Development of Case Based Food Microbiology Textbooks to Improve Critical Thinking Skills Siti Chaliza Harun, Hasruddin, Herbert Sipahutar
UNIVERSITAS NEGERI MEDAN
Abstract
Background: This study aims to determine the feasibility of developing case-based food microbiology textbooks based on assessments from subject matter, educational technology, and language experts. Knowing the response of lecturers and students and knowing the effectiveness of textbooks in terms of critical thinking skills.
Materials and Methods: Textbook development uses the ADDIE design model. The population in this study were all fifth semester students of Biology Study Program, Medan State University. The sample for this study was taken by simple random sampling by lottery as many as 50 students. Data collection instruments used were questionnaires, tests and interviews. Data analysis techniques use quantitative and qualitative data. Qualitative data were obtained from the results of the needs questionnaire, while quantitative data were obtained from textbook feasibility assessment scores given by material, learning technology, and language experts, responses from lecturers and students, as well as product effectiveness test results.
Results: The results showed that the material validation experts were in the very feasible criteria (91%), the linguist validation was in the very feasible criteria (88%) and the learning technology expert validation was in the very feasible criteria (83%). The results of the lecturers^ responses were in very good criteria (84%) and the results of student responses were in very good criteria (88%). The t-test results obtained in the experimental class and control class were 0.000 (2-tailed) <0.05 so it can be concluded that there is a significant difference. This shows that there is a significant effect on the treatment given before the pretest and after the posttest. The average N-gain value obtained in the experimental class given food microbiology textbooks was 62.56, which was included in the moderately effective category. Meanwhile, the average N-gain score for the control class without being given a food microbiology textbook was 42.28, which was included in the less effective category. Based on the N-gain test, it can be interpreted that the use of case-based food microbiology textbooks has a fairly good level of effectiveness in increasing critical thinking skills.
Conclusion: The research that has been carried out produces a case-based food microbiology textbook to improve critical thinking skills with very good criteria from validator materials, learning technology validators, language validators, lecturer responses and has gone through a private, small and large trial process. so that it is limited according to the material needs and characteristics of students.
