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Akane Japanese Class in Japanese Language Learning:: Perceptions of Culinary Vocational School Students
International Journal of Language Teaching and Education
ISSN 2598-2303, 2614-1191
Terbit 2026-11-03
Penerbit Universitas Jambi, Magister Program of English Education Department
Bahasa en
Abstrak
This study was initiated by the broad formulation of the Phase F Japanese Language Learning Outcomes (CP) in the BSKAP Decree Number 046 of 2025, which lacks contextual relevance for the specific occupational needs of Culinary vocational students, particularly for the Specified Skilled Worker (SSW) scheme in Japan. This study aims to analyze and describe students' responses to the utilization of the Akane Japanese Class YouTube Channel in vocational Japanese learning. The research method employed was descriptive quantitative with a total sampling technique involving 61 twelfth-grade Culinary students at SMK Negeri 6 Jambi City. The instructional procedure integrates a deep learning approach and constructivism theory through observation, drilling, and roleplay phases. Data were collected using a closed-ended questionnaire with a 1-5 Likert scale, consisting of 15 statement items. The results indicated that the overall average student response reached 84.20%, falling into the "Excellent" category. In detail, the technical quality aspect scored 86.67%, relevance and career benefits scored 86.45%, interest and motivation scored 82.95%, and material comprehension scored 81.97%. Although learning motivation substantially increased and boredom was significantly reduced, the indicator for speaking confidence recorded the lowest score (78.69%), highlighting the need for continuous stimulation. The study concludes that the curation of global digital media combined with the roleplay method successfully reconstructs the macro curriculum into highly functional and contextual learning aligned with international industry standards.
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Sumber metadata: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/IJoLTE/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc)
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<dc:title xml:lang="en">Akane Japanese Class in Japanese Language Learning:: Perceptions of Culinary Vocational School Students</dc:title>
<dc:creator xml:lang="en">Ramayang Diandika, Maya</dc:creator>
<dc:creator xml:lang="en">Kurniati, Erisa</dc:creator>
<dc:creator xml:lang="en">Sofyan, Sofyan</dc:creator>
<dc:subject xml:lang="en">Japanese language learning</dc:subject>
<dc:subject xml:lang="en">Educational YouTube channel</dc:subject>
<dc:subject xml:lang="en">Student perception</dc:subject>
<dc:subject xml:lang="en">Digital learning media</dc:subject>
<dc:subject xml:lang="en">Vocational education</dc:subject>
<dc:description xml:lang="en">This study was initiated by the broad formulation of the Phase F Japanese Language Learning Outcomes (CP) in the BSKAP Decree Number 046 of 2025, which lacks contextual relevance for the specific occupational needs of Culinary vocational students, particularly for the Specified Skilled Worker (SSW) scheme in Japan. This study aims to analyze and describe students' responses to the utilization of the Akane Japanese Class YouTube Channel in vocational Japanese learning. The research method employed was descriptive quantitative with a total sampling technique involving 61 twelfth-grade Culinary students at SMK Negeri 6 Jambi City. The instructional procedure integrates a deep learning approach and constructivism theory through observation, drilling, and roleplay phases. Data were collected using a closed-ended questionnaire with a 1-5 Likert scale, consisting of 15 statement items. The results indicated that the overall average student response reached 84.20%, falling into the "Excellent" category. In detail, the technical quality aspect scored 86.67%, relevance and career benefits scored 86.45%, interest and motivation scored 82.95%, and material comprehension scored 81.97%. Although learning motivation substantially increased and boredom was significantly reduced, the indicator for speaking confidence recorded the lowest score (78.69%), highlighting the need for continuous stimulation. The study concludes that the curation of global digital media combined with the roleplay method successfully reconstructs the macro curriculum into highly functional and contextual learning aligned with international industry standards.</dc:description>
<dc:publisher xml:lang="en">Universitas Jambi, Magister Program of English Education Department</dc:publisher>
<dc:date>2026-11-03</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">Research Article</dc:type>
<dc:format>application/pdf</dc:format>
<dc:identifier>https://online-journal.unja.ac.id/IJoLTE/article/view/57191</dc:identifier>
<dc:identifier>10.22437/ijolte.v10i2.57191</dc:identifier>
<dc:source xml:lang="en">International Journal of Language Teaching and Education; Vol. 10 No. 2 (2026): International Journal of Language Teaching and Education; 353-362</dc:source>
<dc:source>2598-2303</dc:source>
<dc:source>2614-1191</dc:source>
<dc:language>en</dc:language>
<dc:relation>https://online-journal.unja.ac.id/IJoLTE/article/view/57191/26027</dc:relation>
<dc:rights xml:lang="en">Copyright (c) 2026 International Journal of Language Teaching and Education</dc:rights>
<dc:rights xml:lang="en">https://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>
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APA 7
Ramayang Diandika, M., Kurniati, E., & Sofyan, S. (2026). Akane Japanese Class in Japanese Language Learning:: Perceptions of Culinary Vocational School Students. International Journal of Language Teaching and Education, 10(2), 353–362. https://doi.org/10.22437/ijolte.v10i2.57191
Salin
IEEE
M. Ramayang Diandika, E. Kurniati, and S. Sofyan, “Akane Japanese Class in Japanese Language Learning:: Perceptions of Culinary Vocational School Students,” International Journal of Language Teaching and Education, vol. 10, no. 2, pp. 353–362, 2026, doi: 10.22437/ijolte.v10i2.57191.
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