PENGEMBANGAN MEDIA PEMBELAJARAN VIDEO ROTI FRENCH BAGUETTES PADA MATA KULIAH PENGOLAHAN ROTI

SHABRINA IRAWAN, . (2025) PENGEMBANGAN MEDIA PEMBELAJARAN VIDEO ROTI FRENCH BAGUETTES PADA MATA KULIAH PENGOLAHAN ROTI. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan mengembangkan media pembelajaran berbasis video pada materi roti French Baguette di mata kuliah Pengolahan Roti, Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta. Pengembangan dilakukan dengan metode Research and Development (R&D) menggunakan model ADDIE (Analysis, Design, Development, Implementation, Evaluation). Analisis kebutuhan menunjukkan bahwa 53,8% peserta didik mengalami kesulitan mempelajari roti French Baguette sehingga 100% dari 40 responden peserta didik setuju untuk diadakan pengembangan media pembelajaran dan 72.5% responden peserta didik memilih video pembelajaran yang diharapkan untuk dikembangkan. Media dikembangkan melalui tahapan sistematis mulai dari analisis kebutuhan, desain instrumen dan dokumen pendukung, produksi video tutorial, hingga validasi oleh ahli materi, media, dan bahasa, serta uji coba secara individual, kelompok kecil dan kelompok besar. Terakhir dilakukan uji respon peserta didik untuk mengetahui tingkat penerimaan peserta didik terhadap media yang sudah dikembangkan. Hasil validasi menunjukkan media sangat layak digunakan, dengan nilai kelayakan 98,75% dari ahli materi, 87,5% dari ahli media, dan 85% dari ahli bahasa. Uji coba pada peserta didik juga menunjukkan kelayakan sangat tinggi, yaitu 95% (One to One), 91,6% (Small group), 92,45% (Field group), dan terakhir uji respon peserta didik menunjukan persentase kalayakan sebesar 93,8% .Media video yang dikembangkan dinilai efektif meningkatkan pemahaman dan antusiasme peserta didik, serta dapat digunakan secara fleksibel dan berulang dalam pembelajaran praktikum roti French Baguette. /***** This study aims to develop a video-based learning media on the topic of French Baguette bread in the Bread Processing course of the Culinary Education Study Program at Universitas Negeri Jakarta. The development was carried out using the Research and Development (R&D) method with the ADDIE model (Analysis, Design, Development, Implementation, Evaluation). The needs analysis revealed that 53.8% of students experienced difficulties in learning about French Baguette, and 100% of the 40 student respondents agreed on the necessity of developing a learning medium. Moreover, 72.5% of them preferred video-based learning media.The media was developed through a systematic process, including needs analysis, instrument and support document design, video tutorial production, validation by subject matter, media, and language experts, and trials at individual, small group, and large group levels. Finally, a student response test was conducted to assess the level of acceptance of the developed media.The validation results showed that the media was highly feasible for use, with a feasibility score of 98.75% from the subject matter expert, 87.5% from the media expert, and 85% from the language expert. The student trials also indicated a very high level of feasibility, with results of 95% (one-to-one), 91.6% (small group), and 92.45% (field group). The student response test showed an acceptance rate of 93.8%. The developed video media was considered effective in enhancing students' understanding and enthusiasm, and can be used flexibly and repeatedly in the practical learning of French Baguette bread making.

Item Type:	Thesis (Sarjana)
Additional Information:	1) Dr. Cucu Cahyana, S.Pd., M.Sc ; 2) Dr. Annis Kandriasari, M.Pd
Subjects:	Tata Boga > Gastronomi Pendidikan > Pendidikan Kejuruan dan Sekolah Kejuruan Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Shabrina irawan .
Date Deposited:	14 Aug 2025 06:21
Last Modified:	14 Aug 2025 06:21
URI:	http://repository.unj.ac.id/id/eprint/61079

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