PEMBELAJARAN BERVISI BIOENTREPRENEURSHIP MELALUI PEMBUATAN MAKANAN HASIL FERMENTASI BERBAHAN DASAR KEDELAI LOKAL

Authors

  • Sisnodo Sisnodo UNNES

DOI:

https://doi.org/10.33477/bs.v4i2.541

Abstract

Hasil uji coba pada kelas eksperimen ketuntasan belajar siswa mencapai 93,75%, rata-rata nilai keaktifan siswa 85,42 (sangat aktif), 100% siswa dan guru memberikan respon positif (baik dan sangat baik), 96,88% siswa menunjukkan sikap kewirausahaan yang tinggi dan sangat tinggi, produk siswa yang dihasilkan memiliki nilai rata-rata 84,44 (amat baik) dan nilai sikap siswa terhadap pemanfaatan kedelai lokal 93,75% menunjukkan nilai baik dan sangat baik. Kata kunci: bioentrepreneurship, fermentasi, kedelai lokal, visi

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Published

2015-12-17

Issue

Vol. 4 No. 2 (2015): BIOSEL (Biology Science and Education): Jurnal Penelitian Science dan Pendidikan

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