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Development of E-Dictionary Media in Food Science Courses Fridiarty, Lelly; Waruwu, Mawadda Azizah Sari; Nasution, Nadrah Afiati
JURNAL PAJAR (Pendidikan dan Pengajaran) Vol 7, No 6 (2023)
Publisher : Laboratorium Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33578/pjr.v7i6.9683

Technological advances require lecturers to be more active in developing learning media so that they can help students participate more actively in learning independently. This research aims to develop e-dictionary-based media in food science courses. The media development model adopts the Brog and Gall procedure. Media validation is carried out by material and media experts. The results of the needs analysis indicate that e-dictionary-based media is highly needed in food science courses. The material expert validation percentage indicates 84% in the good category. The media validation result is 88% in the very good category. The result of limited trials conducted on students is 87% in the very good category. The result of the field trials is 88.25% in the very good category. As a result, it can be concluded that e-dictionary-based learning media is suitable for use in food science courses, especially in the introduction of cooking herbs and spices. With e-dictionary-based media, it is expected that it can become a learning innovation that collaborates with Android cell phone technology.

Pengembangan Model Pembelajaran Berbasis Website Ilmu Bahan Makanan dan Kesiapan Belajar untuk Optimalisasi Hasil Praktek Mengolah Makanan pada Mahasiswa Tata Boga: Development of a Website-Based Learning Model for Food Science and Learning Readiness to Optimize Food Processing Practice Results for Culinary Arts Students Mawadda Azizah Sari Waruwu; Surani
Edu Cendikia: Jurnal Ilmiah Kependidikan Vol. 4 No. 02 (2024): Artikel Riset Edisi Agustus 2024
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/educendikia.v4i02.4984

Students' knowledge and readiness to learn play an essential role in the success of food processing practices. This study aims to determine students' knowledge and readiness to learn, the results of food processing practices, and the effectiveness of website-based learning models on the results of practice. The study was conducted at the Faculty of Engineering, State University of Medan. The sampling technique was Total Sampling with a sample size of 30 students. Data collection techniques used tests, questionnaires, and observations. Data on using the food science website learning model were collected using tests, data on learning readiness with questionnaires, and data on the results of food processing practices using Observations. Data analysis techniques used data descriptions, tendency levels, and analysis requirements tests with normality and linearity tests. The level of the tendency of students' knowledge about food science is included in the category of tending to be good at 87.00 per cent. The level of the tendency of students' learning readiness is included in the category of tending to be high at 93.00 per cent. The tendency of students' results in food processing practices is included in the category of tending to be high at 88 per cent. The results of the partial correlation analysis showed that there was a positive and significant relationship between student knowledge and student practice results in food processing lessons with a value of ry.x1x2 = 0.623 and a partial correlation coefficient value of tcount> ttable (5.60> 1.79) at a significance level of 5 per cent. The study shows that the higher the knowledge of food science and learning readiness, the higher the results of food processing practices in Culinary Arts students.

Development of website-based culinary art learning media in improving practical skills in the culinary arts study program Fridiarty, Lelly; Putri, Yuzia Eka; Anugerah, Ajeng Inggit; Waruwu, Mawadda Azizah Sari
International Journal for Educational and Vocational Studies Vol. 4 No. 3 (2022)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v4i3.9337

This study is motivated by a lack of expertise in curving practice after learning theoretically. Of course, this makes learning conditions very difficult and ineffective with insufficient theoretical material to provide guidance to students in practice. Therefore, the research was conducted to develop a website-based learning media that can be accessed anytime and anywhere with the aim of improving curving skills in culinary arts courses. In this study, the Sugiyono development model has been simplified, the steps are: (1) preliminary studies, (2) Product design, (3) Product Validation, (4) Product revision, (5) Product trial, (6) The final product. The sample in this study were students of the 3rd semester of the Catering Study Program. The sample in this study were students of the 3rd semester of the Catering Study Program. Data analysis techniques by analyzing the results of media and material expert validation questionnaires and analyzing the effectiveness of website media on students. It is known from the research results, website-based learning media in Culinary Arts courses are good and feasible to use.

Pengembangan Model Pembelajaran Berbasis Website Ilmu Bahan Makanan dan Kesiapan Belajar untuk Optimalisasi Hasil Praktek Mengolah Makanan pada Mahasiswa Tata Boga: Development of a Website-Based Learning Model for Food Science and Learning Readiness to Optimize Food Processing Practice Results for Culinary Arts Students Mawadda Azizah Sari Waruwu; Surani
Edu Cendikia: Jurnal Ilmiah Kependidikan Vol. 4 No. 02 (2024): Artikel Riset Edisi Agustus 2024
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/educendikia.v4i02.4984

Students' knowledge and readiness to learn play an essential role in the success of food processing practices. This study aims to determine students' knowledge and readiness to learn, the results of food processing practices, and the effectiveness of website-based learning models on the results of practice. The study was conducted at the Faculty of Engineering, State University of Medan. The sampling technique was Total Sampling with a sample size of 30 students. Data collection techniques used tests, questionnaires, and observations. Data on using the food science website learning model were collected using tests, data on learning readiness with questionnaires, and data on the results of food processing practices using Observations. Data analysis techniques used data descriptions, tendency levels, and analysis requirements tests with normality and linearity tests. The level of the tendency of students' knowledge about food science is included in the category of tending to be good at 87.00 per cent. The level of the tendency of students' learning readiness is included in the category of tending to be high at 93.00 per cent. The tendency of students' results in food processing practices is included in the category of tending to be high at 88 per cent. The results of the partial correlation analysis showed that there was a positive and significant relationship between student knowledge and student practice results in food processing lessons with a value of ry.x1x2 = 0.623 and a partial correlation coefficient value of tcount> ttable (5.60> 1.79) at a significance level of 5 per cent. The study shows that the higher the knowledge of food science and learning readiness, the higher the results of food processing practices in Culinary Arts students.

Effectiveness of Using E-Magazine Learning Media on Soup Material in Continental Food Courses Anugerah, Ajeng Inggit; Akmal, Nikmat; Rahmi, Ana; Waruwu, Mawadda Azizah Sari
Jurnal Visionary : Penelitian dan Pengembangan dibidang Administrasi Pendidikan Vol. 13 No. 1 (2025): April
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/vis.v13i1.14778

This study aimed to evaluate the effectiveness of using E-Magazine as a learning media in Continental Food course, focusing on Soup material. This study used a quasi-experimental design involving 60 students, who were divided into two groups: an experimental group using the E-Magazine, and a control group using a conventional textbook. The E-Magazine was designed to provide interactive materials such as recipes, cooking techniques, and demonstration videos. Data were obtained through student engagement questionnaires and knowledge tests and before and after learning. The analysis results showed that the experimental group had a higher engagement mean score of 4.6, with a Standard deviation of 0.5%. Compared to the control group with an average score of 3.3 with a standard deviation of 0.4%. In addition, there was a significant increase in knowledge scores after learning in the experimental group (mean pretest = 63, mean post test = 87) compared to the control group (mean pretest = 61, and posttest = 74). The t-test showed significant differences between the two groups on both student engagement (t (62) = 5.12, p < 0.001) and knowledge (t (62) = 6.45, p < 0.001). This study shows that the use of E-Magazine can significantly increase student engagement and understanding in learning Soup material.Keywords: Learning Media, E-Magazine, Soup, Continental.

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