PENGEMBANGAN VIDEO MATERI PENGARUH PH TERHADAP ZAT WARNA PADA MATA PELAJARAN PENGETAHUAN BAHAN MAKANAN

Abstract

Penelitian ini bertujuan untuk : 1) mengembangkan video Student Centered Learning (SCL) materi
pengaruh pH terhadap zat warna pada mata pelajaran Pengetahuan Bahan Makanan, 2) mengetahui kelayakan
video berdasarkan ahli materi, ahli media, dan calon user. Penelitian dilaksanaan pada bulan Februari - Juli 2017 di
Jurusan Pendidikan Teknik Boga dan Busana (PTBB), Fakultas Teknik, Universitas Negeri Yogyakarta. Metode
penelitian yang digunakan adalah Research and Development dengan pendekatan 4D. Analisa data dilakukan
secara deskriptif. Hasil penelitian menunjukkan: 1) Video berdurasi 16 menit. Tahap define ditentukan materi yang
digunakan untuk penelitian yaitu pengaruh pH terhadap zat warna. Tahap design membuat script  video. Tahap
develop script video dikembangkan menjadi video pembelajaran dan dinilai kelayakannya oleh ahli materi, ahli
media dan calon user 30 orang siswa. Tahap disseminate video disebarluaskan di situs YouTube dengan
URL https://goo.gl/HvLbzw. 2) Hasil nilai kelayakan video oleh ahli materi 3,1 dengan kategori layak, oleh ahli
media 4 dengan kategori sangat layak, dan oleh calon user 3,23 dengan kategori layak.  
 
Kata Kunci : Video Pembelajaran, Student Cnetered Learing, pH, Zat Warna, Sayuran, Pengetahuan Bahan
Makanan

This research aimed to; 1) develop SCL video about effects of pH on pigment in Pengetahuan Bahan
Makanan subject, 2) measure the feasibility of video according to material experts, media expert, and prospective
users. The research was carried out from February to July 2017 at Home Economics Department, Engineering
Faculty, Universitas Negeri Yogyakarta. The method used was research and development by using 4D approach.
The data were analyzed descriptively. The results of the study showed that: 1) the duration of video was 16 minutes
length. In the definition stage, the materials being used for the research was selected to be pH effects on vegetable
pigment. In the design stage, were making video scripts. In the development stage, the video scripts were developed
into learning video and the feasibility of the video was tested by material experts, media expert, and prospective
users. In the dissemination stage, the video was uploaded to YouTube with URL https://goo.gl/HvLbzw. 2) The
result of the feasibility test of material experts is 3,1 classified as appropriate, by media expert is 4 classified as
very appropriate, and by a prospective user is 3.23 classified as appropriate.
 
Keywords : Learning Video, Student Centered Learing, pH, Pigment, Vegetable, Pengetahuan Bahan Makanan