PENGEMBANGAN KAMUS DIGITAL ISTILAH ASING PEMBUATAN ROTI TAWAR OPEN TOP DALAM MATA KULIAH PENGOLAHAN ROTI

ATHALIA MICHAELA WARUWU, . (2025) PENGEMBANGAN KAMUS DIGITAL ISTILAH ASING PEMBUATAN ROTI TAWAR OPEN TOP DALAM MATA KULIAH PENGOLAHAN ROTI. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini dilakukan untuk mengembangkan kamus digital istilah asing pembuatan roti tawar open top dalam mata kuliah Pengolahan Roti. Penelitian ini dilakukan di Universitas Negeri Jakarta, Jakarta Timur sejak Februari 2025. Penelitian ini menggunakan metode Research and Development (R&D) dengan model pengembangan ADDIE dengan tahapan (1) analisis, (2) desain, (3) pengembangan, (4) implementasi, dan (5) evaluasi dengan teknik analisis data dalam bentuk persentase deskriptif. Penelitian ini dilakukan validasi oleh 3 orang dosen ahli di bidang media, materi dan bahasa. Data penelitian pengembangan media pembelajaran dinyatakan melalui hasil validasi kepada ahli media yang menghasilkan persentase 78% (baik), untuk ahli materi persentase yang dihasilkan sebesar 92% (baik), dan hasil tes yang diperoleh dari ahli bahasa sebesar 80% (sangat baik). Pada uji coba pengguna untuk evaluasi one to one didapatkan persentase 88% (baik), evaluasi small group didapatkan persentase 86% (baik), dan pada evaluasi field test menghasilaan persentase 90% (baik). Pada uji respon pengguna didapatkan persentase 90% (sangat positif). Dari hasil penelitian dapat disimpulkan bahwa kamus digital istilah asing pembuatan roti tawar open top dinyatakan layak digunakan dalam proses pembelajaran. ***** This study aims to develop a digital dictionary of foreign terms for Open Top Bread in the Pastry and Bakery course. This research was conducted at Universitas Negeri Jakarta, East Jakarta since February 2025. This study uses the Research and Development (R&D) method with the ADDIE development model with stages (1) analysis, (2) design, (3) development, (4) implementation, and (5) evaluation with data analysis techniques in the form of descriptive percentages. This study was validated by 3 expert lecturers in the fields of media, content and language. The development of learning media is stated through the results of validation results indicated scores of 78% (good) from the media expert, 92% (very good) from the content expert, and 80% (good) from the language expert. In one-to-one evaluation, a percentage of 88% (good) was obtained, the small group evaluation obtained a percentage of 86% (good), and the field test evaluation produced a percentage of 90% (good). Additionally, user response assessment yielded a score of 90% (very positive). From the results of the study, it can be concluded that the digital dictionary of foreign terms for open top bread in the Pastry and Bakery course is declared suitable for use in the learning process.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Annis Kandriasari, M.Pd, ; 2). Dra. Mariani, M.Si.
Subjects:	Pendidikan > Media Pembelajaran Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Athalia Michaela Waruwu .
Date Deposited:	14 Aug 2025 06:30
Last Modified:	14 Aug 2025 06:32
URI:	http://repository.unj.ac.id/id/eprint/61107

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