Development of Interactive CD Media on Processing of Continental Pastry To Improve Learning Quality Rusilanti(a*), Sachriani(b), Yeni Yulianti(c), and Mutiara(d)
a,c,d) Culinary Arts Vocational Education Study Program, Faculty Of Engineering, State University of Jakarta, Jalan Rawamangun Muka, 13220, East Jakarta, Indonesia
*rusilanti[at]gmail.com
b) Food Service Industry Study Program, Faculty Of Engineering, State University of Jakarta, Jalan Rawamangun Muka, 13220, East Jakarta, Indonesia
Abstract
The purpose of this research was to produce an interactive CD media on the processing of continental pastry to improve the quality of learning in continental and culinary courses. The quality of media feasibility is based on the assessment of media experts who consider the criteria "good", with the percentage criteria earned at 77.5%. The assessment of media experts who consider the criteria "excellent", has a value of 90%. This media can be considered "feasible" as it can be used for learning in terms of media and technical aspects.
Keywords: Development, Interactive CD Media, Processing of Continental Pastry, Improve Learning Quality
