Augmented Reality-Based Lactic Acid Bacteria Diversity Flash Card Traditional Pakati'ng Rape’ Food

Raden Salwa, Hanum Mukti Rahayu, Ari Sunandar
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Abstract

The impact of the Industrial Revolution 4.0 on education is to position education for modern learning. Modern learning must certainly involve learning media that can optimize the learning process. This study aims develop flash card media of lactic acid bacteria diversity of traditional food Pakati’ng Rape’ based on augmented reality. This research uses a research and development (R&D) method with the Alessi and Trollip development model and involves 9 validators to validate flash card learning media. This research instrument uses validation sheets consisting of language validation sheets, media validation sheets and material validation sheets with quantitative analysis techniques. For the practicality test, there is a student response questionnaire instrument. The results of this study are the development of flash card media diversity of lactic acid bacteria traditional food Pakati’ng Rape’ based augmented reality has been declared feasible with an average of 90.39% (is very practical). Based on the result of student responses, the average wa 79% (practical) in the small-scale test and 80% (practical) in the large-scale test. Flash card media diversity of lactic acid bacteria tradisional food Pakati’ng Rape’ based on agumented reality to be valid and practical so that it can be used in learning.
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基于增强现实的乳酸菌多样性闪存卡传统的帕卡蒂'油菜'食品
工业革命4.0对教育的影响是将教育定位为现代学习。现代学习当然必须包括能够优化学习过程的学习媒体。本研究旨在开发基于增强现实技术的传统食品油菜乳酸菌多样性闪存卡培养基。本研究采用Alessi和Trollip开发模型的研发(R&D)方法,涉及9个验证者对闪卡学习媒体进行验证。本研究仪器采用定量分析技术的验证表,包括语言验证表、介质验证表和材料验证表。对于实用性测试,有一个学生回答问卷。本研究的结果是,基于增强现实的乳酸菌传统食品的闪存卡介质多样性开发已被宣布为可行,平均为90.39%(非常实用)。根据学生回答的结果,在小规模测试中平均为79%(实际),在大规模测试中平均为80%(实际)。闪存卡媒介多样性的乳酸菌传统食品帕卡丁油菜基于增强现实,使其有效实用,使其可以在学习中使用。
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