Analisis Konsep Suhu dan Kalor Pada Pembuatan Minuman Cafe Latte Sebagai Rancangan Suplemen Buku Ajar Fisika SMA

Abstract

This research is a survey and research in order to determine the concept of temperature and heat in making a café latte, and to design a physics textbook supplement as an output. This research was conducted at the Titik Balik Café, Jember. The data collection methods used are observation, interviews, and documentation. The research results obtained include: 1) The concept of temperature and heat in making a café latte which is divided into 4, namely temperature and heat, specific heat and heat capacity, black principle, and heat transfer; 2) Design of textbook supplements.