Abstract
The aim of this study is to create a practical work design based on science, technology, engineering and mathematics (STEM) on the manufacture of liquid sugar from cassava husks (Manihot esculenta) to improve the creative abilities of students. To achieve this, the question that arises in this study is “How can the characteristics of developing practical design based on science, technology, engineering and mathematics improve students’ creativity?" The researcher used Design-Based Research (DBR) method consisting of 4 phases: Problem identification and analysis, Designing a solution, Repeated cycles in testing and refining designs and Reflection to produce the principles of design and implementation. The Participants in this study were senior high school students, chemistry teacher and 3 observers who understood the STEM approach. Data was collected by interviewing, testing and observing the activities students. The results showed that student creativity increased through STEM-based practice.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
