Lembar Kerja Laboratorium Berbasis Proyek Pembuatan Koloid dengan Pemanfaatan Daun Cincau Perdu (Premna Oblongifolia)
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Published:
Dec 31, 2022
Keywords:
colloid,, jelly, perdu cincau leaves, project-based laboratory, project-based laboratory worksheet
Main Article Content
Abstract
Chemistry practicum is still only concept verification or is a cookbook.This study aims to develop student worksheets on producing jelly as a colloid product by using perdu cincau leaves (Premna Oblongifolia). The method used in this study is development research with ADDIE models (Analysis, Design, Development, Implementation, Evaluation), which only done until development step. Analysis curricula of colloid topic and study of literature on project-based practicum and perdu cincau leaves have been carried out at analysis step. At this step also interviewed high school teachers and found that there is no student worksheets for supporting KD 4.15. At design step, the experiment of jelly producing using perdu cincau leaves was optimized and the best laboratory work design was obtained, such as materials, tools and procedures. Then, a project-based laboratory worksheet draft was created and validated by experts. Based on the suggestions given by the validator, content number 11 was omitted because it contained irrelevant instructions. Content number 2 added instructions. Content number 15 and 16 an explanation is added. Content number 3, 4 and 12, it is necessary to edit sentences. After revising, student worksheets is ready to be implemented in learning activities.
Article Details
How to Cite
marfu'ah, S., & Meristin, A. (2022). Lembar Kerja Laboratorium Berbasis Proyek Pembuatan Koloid dengan Pemanfaatan Daun Cincau Perdu (Premna Oblongifolia). Orbital: Jurnal Pendidikan Kimia, 6(2), 160-170. https://doi.org/10.19109/ojpk.v6i2.15015
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Articles
How to Cite
marfu'ah, S., & Meristin, A. (2022). Lembar Kerja Laboratorium Berbasis Proyek Pembuatan Koloid dengan Pemanfaatan Daun Cincau Perdu (Premna Oblongifolia). Orbital: Jurnal Pendidikan Kimia, 6(2), 160-170. https://doi.org/10.19109/ojpk.v6i2.15015
References
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Borda, E., Schumacher, E., Hanley, D., Geary, E., Warren, S., Ipsen, C., & Stredicke, L. (2020). Initial implementation of active learning strategies in large, lecture STEM courses: Lessons learned from a multi-institutional, interdisciplinary STEM faculty development program. International Journal of STEM Education, 1–18.
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Dzulhijjah, R., Sarli, M., & Shabayek, D. A. (2022). Identification Of Nutritional Content, Taxonomy and Processed Products Of Campolay Fruit (Pouteria Champeciana). International Journal Scientific and Profesional (IJ-ChiProf), 1-9.
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La Paro, K. M., Van Schagen, A., King, E., & Lippard, C. (2018). A systems perspective on practicum experiences in early childhood teacher education: Focus on interprofessional relationships. Early Childhood Education Journal, 365–375.
Meristin, A., Sunyono, & Marfu'ah, S. (2022). Pemanfaatan Bahan Sederhana pada Praktikum Mandiri: Kajian Motivasi dan Persepsi Mahasiswa. Orbital: Jurnal Pendidikan Kimia, 16-25.
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Picot-Allain, M. C., Ramasawmy, B., & Emmambux, M. N. (2020). Extraction, Characterisation, and Application of Pectin from Tropical and Sub-Tropical Fruits: A Review. Food Reviews International, 282-312.
Puspita, E., Ali, M. I., & Rhusmana, S. M. (2018). PEMANFAATAN PEKTIN DARI DAUN CINCAU HIJAU (Premna oblongifolia merr) SEBAGAI BIOSORBEN LOGAM Fe. Prosiding Industrial Research Workshop and National Seminar, 83-88.
Rajan, K. P., Gopanna, A., & Thomas, S. P. (2019). A project based learning (PBL) Approach involving pet recycling in chemical engineering education. Recycling, 1-16.
Raycheva, R. P., Angelova, D. I., & Vodenova, P. M. (2017). Project-based learning in engineering design in Bulgaria: Expectations, experiments and results. European Journal of Engineering Education, 944-961.
Smith, K. C., & Nakhleh, M. B. (2011). University students’ conceptions of bonding in melting and dissolving phenomena. Chemistry Education Research and Practice, (4), 398-408.
Spencer, R. A. (2018). Impact of a Practicum in Education Course Designed to Recruit STEM Majors into a Teacher Education Program. ProQuest LLC.
