Pengembangan Media Interaktif Adobeflash Sub-Elemen Bakery dan Pastry Pada Siswa Fase F SMK Kuliner
Development of Interactive Media Using Adobeflash On The Bakery And Pastry Sub-Elements For Phase F Students In Culinary School
Penelitian ini bertujuan untuk mengetahui: (1) Hasil pengembangan video interaktif puff pastry menggunakan Adobe Flash CS6 untuk fase F kelas XI, (2) Kelayakan video interaktif puff pastry menggunakan Adobe Flash CS6 untuk fase F kelas XI pada aspek materi dan media, (3) Respon peserta didik kelas XI SMK Negeri 1 Pogalan terhadap video interaktif puff pastry.
Metode penelitian yang digunakan adalah R&D dengan model pengembangan ADDIE dengan 5 tahapan (analysis, design, development, implementation, evaluation), namun karena keterbatasan biaya dan waktu penelitian, maka penelitian ini hanya dibatasi sampai pada tahapan ke-3 (development). Validasi video interaktif melibatkan 3 ahli materi dan 3 ahli media. Objek penelitiannya berupa video interaktif puff pastry. Instrumen yang digunakan untuk menguji kelayakan adalah angket validasi ahli materi, angket validasi ahli media, dan angket respon peserta didik. Teknik analisis data menggunakan rumus deskriptif kuantitatif.
Hasil penelitian menunjukkan: (1) video interaktif diakses secara online dalam Youtube dan Google Drive, (2) video interaktif sudah layak dengan skor rerata 92% dan 95% dengan nilai interpretasi sangat layak, dan (3) respon peserta didik diperoleh skor rerata 88% dengan interpretasi sangat layak. Hal ini menunjukkan bahwa media pembelajaran video interaktif puff pastry layak digunakan dalam pembelajaran.
This research aims to determine: (1) the results of developing an puff pastry interactive video using Adobe Flash CS6 for grade XI of culinary school; (2) the feasibility of the puff pastry interactive video using Adobe Flash CS6 for grade XI of culinary school in terms of content and media aspects; and (3) the responses of grade XI students at SMK Negeri 1 Pogalan to the puff pastry interactive video.
The research method employed is Research and Development (R&D) using the ADDIE development model, which consists of five stages: analysis, design, development, implementation, and evaluation. However, due to limited research cost and time, this study is limited to the third stage namely development. The validation process involved 3 material experts and 3 media experts. The object of the study is the puff pastry interactive video. Instruments used to assess feasibility included expert validation questionnaires for both content and media, as well as student response questionnaires. The data analysis technique utilized a quantitative descriptive formula.
The results of the research indicate that: (1) the interactive video is accessible online via YouTube and Google Drive; (2) the video is deemed feasible, receiving average scores of 92% and 95% from both content and media experts, respectively, both falling under the "highly feasible" category; and (3) student responses yielded an average score of 88%, also categorized as "highly feasible." These findings suggest that the interactive puff pastry video is suitable for use in the learning process.