Devolepment of Science Textbooks Integrated the Local Potential Bakpia Food for Junior High Student
W M Nisa, and I Wilujeng

Yogyakarta State University

Abstract

This study aims to (1) determine the feasibility of developing science textbooks integrated the local potential of bakpia food for junior high school students on substance material and its characteristics by expert validators- (2) knowing the results of the readability test of teacher^s book products by junior high school teachers and student books by junior high school students. This study uses a modification of the 4D Thiagarajan development model define, design, develop, and disseminate. However, this development is carried out until the develop stage. At the development stage, the product is validated by a material expert validator and a media expert validator. In the test phase readability test, the readability test was conducted by three junior high school teachers and fifteen junior high school students. Data were collected using a validation questionnaire instrument and a readability test questionnaire. Technical analysis of data using quantitative descriptive percentage analysis. The results showed that the feasibility of the material was 81.25% with very good criteria, the percentage of eligibility for teacher books was 91.67% with very good criteria, and the feasibility of student books was 88.89% with very good criteria. The percentage of readability test results by the science teacher was 96.35% with very good criteria, and the percentage of readability tests by middle school students was 85.67% with very good criteria. as a whole the science textbook integrated the local potential of bakpia can be used in the science learning process.

Keywords: Potential Local, Science Textbook, Bakpia Food

Topic: Science Education