UPAYA MENINGKATKAN KEMAMPUAN SAINS MELALUI KEGIATAN PEMBUATAN ES KRIM TRADISIONAL PADA PESERTA DIDIK KELOMPOK B SEMESTER GENAP TK PERTIWI TAMBAKNEGARA KECAMATAN RAWALO KABUPATEN BANYUMAS TAHUN AJARAN 2015-2016

LESTARI, KUNDARI PUJI (2016) UPAYA MENINGKATKAN KEMAMPUAN SAINS MELALUI KEGIATAN PEMBUATAN ES KRIM TRADISIONAL PADA PESERTA DIDIK KELOMPOK B SEMESTER GENAP TK PERTIWI TAMBAKNEGARA KECAMATAN RAWALO KABUPATEN BANYUMAS TAHUN AJARAN 2015-2016. Bachelor thesis, UNIVERSITAS MUHAMMADIYAH PURWOKERTO.

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Abstract

This study entitled "Efforts to Improve Capabilities Through Science Ice Cream Making Event Traditional Students In Group B Semester TK Pertiwi Tambaknegara Rawalo Banyumas District of Academic Year 2015-2016". The purpose of this research is to improve the ability of science through the activities of traditional ice cream making on students TK Pertiwi Tambaknegara Rawalo Banyumas District of School Year 2015/2016 The procedure of this study conducted by the research methods class action (PTK) through two cycles, each cycle consisting of three meetings using daily activity plan (RKH). The subjects were children in group B Semester TK Pertiwi Tambaknegara Rawalo District of Banyumas totaling 20 children. The methods used in data collection are observation and documentation. The data analysis technique used is descriptive analysis techniques with a qualitative approach. That data is obtained in the form of words, not written in the form of numbers or statistics, but remain in the form of qualitative just a number or frequency. Descriptive analysis is carried out on a child's learning completeness percentage of 75%. The results showed the improvement occurring in science abilities of children. This is evidenced by the initial condition data, which is only 2 kids are growing very well (BSH) in the manufacture of traditional ice cream or 10%, began to develop (MB) to demonstrate proficiency in the manufacture of traditional ice cream as much as 5 or 25%. and undeveloped (BB) as many as 13 children, or 65%. In the first cycle of data obtained scientific ability learners undeveloped (BB) 10%, began to develop (MB) 50%, growing expectations (BSH) 25% and growing very well (BSB) 15%. In the second cycle, the ability of science learners undeveloped (BB) 0%, begins to develop (MB) 5%, growing expectations (BSH) 35% and growing very well (BSB) 65%. So when presented that learners achieve a yield increase of 95%, meaning there are more than the percentage of mastery learning outcomes which reached 75%. So it can be concluded that, through experimental methods through traditional ice cream making science can improve the ability of children in kindergarten groups Pertiwi Tambaknegara Rawalo Banyumas District of School Year 2015/2016.

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