PENGEMBANGAN MODEL PEMBELAJARAN PRAKTIKUM PENGOLAHAN ROTI BERBANTUAN VIDEO PENUNTUN PRAKTIK

ANNIS KANDRIASARI, . (2022) PENGEMBANGAN MODEL PEMBELAJARAN PRAKTIKUM PENGOLAHAN ROTI BERBANTUAN VIDEO PENUNTUN PRAKTIK. Doktor thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengembangkan model pembelajaran praktikum pengolahan roti berbantuan video penuntun praktik. Metode penelitian yang digunakan adalah research and development (R & D) dengan menggunakan model Step of System Approach Model of Educational Research and Development Dick and Carey dan model Bergman and Moore. Hasil evaluasi one to one pakar yaitu pakar materi, desain instruksional, media pembelajaran dan bahasa menyatakan bahwa model pembelajaran praktikum pengolahan roti berbantuan video penuntun praktik layak digunakan. One to one dengan 3 orang mahasiswa didapatkan hasil layak digunakan. Evaluasi small group dengan 9 orang mahasiswa didapatkan nilai rata-rata sebesar 4,58 berada pada kategori sangat baik yang diartikan layak digunakan, dan hasil field trial pada 30 orang mahasiswa didapatkan hasil 4,57 pada kategori sangat baik. Nilai hasil pre-test pengetahuan mahasiswa sebesar 33% yang dinyatakan tuntas sedangkan pada hasil post-test pengetahuan mahasiswa telah mencapai ketuntasan sebesar 90%, sehingga terdapat peningkatan sebesar 57%. Nilai hasil rata-rata untuk praktik sebelum menerapkan model praktikum pengolahan roti berbantuan video penuntun praktik sebesar 77,57 dengan ketuntasan sebesar 33,3% dan nilai rata-rata hasil praktik setelah menerapkan model pembelajaran praktikum pengolahan roti berbantuan video penuntun praktik sebesar 90,07 dengan ketuntasan sebesar 100%, sehingga peningkatan praktik sebesar 66,7%. Secara signifikan dengan menggunakan uji-t didapatkan hasil thitung = 11,31 > ttabel(0,05;29) = 2,04 untuk pengetahun mahasiswa dan untuk hasil praktik mahasiswa hasil uji-t didapatkan hasil thitung = 29,07 > ttabel(0,05;29) = 2,04 sehingga dapat diartikan bahwa model pembelajaran praktikum pengolahan roti berbantuan video penuntun praktik efektif meningkatkan pengetahuan dan hasil praktik mahasiswa pada materi roti taiwan. Berdasarkan hasil penelitian dapat disimpulkan bahwa pengembangan model pembelajaran praktikum pengolahan roti berbantuan video penuntun praktik layak digunakan dan secara efektif dapat meningkatkan pengetahuan serta hasil praktik mahasiswa sekaligus memenuhi KKNI level 9. This study aims to develop a practicum learning model for bread processing assisted by a practical guide video. The research method used is research and development (R & D) using the Step of System Approach Model of Educational Research and Development Dick and Carey and the Bergman and Moore model. The results of the one-to-one evaluation of experts, namely material experts, instructional design, learning media and language, stated that the practicum the learning model of bread processing assisted by a practical guide video was feasible to use. One-to-one students are done by selecting three students the results are suitable for use. The results of small group evaluation with nine students average score are 4.58 were in an outstanding category, which could be interpreting is suitable for use; the results of a field trial conducted on 30 students obtained 4.57 could be interpreting is excellent. The value of the results of the pre-test of student knowledge is 33%, which is considered complete, however the results of the post-test of student knowledge have reached 90% completeness, indicating a 57 percent increase. The average value for practice before using the bread processing practicum model with a practice guide video is 77.57 percent complete, and the average value of practice results after using the bread processing practicum learning model with a practical guide video is 90.07 % complete, resulting in a 66.7 % increase in practice. Significantly, the results of the t-test obtained tcount = 11.31 > ttable(0.05;29) = 2.04 for student knowledge, and the results of the t-test obtained tcount = 29.07 > ttable(0,05;29) = 2.04 for student practice, so it can be concluded that the practicum learning model of bread processing was aided by Students' knowledge and practice results on Taiwanese bread content improve when they use video practice guides. Based on the findings, it can be stated that developing a bread processing practicum learning model with the use of a practical guide video is feasible and may successfully improve students' knowledge and practice results while meeting the KKNI level 9 requirements.

Item Type:	Thesis (Doktor)
Additional Information:	1). Dr. Robinson Situmorang, M.Pd.; 2). Prof. Dr. Suyitno Muslim, M.Pd.
Subjects:	Teknologi dan Ilmu Terapan > Teknologi (umum) > Teknologi Pendidikan
Divisions:	PASCASARJANA > S3 Teknologi Pendidikan
Depositing User:	Users 13135 not found.
Date Deposited:	14 Feb 2022 02:13
Last Modified:	14 Feb 2022 02:13
URI:	http://repository.unj.ac.id/id/eprint/22392

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