DEVELOPMENT OF WORKSHEETS BASED ON THE EXTRACTION OF STEVIOSIDE FROM STEVIA LEAVES (STEVIA REBAUDIANA) AS A SHEET FOR THE MAKING OF LEMON LEMONGRASS INSTANT BEVERAGES
Main Article Content
Abstract
This study aims to analyze the validation results and describe the appearance of the worksheet on stevioside extraction from stevia leaves. The method used in this research is Design-Based Research (DBR) with the ADDIE model. The project-based worksheet display contains questions based on the stages of project-based learning, including the stage of analyzing problems, designing projects, conducting experiments, compiling drafts/prototypes, product assessment, and finalizing and publishing products on stevioside extraction from stevia leaves (stevia rebaudiana) as lemongrass instant drink sweetener. The worksheets are validated by three validators, namely material experts and media experts. The results of the project-based worksheet validation test on stevioside extraction as a sweetener were declared valid with an average value of 0.85 including the high category, meaning that the worksheets can be used as a medium for supporting learning activities in the laboratory in addictive and additive chemistry courses.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
References
A.S, N., Dewi, I. K., & Rusita, Y. D. (2018). Pengembangan Formula Wedang Secang Sebagai Minuman Kemasan Rendah Kalori. Interest : Jurnal Ilmu Kesehatan, 7(1), 87–95.
Abou-arab, A. E., Abou-arab, A. A., & Abu-salem, M. F. (2010). Physico-chemical assessment of natural sweeteners steviosides produced from Stevia rebaudiana bertoni plant. African Journal of Food Science, 4(May), 269–281.
Aina, Q., Ferdiana, S., & Rahayu, F. C. (2019). Penggunaan Daun Stevia Sebagai Pemanis Dalam Pembuatan Sirup Empon-Empon. Journal of Scientech Research and Development, 1(1), 1–11.
Aisyah, R., Aisyah, F. N., & Yunita. (2017). Penggunaan Lembar Kerja Berbasis Problem Based Learning. 116 Jurnal Tadris Kimiya, 1(Juni 2017), 116–123.
Aji, S. P., Anandito, R. B. K., & Nurhartadi, E. (2013). Penambahan berbagai jenis madu sebagai alternatif pemanis minuman sari buah naga putih (Hylocereus undatus). Jurnal Biofarmasi, 11(1), 13–18.
Altunay, N., Gürkan, R., & Orhan, U. (2017). Indirect determination of the flavor enhancer maltol in foods and beverages through flame atomic absorption spectrometry after ultrasound assisted-cloud point extraction. Food Chemistry, 235, 308–317.
Arifin, U. F., Hadisaputro, S., & Susilaningsih, E. (2015). Pengembangan Lembar Kerja Praktikum Siswa Terintegrasi Guided Inquiry Untuk Keterampilan Proses Sains. Chemistry in Education, 4(2252), 54–60.
Asma, K., Shamima, A., Hoque, A., & Islam, M. N. (2019). Isolation of Stevioside and related compounds from two types of Stevia rebaudiana ( Bertoni ) species from Bangladesh . International Journal of Chemistry, Mathematics and Physics, 3(5), 95–99.
Bahriah, E. S., Suryaningsih, S., & Yuniati, D. (2017). Pembelajaran Berbasis Proyek Pada Konsep Koloid Untuk Pengembangan Keterampilan Proses Sains Siswa. Jurnal Tadris Kimiya, 2(2), 145.
Barlenti, I., Hasan, M., & Mahidin. (2017). Pengembangan LKS Berbasis Project Based Learning. Jurnal Pendidikan Sains Indonesia, 05(01), 81–86.
BPOM, R. I. (2014). Peraturan Kepala dan Badan Pengawas Obat dan Makanan Republik Indonesia Nomor 4 Tahun 2014. Jakarta: Badan Pengawas Obat dan Makanan.
Branch, R. M. (2009). Instructional design: The ADDIE approach (Vol. 722). Springer Science & Business Media.
Citradevi, C. P., Widiyatmoko, A., & Khusniati, M. (2017). The Effectiveness Of Project Based Learning ( PjBL ) Worksheet To Improve Science Process Skill For Seven Graders Of Junior High School In The Topic Of Environmental Pollution. Unnes Science Education Journal, 6(3), 1677–1685.
Fadavi, A., & Salari, S. (2019). Ohmic Heating of Lemon and Grapefruit Juices Under Vacuum Pressure Comparison of Electrical Conductivity and Heating Rate. Journal of Food Science, 84(10), 2868–2875.
Farida, I., & Helsy, I. (2015). Pengembangan Prototype Reaktor Dan Prosedur Eksperimen Pembuatan Biogas Skala Rumah Tangga Dari Sampah Organik Untuk Pembelajaran Kimia, (April), 1–7.
