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All Journal Jurnal Taman Vokasi SCIENCE TECH: Jurnal Ilmiah Ilmu Pengetahuan dan Teknologi SOSIOHUMANIORA: Jurnal Ilmiah Ilmu Sosial dan Humaniora KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Wacana Akademika : Majalah Ilmiah Kependidikan
Sri Wahyu Andayani
Universitas Sarjanawiyata Tamansiswa
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemistry Computer Science & IT Education Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences

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Pengembangan Bahan Ajar Berbasis Audio Visual Pada Mata Pelajaran Boga Dasar Dewi Gita Astuti; Sri Wahyu Andayani
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 9 No 1 (2023): KELUARGA : Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v9i1.12913

Abstract

ABSTRACT The objectives of this study are: (1) Produce audio-visual learning media for making basic spices in Indonesian cuisine (2) Knowing the feasibility of video learning media for making basic spices in Indonesian cuisine (3) Knowing student responses to the use of audio-visual media for making basic spices in Indonesian cuisine class X at SMK N 1 Kalasan for the academic year 2021/2022. This type of research is research and development that refers to the Brog and Gall development model using 10 stages of development. Data analysis technique with descriptive analysis. Data was collected by observation, interviews and questionnaires. Product validation involves material experts, media experts and students. Test the validity using a Likert scale. The results showed: (1) The procedure in the preparation of this media there are 10 stages, namely: potential problems, product design, design validation, design revisions, product trials, product revisions, usage trials, product revisions, mass production. (2) The results of video media validation by material experts show a percentage of 93.75% (very feasible), media experts with a percentage of 93.18% (very feasible). (3) The results of the feasibility with a small-scale trial with 6 students 90.41% (very feasible) and a limited scale test with 26 students 83.84% (very feasible). Keywords: Media, Videos, Basic Ingridients.
Pengembangan media e-catalog bahan pangan lokal dalam pengolahan dry product Dian Ashari, Aprilia; Ika Wahyu Kusuma Wati; Sri Wahyu Andayani; Susetyo, Eko; Syafiq, Abdullah
Jurnal Taman Vokasi Vol 11 No 2 (2023): Vol. 11 No. 2 (2023)
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/jtvok.v11i2.14734

Abstract

This study aims to develop an e-catalog of local foodstuff in the processing of dry products, determine the feasibility of learning media, and student responses. This type of research is development & research which uses the Four-D development model consisting of defining, designing, developing, and disseminating. The subjects of this study were students who took copyrighted works courses as many as 32 respondents. The e-catalog media feasibility assessment was carried out by material experts, media experts, and responses from students. The instrument used was a questionnaire with descriptive statistical data analysis techniques. Research Results: 1) Development of e-catalog media for local food ingredients in dry product processing adapting 4 stages namely a) definition stage, b) design stage, c) development stage, and d) dissemination stage; 2) The developed learning media is very suitable for use based on material experts with a percentage of 100% (very feasible), while media experts with a percentage of 97.5% (very feasible); and 3) Student response to e-catalog media for local food ingredients in dry product processing in a small-scale trial with 10 respondents getting a percentage of 87.13% (very feasible), while a large-scale trial with 22 respondents with a percentage of 88.97% (very feasible). This shows that the e-catalog of local food ingredients in the processing of dry products in copyright courses can be used as a learning medium in the learning process.
Co-Authors Agustinus Eko Susetyo Chalin Mey Chatun Dewi Gita Astuti Dian Ashari, Aprilia Dianna Ratnawati Emilia Agawita Endang Wani Karyaningsih Esti Supraptiningsih Ika Wahyu Kusuma Wati Nur Chasanah Okta Setyawanti Rina Setyaningsih Septi Azati Azati Syafiq, Abdullah