION Lina Kamalia Zahra; Monica Arningsari; Sumarno
Schola Vol. 2 No. 1 (2024): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/schola.v2i1.1188

Abstract

Study This aiming for see impact from making chips Brazilian spinach as a learning medium project strengthening profile student Pancasila, in particular in grow soul entrepreneurship in children age early. Through activity production chips Brazilian spinach, children involved active in all over stages production, start from stage preparation material until marketing product end. Population study totaling 42 children in Early Childhood Education in Kebumen. The research method used is method qualitative where the data is collected through observation, and documentation. Research results show that activity making chips Brazilian spinach can become an effective learning medium for grow soul entrepreneurship in children age early.
BRAYO CRISPY CHIPS INNOVATIVE PRODUCT BASED ON LOCAL WISDOM IN SAYUNG TO SUPPORT LEARNING OF SOCIAL SCIENCE “THE USAGE OF NATURAL RESOURCES” FOR GRADE V Joko Sulianto; Anggun Setiawan; Suci Rahayu
Schola Vol. 2 No. 1 (2024): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/schola.v2i1.1194

Abstract

Education is a crucial matter in shaping a nation’s future by fostering professional human resources equipped with knowledge and technology. This research explores the contributions of edupreneurship activities to children's development, focusing on fine motor skills, understanding basic economic concepts, and enhancing cognitive and social skills. Using a qualitative and participatory approach, this study involved 15 children at SD Negeri Purwosari 1 in hands-on activities related to the production of "BRAYO CRISPY CHIPS". The findings demonstrate significant improvements in fine motor coordination, as children engaged in tasks like measuring, pouring, and packaging, promoting essential motor skills. Additionally, the initiative fostered an understanding of fundamental economic principles through simulated financial transactions, cultivating economic literacy. Socially, the collaborative nature of the project enhanced teamwork, problem-solving abilities, and confidence among participants. This edupreneurship model not only supports the development of entrepreneurial attitudes in early childhood but also promotes holistic growth across cognitive, social, and physical domains. The study recommends integrating similar edupreneurship activities into early childhood curricula to further enhance independence, creativity, and problem-solving skills, while also suggesting avenues for future research to assess the long-term impacts of such educational interventions.
Analysis of Eco-Friendly and Superior-Growing Paper to Address Environmental Issues in Kindergartens (KARTU) Dayati Erni Cahyaningrum; Arini Inayatul Fajriyah; Joko Sulianto
Schola Vol. 2 No. 1 (2024): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/schola.v2i1.1196

Abstract

The purpose of the Kartu Research initiative is to address environmental issues related to the large amounts of paper used in various games and activities in several kindergartens, which are often simply discarded, burned, sold by weight, or taken home by the children without introducing other meaningful solutions for educational purposes. This research focuses on promoting recycling concepts by utilizing used materials to teach children about environmentally friendly behaviors and raising awareness of the importance of protecting the surrounding environment. This study employed a qualitative approach with students as subjects and was conducted during the first semester at a kindergarten in Slawi. Data analysis primarily followed the Miles and Huberman method, involving activities such as data collection, data display, and conclusion drawing. Additionally, documentation, observation, and interviews were conducted with relevant sources to integrate and collect data for analysis. The research results show that using eco-friendly paper at the studied kindergarten became an unforgettable experience and a gradual process in building children’s awareness of the importance of protecting the environment. Through the process of making plant cards from recycled paper, children were directly involved in recycling and learned about the negative impacts of burning, selling, or discarding paper, which pollutes the environment. They also understood that it is better to bury the paper to enable it to decompose, allowing it to eventually grow into vegetable plants since it had already been recycled into beneficial plant cards. The KARTU program implemented at this kindergarten was designed to instill eco-friendly values in children through various activities, including recycling, planting, marketing, selling, and maintenance as educational initiatives. This program has proven successful, though it is not yet optimal and still needs refinement, as it was an enjoyable first recycling experience for both teachers and students.
Rose Crunch Delight Unique Snack Experience With A Touch Of Roses Supports Science Learning For Grade IV Bayu Septian Anuraga Bayu; Rohmah Khasanah; Sumarno
Schola Vol. 2 No. 2 (2024): November
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/schola.v2i2.1198

Abstract

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.
BAKTI: Batik Khas Tangan Indonesia Support Class V Mulok Batik Learning Triyono Triyono; Achmad Buchori
Schola Vol. 2 No. 2 (2024): November
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/schola.v2i2.1199

Abstract

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.
CRAFTS AS A MEANS OF IMPROVING CREATIVITY AND EDUPRENEURSHIP IN EDUCATION OF GRADE 4 AND 5 STUDENTS Sriyatun; Sitiaeti; Achmad Buchori
Schola Vol. 2 No. 2 (2024): November
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/schola.v2i2.1201

Abstract

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  

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