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All Journal Jurnal PAJAR (Pendidikan dan Pengajaran) International Journal for Educational and Vocational Studies
Waruwu, Mawadda Azizah Sari
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Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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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

Abstract

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.
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

Abstract

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.
Co-Authors Ajeng Inggit Anugerah Fridiarty, Lelly Nasution, Nadrah Afiati Putri, Yuzia Eka