Application of project based worksheet to develop students' scientific performance through making hand cream from black rice kefir

Delima, Dila (2025) Application of project based worksheet to develop students' scientific performance through making hand cream from black rice kefir. Jurnal Pendidikan MIPA, 15 (2). pp. 752-764. ISSN 2088-0294

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Abstract

INDONESIA: Penelitian ini bertujuan untuk mendeskripsikan proses pembelajaran dan menganalisis pengembangan kinerja ilmiah peserta didik melalui penerapan lembar kerja berbasis proyek dalam pembuatan krim tangan kefir beras hitam (Oryza sativa L.indica), serta menganalisis karakteristik produk krim tangan yang dihasilkan. Penelitian dilakukan di SMK MVP ARS Internasional Bandung pada kelas XI Farmasi. Pendekatan penelitian yang digunakan adalah kuantitatif dengan metode pre-eksperimental dan desain one shot case study. Hasil penelitian menunjukkan bahwa aktivitas peserta didik dalam proses pembelajaran mencapai nilai 93 dan kinerja ilmiah memperoleh nilai rata-rata 89, keduanya dalam kategori sangat baik. Karakterisasi produk menunjukkan bahwa semua formulasi krim tangan kefir beras hitam (Oryza sativa L.indica) memenuhi standar SNI dengan kualitas sangat baik berdasarkan parameter pH, organoleptik, iritasi, homogenitas, daya sebar, dan tipe emulsi, serta memperoleh penilaian produk dengan nilai rata-rata 96. Nilai LC50 yang diperoleh dari hasil uji antioksidan adalah 90.5500 (Kuat). Temuan ini menunjukkan bahwa penerapan lembar kerja berbasis proyek efektif dalam mengembangkan kinerja ilmiah peserta didik sekaligus menghasilkan produk berkualitas ENGLISH: This study aims to describe the learning process and analyze the development of students' scientific performance through the application of project-based worksheets in making hand cream from black rice kefir (Oryza sativa L.indica), as well as analyzing the characteristics of the hand cream products produced. The research was conducted at SMK MVP ARS International Bandung in class XI Pharmacy. The research approach used was quantitative with pre-experimental method and one shot case study design. The results showed that students' activities in the learning process reached a score of 93 and scientific performance obtained an average score of 89, both in the very good category. Product characterization showed that all formulations of hand cream from black rice kefir (Oryza sativa L.indica) met SNI standards with excellent quality based on pH, organoleptic, irritation, homogeneity, spreadability, and emulsion type parameters, and obtained a product assessment with an average score of 96. The LC50 value obtained from the antioxidant test results was 90.5500 (Strong). These findings indicate that the application of project-based worksheets is effective in developing students' scientific performance while producing quality products.

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