D. Muhardias, Y. Sunarya, M. Arifin
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. © 2020 Published under licence by IOP Publishing Ltd.
Departemen Pendidikan Kimia, Universitas Pendidikan Indonesia, Jl. Dr. Setia Budhi No. 229, Bandung, 40154, Indonesia
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