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All Journal Jurnal PAJAR (Pendidikan dan Pengajaran) International Journal of Educational Research and Social Sciences (IJERSC) Jurnal Abdimas Bina Bangsa
Tresno Ingtyas, Fatma
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Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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Development Of Macromedia Flash-Based Interactive Media In Food Ingredients Knowledge Subjects Tresno Ingtyas, Fatma; Akmal, Nikmat
International Journal of Educational Research & Social Sciences Vol. 5 No. 3 (2024): June 2024 ( Indonesia - Ethiорiа - Nigeria )
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijersc.v5i3.818

Abstract

This research aims to develop macromedia flash-based learning media on herbs and spices using the 4 D development model. Research data was collected using a questionnaire that was validated by media experts and material experts. Needs analysis shows that macromedia flash media is really needed by teachers and students. Material expert validation obtained 97.77% in the very feasible category. Media expert validation obtained 89.71% in the very feasible category. The results of students' assessments of the acceptability of Macromedia Flash learning media obtained a score of 4.90, including very high acceptability. Based on these data, it can be concluded that the Macromedia Flash learning media is suitable for use in food ingredient knowledge subjects in Spices and Spices. This media is only limited to knowledge of herbs and spices and quizzes are only provided at the end of the material. It is hoped that future researchers will be able to create quizzes and evaluations on each food ingredient knowledge sub-material and can develop broader material.    
PKM PENERAPAN MEDIA SOSIAL DALAM KREATIVITAS MAHASISWA PADA MATA KULIAH BAKERY Simanjuntak, Jeannete Claudia Stefany; Ramadhani Pasi, Anggie; Tresno Ingtyas, Fatma; Sabrina, Elsa
Jurnal Abdimas Bina Bangsa Vol. 6 No. 1 (2025): Jurnal Abdimas Bina Bangsa
Publisher : LPPM Universitas Bina Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46306/jabb.v6i1.1546

Abstract

The purpose of this study is to analyze the influence of social media on student creativity in Bakery courses. This research uses a qualitative analysis method, namely using the literature with the type of meta-analysis research, which summarizes, summarizes, and reviews as many as 15 journals in SINTA. The samples of this study were students who were taking Bakery courses and students who had studied Bakery courses. The results of this study indicate that the influence of social media on student creativity in Bakery courses has positive and negative impacts. The positive impact that can be obtained because it is an effective means to increase student creativity in making Bakery products so that they can open their own Bakery shop entrepreneurship. While the negative impact is dependence on social media content and plagiarism. For this reason, the role of social media for students must be adjusted to its use.
Mobile Cooking Application in Bakery Courses to Improve Soft Skill Competencies Agustina, Dian; Tresno Ingtyas, Fatma; Azizah Sari Waruwu, Mawaddah
Jurnal PAJAR (Pendidikan dan Pengajaran) Vol. 8 No. 1 (2024): January
Publisher : Laboratorium Program Studi Pendidikan Guru Sekolah Dasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33578/pjr.v8i1.9801

Abstract

This research aims to develop mobile cooking application media in bakery courses to improve soft skill competencies. This research is R&D research. The development model used in this research is the ADDIE (Analysis, Design, Development, Implementation & Evaluating) development model. Validation is carried out by material experts and media experts. The results of the needs analysis carried out on lecturers and students show that the mobile cooking application media is very necessary for learning bread. Material expert validation results obtained 90.5% in the very good category and media expert validation results obtained 95% in the very good category. Limited trials obtained 4.54 in the Very Good category. Field trials obtained 4.46 in the Very Good category. From these data it can be concluded that the mobile cooking application media in bakery courses is very suitable for use in learning. It is hoped that this mobile cooking application can help guide and direct students to practice independently. The implication of this research is that the mobile cooking application can be used by teachers and students to access recipe material precisely and in more detail so that students can build their knowledge independently.
Co-Authors Azizah Sari Waruwu, Mawaddah Dian Agustina Nikmat Akmal Ramadhani Pasi, Anggie SABRINA, ELSA Simanjuntak, Jeannete Claudia Stefany