Electronic Theses and Dissertation

Nabilla zammil. (2026). hubungan penggunaan media video tutorial terhadap pengetahuan mahasiswa pendidikan tata boga departemen pkk pada produk puff pastry. [skripsi. universitas syiah kuala]. di bawah bimbingan dra. zuraini m, m.pd., dan laili suhairi, s.pd, m.si. tingkat pengetahuan mahasiswa pendidikan tata boga departemen pkk universitas syiah kuala terhadap prosedur pembuatan puff pastry, khususnya pada teknik laminasi masih kurang hal ini disebabkan oleh keterbatasan waktu praktik laboratorium dan metode pembelajaran konvensional yang hanya mengandalkan demonstrasi satu arah tanpa kesempatan pengulangan mandiri. penelitian ini bertujuan untuk mengetahui penggunaan media video tutorial, tingkat pengetahuan mahasiswa terhadap produk puff pastry, serta hubungan antara keduanya. pendekatan yang digunakan adalah kuantitatif dengan jenis penelitian korelasional. sampel penelitian berjumlah 48 mahasiswa angkatan 2022 dan 2023, yang ditentukan melalui teknik purposive sampling (sampel jenuh pada kedua angkatan tersebut). data dikumpulkan melalui kuesioner skala likert dan dianalisis menggunakan uji korelasi pearson product moment. hasil penelitian menunjukkan bahwa terdapat hubungan positif dan signifikan antara penggunaan media video tutorial terhadap pengetahuan mahasiswa pkk tata boga pada produk puff pastry ditunjukkan dengan nilai korelasi sebesar 0,484 dan berada pada rentang 0,40–0,59 sehingga hubungan antara kedua variabel tergolong dalam kategori sedang. dengan demikian disimpulkan bahwa semakin baik kualitas dan intensitas penggunaan media video tutorial, semakin tinggi pula pengetahuan mahasiswa terhadap produk puff pastry, sehingga penyempurnaan kejelasan penyampaian materi video serta penguatan pemahaman bahan dan alat perlu menjadi perhatian lanjutan.

Nabilla Zammil. (2026). The Relationship Between the Use of Video Tutorial Media and Students' Knowledge of Puff Pastry Products among Culinary Arts Education Students, Department of Family Welfare Education (PKK). [Undergraduate Thesis, Universitas Syiah Kuala]. Supervised by Dra. Zuraini M, M.Pd., and Laili Suhairi, S.Pd, M.Si. The level of knowledge among Culinary Arts Education students in the Department ofFamily Welfare Education (PKK) at Universitas Syiah Kuala regarding the puff pastry-making procedure, particularly the lamination technique, remains inadequate. This is attributed to limited laboratory practice time and a conventional teaching method that relies solely on one-way demonstration without opportunities for independent repetition. This study aims to determine the use of video tutorial media, students' level of knowledge of puff pastry products, and the relationship between the two. A quantitative approach with a correlational research design was employed. The research sample consisted of 48 students from the 2022 and 2023 cohorts, determined through purposive sampling (a total/saturated sample of both cohorts). Data were collected using a Likert-scale questionnaire and analyzed using the Pearson Product Moment correlation test. The results indicate a positive and significant relationship between the use of video tutorial media and students' knowledge of puff pastry products among Culinary Arts Education (PKK) students, as evidenced by an correlations of 0.484, which falls within the range of 0.40–0.59, placing the relationship between the two variables in the moderate category. It is therefore concluded that the better the quality and intensity of video tutorial media use, the higher students' knowledge of puff pastry products becomes. Consequently, improving the clarity of video content delivery and strengthening students' understanding of ingredients and equipment warrant further attention.