Pengembangan Media Video Pembelajaran untuk Meningkatkan Pemahaman Konsep dan Kemampuan Menerapkan Prosedur Tata Boga Materi Teknik Dasar Menggoreng Makanan bagi Peserta Didik Tunarungu Jenjang SMPLB

Development of Learning Video Media to Improve Understanding of Concepts and Ability to Apply Culinary Procedures Basic Techniques of Frying Food for Deaf Students at the SMPLB Level.

Penelitian pengembangan ini bertujuan untuk menghasilkan media video pembelajaran yang layak digunakan dalam pembelajaran tata boga materi teknik dasar menggoreng makanan bagi peserta didik tunarungu. Tujuan lainnya yaitu menguji keefektifan media video pembelajaran dalam meningkatkan pemahaman konsep serta kemampuan menerapkan prosedur tata boga dalam menggoreng makanan bagi peserta didik tunarungu.

Metode penelitian pengembangan digunakan untuk memproduksi media video pembelajaran dan menguji keefektifannya. Proses pengembangan media video pembelajaran mengikuti model ADDIE (Analyze, Design, Develop, Implement, dan Evaluate). Data penelitian ini dikumpulkan melalui angket dan tes penilaian kinerja. Validitas media video pembelajaran yang dikembangkan dinilai oleh tiga ahli, yaitu ahli materi tata boga, ahli media pembelajaran, dan ahli desain pembelajaran. Hasil validasi oleh ahli-ahli tersebut menunjukkan kelayakan media video pembelajaran yang sangat baik.

Pengukuran efektivitas media video pembelajaran dilakukan menggunakan perhitungan N-Gain Score. Penelitian ini menunjukkan bahwa media video pembelajaran efektif dalam meningkatkan pemahaman konsep dan kemampuan menerapkan prosedur tata boga bagi peserta didik tunarungu.

Hasil penelitian ini mengindikasikan bahwa media video pembelajaran yang telah dikembangkan layak digunakan dalam pembelajaran tata boga, terutama untuk peserta didik tunarungu di jenjang SMPLB. Penilaian ahli materi tata boga memberikan nilai 94,4% terhadap konten materi dalam media video pembelajaran. Ahli media pembelajaran memberikan nilai 97,2% terhadap naskah dan nilai 94,4% terhadap media video, serta 100% untuk bahan penyerta. Respon peserta didik tunarungu terhadap media video pembelajaran juga sangat positif yaitu 96%. Selain itu, rencana pelaksanaan pembelajaran mendapatkan penilaian yang sangat baik sebesar 100%.

Berdasarkan perhitungan N-Gain Score, media video pembelajaran terbukti efektif dalam meningkatkan pemahaman konsep tata boga. Pemahaman konsep membuat tempe goreng tepung mendapatkan kategori efektif (0,60), sedangkan pemahaman konsep membuat telur dadar masuk dalam kategori sangat efektif (0,80). Lebih lanjut, perhitungan N-Gain Score digunakan untuk menguji keefektifan media video pembelajaran dalam meningkatkan kemampuan menerapkan prosedur tata boga. Kemampuan menerapkan prosedur membuat tempe goreng tepung dinilai efektif (0,47), sementara kemampuan menerapkan prosedur membuat telur dadar dinilai sangat efektif (0,76).

This development research aims to produce instructional video media that is suitable for use in cooking education on the basic techniques of frying food for deaf students. Another goal is to test the effectiveness of instructional video media in increasing conceptual understanding and the ability to apply culinary procedures when frying food for deaf students. The development research method is used to produce instructional video media and test its effectiveness. The process of developing instructional video media follows the ADDIE model (Analyze, Design, Develop, Implement, and Evaluate). The research data was collected through questionnaires and performance appraisal tests. The validity of the learning video media developed was assessed by three experts, namely culinary material experts, learning media experts, and learning design experts. The validation results by these experts show the feasibility of very good learning video media. Measuring the effectiveness of instructional video media is done by calculating the N-Gain Score. This study shows that instructional video media is effective in increasing conceptual understanding and the ability to apply culinary procedures for deaf students. The results of this study indicate that the instructional video media that has been developed is suitable for use in cooking lessons, especially for deaf students at the SMPLB level. The assessment of culinary material experts gave a value of 94.4% for the material contained in the learning video media. Learning media experts gave a score of 97.2% for the script, a score of 94.4% for the video media, and 100% for the accompanying material. The response of deaf students to learning video media was also very positive, at 96%. In addition, the learning implementation plan received a very good rating of 100%. Based on the calculation of the N-Gain Score, instructional video media has proven to be effective in increasing the understanding of culinary concepts. Understanding the concept of making fried tempeh with flour is in the effective category (0.60) while understanding the concept of making an omelet is in the very effective category (0.80). Furthermore, the calculation of the N-Gain Score is used to test the effectiveness of instructional video media in increasing the ability to apply culinary procedures. The ability to apply the procedure for making flour-fried tempeh was considered effective (0.47), while the ability to apply the procedure for making omelets was considered very effective (0.76).