Fauziah, C., Nuvitalia, D., & Saptaningrum, E. (2018). Model Project Based Learning ( PjBL ) Berbasis Lesson Study Terhadap Kemampuan Berpikir Kreatif Siswa SMA. Jurnal Penelitian Pembelajaran Fisika, 9(2), 125–132.
Gallo, M. (2018). Comparison between Two Solid-Liquid Extraction Methods for the Recovery of Steviol Glycosides from Dried Stevia Leaves Applying a Numerical Approach. MDPI.
Goyal, S. K., Samsher, & Goyal, R. K. (2010). Stevia (Stevia rebaudiana) a bio-sweetener: A review. International Journal of Food Sciences and Nutrition, 61(1), 1–10.
Jagannath, A., & Biradar, R. (2019). Comparative Evaluation of Soxhlet and Ultrasonics on the Structural Morphology and Extraction of Bioactive Compounds of Lemon (Citrus limon L.) Peel. Journal of Food Chemistry & Nanotechnology, 05(03), 56–64.
Jalinus, N., Nabawi, R. A., & Mardin, A. (2017). The Seven Steps of Project Based Learning Model to Enhance Productive Competences of Vocational Students, 102(Ictvt), 251–256.
Javad, S., Naz, S., Ilyas, S., Tariq, A., & Aslam, F. (2014). Optimization of the Microwave Assisted Extraction and Its Comparison with Different Conventional Extraction Methods for Isolation of Stevioside from Stevia rebaudiana. Asian Journal Chemiistry, 26(23), 8043–8048.
Kaur, G., Pandhair, V., & Cheema, G. S. (2014). Extraction and characterization of steviol glycosides from Stevia rebaudiana bertoni leaves . Journal of Medicinal Plant Studies, 2(5), 41–45.
Kumari, N., Rana, R. C., Sharma, Y. P., & Kumar, S. (2017). Extraction , Purification and Analysis of Sweet Compounds in Stevia rebaudiana Bertoni using Chromatographic Techniques. Indian Journal of Pharmaceutical Sciences, 79(January), 617–624.
Lemus-Mondaca, R., Vega-Gálvez, A., Zura-Bravo, L., & Kong, A. H. (2012). Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects. Food Chemistry, 132(3), 1121–1132.
Lestari, S., Sumarti, S. S., & Widodo, A. T. (2018). Keefektifan Model Pembelajaran Probex Berbantuan Lembar Kerja Siswa Terhadap Pencapaian Kompetensi Siswa. Chemistry in Education, 7(1), 39–46.
Liawati, L., Handayani, S., & Rahayui, D. L. (2017). Penerapan Model Pembelajaran Project Based Learning (Pjbl) Pada Kompetensi Dasar Melakukan Dasar Pengawetan Pada Olahan Susu Segar. Edufortech, 2(2), 114–123.
Martins, P. M., Thorat, B. N., Lanchote, A. D., & Freitas, L. A. P. (2016). solvent consumption : A desirability approach. Resource-Efficient Technologies, 1–7.
N, M. T. A., Witjaksono, M., & Wahyono, H. (2018). Pengembangan Skenario Pembelajaran Ekonomi Pancasila Berbasis Proyek melalui Metode Experiential Learning. Pendidikan Ekonomi-Pascasarjana Universitas Negeri Malang, 3(8), 1019–1022.
Nasional, D. P. (2008). Panduan pengembangan bahan ajar. Jakarta: Depdiknas.
Nugroho, A. (2017). Buku Ajar: Teknologi Bahan Alam. Banjarmasin: Universitas Lambung Mangkurat Press.
Pambudi, F. S., Sunoyo, & Diawati, C. (2018). Pengaruh Isu Sosiosaintifik untuk Meningkatkan Literasi Kimia pada Materi Elektrolit dan Non Elektrolit. Jurnal Pendidikan Dan Pembelajaran Kimia, (1), 1–12.
Praja, D. I. (2015). Zat Aditif Makanan: Manfaat dan Bahayanya. Penerbit Garudhawaca.
Prastowo, A. (2011). Panduan Kreatif Membuat Bahan Ajar Inovatif. Yogyakarta: DIVA press.
Raharjanti, Z., Pramono, Y. B., & Al-baarri, A. N. (2019). Nilai Ph Dan Kekentalan Cocogurt Dengan Penambahan Ekstrak Daun Stevia. Jurnal Teknologi Pangan, 3(2), 305–308.
Rienoviar, N. H. (2010). Penggunaan asam askorbat (vitamin C) untuk meningkatkan daya simpan sirup rosela (Hibiscus sabdariffa Linn.). Jurnal Hasil Penelitian Industri, 3(1), 8–18.
Rosliana, I. (2019). Pengembangan LKPD Matematika Dengan Model Learning Cycle 7E Berbantuan Mind Mapping. Jurnal Pengembangan Pembelajaran Matematika (JPPM), I(1), 10–22.
