Sri Anggraeni
,
Alin Parliana Hotimah
,
Gabriela Chelvina Santiuly Girsang
,
Risti Ragadhita
,
Siti Nur Hofifah
,
Asep Bayu Dani Nandiyanto
*
- Universitas Pendidikan Indonesia, Jl. Dr. Setiabudhi No. 229 Bandung, Indonesia
Abstract
The study aims to analyze experimental demonstration teaching method using video on high school students� science learning outcomes and investigate the effects of variations of flour on mechanical properties of shrimp shell crackers �kerupuk� (SSC). SSC is made by mixing boiled-crushed shrimp shells with seasonings and flour (maize, tapioca, sago, and wheat flour). After that, the dough is shaped, steamed, cooled, sliced, dried in the sun, and fried with cooking oil. To analyze the SSC's mechanical properties, hardness, and puncture strength test is taken, and observation with an optical microscope is conducted. Students� understanding is assessed through a 10-pretestposttest question supported by a learning video, where the research subjects are 17 high school students in Indonesia. The results show that SSC with sago flour is the crispest cracker, followed by SSC with maize, wheat, and tapioca flour, respectively. The flour is affecting the expansion, retrogradation, pores, crispness, and SSC color. There is an increase in students� understanding of the effect of flour in SSC after being given the learning video. This research demonstrates how the effect of flour in food and students� understanding of it.
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