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

Abstract

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.

The Effectiveness of the Practicum Video Guide on Distance Learning in Improving Biology Learning Outcomes in Enzyme Content

“…Several studies on the use of practicum videos in learning have been carried out, including research by Anggraeni et al (2020) regarding the use of experimental videos to demonstrate making sago crackers to students. Nandiyanto et al (2020) also used a practicum video to demonstrate the process of making biobriquettes from biomass to vocational high school students.…”