Project-based learning: One of a learning model to assess students’ creativity in processing local food
Local food processing enhances students' creativity and helps preserve and utilize local resources sustainably. The focus of this study is to determine students' ability to design and produce local food products through project-based learning. The research used validation studies that incl...
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| Format: | Article |
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Universitas Muhammadiyah Malang
2025-05-01
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| Series: | Research and Development in Education |
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| Online Access: | https://ejournal.umm.ac.id/index.php/raden/article/view/38984 |
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| author | Baiq Fatmawati H. Hunaepi |
| author_facet | Baiq Fatmawati H. Hunaepi |
| author_sort | Baiq Fatmawati |
| collection | DOAJ |
| description | Local food processing enhances students' creativity and helps preserve and utilize local resources sustainably. The focus of this study is to determine students' ability to design and produce local food products through project-based learning. The research used validation studies that include preparing for the experiment, design experiment, and retrospective analysis. Respondents were 22 students in fourth semesters in the Biology Education Study Program, Faculty of Science and Mathematics, Hamzanwadi University. Data collection techniques using worksheets based project with indicators for design project: problem, solution, objective, procedure and product. Data analysis techniques using Gain product design assessment and Cohen's d test. The results of product planning for each group show medium and high categories, increasing creative thinking for each planning indicator, namely problems (0.7), solutions (0.8), objectives (0.7), tools and materials (1), and work methods (1). For the learning effects provided, based on the results of the Cohen's d test, project-based learning shows a large effect for all indicators in compiling environmental plans (1.8), solutions (2.6), objectives (1.6), tools and materials (2.6), and work methods (3.6). Based on the results of the product design gain and Cohen's d effect test, it can be concluded that students are able to design fermented products and project-based learning has a very good impact on the development of creativity and new concepts in processing local food into fermented food products that have useful tastes, shapes, and presentations. |
| format | Article |
| id | doaj-art-dec6257af1c64c2a843ca11105584729 |
| institution | Kabale University |
| issn | 2809-0284 2809-3216 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Universitas Muhammadiyah Malang |
| record_format | Article |
| series | Research and Development in Education |
| spelling | doaj-art-dec6257af1c64c2a843ca111055847292025-08-20T03:47:49ZengUniversitas Muhammadiyah MalangResearch and Development in Education2809-02842809-32162025-05-015133735010.22219/raden.v5i1.3898436946Project-based learning: One of a learning model to assess students’ creativity in processing local foodBaiq Fatmawati0H. Hunaepi1Department of Biology Education, Faculty of Mathematics dan Science, Universitas Hamzanwadi, IndonesiaDepartment of Biology Education, Faculty of Science, Engineering, and Applied Sciences, Universitas Pendidikan Mandalika, IndonesiaLocal food processing enhances students' creativity and helps preserve and utilize local resources sustainably. The focus of this study is to determine students' ability to design and produce local food products through project-based learning. The research used validation studies that include preparing for the experiment, design experiment, and retrospective analysis. Respondents were 22 students in fourth semesters in the Biology Education Study Program, Faculty of Science and Mathematics, Hamzanwadi University. Data collection techniques using worksheets based project with indicators for design project: problem, solution, objective, procedure and product. Data analysis techniques using Gain product design assessment and Cohen's d test. The results of product planning for each group show medium and high categories, increasing creative thinking for each planning indicator, namely problems (0.7), solutions (0.8), objectives (0.7), tools and materials (1), and work methods (1). For the learning effects provided, based on the results of the Cohen's d test, project-based learning shows a large effect for all indicators in compiling environmental plans (1.8), solutions (2.6), objectives (1.6), tools and materials (2.6), and work methods (3.6). Based on the results of the product design gain and Cohen's d effect test, it can be concluded that students are able to design fermented products and project-based learning has a very good impact on the development of creativity and new concepts in processing local food into fermented food products that have useful tastes, shapes, and presentations.https://ejournal.umm.ac.id/index.php/raden/article/view/38984assesment of creativity local fooddesign projectproject-based learningworksheet |
| spellingShingle | Baiq Fatmawati H. Hunaepi Project-based learning: One of a learning model to assess students’ creativity in processing local food Research and Development in Education assesment of creativity local food design project project-based learning worksheet |
| title | Project-based learning: One of a learning model to assess students’ creativity in processing local food |
| title_full | Project-based learning: One of a learning model to assess students’ creativity in processing local food |
| title_fullStr | Project-based learning: One of a learning model to assess students’ creativity in processing local food |
| title_full_unstemmed | Project-based learning: One of a learning model to assess students’ creativity in processing local food |
| title_short | Project-based learning: One of a learning model to assess students’ creativity in processing local food |
| title_sort | project based learning one of a learning model to assess students creativity in processing local food |
| topic | assesment of creativity local food design project project-based learning worksheet |
| url | https://ejournal.umm.ac.id/index.php/raden/article/view/38984 |
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