Proceedings of the 4th Vocational Education International Conference (VEIC 2022)

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Analysis of the Ability to Make Traditional Buns Through Online-Based Collaborative Students Learning on Traditional Bun Courses of Cosmetology Study Program

Authors
Trisnani Widowati1, *
1Home Economics, Faculty of Engineering, Universitas Negeri Semarang, Semarang, Indonesia
*Corresponding author. Email: niwid@mail.unnes.ac.id
Corresponding Author
Trisnani Widowati
Available Online 16 December 2022.
DOI
10.2991/978-2-494069-47-3_18How to use a DOI?
Keywords
Online; Collaborative; Learning; Traditional bun
Abstract

Traditional buns as one of the knowledge areas that must be possessed by beauty students need to make adjustments in accordance with the demands of 21st century competencies, from an individual thinking activity to a communication process that requires a discussion room. Based on the current learning conditions online, the learning carried out collaborative learning is based online. This research aims to analyse the mastery of knowledge and skills of traditional bun making through online-based collaborative learning. The method used is a descriptive qualitative method. The subject of the study was 2nd semester beauty students of 35 people. Data collection instruments consist of questionnaires, assessment sheets. Data analysis is performed using descriptive percentages. The results showed that students had a category of learning outcome achievements: 1) analysis of the ability to make a cepol bun for the high category 42.86%, the medium category 17.14%, the low category 40%, 2) the analysis of the ability to make buns for the high category 31.43%, the medium category 20%, the low category 48.57%.

Copyright
© 2023 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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Volume Title
Proceedings of the 4th Vocational Education International Conference (VEIC 2022)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
16 December 2022
ISBN
10.2991/978-2-494069-47-3_18
ISSN
2352-5398
DOI
10.2991/978-2-494069-47-3_18How to use a DOI?
Copyright
© 2023 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.

Cite this article

risenwbib
TY  - CONF
AU  - Trisnani Widowati
PY  - 2022
DA  - 2022/12/16
TI  - Analysis of the Ability to Make Traditional Buns Through Online-Based Collaborative Students Learning on Traditional Bun Courses of Cosmetology Study Program
BT  - Proceedings of the 4th Vocational Education International Conference (VEIC 2022)
PB  - Atlantis Press
SP  - 132
EP  - 137
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-494069-47-3_18
DO  - 10.2991/978-2-494069-47-3_18
ID  - Widowati2022
ER  -