PENINGKATAN KETERAMPILAN TATA BOGA MELALUI MEDIA VIDEO PADA ANAK TUNAGRAHITA RINGAN DI KELAS VII SMPLB ANAK BRILIANT BATAM TAHUN PELAJARAN 2019/2020
| Main Authors: | Fitria Meilina, Dormauli Sitanggang, Fadli Surahman |
|---|---|
| Format: | Article info application/pdf Journal |
| Bahasa: | eng |
| Terbitan: |
Universitas Karimun Prodi S1 Pendidikan Luar Biasa
, 2021
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| Subjects: | |
| Online Access: |
https://ejurnal.universitaskarimun.ac.id/index.php/JUDIKHU/article/view/410 https://ejurnal.universitaskarimun.ac.id/index.php/JUDIKHU/article/view/410/270 |
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article-410 |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="en-US">PENINGKATAN KETERAMPILAN TATA BOGA MELALUI MEDIA VIDEO PADA ANAK TUNAGRAHITA RINGAN DI KELAS VII SMPLB ANAK BRILIANT BATAM TAHUN PELAJARAN 2019/2020</title><creator>Fitria Meilina</creator><creator>Dormauli Sitanggang</creator><creator>Fadli Surahman</creator><subject lang="en-US">Culinary skilss through, Video Media, mentally disabled</subject><description lang="en-US">The research is motivated by the learning process teacher centered and low score from learning process of student. This study aim to improve culinary learning process in recognizing tools, ingredients and making bakwan. This type of research classroom action research. The sample in this study was a grade 7 SMPLB Anak Briliant Batam, that consisted of 9 students. Data collection technigues using observation, documentation and test result. Data analysis techniques were obtained from teacher assessment data analysis, student assessment data analysis and Learning Outcomes data analysis. The result in this study were increased from the beginning of learning to get an average value 60,77%, cycle I average value of 74,77% and cycle II average value 86%. The conclusion of this study is an increase in the use of video media for culinary learning outcomes in the subject matter of recognizing tools, materials and making bakwan.</description><publisher lang="en-US">Universitas Karimun Prodi S1 Pendidikan Luar Biasa</publisher><date>2021-08-23</date><type>Journal:Article</type><type>Other:info:eu-repo/semantics/publishedVersion</type><type>Journal:Article</type><type>File:application/pdf</type><identifier>https://ejurnal.universitaskarimun.ac.id/index.php/JUDIKHU/article/view/410</identifier><identifier>10.51742/judikhu.v1i01.410</identifier><source lang="en-US">JURNAL JUDIKHU; Vol 1 No 01 (2021): JUDIKHU - Jurnal Pendidikan Khusus; 40-46</source><source>2807-4270</source><source>10.51742/judikhu.v1i01</source><language>eng</language><relation>https://ejurnal.universitaskarimun.ac.id/index.php/JUDIKHU/article/view/410/270</relation><relation>10.51742/judikhu.v1i01.410.g270</relation><rights lang="en-US">Copyright (c) 2021 Fitria Meilina</rights><rights lang="en-US">https://creativecommons.org/licenses/by/4.0</rights><recordID>article-410</recordID></dc>
|
| language |
eng |
| format |
Journal:Article Journal Other:info:eu-repo/semantics/publishedVersion Other File:application/pdf File Journal:Journal |
| author |
Fitria Meilina Dormauli Sitanggang Fadli Surahman |
| title |
PENINGKATAN KETERAMPILAN TATA BOGA MELALUI MEDIA VIDEO PADA ANAK TUNAGRAHITA RINGAN DI KELAS VII SMPLB ANAK BRILIANT BATAM TAHUN PELAJARAN 2019/2020 |
| publisher |
Universitas Karimun Prodi S1 Pendidikan Luar Biasa |
| publishDate |
2021 |
| topic |
Culinary skilss through Video Media mentally disabled |
| url |
https://ejurnal.universitaskarimun.ac.id/index.php/JUDIKHU/article/view/410 https://ejurnal.universitaskarimun.ac.id/index.php/JUDIKHU/article/view/410/270 |
| contents |
The research is motivated by the learning process teacher centered and low score from learning process of student. This study aim to improve culinary learning process in recognizing tools, ingredients and making bakwan. This type of research classroom action research. The sample in this study was a grade 7 SMPLB Anak Briliant Batam, that consisted of 9 students. Data collection technigues using observation, documentation and test result. Data analysis techniques were obtained from teacher assessment data analysis, student assessment data analysis and Learning Outcomes data analysis. The result in this study were increased from the beginning of learning to get an average value 60,77%, cycle I average value of 74,77% and cycle II average value 86%. The conclusion of this study is an increase in the use of video media for culinary learning outcomes in the subject matter of recognizing tools, materials and making bakwan. |
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