Development of Guided Inquiry-Based Student Lab Worksheet on the Making of Pineapple Flavoring

International Seminar on Mathematics, Science, and Computer Science Education 2016

数学;自然科学;计算机科学

Dwiyanti, G.^1 ; Suryatna, A.^1 ; Taibah, I.^1

Department of Chemical Education, FPMIPA, University of Indonesia, Indonesia^1

关键词: Field surveys;    Guided inquiry;    Is researches;    Literature studies;    Solution volume;   

Others  :  https://iopscience.iop.org/article/10.1088/1742-6596/812/1/012074/pdf
DOI  :  10.1088/1742-6596/812/1/012074

来源: IOP

【 摘 要 】

The aim of this research was to develop guided inquiry based student lab worksheet on making pineapple flavour and knowing the quality of worksheet that is being developed. Research methods that is being conducted is research and development that is limited by a preliminary studies (literature studies, field surveys, and preparation of the initial product) and development of the model (within limited testing). The results from analyze the books sources and fields survey showed that the characteristic of esterification lab worksheet that currently available still in the direct instruction form (cookbook). The optimization result of making pineapple flavour experiment that was conducted are the ethanol volume 3 mL, butyric acid volume 2 mL, sulfuric acid 5 drops, saturated NaHCO3solution volume 9 mL, and temperature of heating was 80 °C. The characteristic of guided inquiry based student lab worksheet that was developed contained phenomenon and instructions that suitable with inquiry stages to guide the students in doing the experiment of making pineapple flavour. The evaluation of designated teachers and lecturers of the developed student worksheet were very good (96,08%). Lab-experiment feasibility achieved by using guided inquiry based student lab worksheets that is being developed based on the inquiry stages that conducted by student were found very good (97,50%) and accomplishment based on students' answer of the tasks in the worksheet were found very good (83,84%). Students' responses of the experiments using the developed worksheet are found very good (81,84%).