Title: Teaching Science Concepts to Children with Simple Salted Egg Experiments at Kindergarten 'Aisyiyah Bustanul Athfal 06 Surabaya
Authors: Shintia Puji Utami, Elly Ana
Volume: 8
Issue: 12
Pages: 114-119
Publication Date: 2024/12/28
Abstract:
This study aims to explore the influence of salted egg making experiments in improving early childhood science skills at Kindergarten 'Aisyiyah Bustanul Athfal 06 Surabaya. This activity involves simple ingredients, namely chicken eggs, salt, and water, to teach basic science concepts such as the properties of salt, the osmosis process, and food preservation. The methods used were qualitative descriptive with observations, semi-structured interviews with teachers, and visual documentation. The results showed that this experiment successfully stimulated children's curiosity and introduced them to basic science concepts. Children can observe the properties of salt, the osmosis process, as well as the concept of natural preservation. Their response was overwhelmingly positive, with active involvement at every stage and the ability to communicate findings despite not yet understanding complex scientific terms. Teachers reported that this activity was effective in developing children's observation, concept comprehension, and communication skills, as well as opening up their insights into science in daily life. Thus, salted egg experiments can be a fun and beneficial teaching method for children's cognitive development.