Development of STEM-Based Practicum Design on Making Tempeh from Fermentation of Jackfruit Seeds (Artocarpus Heterophyllus) to Improve Literacy of Vocational High School (SMK) Students
R A Amahoroe (a*), M Arifin (b), H Solihin (b)
a) Pascasarjana Pendidikan Kimia, Universitas Pendidikan Indonesia, Jalan Dr. Setiabudi 229, Bandung 40154, Indonesia *raamahoroe[at]gmail.com
b) Depertemen Pendidikan Kimia, Universritas Pendidikan Indonesia, Jalan Dr. Setiabudi 229, Bandung 40154, Indonesia
Abstract
Students must be able to develop the ability to integrate scientific understanding, mathematical skills and engineering design processes in accordance with the demands of the 21st century. These achievements can be obtained through innovative and productive practicum design. This study aims to develop STEM-based practicum designs on making tempeh with raw materials of jackfruit seeds. The use of jackfruit seeds as a new ingredient because jackfruit seeds contains protein, carbohydrates, fat which have equal nutrient contents with soybeans and also jackfruit seeds are natural ingredients that are still wasted as trash. The research method used is Research and Development (R & D). The steps in this study are: (1) Analysis of curriculum requirements in fermentation, (2) Book analysis (3) Optimization of practicum procedures, (4) Preparation of practicum design formats based on optimization results (5) Expert validation. Data collection techniques were carried out by observation and optimization of experimental results and using a validation sheet to validate the practicum design Data analysis using CVR formula to determine validity and feasibility of practicum design. The results showed that calculated CVR value was 1, this means that the practicum design was feasible and could be used by students of class X SMK
Keywords: Practicum Design; STEM; Tempeh fermentation
Topic: STEM Education