Penelitian ini bertujuan untuk menghasilkan desain praktikum berbasis STEM fermentasi tempe dari biji nangka pada pembelajaran fermentasi. Metode penelitiannya adalah R&D dengan desain penelitian One Group Pretest-Postest. Subjek penelitian terdiri dari 25 siswa Kelas X SMK di Cisarua. Instrumen yang digunakan antara lain: LKS, lembar observasi keterlaksaan RPP, tes peningkatan literasi sains. Hasil penelitian menunjukkan bahwa karakteristik desain praktikum berbasis STEM antara lain: memecahkan permasalah yang ada dalam kehidupan sehari-hari, mengintegrasikan STEM dalam praktikum yang berbasis proyek, serta meningkatan kemampuan 4C dan literasi sains siswa. Penerapan desain praktikum berbasis STEM pada pembelajaran fermentasi dapat terlaksana dengan sangat baik dengan keterlaksaan pembelajaran pada Pertemuan I untuk guru dan siswa, sebesar 95% dan 92,58. Pertemuan II sebesar 93,89% dan 93,36% serta Pertemuan III sebesar 100% dan 92,26%. Selanjutnya hasil belajar siswa menunjukkan peningkatan literasi sains siswa setelah praktikum berbasis STEM diterapkan dengan rata-rata nilai N-Gain adalah sebesar 76%. Sedangkan indikator literasi sains siswa mengalami peningkatan paling tinggi adalah aspek menafsirkan data dan bukti ilmiah dan yang paling rendah adalah menggunakan konsep, fakta, prosedur, dan penalaran. Hal ini berarti Hal ini berarti penggunaan LKS praktikum berbasis STEM dapat mempemudah guru dalam proses pembelajaran dan mempermudah siswa dalam memahami materi fermentasi.
The main purpose of this study was to improve students’ creative thinking skills through guided inquiry practicum learning with STEM approach. The method used in this study was a quasi-experimental with one group pre-test and post-test design. The sample of this study was 30 students from one of public senior high schools in the West Bandung Regency area. The instrument of this study was an essay for creative thinking skills. The test consisted of 11 questions with indicators of creative thinking skills according to Guilford, namely fluency, flexibility, originality and elaboration. The data were analysed by using n-gain scores and Wilcoxon Signed Rank Test. The result of this study showed that there was a significant difference between the pretest and posttest scores with p-value of 0.000 and the improvement of creative thinking skills on each indicator with n-gain scores was 0.73 for fluency (high), 0.34 for flexibility (medium), 0.03 for originality (low) and 0.19 for elaboration (low). All four indicators have improved even though the improved of originality and elaboration at a low criteria. This study suggested that the implementation of guided inquiry practicum learning with STEM approach could be used as an alternative for improving students’ creative thinking skills.
This study aims to find a laboratory inquiry learning model, obtain a description of students' creativity development, and obtain a description of students' responses toward using laboratory inquiry method with the theme of packaged beverage. The method in this study is quasi-experimental research design using Nonequivalent Control Group Design. The data is collected using creative thinking skill test, observation of attitude and action, as well as questionnaire. Quantitative data is analyzed using statistics. The results showed that the experimental class students experience the creative development from the aspects of creative thinking skills with the highest score is on the ability to think originally with N-gain of 42.13%in the moderate category. From the aspect of creative attitude, experimental class scores highest on the indicator of feeling challenged by a plurality by the N-gain of 59.25% in the moderate category. From the aspect of the creative act, the experimental class is highest on the performance aspects of lab implementation stage with average N-gain of 52.88% in the moderate category. Based on the results of the questionnaire, the students' responses to lab implementation, the ability to understand chemistry concepts through packaged beverage theme and their responses to learning method are positive.
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