PENGEMBANGAN VIDEO PEMBELAJARAN BERBASIS STUDENT CENTERED LEARNING SIFAT FISIK DAN EMULSI TELUR DI SMK NEGERI 4 SURAKARTA

Abstract

Revolusi industri 4.0 menuntut media pembelajran berbasis Student Cenetered Learning dan Information
and Communication Technology. Tujuan penelitian ini adalah: 1) Mengembangkan video pembelajaran berbasis
Student Centered Learning materi Sifat Fisik dan Emulsi Telur mata pelajaran Pengetahuan Bahan, 2) Mengetahui
kelayakan video pembelajaran berbasis Student Centered Learning materi Sifat Fisik dan Emulsi Telur mata
pelajaran Pengetahuan Bahan Makanan di SMK Negeri 4 Surakarta. Penelitian dilaksanaan pada bulan Februari
2017 - Juli 2018 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 menunjukan: 1) Video pembelajaran Sifat Fisik dan Emulsi Telur
berdurasi 12 menit 23 detik. Bagian-bagian video: a) Pembukaan berisi penyampaian materi, b) Persiapan alat dan
bahan berisi penyampaian alat dan bahan yang digunakan, c) Proses pengujian berisi praktik pengujian, d) Hasil
pengujian berisi pembahasan dari hasil pengujian, e) Penutup berisi kesimpulan pengujian. Video diunggah ke situs
YouTube dengan URL https://youtu.be/SIbTy4Fw3CA, 2) Hasil uji kelayakan video secara keseluruhan menurut
ahli materi dan ahli media termasuk dalam kategori sangat layak sebesar 100%, dan menurut calon user termasuk
dalam kategori sangat layak sebesar 66,67% dan layak sebesar 33,33%.

Kata kunci : Sifat Fisik dan Emulsi Telur, Video Pembelajaran, Student Centered Learning.


Industrial Revolution 4.0 requires learning media based on Student Cenetered Learning and Information
and Communication Technology. The objective of research was: 1) Develop a video Student Centered Learning
based learning on Physical Properties and Emulsion of Eggs in the Subject matter of Food Material Science, 2)
Measure the feasibility of Student Centered Learning based learning videos on Physical Properties and Eggs
Emulsion of Food Material Science at SMK Negeri 4 Surakarta. The research was done from February 2017 to
July 2018 at Culinary and Fashion Department, Engineering Faculty, Universitas Negeri Yogyakarta. The
research was conducted using research and development by using 4D approach. The analysis data was done by a
descriptive. This research showed that: 1) the video had been developed with duration of 12 min 23 sec, consisted
of: a) opening contains the material delivery, b) preparing tools and materials contains tools and material will be
used, c) testing process contains the testing practice , d) result of the test contains discussion of test process,
e)closing contains conslusion of test process. Video was uploaded to YouTube with URL
https://youtu.be/SIbTy4Fw3CA, 2) the result of the video feasibility test according to material and media experts
was 100% very feasible, and according to users was 66,7% very feasible and 33.33% feasible.

Keywords: Physical Properties and Egg Emulsion, Learning Videos, Student Centered Learning.