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All Journal Jurnal Penelitian Saintek JPTK: Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Pengabdian Masyarakat MIPA dan Pendidikan MIPA Home Economics Journal Community Empowerment Devotion: Journal of Research and Community Service Jurnal Abdimas Akademika Jurnal Penelitian Pendidikan Indonesia Jurnal MEKOM: Media Komunikasi Pendidikan Kejuruan
Wika Rinawati
Universitas Negeri Yogyakarta
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Public Health Social Sciences Other

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Journal : Devotion: Journal of Research and Community Service

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Development of Audio-Visual Learning Media on Molecular Gastronomy Material Rinawati, Wika; Salsabila, Adelia
Devotion : Journal of Research and Community Service Vol. 4 No. 11 (2023): Devotion: Journal of Research and Community Service
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/devotion.v4i11.599

Abstract

This research aims to: 1) Develop audio-visual learning media on molecular gastronomy topics, 2) Determine the feasibility of audio-visual learning media on molecular gastronomy topics. This study is a research and development (R&D) study through the 4D development model consisting of define, design, develop, and disseminate. The results of the development of audio-visual learning media on molecular gastronomy topics can be described as follows: a) The media has a duration of 12 minutes and 15 seconds, b) The learning media format is in the form of an mp4 video sized at 420.1 MB, c) The sections of the media are divided into the opening stage, aperception material, core material containing explanations about the definition of molecular gastronomy, techniques in molecular gastronomy, practice of making imitation caviar using gelification techniques, evaluation quizzes, and conclusion, d) The media dissemination is done by uploading it through the YouTube platform on the BOGA UNY channel with the URL https://youtu.be/61-ZqZIXkSA. The results of the feasibility assessment of audio-visual learning media on molecular gastronomy topics by subject matter experts received an average score of 100%, which falls into the highly feasible category. Evaluation by media experts resulted in an average score of 95.19%, also classified as highly feasible. The assessment by students yielded an average score of 84.29% on a small scale and 89.71% on a large scale, both falling into the highly feasible category. Based on the feasibility test results, the audio-visual learning media on molecular gastronomy topics is declared highly suitable for use as a learning medium.
Digitalization Of Legendary Foods To Support Culinary Tourism In Yogyakarta City Region Rinawati, Wika; Harsana, Minta; Fauziah, Afia
Devotion : Journal of Research and Community Service Vol. 4 No. 11 (2023): Devotion: Journal of Research and Community Service
Publisher : Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/devotion.v4i11.600

Abstract

This research aims to 1) generate data mapping legendary culinary foods in the city of Yogyakarta, and 2) create a media that serves as a reference for tourists in the city of Yogyakarta. The research uses a descriptive research method to understand the mapping of legendary culinary items and create a digital map application for legendary culinary items. The data analysis employed the test case analysis (Guttman scale) to assess the success of application access and the USE Questionnaire for users. The research was conducted in the Yogyakarta City area through interviews, observations, and documentation. The findings of this research are as follows: 1) The mapping of legendary culinary items in the city of Yogyakarta is differentiated based on the age of the businesses and the types of food sold. The mapping by business age reveals 60 businesses, with those under 25 years accounting for 10% (6 businesses), those between 25-50 years accounting for 30% (18 businesses), and those over 50 years accounting for 60% (36 businesses) of the total. The categorization based on types includes souvenirs, traditional snacks, meatball soup, soto (traditional soup), noodles, gudeg (traditional Javanese jackfruit dish), beverages (traditional and fresh), restaurants, and eateries. 2) The mapping results have led to the creation of a digital mapping application for legendary culinary items. The application, validated by media experts, was found to be easily and smoothly accessible. In user testing, the application received a high level of approval, with 85.8% of respondents strongly agreeing, 13.9% agreeing, and only 0.3% stating that the application was not acceptable. Therefore, it can be concluded that the digital mapping application for legendary culinary items is well-received by users.
Co-Authors Ana Mardiyaningsih Andian Ari Anggraeni, Andian Ari Eli Rohaeti Hery Setiyawan Isana Supiah Yosephine Louise Ixora Sartika Mercuriani Kokom Komariah Kun Sri Budiasih Mahanani, Thyara Marifa Kurniasari Marifa, Ku Marwanti Minta Harsana Mustaqim, Ilmawan Mutiara Nugraheni Ngabdul Munif Nur Fitriyana Nurfina Aznam Prihastuti Ekawatiningsih Retno Arianingrum Salsabila, Adelia Sandya, Ezra Chica’al Wijayanti, Nur Aulia