Development of E-Modules Based on Project-Based Learning on Tapper Turning Materials

Abstract

This study aims to develop an electronic module (E-Module) based on Project Based Learning which will be applied to the tapper turning material. The development of this e-module is carried out as a means to complement the availability of teaching materials used during the implementation of hybrid learning. This research is development research conducted with the Four-D Model development model which consists of four stages, namely Define, Design, Develop, and Disseminate. The instruments used to collect data are the feasibility test sheets for material experts and media experts, as well as test instruments to determine the practical evaluation by students. The developed e-module has been validated using a Likert scale on aspects of content feasibility, language feasibility, presentation feasibility, and graphic feasibility. The results of the study show that the e-module based on the project learning developed is very feasible and practical to be used in learning Lathe Machining Practice I, especially in the material of tape turning. This can be seen from the results of the material expert validation with a percentage score of 83.02% or in the very feasible category, as well as the media expert validation score of 83.5% also in the very feasible category. In addition, the results of the practicality assessment by students obtained a score of 80% or practical for use in learning.

The effect of old water making time and heating temperature on moisture content and NaCl on traditional salt production

“…The high water content in salt affects the content of NaCl in salt, the higher the water content in salt, the concentration of other compounds will decrease including NaCl compounds [20]. According to Rusiyanto [6] the quality of salt products containing high water content produces low salt quality below SNI quality standards, this can be caused by a salt production process that is still traditional so it is not optimal in the salt crystallization process. Salt yields that contain high water will obtain high value and low quality.…”

“…In addition to calcium compounds (Ca), there are also magnesium (Mg) compounds contained in the parent solution, namely the remaining deposition of NaCl. Mg compounds are attached to the outside of salt crystals and cause hygoscopic properties to be large and the taste to be bitter [6].…”