PENGGUNAAN MEDIA VIDEO HOLLANDAISE SAUCE PADA MATA PELAJARAN KONTINENTAL DI SMK NEGERI 9 BANDUNG

• Main Author: Elok Enggar Tyas, - (Author)
• Format: Book
• Published: 2020-02-21.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata
• Notes: http://repository.upi.edu/47144/1/S_PKK_1400140_Title.pdf; http://repository.upi.edu/47144/2/S_PKK_1400140_Chapter1.pdf; http://repository.upi.edu/47144/3/S_PKK_1400140_Chapter2.pdf; http://repository.upi.edu/47144/4/S_PKK_1400140_Chapter3.pdf; http://repository.upi.edu/47144/5/S_PKK_1400140_Chapter4.pdf; http://repository.upi.edu/47144/6/S_PKK_1400140_Chapter5.pdf; http://repository.upi.edu/47144/7/S_PKK_1400140_Appendix.pdf
• Keywords: L Education (General); LB1603 Secondary Education. High schools; TT Handicrafts Arts and crafts

Reviewed from the processing of hollandaise sauce that has a high level of difficulty and failure, video media is used to help facilitate the learning process. In this study there are two research classes namely the experimental class using video media and the control class using conventional media. The purpose of this study was to determine students' knowledge about making hollandaise sauce in terms of aspects of knowledge in preparation, processing and presentation. The research method used is descriptive quantitative research design Pre-Experimental Designs. The study population was students of the second grade culinary education major in public vocational high school 9 bandung who had not been taught basic competency of "making basic sauce". The technique of determining the sample by means of cluster sampling with a total sample of 70 respondents. The results showed the experimental class learning outcomes were better than the control class that did not use video media. The percentage of experimental class on the aspect of preparatory knowledge was 88.2%, the processing of 88.2% and the presentation of 89% of students answered correctly and the percentage of the control class on the aspect of preparatory knowledge was 84.2%, processing 82.6% and 82.6% presentation so the average percentage of test scores in the experimental class is higher than the control class. The conclusion is video media has a good effect to to used as the media for the learning process. Keywords: hollandaise sauce, video, learning media