The study aims to 1) develop an instructional video of garlic snack production for Agriculture Product Processing course, 2) measure the feasibility of the video. This is a research & development (R & D) study using 4D models (Define, Design, Develop, and Disseminate). The feasibility test was performed by two material experts, one media expert, and 30 students of XI grade in State Vocational High School 1 Cangkringan. The data were collected using 4-point Likert scale questionnaires and analyzed descriptively. The video had a duration of 12 min 9 sec with mp4 format. This video consisted of a) an opening section delivered by the presenter containing the introduction about snack product, main ingredients, and the selection of packaging materials, b) a content section consisting equipment and ingredients preparation, production process, packaging process, and expired date determination, c) a closing section delivered by the presenter containing evaluation and conclusion. The video was uploaded to YouTube channel Boga UNY of https://youtu.be/s04y8VGoTak. The feasibility test results of the video according to the material experts, the media expert, and the students were respectively 94.60%, 98.96%, and 93.85%. It can be concluded that the video is very feasible to be used as a learning media.
Undergraduate students are categorized as Generation Z. They prefer learning using video rather than the book. Demonstration videos are suitable for productive courses because they show step by step of product making. This study aimed to 1) develop a video of pickled fruit production for the Food Preservation Technology course, Universitas Negeri Yogyakarta (UNY), Indonesia and 2) determine the video's feasibility. This study was a research and development (R&D) performed by ten steps, namely information collecting, planning, developing initial products, preliminary field testing, main product revision, main field testing, operational product revision, operational field testing, final product revision, as well as dissemination and implementation. Data analysis was performed descriptively. The video feasibility analysis was conducted by one material expert, one media expert, two teachers, two peer reviewers, four students in one-on-one testing, and 36 students in classroom testing. Based on the feasibility test, the video was declared very feasible as learning media. Text, images, animations, and effects appeared in several parts of the video, making it easier for the students to understand the content. This video can be embedded in the learning management system (LMS) such as Google Classroom, Moodle, and others to facilitate mobile learning, and implemented in a flipped classroom design. Pre-test and post-test were then performed on 29 students in operational field testing. The post-test was significantly higher than the pre-test (p<0.05), so the video was able to improve the students' cognitive skills.
This study aimed to develop interactive multimedia based on android on the course of beef and its processing results and to know its feasibility based on the material experts, the media experts, the teachers, and the students. This research can be categorized as Research and Development (R&D) with ADDIE model, namely Analysis, Design, Development, Implementation, and Evaluation. This study only covers the implementation stage. The results of the study showed that the development of multimedia includes analyzing students’ needs, designing multimedia products, making multimedia products with Adobe Flash CS6 software and validating with experts, testing the multimedia products to 24 students. The validation results revealed that the development of multimedia in the small-scale test in the case of the linguistic aspect was 83.38%, the presentation aspect was 82.25%, the interactive learning aspect was 86%, and the overall viewing aspect was 80%, respectively. These results indicate that these android-based interactive learning multimedia is very suitable to be used as a learning media for Food Material Knowledge with the Basic Competence of Analyzing Food Materials from beef and its procession results.
<span lang="EN-US">Inventarisasi makanan tradisional di Kabupaten Sleman Daerah Istimewa Yogyakarta di fokuskan pada makanan tradisional yang masih dapat ditemui di berbagai sentra kuliner di wilayah Kabupaten Sleman dan bertujuan untuk: Mengidentifikasi potensi makanan tradisional di Kabupaten Sleman dari jenis sajian. Penelitian ini menggunakan metode penetian deskriptif dengan analisis model Miles dan Hubermen. Dalam analisis tersebut terdapat beberapa tahap yaitu: data reduction, data display dan conclutions drawing/verification. Penilitian dilakukan dengan melakukan wawancara, observasi dan dokumentasi terhadap sample yang diperoleh secara snowball purposive sampling dari populasi dari penilitian ini yaitu seluruh pasar makanan tradisional dan sentra-sentra kuliner makanan tradisional yang addi Kabupaten Sleman Daerah Istimewa Yogyakarta.Hasil Penelitian ini: Identifikasi jenis sajian Makanan Tradisional di Kabupaten Sleman di kategorikan menjadi 5 jenis sajian. Yaitu (1) Hidangan Pokok, (2) Lauk pauk, (3) Kudapan, (4) Minuman dan (5) Hidangan Sepinggan. Makanan tradisional yang terdata sebanyak 212 produk makanan tradisional dari 31 pasar tradisional yang ada di Kabupaten Sleman. Produk makanan tradisional yang terdata kemudian di kelompokan ke dalam 5 jenis sajian makanan dengan sebaran: 12 hidangan pokok, 15 lauk paku, 152 kudapan dan 8 minuman dan 25 hidangan sepinggan.</span>
Penelitian ini bertujuan untuk mengembangkan media komik animasi untuk simulasi pembelajaran melayani makan dan minum (food and beverage service) di restoran, khususnya materi American Service. Penelitian dilakukan untuk merancang alur cerita American Service dalam bentuk komik, khusunya memilih materi American Service yang sesuai, membuat alur cerita dan mengembangan komik American Service. Penelitian ini menggunakan metode penelitian dan pengembangan model 4D (define, design, developt and dissemination). Define dilakukan untuk menetapkan materi pembelajaran yang dapat disimulasikan dalam cerita komik. Desain dibuat bentuk komik dan developt dilakukan untuk menguji dan memperbaiki komik sekaligus menambah animasi. Disseminasi dilakukan dengan media on-line melalui situs internet Jurusan Pendidikan Teknik Boga dan Busana. Subjek penelitian untuk menguji produk ditetapkan 5 pakar dan 40 orang calon pengguna. Metode pengumpulan data pengujian produk menggunakan teknik Delphi, Focus Group Discussion (FGD) dan observasi tampilan komik. Hasil pengujian dianalisis secara deskriptif kuantitatif dan kualitatif. Penelitian menghasilkan rancangan media komik digital American service dengan sistem American Service, menggunakan aplikasi Comicize-thecomics maker dan Photo talks:speech bubbles. Pada tahap ini dapat diidentifikasi materi untuk pengembangan komik berupa American service.
