Biology Learning Innovation through Bioentrepreneurship
Abstract
The many results of research by Indonesian scientists are published, but unfortunately, only a few can be utilized by the community, especially in the field of biology. Biology is the science of life that studies all forms of living organisms from microorganisms such as bacteria to macroorganisms such as plants that have been utilized by the community to produce economical products. Biology learning innovation is the renewal of learning that uses new methods of learning, to obtain the desired learning progress. Innovative learning is learning that makes human beings independent or entrepreneurial. The bio entrepreneurship learning approach can increase the interest of entrepreneurs. This learning studies new entrepreneurial opportunities developed from biological products. Learning innovation is meant by practical non-theoretical learning that more expands the experience of students in making a product that is produced from biological products such as tempeh, nata de coco, yogurt, yogurt, and various other products that are modified into food ingredients sourced from biological ingredients.
Keywords—: Learning Innovation, biology, bioenterpreunershipIntroduction
References
E. A. dk. Kristanti, “Pengembangan Perangkat Pembelajaran Bioentrepreneurship Pembuatan Makanan Dari Limbah Cair Pengolahan Kedelai”,” J. Innov. Sci. Educ. Univ. Negeri Semarang, vol. 1, no. 2, 2021.
K. Khotimah, E. Endang, and N. Muspiroh, “Penerapan Pembelajaran Bioentrepreneurship pada Sub Konsep Pisces Untuk Meningkatkan Hasil Belajar Siswa Kelas X di Sma Negeri 1 Plumbon,” Sci. Educ. J. Pendidik. Sains, vol. 5, no. 1, pp. 39–47, 2016.
N. dk. Rustaman, Strategi Belajar Mengajar Biologi”. Bandung: IMSTEP, 2003.
M. Anwar, Supardi, and D. Y. P. Sugiharto, “Pengembangan Perangkat Pembelajaran Biologi dengan Pendekatan Bioenterpreneurship untuk Meningkatkan Keterampilan Proses Ilmiah dan Minat Berwirausaha Siswa,” Innov. J. Curric. Educ. Technol., vol. 1, no. 1, pp. 39–44, 2012.
D. S. dk. K. Takdir, “Wijaya Mahadi Karya : Yogyakarta.” 2016.
S. D. Rachman et al., “Kualitas yoghurt yang dibuat dengan kultur dua (Lactobacillus bulgaricus dan Streptococcus thermophilus) dan tiga bakteri (Lactobacillus bulgaricus, Streptococcus thermophilus dan Lactobacillus acidophilus),” Chim. Nat. Acta, vol. 3, no. 2, 2015.
P. P. Sari, N. Nurliana, M. Hasan, A. Sayuti, S. Sugito, and A. Amiruddin, “3. Lactobacillus casei Fermented Milk as a Treatment for Diabetes in Mice (Mus musculus),” J. Med. Vet., vol. 11, no. 1, pp. 15–19, 2017.
R. Holinesti, Perangkat Perkuliahan Teknologi Pangan. Padang: UNP, 2015.
I. N. Sujaya et al., “Identifikasi dan Karakterisasi Bakteri Asam Laktat Isolat Susu Segar Sapi Bali,” J. Vet. Juni, vol. 17, no. 2, pp. 155–167, 2016.
D. A. Ratnasari, E. Endang, and N. Muspiroh, “PENERAPAN PEMBELAJARAN BIOENTREPRENEURSHIP UNTUK MENINGKATKAN HASIL BELAJAR SISWA PADA SUB POKOK BAHASAN GYMNOSPERMAE KELAS X DI SMA NEGERI 1 CIWARINGIN,” Sci. Educ. J. Pendidik. Sains, vol. 5, no. 1, pp. 48–60, 2016.
Refbacks
- There are currently no refbacks.