The Analysis of the Implementation of RBL-STEM in Improving Students Creative Thinking Skills in Solving the Use of Chitosan as an Antibacterial for Processed Meat

This study aims to identify students’ creative thinking skills in solving the problem of using chitosan as a natural preservative in processed meat. This research uses mixed methods, namely a combination of quantitative and qualitative research methods. We used quantitative research methods to analyze the results of student’s creative thinking skills in the application of RBL-STEM, while qualitative research methods were used to analyze the learning activities and portrait phases of students’ creative thinking skills. The research respondents consisted of two classes, namely the control class and the experimental class. The control class has 25 students, and the experimental class has 30 students. We used tests, interviews, and questionnaires to collect data in this study. The results showed that the independent sample t-test on the post-test scores of the control class and the experimental class showed significant differences. This is due to the value of sig (2-tailed) is 0.000 (p=<0.05). It can be concluded that the application of the RBL learning model with the STEM approach can improve students' creative thinking skills in solving the problem of using chitosan as a natural preservative for processed meat. The rest, based on the results of observations on student learning activities, 98.25% of students in the experimental class lies in the “very active” category.