PENGEMBANGAN MEDIA VIDEO PEMBUATAN SAGON UNTUK PEMBELAJARAN PRAKTIK KUE INDONESIA BERBAHAN DASAR TEPUNG KETAN BAGI SISWA KELAS XI SMK N 6 YOGYAKARTA

Abstract

Penelitian bertujuan untuk mengetahui: (1) pengembangan media video pembuatan Sagon; (2)
Kelayakan media pembelajaran video pembuatan sagon untuk pembelajaran praktik kue Indonesia
berbahan dasar tepung ketan. Jenis penelitian adalah penelitian dan pengembangan menggunakan
model pengembangan Puslitjaknov. Subjek penelitian adalah 1 orang dosen ahli media, 1 orang dosen
ahli materi, dan 33 siswa. Instrumen berupa kuesioner. Teknik analisis data menggunakan analisis
deskriptif. Hasil penelitian adalah: (1)Pengembangan media video pembuatan sagon melalui lima
tahapan yaitu analisis kebutuhan, pengembangan, validasi ahli, uji coba skala kecil, dan uji coba skala
besar; (2)Kelayakan media pembelajaran video pembuatan sagon dari ahli materi sangat layak
(88,2%) dan layak (100%); dan penilaian ahli media layak (87,5%). Penilaian siswa terhadap a)aspek
fungsi dan manfaat video sangat layak (75,8%), b) aspek karakteristik tampilan cover dan kualitas
video layak (51,5%), c) aspek materi pembelajaran video (66,7%), dan d) aspek penilaian secara
keseluruhan termasuk dalam kategori sangat layak (66,3%).
Kata kunci: media video pembuatan Sagon, kue Indonesia

The study aims to determine: (1) the development of video media Sagon manufacture; (2)
Feasibility study media video-making sagon to practice learning Indonesian cake made of glutinous
rice flour. This type of research is the development of research and development model Puslitjaknov.
Subjects were one media expert lecturers, 1 lecturer matter experts, and 33 students. The instrument
was a questionnaire. Data were analyzed using descriptive analysis. Results of the study are: (1)Development of manufacture sagon video media through five stages: analysis of needs, development,
validation expert, small scale trials, and large-scale trials; (2) Feasibility study media video sagon
manufacture of very worthy subject matter experts (88.2%) and decent (100%); and expert
assessment of a decent media (87.5%). Assessment of students to a) aspects of functionality and
benefits of a very decent video (75.8%), b) the characteristic aspects of the cover display and video
quality is decent (51.5%), c) aspects of video learning materials (66.7%), and d) aspects of the overall
assessment is included in the category of very decent (66.3%).
Keywords: Sagon making video media, cakes Indonesia