Pengembangan Buku Teks Peradaban Makanan Pokok Berbasis PjBL untuk Menumbuhkan Karakter Toleransi

The tolerance character crisis in children is concerning due to a lack of effective learning media. This study developed a PjBL-based textbook on staple food civilization using the ADDIE model to foster tolerance. Data were collected through tests, analyzed quantitatively and qualitatively, and implemented with eight children aged 10-11 in a Purworejo elementary school. Results showed the textbook was of �very good� quality (score 3.78) and highly effective (98,87%) in fostering tolerance, reflected in positive behavioral changes aligned with tolerance indicators in the children�s daily lives.

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Publication Details

Journal
Ideas Jurnal Pendidikan Sosial dan Budaya
Published
2024-11-21
DOI
https://doi.org/10.32884/ideas.v10i4.1931
Primary Topic
Public Health and Nutrition
Type
article
Field-Weighted Citation Impact
0.00
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article

Pengembangan Buku Teks Peradaban Makanan Pokok Berbasis PjBL untuk Menumbuhkan Karakter Toleransi

Gregorius Ari Nugrahanta, Putri Trisnawati
Ideas Jurnal Pendidikan Sosial dan Budaya
Public Health and Nutrition
article

Pengembangan Buku Teks Peradaban Makanan Pokok Berbasis PjBL untuk Menumbuhkan Karakter Toleransi

Gregorius Ari Nugrahanta, Putri Trisnawati
article en

Abstract

The tolerance character crisis in children is concerning due to a lack of effective learning media. This study developed a PjBL-based textbook on staple food civilization using the ADDIE model to foster tolerance. Data were collected through tests, analyzed quantitatively and qualitatively, and implemented with eight children aged 10-11 in a Purworejo elementary school. Results showed the textbook was of �very good� quality (score 3.78) and highly effective (98,87%) in fostering tolerance, reflected in positive behavioral changes aligned with tolerance indicators in the children�s daily lives.

Ideas Jurnal Pendidikan Sosial dan BudayaVol. 10(4)
Sanata Dharma University (ID)
Openalex Percentile: Top 61%
Public Health and Nutrition
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