Sri Anggraeni, Silmi Aulia Rohmah, Silmi Ridwan Putri, Risti Ragadhita, Siti Nur Hofifah, Asep Bayu Dani Nandiyanto
This study aims to present learning about the characteristics of sagon crackers through video learning media for high school students. Sagon crackers are made by varying the flour (sago flour, a mixture of sago flour with maize, a mixture of sago flour and wheat flour, and a mixture of sago flour with tapioca flour). Sagon crackers are made by mixing the ingredients then molding the dough in the oven (150°C for 15 minutes). Several series of tests such as puncture test and hardness test are conducted. This research is conducted by providing pretest questions, video learning, and posttest questions. The results show that each sagon crackers has a different appearance. This is because of the difference in protein content; the lower the protein in the texture crackers, the harder the texture of the crackers. Meanwhile, based on the test results on high school students show that the use of video learning media can increase student knowledge. According to the t-test results, video learning media has a significant effect on student learning outcomes. Based on the test results obtained, this study can assist in the selection of instructional media for students and can find out the various characteristics of sagon crackers. © 2020, Rajarambapu Institute Of Technology. All rights reserved.
Universitas Pendidikan Indonesia, Jl. Dr. Setiabudi No. 229, Bandung, Indonesia
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