Analysis of the Implementation of Learning Online Speaking Skills in Elementary Schools

Abstract

The urgency of this research stems from the sudden movement of the face-to-face learning system to the online system due to the COVID-19 pandemic, but all the achievement of learning objectives must continue to run effectively, especially speaking skills as a basis for communication. This study aims to (1) analyze and describe the feasibility of learning speaking skills using online learning in elementary schools, (2) analyze and describe the barriers to the process of learning speaking skills online in elementary schools. The research method used in this research is qualitative research. Data collection techniques using interviews and observation. Checking the validity of the data used the persistence steps of observation and triangulation. The results of observations of the implementation of learning using the online learning process obtained a score of 84 with a percentage of 84% which is included in the "very good" category. The results of the interview on the implementation of students' speaking skills using online learning were in the "good" category. The obstacle to implementing online speaking skills learning is the limited internet access for each student. This study concludes that online learning can facilitate students' speaking skills in elementary schools effectively.

The development of vegetarian meatballs with oyster mushroom and tempeh flour using conjoint analysis and organoleptic test

“…For aroma, the prototypes showed higher acceptance (6.58 ± 1.65) compared to commercial meatballs from brand B (5.23 ± 2.24), while for smoothness, the prototypes showed higher acceptance (6.95 ± 1.80) compared to commercial meatballs from brand A (5.85 ± 1.64). Meatballs with soy substitution have a distinctive aroma that does not deviate [27]. The lower acceptance of the aroma of meatballs from brand B might be due to higher starch content, and the aroma of starch in meatballs was favored only by 3% of respondents [23].…”

“…The smoothness of prototype meatballs might be due to the flour-based ingredients and the crushing process of the ingredients [28]. The meatball elasticity defines where the meatball can return to its original shape before being crushed in the mouth and has an elastic texture when chewed [27]. The elasticity of the prototype meatballs had the impression of "normal or neutral" (5.43 ± 2.16) and was significantly lower than brand B.…”

Pengembangan Media Penilaian Gerak Dasar Lokomotor Berbasis Aplikasi dan Permainan Balok Susun Untuk Anak Usia 7-9 Tahun

“…Berdasarkan penelitian yang dilakukan oleh (Sari, Asmawi, Dlis, Siregar, Widiastuti, & Julianti, 2021) yang menggunakan metode bermain tetapi di terapkan pada pembelajaran menggunakan karakter hewan dalam bentuk puzzle. Pada penelitian lain yang dilakukan oleh (Sari, Sujarwo, & Sukiri, 2020) yang menggunakan metode bermain tetapi diterapkan pada penilaian gerak dasar lokomotor berbentuk puzzle.…”

“…Delapan gerak dasar lokomotor tersebut dikemas kedalam bentuk yang berbeda yaitu dengan permainan balok susun, yang terdiri dari delapan potong balok-balok kecil dengan sebuah gambar instrumen gerak dasar pada bagian depan dan gambar hewan yang berbentuk puzzle pada bagian belakang balok. Peneliti memilih permainan sebagai media untuk penilaian gerak dasar lokomotor karena sangat sesuai dengan karakter anak usia 7-9 tahun, selain itu sama seperti yang dijelaskan oleh penelitian sebelumnya bahwa " artinya Playing activity is a method or approach that can be chosen by physical education teachers especially if it is done at elementary school age" yang berarti Kegiatan bermain merupakan metode atau pendekatan yang dapat dipilih oleh guru pendidikan jasmani terutama jika dilakukan pada usia sekolah dasar ( Sari, 2021). Dengan ini diharapkan kepada guru agar dapat selalu kreatif dalam melakukan metode pembelajaran dan penilaian nantinya.…”