The Effectiveness of Glideapp Application Media in the Development of Basic Food Processing Cooking Techniques in Improving the Competence of Culinary Students

DOI

10.2991/978-2-38476-398-6_7How to use a DOI?

Keywords

Media; Learning; Glide application; Cooking techniques; Food basic

Abstract

The goals of this study are to (1) find out how well Glide App media works at creating basic cooking methods for food processing and (2) find out if it’s possible to create basic cooking methods for food processing based on material and media experts. The State University of Medan’s Culinary Education Study Program conducted the research. The research will take place between April and June of 2024. The final product is Glide App media, utilized by lecturers and students and certified by two experts: content and media. We applied the ADDIE Research and Development model. The data-collecting method employs questionnaires. The study employs descriptive data analysis methods. According to the findings of this study, an examination of the demands of lecturers and students reveals that all professors and students require the development of Glide App media at a 100% rate. The final product is Glide App Cooking Technique media, which has undergone feasibility testing by material and media specialists. The study’s results show that the material feasibility value, which was set by experts in the field in the first stage, is 72.50% for the feasible category and 85.88% for the very feasible category. According to expert media, the first stage’s feasibility value is 80%, which includes the feasible category, and the second stage’s feasibility value is 85.50%, which encompasses the very feasible category. According to material and media specialists, the average feasibility assessment findings fall into an extremely practicable category, with an average score percentage of 87.30%. As a result, the Glide App media created for the Development of Basic Food Processing Cooking Techniques can be used by Basic Food course professors and students.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Dian Agustina
AU  - Erli Mutiara
AU  - Laurena Ginting
AU  - Ajeng Inggit Anugerah
PY  - 2025
DA  - 2025/05/07
TI  - The Effectiveness of Glideapp Application Media in the Development of Basic Food Processing Cooking Techniques in Improving the Competence of Culinary Students
BT  - Proceedings of the 6th Annual Conference of Engineering and Implementation on Vocational Education (ACEIVE 2024)
PB  - Atlantis Press
SP  - 43
EP  - 49
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-398-6_7
DO  - 10.2991/978-2-38476-398-6_7
ID  - Agustina2025
ER  -