Instructional Design Based Interactive CD to Improve Learning Outcomes of Student and Culinary Course Participants in Culinary Rusilanti(a*), Sachriani(b), Yeni Yulianti(c), 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
This prupose research to analyze intructional design of using interactive CD media on continental cake processing to improve learning outcomes of students and course participants in culinary. The study conducted on course participants in 4 Registered Training Organization (RTO) or Pusat Pelatihan Kerja Daerah (PPKD) consisting of East Jakarta, South Jakarta, West Jakarta, and Central Jakarta with 71 participants. Whereas, the study involving culinary students held at the Culinary Arts Vocational Education Study Program, Faculty of Engineering, the State University of Jakarta with 57 participants. A research method used quasi-experimental method with Nonequivalent Control Group Design. Effectiveness testing applied in the experimental group showed 85% and categorized as effective scale. The Mann Whitney test (Z test) with 0.1 for the level of significance stated that Zcount is on the rejection area and H0 or Zcount< Ztable negative where -1.7 <-1,645. It means that there is differences effect of using learning media of Macromedia Flash 8 based on student learning outcomes. Effectiveness testing applied in the experimental group showed 75% and categorized as effective scale.Thus, an analysis of instructional design based interactive CD is more effective than using conventional media to improve student and course participant learning outcomes.
