PENGEMBANGAN LEMBAR KERJA SISWA (LKS) PRAKTIKUM BERBASIS INKUIRI TERBIMBING PADA PEMBUATAN PERISA NANAS

Tujuan penelitian ini adalah untuk mengembangkan Lembar Kerja Siswa (LKS) praktikum berbasis inkuiri terbimbing pada pembuatan perisa nanas dan mengetahui kualitas LKS praktikum berbasis inkuiri terbimbing yang dikembangkan pada subpokok materi esterifikasi. Metode penelitian yang digunakan adalah penelitian dan pengembangan yang dibatasi pada studi pendahuluan (studi kepustakaan, survei lapangan, dan penyusunan produk awal) dan pengembangan model (uji coba terbatas). Sumber data pada penelitian ini adalah buku teks Kimia SMA, siswa-siswi kelas XII SMA di Cimahi, guru kimia SMA di Bandung dan Cimahi, dosen Jurusan Pendidikan Kimia FPMIPA UPI. Instrumen penelitian yang digunakan adalah pedoman wawancara, lembar analisis LKS praktikum esterifikasi pada buku sumber, lembar optimasi prosedur percobaan pembuatan perisa nanas, lembar penilaian guru dan dosen, lembar observasi keterlaksanaan tahapan inkuiri, pedoman penilaian jawaban siswa terhadap tugas-tugas pada LKS, dan angket respon siswa. Hasil analisis terhadap buku sumber dan survei lapangan menunjukkan bahwa karakteristik LKS praktikum esterifikasi yang beredar saat ini masih berbentuk instruksi langsung (cook book). Hasil optimasi dari praktikum pembuatan essen nanas yang telah dilakukan adalah volume etanol yang digunakan sebanyak 3 mL, volume asam butirat sebanyak 2 mL, jumlah asam sulfat sebanyak 5 tetes, waktu pemanasan selama 5 menit, volume NaHCO3 jenuh sebanyak 9 mL, dan suhu pemanasan sebesar 80oC. Karakteristik LKS praktikum berbasis inkuiri terbimbing yang dikembangkan berisikan fenomena dan arahan-arahan yang sesuai dengan tahapan inkuiri untuk menuntun siswa melakukan praktikum pembuatan essen nanas. Penilaian guru terhadap LKS yang dikembangkan sangat baik (96,08%) yang terdiri dari penilaian terhadap kesesuaian dengan kompetensi inti dan kompetensi dasar (96,67%), kesesuaian dengan subpokok materi esterifikasi (91,67%), keefektifan kalimat (96,98%), serta tata letak dan perwajahan (99,00%). Tingkat keterlaksanaan praktikum dengan menggunakan LKS praktikum berbasis inkuiri terbimbing yang dikembangkan berdasarkan tahapan inkuiri yang dilakukan oleh siswa tergolong sangat baik (97,50%) dan keterlaksanaan praktikum dari jawaban siswa terhadap tugas-tugas pada LKS juga tergolong sangat baik (83,84%). Respon siswa terhadap praktikum menggunakan LKS yang dikembangkan tergolong sangat baik (81,84%). The aim of this research was to develop guided inquiry lab-based student worksheet in 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). Data sources in this research were Chemistry Senior High School books, students of XII class in one of Cimahi Senior High School, Senior High School Chemistry teachers in Bandung and Cimahi, and Chemistry lecturers of FPMIPA UPI. The research instruments used were interview guides, analysis sheet for esterification lab worksheet in books sources, optimization sheet of making pineapple flavor procedure, assessment sheet given to teachers and lecturers, implementation of inquiry phases observation sheet, assessment guidelines for students’ answers related to worksheet tasks, and student questionnaire responses. 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 essence experiment that was conducted are the ethanol volume 3 mL, butyric acid volume 2 mL, sulfuric acid 5 drops, saturated NaHCO3 volume 9 mL, and temperature of heating 80oC. The characteristic of guided inquiry lab-based worksheet that was developed contained phenomenon and instructions that suitable with inquiry phases to guide the students in doing the experiment of making pineapple essence. The evaluation of designated teachers and lecturers of the developed student worksheet were very good (96,08%) consisted of evaluation of the suitability with core competency and base competency (96,67%), suitability with the esterification subsubject (91,67%), the effectiveness of sentences (96,98%), and layout and appearance (99,00%). Lab-experiment feasibility achieved by using guided inquiry lab-based worksheets that is being developed based on the inquiry phases 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%)