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All Journal Jurnal Pendidikan Vokasi Jurnal Pendidikan dan Keluarga Jurnal Ilmiah Teunuleh: The International Journal of Social Sciences Innovative: Journal Of Social Science Research
Dian Agustina Dalimunthe
Universitas Negeri Medan
Humanities Computer Science & IT Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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The Effect of Using E-Learning Media on Students’ Learning Motivation Dian Agustina Dalimunthe
JURNAL PENDIDIKAN DAN KELUARGA Vol 12 No 02 (2020): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol12-iss02/829

Abstract

The decreased enthusiasm of students to study online is the background of this research. The purpose of this study was to determine the effect of using e-Learning media on the learning motivation of Medan State University students. This research was classified into quantitative research with a correlational approach. Unimed Catering students who have studied using e-learning are used as the research population. While the number of respondents for the research data was 96 people and the respondents for the trial data were 30 people. The number of respondents was obtained using the Slovin method. The sampling technique used was random sampling, in which the names of the samples were randomized at the time of distributing the questionnaires. The instrument used to collect the research data was a questionnaire which was arranged based on a Likert scale which had been tested for validity and reliability. The research data were then processed using SPSS 24. Based on the results of the study, the correlation value between the independent variable and the dependent variable was 0.525 which means that it has a correlation and regression coefficient x of 0.744. This value explains that with every 1% increase in the value of using e-Learning media, the value of student learning motivation will increase by 0.744. The influence between the independent variable and the dependent variable looks positive because the regression coefficient has a positive value. Furthermore, to test the hypothesis, a comparison of the t value is also carried out with the t table. The t value obtained is 4.931> 1.68 so it can be concluded that Ho is rejected and Ha is accepted.
DEVELOPMENT OF LECTORA-BASED LEARNING MEDIA IN BASIC CULINARY COURSES TO IMPROVE STUDENT LEARNING OUTCOMES IN THE CULINARY STUDY PROGRAM AT UNIMED Erli Mutiara; Esi Emilia; Siti Sutanti; Dian Agustina Dalimunthe
Jurnal Ilmiah Teunuleh Vol. 3 No. 1: Jurnal Ilmiah Teunuleh | March 2022
Publisher : Teunuleh Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51612/teunuleh.v3i1.85

Abstract

The aim of this study was to develop learning media for basic culinary course. The study type is study and development using the 4D model, namely define, design, develop, and disseminate. The subjects of this study were 3 media experts, 3 content experts, and 23 students of the culinary education study program. Data collection technique used a questionnaire. Data analysis technique used a descriptive method. The results showed that the Lectora based learning media for culinary course according to content experts was in very good category with an average of 97,64 percent. According to media experts, Lectora based learning media was very good with an average of 94,45 percent. According to users, Lectora based learning media was very good with an average of 94,84 percent. Therefore, it can be concluded that the developed Lectora based learning media for basic culinary course is categorized as very good and can be used as independent learning media for students of the Culinary Education Study Program.
Pengembangan Media Pembelajaran Berbasis Canva Untuk Meningkatkan Hasil Belajar Mahasiswa Tata Boga Pada Mata Kuliah Kue Dan Minuman Indonesia Dian Agustina Dalimunthe
Innovative: Journal Of Social Science Research Vol. 3 No. 4 (2023): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v3i4.3890

Abstract

Penelitian ini bertujuan untuk mengetahui keefektifan pembelajaran menggunakan media berbasis canva terhadap  hasil belajar mahasiswa pada mata kuliah mata kuliah Kue dan Minuman Indonesia Tahun Ajaran 2022/2023 di Program Studi  Tata Boga Universitas Negeri Medan. Penelitian ini menggunakan metode Quasi Experimental design dengan rancangan penelitian Posttest-Only Design Control. Teknik pengambilan data menggunakan metoda random sampling dimana sampel diambil secara acak. Data penelitian dikumpulkan dengan metode tes. Teknik analisis data menggunakan uji-t. Hasil penelitian menunjukkan bahwa nilai signifikansi 0,000 < 0,05. Artinya dapat diindikasi bahwa H0 ditolak dan H1 diterima. Dengan kata lain terdapat pengaruh positif penggunaan canva terhadap hasil belajar mahasiswa pada mata kuliah mata kuliah Kue dan Minuman Indonesia di Prodi Tata Boga Universitas Negeri Medan. Selanjutnya untuk tes hasil belajar diperoleh thitung 4,530 dan ttabel 1,231 yang menunjukkan bahwa thitung > dari ttabel. Hal ini menujukkan bahwa hasil belajar menggunakan media canva lebih tinggi daripada tanpa menggunakan canva. 
Utilizing interactive media in culinary arts education to enhance student learning outcomes Erli Mutiara; Ajeng Inggit Anugerah; Dian Agustina Dalimunthe; Siti Sutanti; Rossy Luckita Sasmita; Reni Fitria; Nikmat Akmal
Jurnal Pendidikan Vokasi Vol. 14 No. 2 (2024)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v14i2.71230

Abstract

This study aims to (1) Develop interactive Flash 8-based learning media for the Introduction to Culinary Arts course, (2) Evaluate the feasibility of this learning media, and (3) Assess students' acceptance of the developed media. The research was conducted in the Culinary Arts Education Study Program at the State University of Medan from June to August 2023. The methodology used was research and development (R&D) with the ADDIE development model, comprising the Analysis, Design, Development, Implementation, and Evaluation stages. The research subjects were 30 students, and the media was validated by two subject matter experts and two media experts. Data collection instruments included a questionnaire to assess material quality, media quality, and student media acceptance. Data were analyzed descriptively. The results indicate that the Flash 8-based media for the Introduction to Culinary Arts course is highly feasible for use, with material validation by experts at 98.33% (very good category) and media validation at 90.57% (very good category). The overall feasibility score averaged 94.52%, indicating a "very good" category. Additionally, students' acceptance of this learning media was recorded as very high, with a score of 4.94. In conclusion, the developed Flash 8-based learning media proved effective and can enhance students' learning outcomes in the Introduction to Culinary Arts course. This study contributes by providing an alternative interactive learning media that is feasible, widely accepted, and capable of improving students' understanding of the field of culinary arts.
Co-Authors Ajeng Inggit Anugerah Amalia Akita Emilia, Esi Erli Mutiara Khaerul Saleh Khareul Saleh Mentari Arisyid Mulyadi Nikmat Akmal Novita Indah Hasibuan Reni Fitria Rossy Luckita Sasmita Siti Sutanti