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Ifan Iskandar
Universitas Negeri Jakarta
Religion Arts Humanities Economics, Econometrics & Finance Education Energy Environmental Science Languange, Linguistic, Communication & Media Library & Information Science Mathematics Public Health Social Sciences Other

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Journal : Jurnal Paedagogy

 1 
Penggunaan Kajian Gastronomi pada Pembelajaran Bahasa Indonesia Teks Observasi di SMK Kompetensi Keahlian Tata Boga Ika Sutiandari; Saifur Rohman; Ifan Iskandar
Jurnal Paedagogy Vol 10, No 1: Jurnal Paedagogy (January 2023)
Publisher : Universitas Pendidikan Mandalika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jp.v10i1.6087

Abstract

This study aims to 1) identify media, learning resources, and materials in the culinary arts vocational school that can be integrated with observational texts and gastronomic studies and 2) describe the learning steps in the core learning activities using gastronomic studies in learning observational texts. This research method used qualitative research. Data sources in this study included the syllabus, core competencies, essential competencies, and Indonesian language textbooks class X and Culinary Arts Curriculum 2013. The research used library and observation techniques as data collection techniques. Data analysis in this study was carried out in four stages: data collection, data reduction, data presentation, and drawing conclusions. The results of this study showed that the selection of gastronomic topics on YouTube learning media and resources, online articles, infographics, and the movie could be used as teaching materials for observational texts. It can be integrated with tourism materials, Indonesian cakes, dishes from rice and noodles, leaf folds, and Indonesian soups and soups. Moreover, the learning steps were divided into four Basic Competencies, each with four meetings. The teacher presented articles and videos on KD 3.1 at the first meeting. Then, the teacher showed a YouTube video about gastronomy in the second meeting. 4.1. The teacher presented online articles and infographics at KD. 3.2. In the fourth meeting, the teacher used the movie “Aruna dan Lidahnya” to observe the text as an infographic and present culinary products.
Co-Authors Agustinus Hariyana Ali Satri Efendi Almyra Diah Pangestu Amelia Idha Anis Rahmawati Ansoriyah, Siti Asnur, Muhammad Nur Ashar Asti Purbarini Atika Herawati Berkat Christin Boeriswati, Endry Danang Dwi Harmoko Darmahusni Desyrianti Ramadhani Dieni Nurhasanah Dwihastuti Eko Budiarto Emi Elma Endang Caturwati Eni Mulyani Fauzi Rahman Gita Khoirunisa Givens Rindu Hafizah Hafizah Hafizah Hafizah Hana Hanifah Herdiati, Dian Ika Sutiandari Ilza Mayuni Imam Santosa Imam Santosa Imam Santosa Imawati, Endah Jihan Fakhira Kiki Dwi Arviani Lailatul Maya Liliana Muliastuti Marsin Marsin Marudut Bernadtua Simanjuntak Miftahul Rachmat Muchlas Suseno Muhammad Fauzan Izzaldin Hakam Nadila Farah Agusprayuningtyas Ni Made Ratminingsih Ninuk Lustyantie Nofia Angela Noni Agustina Novi Anoegrajekti Nuryansyah Adijaya Octa Pratama Putra Parlindungan Pardede Parlindungan Pardede Pudjiati, Danti Putri, Maulina Larasati Ramadan Fitriani Ratna Dewanti Ratna Dewanti Reny Juliana Rizdika Mardiana Rizka Patrika Rizal Rizki Sukmatanti Rizky Syahra Putri S. Bekti Istiyanto Sa'id Fajar Al Fikri Saifur Rohman Saprudin Padlil Syah SITI DRIVOKA SULISTYANINGRUM Siti Gomo Attas Siti Lathifah Sri Sumarni Sri Sumarni Sri Sumarni Sudartomo Macaryus Syafiq Al Islam Tira Nur Fitria, Tira Nur Triesa Gina Astari Wiwit Sariasih Wulan Pusposari Wuriy Handayani Yunarni Siregar Zainal Rafli Zainal Rafli, Zainal Zuharty Zuharty