Comparation Of Practicum Method For Junior High School: Borax Test In Food Using Simple And Scientific Method

摘要

The increasing need for food ingredients that can last a long time is a concern for food producers. Misuse of borax in the food industry still occurs, such as: in the manufacture of wet noodles, tofu, meatballs, sausages, others. Though borax is a poisonous material and a dangerous material for humans so it is strictly prohibited from being used as raw material for food. A simple identification method is needed for borax material in food, so students can test the identification of borax in food easily. To test the validity of the simple method, the test results need to be compared with the scientific method. Test results of borax content in foods using the simple method have been carried out in the Laboratory. Test results show that of the 12 samples tested there were 2 samples that positively contained borax. The results of the flame method which is a scientific method for testing the content of borax shows the same results as the simple method. This research was also conducted to determine the effect of practical learning with simple and scientific methods on the formation of environmental awereness characters by using two different classes. The research design uses quasi-experimental methods with Nonequivalent Control-Group Design. Based on the results of the study showed that students who are taught Borax test learning with the simple method have a higher environmental awereness character compared to students who are taught using the scientific method.