PENGEMBANGAN BLOG SEBAGAI SUMBER BELAJAR MATA PELAJARAN TATA HIDANG KELAS XI SMK N 1 KALASAN

Abstract

 Tujuan penelitian ini untuk: (1) mengembangkan sumber belajar berbasis blog mata pelajaran
Tata Hidang, dan (2) menguji kelayakan blog sebagai sumber belajar Tata Hidang kelas XI
berdasarkan penilaian ahli materi, ahli media dan uji coba terhadap siswa kelas XI SMK 1 Kalasan.
Hasil penelitian diketahui bahwa: (1) pengembangan sumber belajar berbasis blog tentang Tata
Hidang menggunakan model pengembangan ADDIE (Analysis, Design, Development or Production,
Implementation and Evaluations). Hasil pengembangan dapat diakses melalui
edukasitatahidang,blogspot.co.id, (2) produk yang dihasilkan dari penelitian ini telah melalui proses
uji kelayakan kepada ahli materi, ahli media, kelompok kecil dan kelompok besar. Kualitas produk
blog Tata Hidang berdasarkan penilaian ahli media diperoleh presentase sebesar 78,3% (Layak).
Kualitas isi blog Tata Hidang berdasarkan ahli materi Cukup Layak dengan prosentase 60%. Penilaian
peserta didik terhadap blog Tata Hidang ini dibagi dua yaitu kelompok kecil dengan presentase 72,6%
(Layak) dan kelompok besar dengan presentase 64,5% (Layak).

Kata Kunci: Pengembangan, Blog, Tata Hidang, Sumber Belajar

The aim of this research were to: (1) develop a blog-based learning source for culinary art
subject, and (2) to test the validity of blog as a learning source for culinary art subject in grade XI
based on the matter experts’ validity, media experts’ validity and the try out from students in grade XI
of SMK 1 Kalasan. The result of the research were: (1)the development of blog-based learning subject
about Culinary Art was using ADDIE (Analysis, Design, Development or Production, Implementation
and Evaluations)deveopment model.The result of the product can be accessed
throughedukasitatahidang,blogspot.co.id, (2) the product from this research had been through the
validity test by matter and media experts and also big and small groups. The quality of the Culinary
Art blog product based on the experts’ appraisal was 78,3% (Feasible). The quality of the Culinary
Art blog product based on the matter expert was pretty decent and the percentage was 60%. The
students’ appraisal for the Culinary Art blog was separated into two. The small group percentage was
72,6% (Feasible) and the big group percentage was 64,5% (Feasible).

Keywords: Development, Blog, Culinary Art, Self learning source.