The finished project is aimed for: 1) finding recipe for products Casorja, 2) to know the responses for Casorja, 3) to know the nutrient content for product Casorja. This type of research that is used in the manufacture of product, the R&D (Research and development) with model of development 4d. Define is stage determining the receipt reference, design is product development, develope is step of product validation, disseminate is step to product implementation have been through stage validation and show off that in the exhibition. Time and place of the research at the Technical faculty of Yogyakarta state of university Laboratory have done in January 2019 to May 2019. The testing of sample each product reference and development, meanwhile tool of tester experiment power plan, power plan validation I and II, power plan test sensory panelists, and power plan test favorite when the exhibition with technical analysis of data descriptive cuantitative. The results obtained from this study are: 1) cake products with mosaic technic, with substitution of Sorgum flour as much as 50%, 2) the community’s acceptance of the Casorja products with a very preferred category with an overall value of 3.53 indicates that the product is acceptable to the community, 3) nutrient content of product Casorja is high fiber of 4g and high protein of 3,5g.
The Women Farmers Group at Padukuhan Gowok is a farmer group that can play a strategic role in strengthening the community's health and economy through oyster mushroom cultivation. Oyster mushrooms are only known to the general public as a common food ingredient; they are unknown for their immune-boosting capabilities. Mushroom production also often experiences crop failure due to lack of knowledge, environmental conditions in kumbung which are still affected by climate and weather, as well as pest disturbances in the form of insects that attack beglogs, resulting in low production capacity. The educational program for KWT Lestari members has the potential to raise knowledge by 31 points (or 56%) about the morphology and nature of mushroom growth and by 25 points (or 89%) about the health advantages of mushrooms. Oyster mushroom cultivation assistance is carried out through training and repair of kumbung facilities through renovation and installation of sprayers, but has not been able to increase production capacity. The initiation of the potential for mushroom picking tourism has been carried out by making a kumbung and mushroom cafe design as well as accepting the first visit of mushroom picking tourism.
Tujuan penelitian ini: mengembangkan dan menilai kelayakan video pembelajaran mata kuliah Pengujian Bahan Pangan untuk materi telur oleh ahli materi, ahli media dan calon pengguna. Penelitian ini merupakan penelitian pengembangan. Pengembangan video pembelajaran dilakukan dengan pendekatan 4D (Define, Design, Develop dan Dissemination). Video pembelajaran ini menjelaskan sifat fisik dan emulsi telur. Metode pengumpulan data menggunakan angket penilaian kelayakan media. Uji coba terbatas video pembelajaran dilakukan pada 30 orang mahasiswa Pendidikan Teknik Boga, Universitas Negeri Yogyakarta. Hasil penelitian menunjukkan bahwa: 1) video pembelajaran mata kuliah Pengujian Bahan Pangan untuk materi sifat fisik dan emulsi telur telah dikembangkan dengan format mp4, durasi 11 menit, dan terdiri dari 5 bagian yaitu pembukaan, persiapan alat dan bahan, eksperimen, evaluasi hasil dan penutupan. Video diunggah dalam YouTube channel Pendidikan Teknik Boga Universitas Negeri Yogyakarta dengan URL https://youtu.be/l0b_F_2pAQU. 2) nilai kelayakan video pembelajaran berdasar ahli materi 96% kategori sangat layak, ahli media 88% sangat layak dan calon pengguna 83% sangat layak, sehingga video pembelajaran ini sangat layak digunakan sebagai media pembelajaran.
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