Annis Kandriasari, Robinson Situmorang, Suyitno Muslim, Jhoni Lagun Siang
This study aims to produce storyboard video guidelines in the Taiwanese Bread processing practicum and determine the feasibility of storyboard video guidelines in the Taiwanese Bread processing practicum. The study method used Research and Development (RnD) by Dick and Carey's model development. The study sites included the processing laboratory, and the pastry and bakery laboratory. Data collection techniques involved interviews, documentation, and questionnaires. Data analysis techniques used documentation, qualitative, and quantitative data analysis. The procedures of designing storyboard video guidelines in Taiwanese Bread processing practicum were conducted by preparing material, making a script, and preparing a storyboard. To assess the feasibility of storyboard video guidelines, content validation was assessed by a material expert, media expert, and learning expert. The study result revealed that the storyboard video guidelines were feasible to be developed in the Taiwanese Bread processing practicum. The average level of feasibility obtained was 79.57% for the feasible category of material experts' judgment, 77.54% for the feasible category of media experts' judgment, and 86.12% for the very feasible category of learning experts' judgment. It concluded that the storyboard video has a valid, practical, and potential effect in the Taiwanese Bread processing practicum. © 2020 Primrose Hall Publishing Group.
Departement of Education Technology Universitas Negeri Jakarta, Jl. Rawamangun Muka, Jakarta Timur, 13220, Indonesia; Department of education Mathemathic Universitas Bumi hijrah Maluku utara, Jl. Lintas Halmahera Sofifi, Maluku Utara, Indonesia
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