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All Journal Jurnal Pendidikan Teknologi dan Kejuruan Journal of Education Technology Jurnal Kuliner
Cok. Istri Raka Marsiti
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PENGEMBANGAN MULTIMEDIA PEMBELAJARAN PADA ELEMEN PENGOLAHAN MAKANAN DAN MINUMAN SUB ELEMEN HIDANGAM SOUP Cok. Istri Raka Marsiti; Santyasa, I Wayan; Sudatha, I Gde Wawan; Sudarma, I Komang
Jurnal Pendidikan Teknologi dan Kejuruan Vol. 20 No. 1 (2023): Edisi Januari 2023
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jptkundiksha.v20i1.52749

Abstract

This study aimed at finding the process of developing learning multimedia on the food and beverage product course particularly in the soup menu as the sub-topic. The validity of developed product depended on the expert judgements; content expert judgment, media expert judgement, and design expert judgement. The research model used in this study was ADDIE model in which the subjects of this study were 2 content expert judges, 2 design expert judges, and 2 media expert judges. There were also 40 students of twelfth grade involved in this study. The data were gained by conducting observation, interview, and questionnaire. The process of developing learning multimedia on the food and beverage product course particularly in the soup menu as the sub-topic was relevant and appropriate to be used for twelfth grade students in vocational high school. The use of developed learning multimedia assisted students in understanding the learning material due to the complement of concrete examples in the form of picture and video. It also created students’ interactions during the learning process where the students were able to operate and response the questions given in this interactive learning multimedia.  The developed product has very good quality viewed from the results of content validity, design validity, and media validity. The similar result also found from the individual validity and small group validity.
Pengembangan Media Pembelajaran Powerpoint Interaktif pada Mata Kuliah Kuliner Eropa Program Studi Pendidikan Vokasional Seni Kuliner : Development Of Interactive Powerpoint Learning Media In European Culinary Subject Culinary Art Vocational Education Study Program Surya Ningrum, Luh Gede; Damiati; Cok. Istri Raka Marsiti
Jurnal Kuliner Vol. 4 No. 1 (2024)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jk.v4i1.74921

Abstract

Penelitian ini bertujuan untuk mengetahui: 1) Proses pengembangan media pembelajaran PowerPoint interaktif pada Mata Kuliah Kuliner Eropa khususnya Main Course di Program Studi Pendidikan Vokasional Seni Kuliner, 2) kelayakan media pembelajaran PowerPoint interaktif pada Mata Kuliah Kuliner Eropa khususnya Main Course di Program Studi Pendidikan Vokasional Seni Kuliner. Penelitian ini merupakan penelitian pengembangan dengan menggunakan model 4D yaitu: Define, Design, Develop, dan Disseminate. Data penelitian dikumpulkan dengan metode kuisioner. Penelitian ini menggunakan instrumen berupa angket untuk mengumpulkan data mengenai pengembangan dan kelayakan media pembelajaran PowerPoint interaktif pada Mata Kuliah Kuliner Eropa khususnya Main Course di Program Studi Pendidikan Vokasional Seni Kuliner. Data yang telah dikumpulkan kemudian dianalisis secara kuantitatif dan kualitatif. Hasil penelitian menunjukkan: 1) proses pengembangan media PowerPoint interaktif dilakukan dengan tahapan Define, Design, Develop, dan Disseminate; 2)media pembelajaran PowerPoint interaktif yang dikembangkan dinilai sangat layak oleh ahli materi, ahli desain, ahli media, dan mahasiswa. Penelitian ini menggambarkan kecocokan media tersebut dengan kebutuhan dan preferensi pengguna, serta sejalan dengan penelitian sebelumnya yang menyoroti keefektifan media pembelajaran PowerPoint interaktif dalam konteks pembelajaran. Selain itu, dengan memanfaatkan media interaktif, penelitian ini menunjukkan bahwa penggunaan PowerPoint interaktif sebagai alat bantu pembelajaran dapat meningkatkan keterlibatan mahasiswa dan memfasilitasi proses pemahaman pada materi Main Course yang diajarkan. Sehingga, hasil penelitian juga menunjukkan bahwa tingkat kelayakan media memengaruhi kualitas pembelajaran.
Multimedia for Culinary Students: Food and Beverage Processing Subject Cok. Istri Raka Marsiti; I Wayan Santyasa; Sudatha, Gde Wawan; Sudarma, I Komang
Journal of Education Technology Vol. 6 No. 4 (2022): November
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jet.v6i4.53518

Abstract

The use of learning media is less varied, monotonous, and still one-way. This study aims to develop multimedia on food and beverage processing elements and the sub-elements of hot and cold appetizers. This type of research is development. The model used for product development is the ADDIE model. The subjects of this study consisted of 2 learning content experts, 2 learning design experts, and 2 learning media experts. The product trial subjects totaled 40 students from class XII. The instrument used in this research is a questionnaire. The data analysis technique used in this study is descriptive qualitative, quantitative, and statistical inferential analysis techniques. The results of this study are that the process of developing learning multimedia in the elements of food and beverage processing, the sub-elements of hot and cold appetizers, obtains very good qualifications from experts and students so that they are suitable for use in learning. The use of multimedia learning can help students understand the material because it is equipped with concrete examples in the form of pictures and videos and can create student interaction in the learning process because students can operate and respond to questions given in this interactive learning multimedia, not just see and hear.
Co-Authors Damiati I Komang Sudarma I Wayan Santyasa M.Pd S.T. S.Pd. I Gde Wawan Sudatha . Sudatha, Gde Wawan Surya Ningrum, Luh Gede