Pengembangan Media Pembelajaran Kuliner Etnis Sulawesi Selatan bagi Mahasiswa Program Studi Vokasi Perhotelan

Authors

  • Dewi Andriani Politeknik Bosowa Makassar, Indonesia
  • St. Hadijah Program Studi Perhotelan, Politeknik Bosowa, Indonesia

DOI:

https://doi.org/10.33394/jk.v7i1.3160

Keywords:

Learning Media, Makassar Ethnic, Bugis Ethnic, Toraja Ethnic, Mandar Ethnic.

Abstract

The purpose of this study was to test the feasibility of learning media of Indonesian Gastronomy and Culinary Studies and to describe the responses of media and material experts on learning media developed. This research method used research and development with a 4-D model including define, design, develop and disseminate. Data collection techniques used observation, interview and questionnaire involving media experts, material experts and hospitality study program students. The data analysis technique used qualitative and quantitative analysis which described the quality of the media and material based on the questionnaire assessment of the expert team. The results of the study showed that the media expert produced an average value of 4.31 with an average validation result of the material expert of 4.73 and an average value for the results of the feasibility test questionnaire of 4.06. These results indicated that the value of the validation test from media and material experts stated that it was feasible and there was no need for a temporary revision of the feasibility test conducted on students in the Indonesian Gastronomy and Culinary class, showing a significant increase in terms of understanding the learning. These results were obtained after carrying out the second test. It can be concluded that the use of more varied learning media such as videos can improve learning outcomes.

References

Astika, R. Y., Anggoro, B. S., & Andriani, S. (2019). Pengembangan video media pembelajaran matematika dengan bantuan powtoon. Jurnal Pemikiran Dan Penelitian Pendidikan Matematika (JP3M), 2(2), 85-96.

Ariaji, R., Nasirsah, N., & Siregar, S. A. (2020). Pengembangan Video Pembelajaran Kimia Sma/Ma Menggunakan Camtasia Studio 8. EKSAKTA: Jurnal Penelitian dan Pembelajaran MIPA, 5(1), 55-64.

Budi, F., & Ari, Y. (2019). Penggunaan Media Flash Card untuk Meningkatkan Hasil Belajar Siswa Sekolah Dasar. Jurnal Komunikasi Pendidikan, Vol. 3 No. 2, 108-116.

Budiyono, B. (2020). Inovasi Pemanfaatan Teknologi Sebagai Media Pembelajaran di Era Revolusi 4.0. Jurnal Kependidikan: Jurnal Hasil Penelitian dan Kajian Kepustakaan di Bidang Pendidikan, Pengajaran dan Pembelajaran, 6(2), 300-309. doi:https://doi.org/10.33394/jk.v6i2.2475

Muslimah, F., & Wika Rinawati, M. P. (2017). Pengembangan Media Pembelajaran Video Interaktif Room Service Mata Pelajaran Tata Hidang Di Smk N 1 Sewon. E-Journal Student PEND. TEKNIK BOGA-S1, 6(2).

Hardani, d. (2020). Metode Penelitian Kualitatif & Kuantitatif. Yogyakarta: Pustaka Ilmu.

Hasyim, A. (2016). Metode Penelitian dan Pengembangan di Sekolah. Yogyakarta: Media Akademi.

Hidayatulloh. (2017). Pengembangan Media Pembelajaran Menggunakan Software Adobe Flash pada Pokok Bahasan dan Deret. Skripsi. Fakultas Tarbiyah dan Keguruan, UIN Alauddin Makassar.

Irawan, A. (2017). Pengembangan Media Video Pembelajaran Biologi Pembuatan Tempe dan Yoghurt. Jinotep, Vol. 3, No. 2.

Kurniawati, W., & Ahmad, M. (2018). Analisis Pembuatan Media Pembelajaran dalam Mata Kuliah Pendidikan Multimedia Oleh Mahasiswa Prodi Teknologi Pendidikan IKIP Mataram. Jurnal Visionary : Penelitian dan Pengembangan dibidang Administrasi Pendidikan.

Luchman. (2015). Rempah dan Herba. Sleman: Diandra Pustaka Indonesia.

