PENGENALAN MAKANAN TRADISIONAL SUNDA MENGGUNAKAN TEKNOLOGI AUGMENTED REALITY

Nenti Anggraeni, - (2022) PENGENALAN MAKANAN TRADISIONAL SUNDA MENGGUNAKAN TEKNOLOGI AUGMENTED REALITY. S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Indonesia merupakan negara yang mempunyai keragaman budaya seperti keragaman makanan tradisional. Meski demikian, makanan tradisional saat ini sudah jarang ditemukan. Hasil penyebaran kuisioner kepada 35 remaja berusia 15-17 tahun 91.4% mengetahui makanan tradisional tapi hanya 50.2% yang dapat memberikan contoh dengan benar, oleh sebab itu pengetahuan mengenai makanan tradisional perlu dikenalkan kembali terutama kepada remaja di kota bandung. Pemilihan media sangat penting untuk menyampaikan informasi agar informasi tersampaikan dengan baik kepada audiens. Akan tetapi pada saat ini belum ada media yang menggunakan teknologi Augmented Reality untuk mempromosikan makanan tradisional Indonesia, khususnya makanan sunda di kota Bandung. Adapun tujuan penelitian ini yaitu untuk merancang media pengenalan makanan tradisional Sunda menggunakan AR berbasis markerless. Metode yang digunakan dalam penelitian ini adalah DND dengan menggunakan prosedur penelitian waterfall. Aplikasi yang dirancang memaparkan 21 jenis makanan, dan minuman tradisional sunda, dan dibuat menjadi 3D yang kemudian diaplikasikan menjadi AR, terdapat juga fitur game untuk mengetahui pengetahuan pengguna setelah menggunakan media. Kemudian media diuji cobakan kepada 21 orang siswa SMK berumur 15-17 tahun. Dari hasil uji coba didapatkan data dari hasil validasi media mendapatkan persentase sebesar 90.63 %, dan hasil uji coba kepada siswa mendapatkan persentase sebesar 87.42% . Dapat disimpulkan dari hasil perhitungan dari ahli media bahwa media yang dirancang sudah layak untuk di uji coba kepada siswa, dan dari hasil perhitungan uji coba siswa dapat disimpulkan bahwa media yang telah dirancang mendapatkan hasil sangat baik. ----- Indonesia is a country that has cultural diversity such as the diversity of traditional foods. However, traditional food is now rarely found. The results of distributing questionnaires to 35 adolescents aged 15-17 years 91.4% know traditional food but only 50.2% can give examples correctly, therefore knowledge about traditional food needs to be reintroduced, especially to teenagers in Bandung. Media selection is very important to convey information so that information is conveyed properly to the audience. However, at this time there is no media that uses Augmented Reality technology to promote traditional Indonesian food, especially Sundanese food in the city of Bandung. The purpose of this research is to design a medium for introducing Sundanese traditional food using markerless AR based. The method used in this study is DND using waterfall research procedures. The application designed to describe 21 types of traditional Sundanese food and drinks, and made into 3D which is then applied to AR, there is also a game feature to determine user knowledge after using the media. Then the media was tested on 21 SMK students aged 15-17 years. From the test results, the data from the media validation results get a percentage of 90.63%, and the test results to students get a percentage of 87.42%. It can be concluded from the results of calculations from media experts that the media that has been designed is feasible to be tested on students, and from the results of the calculation of student trials it can be concluded that the media that have been designed get very good results.

Item Type:	Thesis (S1)
Uncontrolled Keywords:	traditional sunda food, augmented reality, markerless, DND, waterfall
Subjects:	L Education > L Education (General) L Education > LB Theory and practice of education L Education > LB Theory and practice of education > LB1603 Secondary Education. High schools N Fine Arts > N Visual arts (General) For photography, see TR T Technology > T Technology (General)
Divisions:	UPI Kampus cibiru > S1 Pendidikan Multimedia
Depositing User:	nenti anggraeni
Date Deposited:	15 Sep 2022 04:19
Last Modified:	01 Nov 2022 07:07
URI:	http://repository.upi.edu/id/eprint/78557

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