Chemical Concept in the Tofu Making Process: A Chemistry Magazine With Etnochemistry Content As A Sypplement To High School Chemistry Learning
Keywords:
chemical concepts, tofu, chemistry magazinesAbstract
This study aims to identify chemical concepts in tofu making and package them in the form of a magazine as a supplement to chemistry learning for high school. The development of a chemistry magazine uses a 4D model. The feasibility of ChemMag as a reading material is analyzed by validation tests and student and teacher responses. The identification results show that the chemical concepts in the tofu making process include: protein, fat, carbohydrates, organic acids, coagulation, colloids, and others. The results of the development are in the form of a chemistry magazine entitled ChemMag: chemical concepts in the tofu making process. The validation results show that the developed chemistry magazine has a validity level of 0.85 with a very valid category. The feasibility level is 84.79% and is categorized as very feasible. So it can be concluded that the ChemMag that has been designed is very feasible to be used as a supplement to chemistry learning in high school.
References
Aji, A., Bahri, S., & Tantalia. 2017. Pengaruh Waktu Ekstraksi dan Konsentrasi HCl untuk Pembuatan Pektin dari Kulit Jeruk. Jurnal Teknologi Kimia Unimal. 6(1): 33-44. http://ojs.unimal.ac.id/index.php/jtk
Amali, K., Kurniawati, Y., & Zulhiddah, Z. (2019). Lembar Kerja Peserta Didik Berbasis Sains Teknologi Masyarakat pada Mata Pelajaran IPA di Sekolah Dasar. Journal of Natural Science Integration. 2(2): 191-202.
Andarwulan, N., Nuraida, L., Adawiyah, D. R., Triana, R. N., Agustin, D., & Gotapratiwi,D. 2018. Pengaruh Perbedaan Jenis Kedelai terhadap Kualitas Mutu Tahu. Jurnal Mutu Pangan. 5 (2): 66-72.
Cahyani, A., Listiana. I. D., Sari dan Larasati, P, D. (2020). Motivasi Belajar Siswa SMA pada Pembelajaran Daring di Pandemi Covid-19, IQ (Ilmu Al-qur’an). Jurnal Pendidikan Islam. 3(1): 123-140.
Damar. (2019). Metode Pemisah Campuran Dekantasi. Surakrta: Universitas Sebelas Maret
Efrida. E. (2020). Pengembangan Media Pembelajaran berupa Majalah Islami Berbasis Digital untuk Keterampilan Menyimak Peserta Didik Subtema Sumber Energi. Lampung: Universitas Islam Negeri.
Fakhruddin., Ahmadi, F., Sumilah., dan Ansori, I. (2017). IBM Guru Sekolah Dasar Melalui Upaya Peningkatan Kualitas Guru dengan Pelatihan Pengembangan Media Pembelajaran pada Implementasi Kurikulum 2013. ABDIMAS. 21(2): 103-110.
Farid,A. dan Nurhayati, S. (2014). Pengaruh Penerapan Strategi REACT terhadap Hasil Belajar Kimia Siswa Kelas XI. Chemistry in Education. 3(1): 37-41. ISSN NO 2252-6609.
Iswadi, D. (2021). Modifikasi Pembuatan Tahu dengan Penggunaan Lama Perendaman, Lama Penggilingan dan Penggunaan Suhu dalam Upaya Meningkatkan Kualitas Produk Tahu. Jurnal Ilmiah Teknik Kimia. 5 (1): 20-30.
Kurnianingsih R., Nurrijawati N., Pebdiani S.A., Suparman S., Fitriana N.Z., Ghazali M., Prasedya E.S., Astuti S.P. & Sunarpi S., (2019), Pemanfaatan Limbah Cair Tahu Menjadi Produk Nata De Soya Berbasis Rumput Laut. Prosiding PEPADU.1(1): 303-7
Mulia, S.D., Eka Y., Heri M., & Cahyono P. (2015). Peningkatan Kualitas Ampas Tahu Sebagai Bahan Baku Pakan Ikan Dengan Fermentasi Rhizopus oligosporus. Sainteks. 12(1) : 11.
Nufer, K.R., Ismail, B., & Hayes, K. D. (2009). The effect processing and extraction conditions on content, profile, and stability of isoflavones in a soymilk system Journal of Agriculture and Food Chemistry 57 : 1213-1218.
Pakpahan, A., Gani, A., M. Hasan. (2015). Pengembangan Majalah Kimia pada Mata Pelajaran Hukum-Hukum Dasar Kimia Kelas X. Jurnal Ilmiah Mahasiswa Pendidikan Kimia (JIMPK). 1(4): 52- 59.
Picauly, P., Talahatu, J., & Mailoa, M. (2015). Pengaruh Penambahan Air Pada Pengolahan Susu Kedelai. Jurnal Teknologi Pertanian. 4(1): 8-13
Puri, D, N, A., Epinur., dan Muhaimin. (2019). Pengembangan E-Magazine Materi Kesetimbangan Kimia di SMAN 1 Kota Jambi. Journal of The Indonesian Sociaty of Integrated Chemistry. 11(10): 10-18.
Rahmati, K., Tehrani, M. M., & Deneshvar, K. (2014). Susu Kedelai Sebagai Pengemulsi dalam Mayones: Evaluasi Fisika Kimia, Stabilitas dan Sensorik. J Teknologi Sains Pangan. 51(11): 3341-3347.
Rahmawati, F. (2013), Teknologi Proses Pengolahan Tahu dan Pemanfaatan Limbahnya. Yogyakarta.
Rizqi, A. A., Faridah., & Elwina. (2016). Kinetika Koagulasi Protein Pada Pembuatan Tahu Dengan Menggunakan Enzim Papain. Jurnal Teknologi. 16(1): 15-19.
Smith, A. K., & Circle, S. J. (1972). Soybeans: Chemistry and Technology. Vol 1. The AVI Publishing Company lnc., Westport, connecticut.
Subagia, I, W. (2014). Paradigma Baru Pembelajaran Kimia SMA. Seminar Nasional FMIPA UNDIKSHA IV. Hal.152-161.
Supriatna, D., Rienoviar., Pohan, H. G., Lubis, E. H., & Isyanti, M. (2019). Profil Koagulasi Protein Tahu Campuran Kacang Koro Pedang (Canavalia ensirformis DC) dengan Kacang Kedelai. Journal of Agro-based Industry. 36(2): 62-72.
Tanjung, A., Afifah, C.N., Hasanah, A.F., Warahmah, S., & Daulay, R.A. (2023). Proses Pembuatan Tahu Berbahan Dasar Kacang Kedelai Di Pabrik Tahu Mabar Hilir. Jurnal Dprisah Islamiyah. 5(2): 553-560.
Truong, V. D. & Mendoza, E. M. T. (1982). Purification And Characterization Of Two Lypoxygenase Isoenzymes From Cowpea (Vigna unguiculata (l)Walp). J. Agric. Food Chem. 30(1) : 54-60.
Yulianto, E., & Eli, R. (2013). Pengembangan Majalah Kimia untuk Meningkatkan Motivasi Belajar dan Kreativitas Peserta Didik Kelas X SMA N 1 Mlati. Jurnal Pendidikan Sains 1(1): 1-52.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Rahmawati Rahmawati, Karmila Sari, Syarifa Wahidah Al-Idrus, Baiq Fara Dwirani Sofia
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with Chemistry Education Practice agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License 4.0 International License (CC-BY-SA License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in Chemistry Education Practice.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
