PENGEMBANGAN MEDIA PEMBELAJARAN BUKU SAKU KERUSAKAN BAHAN PANGAN

SITI ASROFI NINGRUM, . (2023) PENGEMBANGAN MEDIA PEMBELAJARAN BUKU SAKU KERUSAKAN BAHAN PANGAN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian pengembangan ini bertujuan untuk mengembangkan buku saku dan menilai kelayakan buku saku kerusakan bahan pangan dalam mata kuliah Ilmu Bahan Makanan. Metode penelitian yang digunakan adalah research and development. Model pengembangan yang digunakan adalah model DDD-E yang terdiri tahapan: 1) Decide atau menetapkan tujuan; 2) Design atau membuat rancangan; 3) Develop atau Mengembangkan produk; 4) Evaluasi dari setiap proses dan tahapan. Buku saku di uji kelayakannya oleh ahli materi, ahli media, ahli bahasa dan pengguna, yaitu mahasiswa prodi Pendidikan Tata Boga UNJ yang sudah mengambil mata kuliah Ilmu Bahan Makanan. Hasil penelitian menunjukkan bahwa penilaian ahli materi sebesar 90% (sangat layak), penilaian ahli media sebesar 95,58% (sangat layak), dan penilaian ahli bahasa sebesar 91,6% (sangat layak). Hasil penilaian oleh pengguna yang meliputi uji one to one mendapatkan persentase sebesar 92,7% (sangat layak), uji small group mendapatkan persentase sebesar 94,58% (sangat layak), dan uji field group mendapatkan hasil persentase sebesar 88,68% (sangat layak). Hasil respon pengguna pada media buku saku kerusakan bahan pangan mencapai tingkat persentase sebesar 88,88% yang termasuk kedalam kriteria sangat positif dengan keterangan skala persentase sangat menarik. Dari hasil penelitian dapat disimpulkan bahwa media buku saku kerusakan bahan pangan ini dinyatakan layak digunakan dalam kegiatan pembelajaran sebagai media pembelajaran agar mahasiswa dapat lebih memperdalam materi kerusakan bahan pangan. *****   This research aims to develop a pocket book and assess its suitability as a learning media for food material damage in the subject of Food Material Science. The research method used is research and development. The development model utilized is the DDD-E model, consisting of the following stages: 1) Decide, or set objectives; 2) Design, or create the design; 3) Develop, or develop the product; 4) Evaluation of each process and stage. The pocket book is tested for its suitability by subject matter experts, media experts, language experts, and users, who are students of the Culinary Education program at UNJ who have taken the Food Material Science course. The research results show that the assessment by subject matter experts is 90% (very suitable), the assessment by media experts is 95,58% (very suitable), and the assessment by language experts is 91.6% (very suitable). The evaluation by users, which includes one-to-one tests, resulted in a percentage of 92.7% (very suitable), small group tests with a percentage of 94.58% (very suitable), and field group tests with a percentage of 88.68% (very suitable). The user response to the media of the pocket book on food material damage reaches a percentage of 88.88%, which falls under the criteria of very positive response and is rated as very appealing. From the research findings, it can be concluded that the pocket book on food material damage is considered suitable for use in learning activities as a learning medium for students to deepen their understanding of food material damage.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Sachriani, M.Kes. ; 2). Dr. Rina Febriana, M.Pd.
Subjects:	Pendidikan > Media Pembelajaran
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 18865 not found.
Date Deposited:	06 Sep 2023 07:27
Last Modified:	06 Sep 2023 07:27
URI:	http://repository.unj.ac.id/id/eprint/41425

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