Product development is an essential activity in the food industry and it is a required competency of food and nutrition student. The objective of the study was to develop the experimental food book as a research guide for food and nutrition student. The study used research and development method with 4D (define, design, develop and dissemination) research model was conducted from May to October 2018 in Medan City. The experimental food book has been designed according to the food and nutrition students need and validated by food and nutrition, educational and media experts. The book consists of the early presentation of necessary information on methods, planning, and evaluation for those who will be doing food experimental. Moreover, how to report the results. The food experimental food could be used as a research guide for food and nutrition student.
This study aims to determine: (1) Knowledge of foodstuffs; (2) Completion of practice facilities; (3) The learning result of processing and serving of continental food; (4) The relationship of food knowledge with the learning result of processing and serving of continental food; (5) The relation of the completeness of the practice facility to the learning result of processing and serving of continental food; (6) Knowledge relation of foodstuffs and completeness of practice facility with learning result of processing and presentation of continental food. Based on the results of the research indicate that: (1) the level of knowledge of student's food trend of 64.86% is in enough category; (2) The trend level of the completeness of the practice facility of 56.76% is in sufficient category; (3) The level of trends in the learning outcomes of processing and serving of continental food is in the high category in terms of School Standard Assessment and Minimum Criteria of Completeness; (4) The result of partial correlation analysis there is a positive and significant correlation between the knowledge of foodstuff with the learning result with value (ry.1.2 = 0,345> rt = 0,325; 5%); (5) The result of partial correlation analysis there is a positive and significant correlation between the completeness of practice facility with learning result with value (ry.2.1 = 0,332> rt = 0,325; 5%); (6) Based on multiple correlation test there is a positive and significant relationship between the knowledge of foodstuffs and the completeness of practice facilities with learning outcomes with value R = 0.345 so that obtained Ftabel = 3.28 and Fh = 3.39 where Fcount> Ftable (3.39 > 3.28) so that the coefficient of double correlation at significant level 5% means.
The purpose of this study is to develop google classroom learning media in patisserie subject. The type of this study is Research and Development (R&D). The location of this study is in Culinary Art Program Study, Faculty of Engineering, Universitas Negeri Medan. This study was conducted from June-November 2019. Media validation for this subject consisted of 3 material experts, 3 media and design experts, and 22 students of Culinary Art Education Study Program as media users. The data collection techniques used the questionnaire. The data analysis technique is descriptive. Based on the results of this study according to the material expert validator based on the feasibility of the content obtained a value of 83% with good criteria, the presentation of material is 78% with good criteria and the language is 90% with very good. Based on the media validator, the presentation of the media is 90% with very good criteria, the media graphic is 94.44% with very good criteria, based on the material aspect user validator is 89.87% with good criteria, the media aspect display is 84.03% with very good criteria. The results of this study can be concluded that the google classroom media is good for learning media for the students of Culinary Art Study Program in Universitas Negeri Medan.
This research aims to find out: 1) results of study of education skills in material processing using wet candied learning media short film, 2) results of study of education skills in processing material wet with candied do not use media (conventional), 3) influence the use of audio visual media short movie against the results of a study of wet processing of sweets on the subjects ' skills. Design research is quasi experiment. The location of the Research carried out at a Delitua Istiqlal private Junior High School. This research was conducted in the year 2017. Sample class research is done by random sampling technique with selected two classes totalling 92 students. The results showed that after being given the treatment of each class then there is an increase in the score of knowledge of students about the education skills but with significant levels are different. On the control class after a post-test there is value to students with excellent category none (0%), but at the experimental time class is done post-test grades students with excellent category increased to 9 students (19.57%). The next value of the students by category at both the class of the control being 11 students (23.91%) and in the experimental classes increased to 28 students (60.86%). On the value of control class students with enough categories reached 14 students (30.43%) while in the experimental class students only 9 students (19.57%). On the control class students with less categories still tends to be a lot of i.e. 21 students (45.66%) while in the experimental class none (0%). Results the average score at skills class education knowledge control of 74.23 while on experimental classes score higher education skills knowledge i.e. 84.67, and score difference between experimental and control class is the sesar 10.47. Based on testing the hypothesis of the research obtained the following results t calculate > t table (10,295 > 1,664) on a significant level of 5%.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.