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Achmad Buchori
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INDONESIA
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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AJANG: INNOVATIVE PRODUCTS IN THE APPLICATION OF SCIENCE CONCEPTS BASED ON LOCAL POTENTIAL Zunika Agung Rahayu; Alika, Ornella; Buchori, Achmad
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 Zahra, Lina Kamalia; 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 Sulianto, Joko; 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; Sulianto, Joko
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, Bayu Septian Anuraga; 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; Buchori, Achmad
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; Buchori, Achmad
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  
BIOWASH AZAMA: INNOVATIVE ORGANIC WASTE REDUCING PRODUCT TO SUPPORT SCIENCE LEARNING IN CLASS V PRIMARY SCHOOL Fidiyaningrum, Anis; Ermayanti, Wita; Sulianto, Joko
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.v2i2.1205

Abstract

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.
Creative Entrepreneurship Learning Model Based On Local Wisdom Through Carrot Bean Sprout Spring Roll Innovation In Science Learning Grade 4 Switaningsih H, Christiana; Lusiana, Rosalia Eka; Sulianto, Joko
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.v2i2.1217

Abstract

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.

Page 5 of 5 | Total Record : 49

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