Thomas, J. W., Mergendoller, J. R., & Michaelson, A. (1999). Project based learning: A handbook for middle and high school teachers. Novato, CA: The Buck Institute for Education.
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Tuan, N. N., Hanh, B. T., & Ninh, T. T. (2020). Project based learning in general chemistry to develop the problem-solving and creativity. American Journal of Educational Research, 475-479.
Wattanasin, W., Piriyasurawong, P., & Chatwattana, P. (2020). Engineering Project-Based Learning Model Using Virtual Laboratory Mix Augmented Reality to Enhance Engineering and Innovation Skills. Advances in Intelligent Systems and Computing, 808–817.
Wurdinger, S., & Qureshi, M. (2015). Enhancing college students' life skills through project based learning. Innovative Higher Education, 279-286.
Wusigale, Liang, L., & Luo, Y. (2020). Casein and pectin: Structures, interactions, and applications. Trends in Food Science & Technology, 391-403.
Yang, X., Li, A., Li, D., Guo, Y., & Sun, L. (2021). Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review. Trends in Food Science & Technology, 197-210.
Yang, X., Yuan, K., A.Descallar, F. B., Li, A., & Yang, X. (2022). Gelation behaviors of some special plant-sourced pectins: A review inspired by examples from traditional gel foods in China. Trends in Food Science & Technology, 26-40.
Zhang, S., He, Z., Cheng, Y., Xu, F., Cheng, X., & Wu, P. (2021). Physicochemical characterization and emulsifying properties evaluation of RG-I enriched pectic polysaccharides from Cerasus humilis. Carbohydrate Polymers, 117824.
Zhao, X., Zhou, Y., Liub, J., Chen, J., Ye, F., & Zhao, G. (2020). Effects of sucrose on the structure formation in high-methoxyl apple pectin systems without acidifier. Food Hydrocolloids, 105783.
Zheng, N.-Y., Chen, Y.-C., Chen, Y.-P., Shiu, J.-S., & Wang, S.-Y. (2021). Development of a heatable duck egg white translucent jelly: an evaluation of its physicochemical properties and thermal stability. Poultry Science, 101373.
Atthachakara, Sakorn. (2021). Developing Practical Skills Through Blended Learning Model Using Creativity-Based Learning Activites that Enhances Creative Thinking for Education Students Majoring in Social Studies at Mahasarakham University. Journal of Education and Learning, 126-131.
Belagra, M., & Draoui, B. (2018). Project-based learning and information and communication technology's integration: Impacts on motivation. International Journal of Electrical Engineering Education, 293-312.
Bilgin, I., Karakuyu, Y., & Ay, Y. (2015). The effects of project based learning on undergraduate students' achievement and self-efficacy beliefs towards science teaching. Eurasia Journal of Mathematics, Science & Technology Education, 469-477.
Borda, E., Schumacher, E., Hanley, D., Geary, E., Warren, S., Ipsen, C., & Stredicke, L. (2020). Initial implementation of active learning strategies in large, lecture STEM courses: Lessons learned from a multi-institutional, interdisciplinary STEM faculty development program. International Journal of STEM Education, 1–18.
Çelik, H. C., Ertaş, H., & İlhan, A. (2018). The Impact of Project-Based Learning on Achievement and Student Views: The Case of AutoCAD Programming Course. Journal of Education and Learning, 67-80.
Cohen, E., Hoz, R., & Kaplan, H. (2013). The practicum in pre-service teacher education: a review of empirical studies. Teaching Education, 345-380.
Deslauriers, L., McCarty, L. S., Miller, K., & Kestin, G. (2019). Measuring actual learning versus feeling of learning in response to being actively engaged in the classroom. Proceedings of the National Academy of Sciences, 19251-19257.
Dzulhijjah, R., Sarli, M., & Shabayek, D. A. (2022). Identification Of Nutritional Content, Taxonomy and Processed Products Of Campolay Fruit (Pouteria Champeciana). International Journal Scientific and Profesional (IJ-ChiProf), 1-9.
Felek, S. Ö., & Gül, Özge. (2019). Evaluation of strategies of creativity development used in store design projects based on student projects. Design and Technology Education, 1-21.
Freeman, S., Eddy, S. L., McDonough, M., & Wenderoth, M. P. (2104). Active learning increases student performance in science, engineering, and mathematics. Proceeding of the National Academy of Sciences, 8410-8415.
