Meliala, Gabrilla Oktavina (2025) ANALISIS MAKANAN TRADISIONAL “PICUNGAN IKAN”: PERSPEKTIF ETNOSAINS DAN KAITANNYA DENGAN PEMBELAJARAN IPA. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
![[img]](https://eprints.untirta.ac.id/style/images/fileicons/text.png) |
Text (SKRIPSI)
Gabrilla Oktavina Meliala_2281210045_01.pdf Restricted to Registered users only Download (742kB) |
|
Text (SKRIPSI)
Gabrilla Oktavina Meliala_2281210045_02.pdf Restricted to Registered users only Download (261kB) |
|
Text (SKRIPSI)
Gabrilla Oktavina Meliala_2281210045_03.pdf Restricted to Registered users only Download (248kB) |
|
Text (SKRIPSI)
Gabrilla Oktavina Meliala_2281210045_04.pdf Restricted to Registered users only Download (1MB) |
|
Text (SKRIPSI)
Gabrilla Oktavina Meliala_2281210045_05.pdf Restricted to Registered users only Download (198kB) |
|
Text (SKRIPSI)
Gabrilla Oktavina Meliala_2281210045_Fulltext.pdf Restricted to Registered users only Download (4MB) |
|
Text (SKRIPSI)
Gabrilla Oktavina Meliala_2281210045_Lamp.pdf Restricted to Registered users only Download (2MB) |
|
Text (SKRIPSI)
Gabrilla Oktavina Meliala_2281210045_Reff.pdf Restricted to Registered users only Download (235kB) |
|
Text (SKRIPSI)
Gabrilla Oktavina Meliala_2281210045_Turnitin.pdf Restricted to Registered users only Download (230kB) |
Abstract
Science learning requires applicable learning resources, not just theory but also the application of theory by students in their daily lives. Applicable learning resources can be found through traditional foods, one of which is fish picungan which can be learned in schools through ethnoscience learning. The purpose of this study is to analyze the process of making traditional fish picungan food from an ethnoscience perspective, examine science process skills as a source of science learning, analyze science concepts available through traditional foods, examine traditional fish picungan food when taught in science learning. The method used is a qualitative descriptive case study type. The results of the study were obtained, namely ethnoscience studies seen in the activities of local communities in making fish picungan including: cutting picung seeds and fish, using picung seeds and badag salt in preservation, fermentation covered with banana leaves, presentation and taste of fish picungan containing original concepts that can be reconstructed into science. Eight science concepts appear in the production of fish picungan, namely friction, pressure, simple machines, compound elements, classification of living things, conventional biotechnology, natural additives, and heat transfer by conduction. There are KPSD in the form of grouping, observing, measuring, concluding and communicating, two KPST in the form of experimenting and interpreting experimental data. Learning science using fish picungan objects can be done by making LKPD with the theme "My Favorite Fish Picungan" by making a fermentation experiment of milkfish picungan. With this thesis, it is hoped that it can be a source of literature for teachers to develop teaching tools in schools such as making LKPD adjusted to the science concept contained in the production of fish picungan
| Item Type: | Thesis (S1) | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||||||
| Additional Information: | Pembelajaran IPA membutuhkan sumber belajar yang aplikatif tidak hanya sekedar teori tetapi perlu adanya pengaplikasian teori oleh peserta didik dalam kehidupan sehari-harinya. Sumber belajar yang aplikatif dapat ditemukan melalui makanan tradisional salah satunya picungan ikan yang dapat dibelajarkan di sekolah melalui pembelajaran etnosains. Tujuan penelitian ini yaitu menganalisis proses pembuatan makanan tradisional picungan ikan ditinjau dari perspektif etnosains, menganalisis konsep IPA yang tersedia melalui makanan tradisional, menelaah keterampilan proses sains sebagai sumber pembelajaran IPA, menelaah makanan tradisional picungan ikan ketika diajarkan dalam pembelajaran IPA. Metode yang digunakan adalah deskriptif kualitatif jenis studi kasus. Didapatkan hasil penelitian yaitu kajian etnosains terlihat pada aktivitas masyarakat lokal dalam membuat picungan ikan meliputi: pemotongan biji picung dan ikan, penggunaan biji picung dan garam badag dalam pengawetan, fermentasi dengan ditutup daun pisang, penyajian dan rasa picungan ikan memuat konsep asli yang dapat direkonstruksi menjadi sains. Delapan konsep IPA muncul dalam produksi picungan ikan yaitu materi gaya gesek, tekanan, pesawat sederhana, unsur senyawa, klasifikasi makhluk hidup, bioteknologi konvensional, zat aditif alami, dan perpindahan kalor secara konduksi. Terdapat KPSD berupa mengelompokkan, mengamati, mengukur, menyimpulkan dan mengomunikasikan, dua KPST berupa bereksperimen serta menafsirkan data hasil eksperimen. Membelajarkan IPA menggunakan objek picungan ikan dapat dilakukan dengan merancang LKPD bertemakan “Picungan Ikan Bandeng Kesukaanku” dengan membuat percobaan fermentasi picungan ikan bandeng. Dengan adanya skripsi ini diharapkan dapat menjadi sumber literatur bagi guru untuk mengembangkan perangkat ajar di sekolah seperti pembuatan LKPD disesuaikan dengan konsep IPA yang terkandung dalam produksi picungan ikan. | ||||||||||||
| Uncontrolled Keywords: | Fish picungan, Ethnoscience, Science Learning Picungan ikan, Etnosains, Pembelajaran IPA | ||||||||||||
| Subjects: | L Education > L Education (General) Q Science > Q Science (General) Q Science > QC Physics Q Science > QD Chemistry Q Science > QK Botany |
||||||||||||
| Divisions: | 02-Fakultas Keguruan dan Ilmu Pendidikan 02-Fakultas Keguruan dan Ilmu Pendidikan > 84201-Jurusan Pendidikan Ilmu Pengetahuan Alam |
||||||||||||
| Depositing User: | Gabrilla Oktavina Meliala | ||||||||||||
| Date Deposited: | 10 Jun 2025 03:19 | ||||||||||||
| Last Modified: | 10 Jun 2025 03:19 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/49395 |
Actions (login required)
 |
View Item |