PENGEMBANGAN MEDIA VIDEO TUTORIAL PEMBUATAN PLATTED BRIOCHE

AMANDA RIZKY CHAIRUNNISA, . (2022) PENGEMBANGAN MEDIA VIDEO TUTORIAL PEMBUATAN PLATTED BRIOCHE. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengembangkan media video tutorial pembuatan platted brioche sebagai media pembelajaran pada mata kuliah Pengolahan Roti Lanjutan. Penelitian ini termasuk kedalam jenis penelitian Research and Development (R&D) dengan menggunakan model pengembangan ADDIE yang terdiri dari 5 tahapan yaitu (1) Analisis (2) Perancangan (3) Pengembangan (4) Implementasi dan (5) Evaluasi. Pada proses evaluasi telah dilakukan validasi terhadap para ahli yaitu 1 dosen ahli media, 1 dosen ahli materi, dan 1 dosen ahli bahasa selain itu penelitian ini diuji cobakan kepada mahasiswa Pendidikan Tata Boga Universitas Negeri Jakarta yang sedang dan sudah menempuh mata kuliah Pengolahan Roti Lanjutan dengan 3 tahapan uji coba yaitu (1) Uji coba perorangan (2) Uji coba kelompok kecil dan (3) Uji coba lapangan. Hasil penilaian dari segi kualitas media sebesar 97,7% (kategori sangat baik), hasil penilaian dari segi kualitas materi sebesar 80% (kategori baik), hasil penilaian dari segi kualitas bahasa sebesar 96,6% (kategori sangat baik). Dan hasil persentase kualitas media yang diuji cobakan kepada mahasiswa yaitu 93,8% dari uji coba perorangan kepada 3 orang mahasiswa (kategori sangat baik), 87,5% dari uji coba kelompok kecil kepada 8 orang mahasiswa (kategori baik), dan 88,4% dari uji coba lapangan kepada 20 orang mahasiswa (kategori baik). Berdasarkan hasil penelitian oleh ahli dan mahasiswa menunjukan bahwa media video tutorial pembuatan platted brioche layak jika digunakan sebagai media pembelajaran dalam mata kuliah Pengolahan Roti Lanjutan. ***** This study aimed to develop a video tutorial for making plaited brioche as a learning medium for the Advanced Bread Processing course. This research belonged to the type of Research and Development (R&D) using the ADDIE development model which consists of 5 stages, namely (1) Analysis (2) Design (3) Development (4) Implementation, and (5) Evaluation. In the evaluation process, validation has been carried out on experts, a media expert lecturer, a material expert lecturer, and a language expert lecturer. This research has also been piloted to students of the Culinary Arts in Jakarta State University who were or currently taking the Advanced Bread Processing course with 3 trial stages, (1) individual trials (2) small group trials, and (3) field trials. The result of the assessment in terms of media quality is 97.7% (very good category), the result of the assessment in terms of material quality is 80% (good category), and the result of the assessment in terms of language quality is 96.6% (very good category). While the results of the percentage of media quality tested on students were 93.8% from individual trials to 3 students (very good category), 87.9% from small group trials to 9 students (good category), and 88, 4% of the field trials to 20 students (good category). Based on the assessment of the results by experts and students of the Culinary Arts in Jakarta State University it shows that the video tutorial media for making plaited brioche is feasible to be used as a learning medium in the Advanced Bread Processing course.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Rina Febriana, S.Pd., M.Pd 2). Yeni Yulianti, S.Pd., M.pd
Subjects:	Pendidikan > Media Pembelajaran Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 13034 not found.
Date Deposited:	23 Aug 2022 00:39
Last Modified:	17 Jan 2024 06:03
URI:	http://repository.unj.ac.id/id/eprint/33024

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