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Development of Blog-Based Learning Media on Fusion Food Material for Class X Students of the Culinary Department of Mataram Vocational School, Semarang: Pengembangan Media Pembelajaran Berbasis Blog pada Materi *Fusion Food* untuk Siswa Kelas X Jurusan Kuliner di SMK Mataram, Semarang

Food Science and Culinary Education Journal · Vol. 14 No. 2 (2025) · hlm. 89–91

DOI
10.15294/fsce.v14i2.30236
ISSN
2829-355X, 2252-6587
Terbit
2025-11-30
Penerbit
Universitas Negeri Semarang
Bahasa
eng

Abstrak

This research is motivated by problems in he learning process of Culinary Basics at SMK Mataram Semarang, especially on fusion food material, where the method of delivering the material is still monotonous and has not utilized technology-based learning media optimally. The purpose of this study is to develop blog-based learning media equipped with interactive evaluation, and to test the feasibility of the media based on expert assessment and user responses. This study uses the 4D model development method (Define, Design, Develop) with a reduction in the Disseminate stage. The results of the study indicate that the blog media developed is very feasible to be used in learning. The results of the feasibility test of blog-based learning media products on fusion food material obtained 87% with a very feasible category in the material aspect, 84% with a very feasible category in the media aspect, 87% with a very feasible category in the teacher response, and 92% with a very feasible category.

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17 penulis · 33 tautan kepenulisan bersama

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  • State University of Semarang
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  • Organisasi berbeda
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Rekan penulisOrganisasiArtikel bersama
Bambang Sugeng SuryatnaState University of Semarang1
Octavianti ParamitaState University of Semarang1
Nilna FirchaState University of Semarang1
RosidahState University of Semarang1
Hanifa RiantiState University of Semarang1
Bambang SugengState University of Semarang1
Pudji AstutiState University of Semarang1
Afifah Fitria DestianaState University of Semarang1
RosidahAfiliasi tidak diketahui1
Dwi Asih SunarwatiAfiliasi tidak diketahui1
Mia Hafizah TumanggerState University of Semarang1
Noor HudallahState University of Semarang1
Dwi Putri AsihState University of Semarang1
Vera Noviana SulistyawanState University of Semarang1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/fsce/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Development of Blog-Based Learning Media on Fusion Food Material for Class X Students of the Culinary Department of Mataram Vocational School, Semarang: Pengembangan Media Pembelajaran Berbasis Blog pada Materi *Fusion Food* untuk Siswa Kelas X Jurusan Kuliner di SMK Mataram, Semarang</dc:title>
	<dc:creator xml:lang="en">Narumi Sekar Distiana</dc:creator>
	<dc:creator xml:lang="en">Wahyuningsih</dc:creator>
	<dc:creator xml:lang="en">Saptariana</dc:creator>
	<dc:subject xml:lang="en">learning media</dc:subject>
	<dc:subject xml:lang="en">blog</dc:subject>
	<dc:subject xml:lang="en"> fusion food</dc:subject>
	<dc:subject xml:lang="en"> vocational school</dc:subject>
	<dc:subject xml:lang="en">4D development</dc:subject>
	<dc:description xml:lang="en">This research is motivated by problems in he learning process of Culinary Basics at SMK Mataram Semarang, especially on fusion food material, where the method of delivering the material is still monotonous and has not utilized technology-based learning media optimally. The purpose of this study is to develop blog-based learning media equipped with interactive evaluation, and to test the feasibility of the media based on expert assessment and user responses. This study uses the 4D model development method (Define, Design, Develop) with a reduction in the Disseminate stage. The results of the study indicate that the blog media developed is very feasible to be used in learning. The results of the feasibility test of blog-based learning media products on fusion food material obtained 87% with a very feasible category in the material aspect, 84% with a very feasible category in the media aspect, 87% with a very feasible category in the teacher response, and 92% with a very feasible category.</dc:description>
	<dc:publisher xml:lang="en">Universitas Negeri Semarang</dc:publisher>
	<dc:date>2025-11-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/journals/fsce/article/view/30236</dc:identifier>
	<dc:identifier>10.15294/fsce.v14i2.30236</dc:identifier>
	<dc:source xml:lang="en">Food Science and Culinary Education Journal; Vol. 14 No. 2 (2025); 89-91</dc:source>
	<dc:source>2829-355X</dc:source>
	<dc:source>2252-6587</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/journals/fsce/article/view/30236/11820</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 Food Science and Culinary Education Journal</dc:rights>
</oai_dc:dc>