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All Journal Jurnal Pendidikan Tata Boga dan Teknologi
Diwyacitta Antya Putri
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other

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Development Of Hots-Based Test Questions Wayground On Basic Food Processing Techniques In Culinary Vocational School Elok Fajriah; Lucia Tri Pangesthi; Luthfiyah Nurlaela; Diwyacitta Antya Putri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27174

Abstract

The availability of assessment instruments that measure Higher Order Thinking Skills in basic food processing techniques is still limited. Therefore, an appropriate instrument is needed to evaluate students’ higher-order thinking abilities. This study aimed to develop and examine the quality of a HOTS-oriented test instrument on basic food processing techniques. The research employed a Research and Development (R&D) method using the 4D model (define, design, develop, and disseminate). The test was implemented through Wayground, an online interactive learning platform used to create and administer digital quizzes and assessments. The research subjects consisted of 59 students. Data analysis included item validity using Product Moment correlation, reliability using Cronbach’s Alpha, as well as analysis of item difficulty, discrimination index, distractor effectiveness, and completion time. The results indicated that 28 out of 55 items (50.9%) were valid. The reliability coefficient reached 0.81, categorized as very high. The difficulty level was dominated by moderate items (57%), followed by easy (39.5%) and difficult items (3.5%). The discrimination index showed fair (32%), good (43%), and very good (25%) categories. Distractor effectiveness was mostly in the good (57%) and very good (25%) categories. The fastest average completion time was 22 seconds, while the longest was 1 minute and 17 seconds. These results indicate that the instrument is feasible for measuring students’ higher-order thinking skills in basic food processing techniques.
Development Of Flashcard Learning Media With Augmented Reality (AR) On Plant-Based Ingredients At Culinary Vocational School Anistian Nur Azizah; Febriani Lukitasari; Luthfiyah Nurlaela; Diwyacitta Antya Putri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27072

Abstract

The use of learning media will help educators in delivering learning materials so that they can be well understood by students. However, in culinary learning, especially in the material of plant-based food cuts, the learning media used is still dominated by conventional learning methods such as lectures. The media cannot be used to visualize the shape and technique of the pieces in the material, this causes students to tend to be passive and less interested in understanding the material presented. Thus, innovative and interactive learning media is needed to improve students' understanding. Augmented Reality (AR) was chosen as a solution because it is able to display real visuals in 3D so as to help students understand the material visually and realistically. This research aims to develop flashcard learning media with Augmented Reality (AR) on plant-based food ingredient materials, to determine the feasibility of the material and the feasibility of the media for the learning media that has been developed. The type of research and research model used is ADDIE, but the research is limited to the development stage. The subjects of this study are class X students totaling 34 students, while the object of this study is flashcard learning media with augmented reality (AR). The instruments used in this study include validation sheets of material experts and media experts on the media used. The results of this study were concluded that flashcard media with AR is in the form of printed products that include material cut from plant-based foodstuffs, the results of the material validation show a feasibility value of 91% which is included in the very feasible category. Media validation obtained an average score of 97% with a very decent category.
Co-Authors Anistian Nur Azizah Elok Fajriah Febriani Lukitasari Lucia Tri Pangesthi Luthfiyah Nurlaela