Penelitian ini bertujuan: (1) menghasilkan materi video yang layak digunakan sebagai media pembelajaran bagi siswa SMK Jurusan Tata Boga secara umum, dan secara khusus untuk SMK Ma’Arif 2 Sleman. Materi video lebih menekankan pada pengenalan bumbu dan rempah kontinental (continental spice) pada mata pelajaran Pengolahan Makanan Kontinental; (2) mendokumentasikan beberapa bumbu dan rempah kontinental (continental spice) secara detail, meliputi: bentuk, sifat, karakter dan kegunaan bahan tersebut; (3) mengetahui manfaat penggunaan media video pembelajaran dalam meningkatkan hasil belajar siswa. Penelitian pengembangan ini merujuk 3 langkah yang dikembangkan antara lain: (a) praproduksi; (b) produksi; dan (c) pascaproduksi. Uji coba program video dilakukan 2 tahap yaitu skala kecil dan besar. Produk video yang telah direvisi digunakanuntuk pembelajaran PMK. Subjek tes sebelum dan sesudah pembelajaran menggunakan media video untuk mengetahui peningkatan hasil belajar. Pengumpulan data menggunakan teknik wawancara, observasi, dan angket. Teknik analisis menggunakan deskriptif. Validasi ahli materi dan ahli media hasilnya layak digunakan. Penilaian siswa tentang media video pembelajaran bumbu dan rempah kontinental rata-rata siswa memberi tanggapan “sangat layak” serta terdapat peningkatan hasil belajar siswa sesudah menggunakan program video pembelajaran.Kata kunci: video pembelajaran, bumbu dan rempah kontinental, hasil belajar DEVELOPING A VIDEO FOR THE LEARNING OF INGREDIENTS AND SPICES IN THE SUBJECT OF CONTINENTAL CUISINE PROCESSINGAbstractThis study aims to: (1) produce video materials appropriate to be used as learning media for students of Gastronomy in the vocational high school in general and in SMK Ma’arif 2 Sleman in particular; the video materials emphasize the introduction to continental ingredients and spices in the subject of Continental Cuisine Processing; (2) document several continental ingredients and spices in detail including their forms, nature, characters, and uses; and (3) investigate the benefits of the use of the learning video to improve students’ learning achievement. This was a research and development pouting 3 to the steps developed i.e.: (a) preproduction, (b) production, and (c) post-production. Video program testing is done in 2 to the steps; large & small scale. Revised video products are used for PMK learning. Tes subjects before and after learning using video media to the know the improvement of learning outcomes. The data were collected by interview technique, observation, and questioner. The analysis techniques were use descriptive. The results of the validation by the materials and media experts of the results is feasible to be used. The students’ assessment of the video for the learning of continental ingredients and spices show very appropriate responses on the average and there is an increase on the learning outcome after using the learning video program.Keywords: learning video, continental ingredients and spices, learning achievement
Resolution methods in proving the program correctness
