MENDIDIK: Jurnal Kajian Pendidikan dan Pengajaran

Kajian Etnomatematika pada Permainan Tradisional Bola Bekel Dalam Pembelajaran Perkalian di Sekolah Dasar

Ala Nabila — 2026-10-01

Traditional games can be used as an alternative learning method that is more relevant to students' experiences. One traditional game related to mathematics is the bekel ball game. This study aims to examine the ethnomathematical elements contained in the traditional bekel ball game and describe its use in teaching multiplication in elementary schools. This study used a literature review method with a qualitative approach. Data were obtained from various journal articles and one thesis relevant to the topics of ethnomathematics, the bekel ball game, and teaching multiplication in elementary schools. The data were analyzed using qualitative descriptive analysis techniques through the stages of data reduction, data presentation, and conclusion drawing. The study results indicate that the bekel ball game contains several ethnomathematical elements, namely the concepts of number, addition, subtraction, multiplication, and geometry. These concepts emerge through play activities such as counting the number of bekel balls, grouping the balls according to the game stages, determining the remaining balls, and recognizing the shapes of the game tools. In teaching multiplication, the bekel ball game can be used to help students understand the concepts of repeated addition and grouping more concretely through direct play experiences. In addition to supporting the understanding of mathematical concepts, the use of marbles can also help increase student involvement in learning while introducing local culture in the elementary school environment.

An Analysis Of Second-Semester Economic Management Students’ Difficulties In English Reading Comprehension At Batanghari University Jambi

Kartika Dewi — 2026-10-01

This study aims to analyze the reading comprehension difficulties experienced by second-semester Economic Management students at Batanghari University Jambi, identify the most difficult reading comprehension components, and explore the factors influencing these difficulties. This study employed a qualitative ethnographic design. Data were collected through a reading comprehension test consists of 30 multiple-choice items and a questionnaire consists of 30 item. The sample consisted of 16 students. The questionnaire was administered using Google Forms. The instruments focused on five reading comprehension components: vocabulary understanding, identifying main ideas, making inferences, identifying references, and finding specific The findings revealed that vocabulary understanding, identifying main ideas, and making inferences were the most difficult reading comprehension components. The questionnaire results showed that 56.3% of the students experienced difficulties in understanding vocabulary and frequently relied on dictionaries when reading English texts. Meanwhile, the reading comprehension test indicated an average score of 83.81, which was categorized as good. This study concludes that although students achieved a good average score on the reading comprehension test, they still experienced difficulties in understanding vocabulary, identifying main ideas, making inferences, recognizing references, and locating specific information in English academic texts. Vocabulary and inference were found to be the most challenging components of reading comprehension. The findings of this study are expected to provide useful insights for improving English reading instruction, particularly in English for Specific Purposes (ESP) courses for Economic Management students

Analisis Persepsi Wisatawan Berbasis Pendidikan Online Review Daya Tarik Wisata Ulun Danu Beratan

Surya Pasek Temaja — 2026-10-12

This study aims to analyze tourists' perceptions of the Ulun Danu Beratan Tourist Attraction based on reviews posted on Google Reviews. A descriptive qualitative approach with text-based content analysis was employed to examine 234 tourist reviews using NVivo software. The findings reveal that tourists' perceptions were predominantly positive, with 185 reviews (79.06%) classified as positive, followed by 41 neutral reviews (17.52%) and 8 negative reviews (3.42%). Positive sentiment was mainly influenced by the scenic landscape, the uniqueness of Ulun Danu Beratan Temple, the cool atmosphere, cleanliness, and adequate facilities. Meanwhile, negative sentiment was generally associated with entrance fees, visitor congestion, parking and other facility concerns, and the commercialization of the tourist area. Overall, the findings indicate that Ulun Danu Beratan has a strong positive destination image, while neutral and negative reviews provide useful information for destination evaluation. The results are expected to serve as input for improving destination management and tourism services.

Pengembangan Media Pembelajaran Powerpoint Interaktif Pada Materi Penggulaan Mata Kuliah Preservasi Pangan

Tiara Br Tambunan — 2026-10-31

This study aimed to describe the development process of interactive PowerPoint learning media on sugar preservation in the Food Preservation Course in the Vocational Culinary Arts Education Study Program. This study employed a Research and Development (R&D) approach using the 4D model, which consists of four stages: Define, Design, Develop, and Disseminate. The Define stage involved needs analysis, learner analysis, task analysis, concept analysis, and specifying instructional objectives. The Design stage included the design of the learning materials, visual appearance, navigation, and interactive features. The Develop stage involved developing the media using Canva, followed by validation by material and media experts, product revision, and a limited trial involving 11 students. The Disseminate stage involved the limited distribution of the product through a Canva link. The results showed that the developed interactive PowerPoint learning media obtained validation percentages of 95% from the material experts and 95.6% from the media experts, both of which were categorized as highly valid. The limited trial obtained a student response percentage of 92%, indicating a very positive response. Therefore, the developed interactive PowerPoint learning media was considered highly valid and suitable for use as supporting learning media for sugar preservation in the Food Preservation Course.

Pengembangan Media Video Pembelajaran Produk Permen Jelly Ekstrak Daun Cemcem pada Mata Kuliah Preservasi Pangan

Kadek Dina Listiani — 2026-10-31

This study aimed to examine and describe the stages involved in developing a learning video on the production of jelly candy using cemcem leaf extract for the Food Preservation course and to determine the feasibility of the developed media. This study employed the Research and Development (R&D) method using the 4D development model, consisting of the define, design, development, and disseminate stages. The define stage included needs analysis, student analysis, concept analysis, and learning objective analysis. The design stage involved preparing the learning materials, script, and storyboard. The development stage included media production, expert validation, revision, and product testing, while the disseminate stage was conducted on a limited basis. The feasibility of the media was assessed by two material experts and two media experts. The results showed that the developed learning video presented food preservation using the sugar preservation technique, along with the materials, equipment, and procedures for producing jelly candy using cemcem leaf extract. The validation results showed feasibility percentages of 96.43% from the material experts and 98.18% from the media experts, both of which were categorized as highly feasible. Product testing involving seven students was conducted to determine users’ responses to the developed media and resulted in a percentage of 96.53%, categorized as very positive. Based on these results, the developed learning video was considered highly feasible for use as a supporting learning medium in the Food Preservation course.