Research Article
Students’ Understanding of Heat Concept of Making Putu Bambu
@INPROCEEDINGS{10.4108/eai.17-9-2024.2352936, author={Yul Ifda Tanjung and Abubakar Abubakar and Ridwan Sani and Sabani Sabani and Budiman Nasution}, title={Students’ Understanding of Heat Concept of Making Putu Bambu }, proceedings={Proceedings of the 6th International Conference on Innovation in Education, Science, and Culture, ICIESC 2024, 17 September 2024, Medan, Indonesia}, publisher={EAI}, proceedings_a={ICIESC}, year={2025}, month={1}, keywords={students’ understanding; heat transfer; ethnoscience; traditional food}, doi={10.4108/eai.17-9-2024.2352936} }- Yul Ifda Tanjung
Abubakar Abubakar
Ridwan Sani
Sabani Sabani
Budiman Nasution
Year: 2025
Students’ Understanding of Heat Concept of Making Putu Bambu
ICIESC
EAI
DOI: 10.4108/eai.17-9-2024.2352936
Abstract
This study aims to analyze students' concept understanding on the topic of Heat and Heat Transfer from the process of making traditional food Putu Bambu. The research used descriptive method with quantitative approach. The research subjects were 65 grade XI students from one of the high schools in Deli Serdang Regency who were randomly selected. Data collection instruments were in the form of essay test instruments containing Putu Bambu problems and interview instruments that explore students' opinions related to learning. The results showed that 75% of students stated that it was difficult to understand the concept of heat from the Putu Bambu cooking process because they were not accustomed to linking the subject matter with real examples around students. Further research is expected to develop a lesson that can link science with real-world problems so that students can learn about life.
