Pengembangan Modul Keanekaragaman Hayati Berbasis Kearifan Lokal Pangan Tradisional Nusa Tenggara Timur di Kelas X SMAN 1 Amfoang Selatan

Tpoenifu, Evi Yulinda (2023) Pengembangan Modul Keanekaragaman Hayati Berbasis Kearifan Lokal Pangan Tradisional Nusa Tenggara Timur di Kelas X SMAN 1 Amfoang Selatan. S1 thesis, Universitas Kristen Indonesia.

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Abstract

Tujuan penelitian ini untuk mengembangkan modul pembelajaran biologi berbasis kearifan lokal pangan tradisional Nusa Tenggara Timur (NTT) untuk siswa-siswa SMA kelas X khususnya materi keanekaragaman hayati, serta mengetahui kelayakan modul danhasil respon siswa terhadap pengembangan modul. Model pengembangan yang digunakanyaitu research and development (R&D), melibatkan tahapan potensi dan masalah, pengumpulan data, desain produk, validasi desain, dan revisi desain, dilanjutkan dengan mengumpulkan respon siswa terhadap modul. Hasil validasi dari ahli materi, ahli media, dan ahli bahasa menunjukkan bahwa modul pembelajaran biologi berbasis kearifan lokal ini dinyatakan valid, dengan rata-rata skor yang diperoleh pada masing-masing ahli validasi yaitu pada validasi materi memperoleh skor 0,81 dengan kategori “sangat valid”, ahli mediaskor 0,80 dengan kategori “valid” dan ahli bahasaskor 0,79 dengan kategori “valid”. Hasil respon siswa juga sangat positif, dengan persentase rata-rata sebesar 88,8%kategori "sangat baik". Penelitian ini diharapkan dapat dijadikan sumber belajar peserta didik dengan membantu peserta didik memahami materi keanekaragaman hayati yang berkorelasi dengan kearifan lokal, mampu memberikan nilai-nilai kearifan lokal kepada peserta didik, serta sebagai upaya menjaga kelestarian tradisi alam sekitar. Kata Kunci : Modul, Kearifan Lokal, Pangan Tradisional Nusa Tenggara Timur dan R&D. / This study aimed to develop a module for biology based on the local wisdom of East Nusa Tenggara (NTT) traditional cuisine for high school students, particularly for the 10th grade, focusing on the topic of biodiversity. This also focused on assessing the feasibility of the module and evaluating students' responses to its development.The development model used in this study was research and development (R&D), involving several stages of potentials and problems, data collection, product design, design validation, and design revision followed by collecting students’ responses to the module.The validation results from content experts, media experts, and language experts indicated that the local wisdom-based biology module was deemed valid. The average scores obtained from each expert's validation are as follows: content validation with a score of 0.81 in the "strongly valid" category as well as media validation with a score of 0.80 and language validation with a score of 0.79 in the "valid" category.The result related to students’ responseswas also highly positive with an average percentage of 88,8% in the "excellent" category. This study is expected to serve as a learning resource for students, helping them understand the biodiversity material that is correlated with local wisdom. It aims to provide students with values of local wisdom and contribute to the preservation of environmental traditions. Keywords: Module, Local Wisdom, East Nusa Tenggara Traditional Cuisine, R&D.

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