Pengembangan Buku Ajar Etnosains Berbasis Inkuiri Terbimbing untuk Meningkatkan Kemampuan Berpikir Kritis Siwa SMP

Abstract

The research Critical thinking is an essential skill in science learning, yet it remains a challenge for junior high school students, especially in the topic of elements, compounds, and mixtures. This study aims to develop and assess the validity, practicality, and effectiveness of an ethnoscience-based guided inquiry textbook to improve students' critical thinking skills. The textbook integrates local wisdom, specifically the traditional food suwar suwir from Jember, with modern scientific concepts. This research employed a Research and Development (R&D) approach using the ADDIE development model, which consists of five stages: Analysis, Design, Development, Implementation, and Evaluation. Data were collected through expert validation instruments, learning implementation observation sheets, pre-test and posttest, and student response questionnaires. The results showed that the developed textbook had a validity level of 95% (very valid), a practicality level of 91.71% (very practical), and effectiveness indicated by an average N-gain score of 0.70 (high category). Additionally, student responses reached 93.61% (very good). Therefore, the ethnoscience-based guided inquiry textbook is considered valid, practical, and effective, and is suitable for use in science learning to enhance junior high school students' critical thinking skills.