PENGEMBANGAN SOAL BERBASIS KAHOOT PADA MATERI ANEKA KUE DARI ADONAN PUFF PASTRY    UNTUK SISWA FASE F KULINER

DEVELOPMENT OF KAHOOT-BASED QUESTIONS ON PUFF PASTRY MATERIAL FOR PHASE F CULINARY STUDENTS

Penelitian ini bertujuan untuk mengembangkan soal pilihan ganda berbasis aplikasi Kahoot pada materi aneka kue dari adonan Puff Pastry untuk siswa Fase F program keahlian kuliner, serta menilai kelayakan dan respon peserta didik terhadap instrumen tersebut. Metode penelitian yang digunakan adalah Research and Development (R&D) dengan model pengembangan 4D, yang terdiri dari tahap perencanaan, pengembangan, dan uji coba terbatas. Produk yang dikembangkan berupa 30 soal pilihan ganda yang dimuat dalam platform Kahoot untuk menciptakan pengalaman belajar yang interaktif dan menyenangkan. Hasil uji coba terhadap 33 siswa menunjukkan bahwa 23 butir soal dinyatakan valid dengan indeks validitas di atas 0,344. Soal memiliki reliabilitas sangat tinggi dengan nilai KR-20 sebesar 0,84. Daya beda soal tergolong baik, dengan 74% soal mampu membedakan kemampuan siswa, dan 86,96% pengecoh berfungsi optimal. Tingkat kesukaran soal berada pada kategori sedang. Respon peserta didik terhadap penggunaan Kahoot juga sangat positif, dengan rata-rata skor kepuasan sebesar 87,5%. Berdasarkan hasil tersebut, dapat disimpulkan bahwa soal berbasis Kahoot yang dikembangkan layak digunakan sebagai media evaluasi pembelajaran pada materi Puff Pastry di SMK.

Kata Kunci: Pengembangan, Soal, Kahoot, Puff Pastry

This study aims to develop multiple-choice questions using the Kahoot application on the topic of various cakes made from Puff Pastry dough for Phase F culinary vocational students, as well as to evaluate the feasibility and student responses toward the developed instrument. The research method used is Research and Development (R&D) with a 4D development model, consisting of the stages of planning, development, and limited trials. The product developed consists of 30 multiple-choice questions delivered through the Kahoot platform to create an interactive and engaging learning experience. Trial results involving 33 students showed that 23 questions were deemed valid with a validity index above 0.344. The instrument demonstrated a very high level of reliability, with a KR-20 score of 0.84. The item discrimination index was considered good, with 74% of the items able to distinguish between student performance levels, and 86.96% of distractors functioning effectively. The difficulty level of the questions was categorized as moderate. Student responses to the use of Kahoot were highly positive, with an average satisfaction score of 87.5%. Based on these results, it can be concluded that the Kahoot-based questions developed are feasible to be used as an evaluation tool for learning Puff Pastry material in vocational high schools.

Keywords: Development, Questions, Kahoot, Puff Pastry