Madalika, & Syahril. (2020). Pengembangan Media Pembelajaran Berbasis Video Tutorial untuk Meningkatkan Efektifitas Pembelajaran pada Mata Kuliah Tata Rias Pengantin Indonesia . Jurnal Inovasi Vokasional dan Teknologi, Vol. 20, No. 1.

Maidani, D. M., Khairil, & H., R. (2016). Penggunaan Media Camtasia Studio Berbantuan Handout untuk Meningkatkan Pemahaman Konsep Siswa pada Konsep Sistem Ekskresi di SMA Negeri 12 Banda Aceh. Jurnal Biotik 4(1), 75-80.

Marwijah, Yosef, & Waspodo. (2014). Pengembangan Video Pembelajaran Praktik Pemberian Nutrisi Melalui Naso Gastric Tube (NGT) Mata Kuliah Keterampilan Dasar Kebinanan di Diploma III Kebidanan. Jurnal Kesehatan Poltekkes Palembang Vol. 2 No. 14.

Nabila. (2019). Suguhan Kuliner Tradisional Suku Bugis Makassar. Skripsi. Bandung: Manajemen Tata Boga, Sekola Tinggi Pariwisata Bandung.

Norman, J. (2015). Herbs & Spices. London: Dorling Kindersley Limited.

Nugraha, A. K. (2019). Peningkatan Keaktifan dan Prestasi Belajar IPA Materi Sistem Organisasi Kehidupan Makhluk Hidup dengna Media Flash Card Matching Game pada peserta didik kelas VII F Semester 2 SMPN 1 Pejagoan Tahun Pelajaran 2018/2019. Jurnal Pendidikan Konvergensi, Vol. VI.

Ramdani, A., Jufri, A., & Jamaluddin, J. (2020). Pengembangan Media Pembelajaran Berbasis Android pada Masa Pandemi Covid-19 untuk Meningkatkan Literasi Sains Peserta Didik. Jurnal Kependidikan: Jurnal Hasil Penelitian dan Kajian Kepustakaan di Bidang Pendidikan, Pengajaran dan Pembelajaran, 6(3), 433-440. doi:https://doi.org/10.33394/jk.v6i3.2924

Rohani. (2019). Media Pembelajaran. Makassar: Fakultan Ilmu Tarbiyah dan Keguruan, UIN

Thiagarajan, S. (1974). Instructional Development for Teacher of Exceptional Children. Bloomington, Indiana University.

Winarno, F., & Winarno, S. (2017). Gastronomi Molekuler. Jakarta: Gramedia.

Wirasasmita, R. H., & Putra, Y. K. (2017). Pengembangan Media Pembelajaran Video Tutorial Interaktif Menggunakan Aplikasi Camtasia Studio dan Macromedia Flash . EDUMATIC: Jurnal Pendidikan Informatika Vol. 1 No. 2, 35-43.

Downloads

Published

2021-03-03

How to Cite

Andriani, D., & Hadijah, S. (2021). Pengembangan Media Pembelajaran Kuliner Etnis Sulawesi Selatan bagi Mahasiswa Program Studi Vokasi Perhotelan. Jurnal Kependidikan: Jurnal Hasil Penelitian Dan Kajian Kepustakaan Di Bidang Pendidikan, Pengajaran Dan Pembelajaran, 7(1), 86–96. https://doi.org/10.33394/jk.v7i1.3160

Issue

Vol. 7 No. 1 (2021): March

Section

Articles

Citation Check

License

License and Publishing Agreement
In submitting the manuscript to the journal, the authors certify that:
  • They are authorized by their co-authors to enter into these arrangements.
  • The work described has not been formally published before, except in the form of an abstract or as part of a published lecture, review, thesis, or overlay journal.
  • That it is not under consideration for publication elsewhere,
  • That its publication has been approved by all the author(s) and by the responsible authorities – tacitly or explicitly – of the institutes where the work has been carried out.
  • They secure the right to reproduce any material that has already been published or copyrighted elsewhere.
  • They agree to the following license and publishing agreement.
Copyright
Authors who publish with JK agree to the following terms:
  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal. 
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
Licensing for Data Publication
JK use a variety of waivers and licenses, that are specifically designed for and appropriate for the treatment of data:
Other data publishing licenses may be allowed as exceptions (subject to approval by the editor on a case-by-case basis) and should be justified with a written statement from the author, which will be published with the article.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.