Aulia Nurjanah, - (2023) PENGEMBANGAN MEDIA PEMBELAJARAN AUDIO VISUAL PADA MATA KULIAH MIKROBIOLOGI PANGAN. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Mata kuliah Mikrobiologi Pangan merupakan salah satu mata kuliah wajib yang harus ditempuh oleh mahasiswa Program Studi Pendidikan Teknologi Agroindustri. High Order Thinking Skill (HOTS) atau keterampilan berpikir kritis mahasiswa perlu ditingkatkan pada mata kuliah Mikrobiologi Pangan salah satunya yaitu pada materi fermentasi. Penelitian ini bertujuan untuk (1) Mengetahui kelayakan media pembelajaran audio visual melalui validasi ahli; (2) Mengetahui keaktifan belajar mahasiswa setelah menggunakan media pembelajaran audio visual; (3) Mengetahui hasil belajar mahasiswa setelah menggunakan media pembelajaran audio visual. Penelitian ini menggunakan metode ADDIE yang diterapkan pada kelas melalui Penelitian Tindakan Kelas (PTK). Sampel penelitian berjumlah 33 mahasiswa Pendidikan Teknologi Agroindustri angkatan 2022. Penilaian kelayakan media pembelajaran audio visual berdasarkan ahli materi, bahasa, media, dan respon mahasiswa dinyatakan “layak digunakan dengan revisi sesuai saran”. Nilai rata-rata keaktifan mahasiswa pada siklus I 84,38% dan pada siklus II 90,63%. Hal ini menunjukkan terjadi peningkatan keaktifan belajar mahasiswa setelah menggunakan media pembelajaran audio visual. Nilai N-Gain pada siklus I 0,88% dan pada siklus II 0,80% dengan keduanya memiliki kriteria sangat tinggi. Hal ini menunjukkan media pembelajaran audio visual pada mata kuliah Mikrobiologi Pangan mampu meningkatkan keterampilan berpikir kritis pada hasil belajar mahasiswa. Pengembangan media pembelajaran audio visual diharapkan dapat membantu mahasiswa dalam memahami materi sehinga dapat meningkatkan keterampilan berpikir kritis. The Food Microbiology course is one of the compulsory subjects that must be taken by students of the Agro-industry Technology Education Study Program. High Order Thinking Skill (HOTS) or students' critical thinking skills need to be improved in Food Microbiology courses, one of which is fermentation material. This study aims to (1)Knowing the feasibility of audio-visual learning media through expert validation; (2) knowing student learning activeness after using audio-visual learning media; (3) Knowing student learning outcomes after using audio-visual learning media. This study uses the ADDIE method which is applied to the class through Classroom Action Research (CAR). The research sample consisted of 33 Agro-industry Technology Education students class of 2022. Assessment of the feasibility of audio-visual learning media based on material experts, language, media, and student responses was declared "visible for use as learning media after revisions". The average value of student activity in the first cycle was 84.38% and 90.63% in the second cycle. This shows an increase in student learning activity after using audio-visual learning media. The N-Gain value in the first cycle was 0.88% and 0.80% in the second cycle, both of which had very high criteria. This shows that audio-visual learning media in the Food Microbiology course can improve critical thinking skills in student learning outcomes. The development of audio-visual learning media is expected to help students understand the material so that they can improve critical thinking skills.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | ID SINTA Dosen Pembimbing: Puji Rahmawati Nurcahyani: 6733171 Dewi Nur Azizah: 5994054 |
| Uncontrolled Keywords: | ADDIE, hasil belajar, keaktifan belajar, media pembelajaran audio visual, mikrobiologi pangan. ADDIE, learning outcomes, learning activeness, audio-visual learning media, food microbiology. |
| Subjects: | L Education > L Education (General) L Education > LB Theory and practice of education Q Science > QH Natural history > QH301 Biology |
| Divisions: | Fakultas Pendidikan Teknologi dan Kejuruan > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Teknologi Agroindustri |
| Depositing User: | Aulia Nurjanah |
| Date Deposited: | 20 Sep 2023 02:57 |
| Last Modified: | 20 Sep 2023 02:57 |
| URI: | http://repository.upi.edu/id/eprint/106635 |
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