Safitri, N. L., Zubaidah, S., & Kuswantoro, H. (2018). Pengembangan LKS Project Based Learning Berbasis Penelitian Perlakuan Perbedaan Dosis Fosfat pada Genotipe Kedelai. Jurnal Pendidikan: Teori, Penelitian, Dan Pengembangan, 3(4), 518–523.
Samuel, P., Ayoob, K. T., Magnuson, B. A., Wölwer-Rieck, U., Jeppesen, P. B., Rogers, P. J., … Mathews, R. (2018). Stevia Leaf to Stevia Sweetener: Exploring Its Science, Benefits, and Future Potential. The Journal of Nutrition, 148(7), 1186S-1205S.
Sari, K. A., Prasetyo, Z. K., & Wibowo, W. S. (2017). Pengembangan Lembar Kerja Peserta Didik Ipa Berbasis Model Project Based Learning Untuk Meningkatkan Keterampilan Kolaborasi Dan Komunikasi Peserta Didik Kelas VII. Jurnal Pendidikan Matematika Dan Sains, 6(8), 1–7.
Sepriandi, P., Ellizar, & Zainul, R. (2016). Pengembangan LKS Dengan Pendekatan Saintifik Berbasis Discovery Learning pada Materi Asam Basa untuk, 1–7.
Setiawan, M. J., Prasetyo, R. A., & Harismah, K. (2018). Formulasi Instan Zingiber officinale var. Rubrum Dan Kayu Manis Dengan Pemanis Stevia. URECOL, 603–607.
Simarmata, E. F., Herawati, M. M., & Sutrisno, A. J. (2019). Komposisi Ekstrak Stevia ( Stevia Karakteristik Sirup Bit ( Beta vulgaris L .). Jurnal Penelitian Pertanian Terapan, 17(3), 215–223.
Sinambela, P. N. J. M. (2013). Kurikulum 2013 Dan Implementasinya Dalam Pembelajaran. Jurusan Pendidikan Matematika Universitas Negeri Medan, 17–29.
Sujana, A., Permanasari, A., Sopandi, W., & Mudzakir, A. (2014). Literasi Kimia Mahasiswa PGSD Dan Guru IPA Sekolah Dasar. Jurnal Pendidikan IPA Indonesia, 3(1), 5–11.
Sumarti, S. S., Nuswowati, M., & Kurniawati, E. (2018). Meningkatkan Keterampilan Proses Sains Melalui Pembelajaran Koloid Dengan Lembar Kerja Praktikum Berorientasi Chemo-Entrepreneurship. Jurnal Phenomenon, 08(2), 175–184.
Trivana, L., & Steivie, D. A. N. (2015). Identifikasi Komponen Hasil Hidrolisis VCO dengan Kromatografi Lapis Tipis Identification Hydrolyzed Component of VCO using Thin Layer Chromatography, 167–171.
Uçan, F., Ağçam, E., & Akyildiz, A. (2016). Bioactive compounds and quality parameters of natural cloudy lemon juices. Journal of Food Science and Technology, 53(3), 1465–1474.
Utari, W. T., Fadhilah, R., & Fitriani. (2018). Pengembangan Lembar Kerja Siswa (LKS) Praktikum Berbasis Inkuiri Terbimbing Pada Materi Larutan Penyangga Di Sma Negeri 4 Sungai Raya. Ar-Razi Jurnal Ilmiah, 6(1), 69–78.
Wahyuni, S., & Hidayati, S. N. (2018). Keefektifan LKS Berbasis Proyek untuk Meningkatkan Pemahaman Konsep Siswa. Pendidikan Sains, FMIPA, Universitas Negeri Surabaya, 6, 381–386.
Widayanti, W., Yuberti, Y., Irwandani, I., & Hamid, A. (2018). Pengembangan Lembar Kerja Praktikum Percobaan Melde Berbasis Project Based Learning. Jurnal Pendidikan Sains Indonesia, 6(1), 24–31.
Widiastuti, A., Anindya, R. N., & Harismah, K. (2018). Minuman Fungsional Dari Serai (Cymbopogon citratus) Dan Pemanis Stevia. URECOL, 628–632.
Wulandari, R., & Novita, D. (2018). Pengembangan Lembar Kerja Peserta Didik (LKPD) Berbasis Project Based Learning Pada Materi Asam Basa Untuk Melatihkan Keterampilan Berpikir Kritis. Unesa Journal of Chemical Education, 7(2), 129–135.
Yulianti, D., Susilo, B., & Yulianingsih, R. (2014). Pengaruh Lama Ekstraksi Dan Konsentrasi Pelarut Etanol Terhadap Sifat Fisika-Kimia Ekstrak Daun Stevia ( Stevia Rebaudiana Bertoni M .) Dengan Metode Microwave Assisted Extraction ( MAE ). Jurnal Bioproses Komoditas Tropis, 2(1), 35–41.
Zulfiani, Z. (2017). Pembelajaran kimia melalui metode eksperimen berbasis lingkungan alam sekitar ditinjau dalam perspektif islam, (April), 189–202.