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All Journal Journal of English Education Program (JEEP)
Maral, Sofian
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Education Languange, Linguistic, Communication & Media

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IMPROVING STUDENTS LISTENING COMPREHENSION BY USING BOTTOM-UP TECHNIQUE Akbar, Hari Razaki; Maral, Sofian; Wardah, Wardah
Journal of English Education Program Vol 1, No 2 (2020)
Publisher : FKIP - Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jeep.v1i2.40274

Abstract

The aim of this research was to improve students listening comprehension by using Bottom-Up technique. This research is a classroom action research which has done in three cycles. The subject for this research was the tenth grade students in class X TAV. The research was conducted by using Bottom-Up technique which consists of three main stages. There are word processing, phrase processing, and comprehension. The researcher observed students improvement in listening comprehension by collecting data through field notes, observation checklist and listening test. Field note and observation checklist were used to gather the students attitude in learning process. The data of listening was collected through listening test and it was assessed through scoring rubric. The result showed that students problems in understanding the contents of listening and vocabulary had been solved by using Bottom-Up technique. In the first cycle, the students mean score was 76.7. It increased in the second cycle to 82.1, and 83.7 in third cycle. As the conclusion, the technique was able to be used in improving students listening comprehension. The researcher recommends the teacher to use Bottom-Up technique as a technique in teaching and learning process, especially in the teaching listening with the similar setting and difficulty.
DESIGNING AN ENGLISH TEACHING MATERIAL FOR TENTH GRADE STUDENTS OF CULINARY STUDY PROGRAM Brilianto, Iman; Rezeki, Yanti Sri; Maral, Sofian
Journal of English Education Program Vol 1, No 2 (2020)
Publisher : FKIP - Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jeep.v1i2.40233

Abstract

This study was aimed to design a book that can be used as supplementary material to teach English for culinary study program. This study was classified as Research and Development (R&D). The step of conducting this study used ADDIE model with the exclusion of implementation (I) stage and evaluation (E) stage so this study tended to focus on doing three phases only; analyze, design, and develop. The subjects of this research were English teacher and 32 tenth grade students of culinary study program of SMKN 3 Singkawang. The tools for obtaining the data were questionnaires, interview, and internal validation. The result of this study is a course book for culinary study program namely English for Culinary for beginner level. Internal validation was carried out up to two times to have better product.
Co-Authors Akbar, Hari Razaki Brilianto, Iman Wardah Wardah Yofita Sandra, S.Pd., M.Pd., Zico Farlin, Dr. Budiwirman, M.Pd.,