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PENGEMBANGAN LEMBAR KERJA (LK) BERBASIS INKUIRI TERBIMBING PADA PEMBUATAN TEMPE DAUN SINGKONG

Jurnal BIOEDUIN · Vol. 9 No. 2 (2019) · hlm. 43–52

DOI
10.15575/bioeduin.v9i2.5889
ISSN
2615-0417, 2338-7173
Terbit
2019-10-25
Penerbit
Department of Biology Education UIN Sunan Gunung Djati Bandung
Bahasa
ind

Abstrak

The learning process to be understood requires that learning activities be carried out by practicum so that it has better results. Learning resources and learning media that are capable of supporting practicum are worksheets (LK). The existence of LK provides a considerable influence in the teaching and learning process. This study aims to develop a guided inquiry based LK on making cassava leaf tempeh. To determine the results of the LK validation test and analyze the organoleptic test, the research method used is research and development with a 3D model. The research was conducted at the integrated laboratory of Sunan Gunung Djati UIN Bandung. The research subjects consisted of expert validators, limited test respondents, and organoleptic test panelists. The validation results by three validators are 3.5; 2.9; and 2.9 with an average of 3.11 and a percentage of 86.7%; 73.3%; and 73.3% and rhitung count 0.62 or categorized as valid. The test results are limited to LK at 3.54 and rhitung count 1.61. The organoleptic test results obtained the best treatment of each characteristic, namely the average characteristic of color, texture, aroma, compactness, and highest taste of 3.40; 2.93; 3.17; 3.46; and 4.35 with the best treatment, each d2w1, d1w2, d1w2, d1w2, d2w2. So that it can be concluded as a whole LK that has been compiled and developed in making cassava leaf tempeh including good categories and fulfilling the eligibility criteria can be applied to practicum.Â

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  • Sunan Gunung Djati State Islamic University Bandung
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Rekan penulisOrganisasiArtikel bersama
Tri Wahyu AgustinaSunan Gunung Djati State Islamic University Bandung3
Neneng WindayaniSunan Gunung Djati State Islamic University Bandung2
Andra Rian MulynaSunan Gunung Djati State Islamic University Bandung2
Milla ListiawatiSunan Gunung Djati State Islamic University Bandung1
Idad SuhadaSunan Gunung Djati State Islamic University Bandung1
Nina NoviaSunan Gunung Djati State Islamic University Bandung1
Elda Dewi HandayaniSunan Gunung Djati State Islamic University Bandung1
Meti MaspupahSunan Gunung Djati State Islamic University Bandung1
Cica Aisyah NurlatifahAfiliasi tidak diketahui1
Hadiansah HadiansahSunan Gunung Djati State Islamic University Bandung1
Aini KhairunnisaSunan Gunung Djati State Islamic University Bandung1
Rizki ZakwandiSunan Gunung Djati State Islamic University Bandung1
Endah Kurnia YuningsihSunan Gunung Djati State Islamic University Bandung1
Tiana Azmi AlawiyahSunan Gunung Djati State Islamic University Bandung1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.uinsgd.ac.id/index.php/bioeduin/oai, pertama di-harvest 7 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="id-ID">PENGEMBANGAN LEMBAR KERJA (LK) BERBASIS INKUIRI TERBIMBING PADA PEMBUATAN TEMPE DAUN SINGKONG</dc:title>
	<dc:creator>praatama, Agung</dc:creator>
	<dc:creator>Kurniati, Tuti</dc:creator>
	<dc:creator>sa'adah, sumiyati</dc:creator>
	<dc:subject xml:lang="id-ID">Worksheet</dc:subject>
	<dc:subject xml:lang="id-ID">Guided Inquiry</dc:subject>
	<dc:subject xml:lang="id-ID">Tempe Cassava Leaf</dc:subject>
	<dc:description xml:lang="id-ID">The learning process to be understood requires that learning activities be carried out by practicum so that it has better results. Learning resources and learning media that are capable of supporting practicum are worksheets (LK). The existence of LK provides a considerable influence in the teaching and learning process. This study aims to develop a guided inquiry based LK on making cassava leaf tempeh. To determine the results of the LK validation test and analyze the organoleptic test, the research method used is research and development with a 3D model. The research was conducted at the integrated laboratory of Sunan Gunung Djati UIN Bandung. The research subjects consisted of expert validators, limited test respondents, and organoleptic test panelists. The validation results by three validators are 3.5; 2.9; and 2.9 with an average of 3.11 and a percentage of 86.7%; 73.3%; and 73.3% and rhitung count 0.62 or categorized as valid. The test results are limited to LK at 3.54 and rhitung count 1.61. The organoleptic test results obtained the best treatment of each characteristic, namely the average characteristic of color, texture, aroma, compactness, and highest taste of 3.40; 2.93; 3.17; 3.46; and 4.35 with the best treatment, each d2w1, d1w2, d1w2, d1w2, d2w2. So that it can be concluded as a whole LK that has been compiled and developed in making cassava leaf tempeh including good categories and fulfilling the eligibility criteria can be applied to practicum. </dc:description>
	<dc:publisher xml:lang="en-US">Department of Biology Education UIN Sunan Gunung Djati Bandung</dc:publisher>
	<dc:date>2019-10-25</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format></dc:format>
	<dc:identifier>https://journal.uinsgd.ac.id/index.php/bioeduin/article/view/5889</dc:identifier>
	<dc:identifier>10.15575/bioeduin.v9i2.5889</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal BIOEDUIN; Vol. 9 No. 2 (2019): Bioeduin Agustus; 43-52</dc:source>
	<dc:source xml:lang="id-ID">Jurnal BIOEDUIN : Program Studi Pendidikan Biologi; Vol 9 No 2 (2019): Bioeduin Agustus; 43-52</dc:source>
	<dc:source>2615-0417</dc:source>
	<dc:source>2338-7173</dc:source>
	<dc:language>ind</dc:language>
	<dc:relation>https://journal.uinsgd.ac.id/index.php/bioeduin/article/view/5889/3337</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal BIOEDUIN : Program Studi Pendidikan Biologi</dc:rights>
</oai_dc:dc>