Gatmaitan, M. M. (2018). Personnel Preparation for Special Instruction in Early Intervention: The Development of Professional Dispositions in an Early Intervention Practicum. ProQuest LLC, 252.
Guo, P., Saab, N., Post, L. S., & Admiraal, W. (2020). A review of project-based learning in higher education: Student outcomes and measures. International Journal of Educational Research.
La Paro, K. M., Van Schagen, A., King, E., & Lippard, C. (2018). A systems perspective on practicum experiences in early childhood teacher education: Focus on interprofessional relationships. Early Childhood Education Journal, 365–375.
Meristin, A., Sunyono, & Marfu'ah, S. (2022). Pemanfaatan Bahan Sederhana pada Praktikum Mandiri: Kajian Motivasi dan Persepsi Mahasiswa. Orbital: Jurnal Pendidikan Kimia, 16-25.
Mou, T. Y. (2019). Students' evaluation of their experiences with project-based learning in a 3D design class. The Asia-Pacific Education Researcher, 1-12.
Picot-Allain, M. C., Ramasawmy, B., & Emmambux, M. N. (2020). Extraction, Characterisation, and Application of Pectin from Tropical and Sub-Tropical Fruits: A Review. Food Reviews International, 282-312.
Puspita, E., Ali, M. I., & Rhusmana, S. M. (2018). PEMANFAATAN PEKTIN DARI DAUN CINCAU HIJAU (Premna oblongifolia merr) SEBAGAI BIOSORBEN LOGAM Fe. Prosiding Industrial Research Workshop and National Seminar, 83-88.
Rajan, K. P., Gopanna, A., & Thomas, S. P. (2019). A project based learning (PBL) Approach involving pet recycling in chemical engineering education. Recycling, 1-16.
Raycheva, R. P., Angelova, D. I., & Vodenova, P. M. (2017). Project-based learning in engineering design in Bulgaria: Expectations, experiments and results. European Journal of Engineering Education, 944-961.
Smith, K. C., & Nakhleh, M. B. (2011). University students’ conceptions of bonding in melting and dissolving phenomena. Chemistry Education Research and Practice, (4), 398-408.
Spencer, R. A. (2018). Impact of a Practicum in Education Course Designed to Recruit STEM Majors into a Teacher Education Program. ProQuest LLC.
Thomas, J. W., Mergendoller, J. R., & Michaelson, A. (1999). Project based learning: A handbook for middle and high school teachers. Novato, CA: The Buck Institute for Education.
Thomas, L. (2017). Learning to Learn about the Practicum: A Self-Study of Learning to Support Student Learning in the Field. Studying Teacher Education, 165-178.
Tuan, N. N., Hanh, B. T., & Ninh, T. T. (2020). Project based learning in general chemistry to develop the problem-solving and creativity. American Journal of Educational Research, 475-479.
Wattanasin, W., Piriyasurawong, P., & Chatwattana, P. (2020). Engineering Project-Based Learning Model Using Virtual Laboratory Mix Augmented Reality to Enhance Engineering and Innovation Skills. Advances in Intelligent Systems and Computing, 808–817.
Wurdinger, S., & Qureshi, M. (2015). Enhancing college students' life skills through project based learning. Innovative Higher Education, 279-286.
Wusigale, Liang, L., & Luo, Y. (2020). Casein and pectin: Structures, interactions, and applications. Trends in Food Science & Technology, 391-403.
Yang, X., Li, A., Li, D., Guo, Y., & Sun, L. (2021). Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review. Trends in Food Science & Technology, 197-210.
Yang, X., Yuan, K., A.Descallar, F. B., Li, A., & Yang, X. (2022). Gelation behaviors of some special plant-sourced pectins: A review inspired by examples from traditional gel foods in China. Trends in Food Science & Technology, 26-40.
Zhang, S., He, Z., Cheng, Y., Xu, F., Cheng, X., & Wu, P. (2021). Physicochemical characterization and emulsifying properties evaluation of RG-I enriched pectic polysaccharides from Cerasus humilis. Carbohydrate Polymers, 117824.
Zhao, X., Zhou, Y., Liub, J., Chen, J., Ye, F., & Zhao, G. (2020). Effects of sucrose on the structure formation in high-methoxyl apple pectin systems without acidifier. Food Hydrocolloids, 105783.
Zheng, N.-Y., Chen, Y.-C., Chen, Y.-P., Shiu, J.-S., & Wang, S.-Y. (2021). Development of a heatable duck egg white translucent jelly: an evaluation of its physicochemical properties and thermal stability. Poultry Science, 101373.