Demonstration of Making Sago (Metroxylon sagu Rottb.) Crackers with Variations in the Comparison of Sago Flour and Wheat Flour to High School Students.

Sri Anggraeni; Abadi, Hilda Yanuar; Hofifah, Siti Nur; Anggraeni, Sri; Ragadhita, Risti; Nandiyanto, Asep Bayu Dani

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.

HIGH school students; SAGO; FLOUR; FOOD composition; VIDEOS; DISTANCE education

Journal of Engineering Education Transformations, 2020, Vol 34, p81

2349-2473

Academic Journal

10.16920/jeet/2020/v34i0/157856