Sri Anggraeni
*,
Hilda Yanuar Abadi
,
Siti Nur Hofifah
,
Sri Anggraeni
,
Risti Ragadhita
,
Asep Bayu Dani Nandiyanto
- Universitas Pendidikan Indonesia, Jl. Dr. Setiabudhi No. 229 Bandung, Indonesia
Abstract
The purpose of this study was to determine the learning outcomes of high school science students regarding the mechanical characteristic and chemical composition of food, especially sago (Metroxylon sagu Rottb.) crackers through learning video. This research was conducted by experimental demonstration through pre-test, video demonstration, and post-test. In addition, the method of making sago crackers is done through the process of mixing the raw material, kneading the material until it is smooth, shaping crackers, and baking crackers. The results showed that the hardness of the sago crackers decreases with the amount of sago flour content. In addition, the students' posttest scores increased significantly. Demonstration videos can convey information or events effectively without having to experience it firsthand. This research hopes that the method can facilitate an abstract material transfer, train student skills, and improve students' understanding of chemical composition's effect on food's mechanical characteristics. The other hope of this research is useful as a reference to enable distance learning.
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