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Undergraduate Theses

Permanent URI for this collectionhttps://hdl.handle.net/20.500.14578/5

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Department: search.filters.department.Institute of Teacher EducationKeyword: search.filters.keyword.Davao del Sur State College

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    The use of instructional videos as a learning tool and students' self-concept in learning mathematics
    Tan, Crystal Jane N. (Davao del Sur State College, 2024-02)
    The study of mathematics is unique and essential to education. People use mathematics on a daily basis in various fields and aspects of life. Basically, utilizing technological advancement in educating students in Mathematics is a challenging assigned responsibility that involves taking into contemplation several types of aspects, such as teaching methods, subject matter, and student engagement. Additionally, a student's self-concept in mathematics can be assessed by how confident they are in their ability to grasp new mathematical concepts and perform well in class. This is how students perceive their mathematical skills and knowledge. To identify the relevant relationship between the use of instructional videos as a learning tool and students' self-concept in learning mathematics. This quantitative study was organized by utilized detailed-correlational survey method to gathered information using an modified questionnaire from Adlawon et al., (2022) and Bunag (2015). The information of the research was collected by employing a questionnaire consisting of two parts. Part I, is requested to ascertain the use of instructional videos as a learning tool in terms of its: Purpose, Content, and Video Quality. Part II, is to determine the students' self concept towards mathematics in terms of: Learned, Organized, and Dynamic. At Davao del Sur State College at Matti, Digos City is where this research study was carried out. After the researcher obtaining the list of BSED-Mathematics students from ITED, 141 respondents were anticipated between the use of instructional videos as a learning tool and students' self-concept in learning mathematics.
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    Instructional communication and students' productivity
    Ypanto, Nessa Mae G. (Davao del Sur State College, 2024-04)
    The main goal of the study was to determine the level of influence of instructional communication of students' productivity level BSED Mathematics students of Davao del Sur State College. The research study used a descriptive-correlation research design . The study was conducted with a total of 103 respondents from first-year and second-year BSED Mathematics students who are currently enrolled for the academic year 2022-2023. The instruments that were used by the researcher in gathering data dealt with the level of instructional communication and it's impact on students' productivity level. Results revealed that level of instructional communication is average, as interpreted from the gathered results, with an overall mean of 3.33. Among the three indicators of the independent variable, it was found that teacher non-verbal immediacy mostly affects students' productivity with a significance level of 0.00 and a strong correlation value. Moreover, students' productivity levels obtained an overall mean of 3.16, which means students are moderately productive and were affected by instructional communication and students' productivity. Also, the domain that mostly influences the students' productivity is teachers' non-verbal immediacy. It was found that the BSED Mathematics students of Davao del Sur State College experienced an average level of instructional communication which influences students' productivity. Future research may be undertaken covering another set of respondents to determine their level of academic productivity, and can use other variables that were not used in the study.
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    Acceptability level of potato seaweed cookies
    Albaracin, Neslyn S. (Davao del Sur State College, 2023-08)
    This study aimed to assessed the acceptability level of potato seaweed cookies as a nutritious baked product of Davao del Sur State College. This study sought to determine the acceptability level of potato seaweed cookies in terms of their sensory characteristics namely; palatability, texture, odor, color and appearance. Evaluate the significant difference in the sensory characteristics of potato seaweed cookies among five (5) treatments as well as to identify the significant difference on the acceptability level of potato seaweed cookies among the respondents. 15 students and 10 faculty from Davao del Sur State College (DSSC), and 5 bakers from Matti, Digos City, Davao del Sur served as the study respondents. This study used randomized complete block design (RCBD), in a way that there were five treatments. According to the study findings, treatment 2 was found the most acceptable in terms of its sensory characteristics namely; palatability, texture, odor, color and appearance and it was indicated that there was a significant difference on the level of acceptability of potato seaweed cookies among five treatment as well as there was a significant difference of potato seaweed cookies among the respondents. This indicated that the measurement or the amount of mashed potato, seaweed and other ingredients from the treatment 2 was the most favorable to the respondents. Descriptive statistics, specifically the mean, T-test and Analysis of Varian (ANOVA) were used to analysed the data. The study recommended pursuing Treatment 2, as it was received the highest overall rating from the respondents. The participants shown contentment with the outcome of treatment 2, indicated that it had the potential to be further refined for commercialization.