Penerapan model pembelajaran berbasis proyek pada pembuatan nata dengan ekstrak kacang hijau untuk mengembangkan kemampuan kreativitas mahasiswa

Nurhasanah, Nurhasanah (2019) Penerapan model pembelajaran berbasis proyek pada pembuatan nata dengan ekstrak kacang hijau untuk mengembangkan kemampuan kreativitas mahasiswa. Diploma thesis, UIN Sunan Gunung Djati Bandung.

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Abstract

INDONESI : Penelitian ini bertujuan untuk mendeskripsikan aktivitas mahasiswa dalam pembelajaran berbasis proyek, menganalisis kemampuan mahasiswa dalam menyelesaikan Lembar Kerja (LK), dan mengembangkan kemampuan kreativitas mahasiswa pada saat pembuatan nata de pina dan nata de whey kefir dengan menggunakan model pembelajaran berbasis proyek. Metode penelitian yang digunakan ialah pre-eksperimen: One shot case study. Subjek pada penelitian ini ialah mahasiswa Pendidikan Kimia semester VI tahun akademik 2018-2019 yang mengambil mata kuliah pilihan kimia fermentasi sebanyak 26 orang. Instrumen yang digunakan berupa lembar observasi aktivitas mahasiswa dan peneliti, Lembar Kerja (LK), dan lembar penilaian produk serta angket kemampuan kreativitas mahasiswa. Data yang diperoleh dianalisa dengan cara membagi jumlah skor total dengan skor maksimal. Hasil penelitian menunjukkan bahwa aktivitas mahasiswa selama pembelajaran dikategorikan sangat baik dengan persentase keterlaksanaan 95%, sedangkan kemampuan mahasiswa dalam menyelesaikan Lembar kerja berbasis proyek dikategorikan sangat baik dengan nilai rata-rata 86. Kemampuan kreativitas mahasiswa setelah pembelajaran berbasis proyek dikategorikan sangat kreatif dengan persentase yang diperoleh dari angket 80% dan nilai rata-rata yang diperoleh dari lembar penilain produk 97 dengan kategori sangat baik, Dalam proses praktikum pembuatan nata de pina dan nata de whey kefir, partisipasi aktif, gagasan dan ide-ide kreatif mahasiswa berpengaruh sangat besar sehingga kemampuan kreativitas mahasiswa dapat berkembang. ENGLISH : This study aims to describe the activities of students in project-based learning, analyze the ability of students to complete Worksheets (LK), and develop students' creativity skills when making nata de pina and nata de whey kefir using project-based learning models. The research method used was pre-experimental: One shot case study. The subjects in this study were Chemistry Education students in semester VI of the academic year 2018-2019 who took elective chemistry electives as many as 26 people. The instruments used were observation sheets of student and researcher activities, Worksheets (LK), and product assessment sheets as well as student creativity abilities questionnaire. The data obtained were analyzed by dividing the total score with the maximum score. The results showed that student activities during learning were categorized very well with a percentage of 95% accomplishment, while the ability of students to complete project-based worksheets was categorized very well with an average rating of 86. The creativity ability of students after project-based learning was categorized very creative with the percentage obtained from a questionnaire of 80% and the average value obtained from the 97 product assessment sheet with very good categories. In the practicum process of making nata de pina and nata de whey kefir, active participation, creative ideas and ideas of students has a very big effect so that the ability of creativity students can develop.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: A. xylinum; Fermentasi; kreativitas; nata de pina dan nata de whey; pembelajaran berbasis proyek
Subjects: Organic Chemistry
Divisions: Fakultas Tarbiyah dan Keguruan > Program Studi Pendidikan Kimia
Depositing User: Nurhasanah Nurhasanah
Date Deposited: 10 Oct 2019 07:50
Last Modified: 10 Oct 2019 07:50
URI: http://digilib.uinsgd.ac.id/id/eprint/24904

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