Efektivitas Media Video Tutorial Pembuatan Platted Brioche terhadap Peningkatan Pengetahuan Mahasiswa Pendidikan Tata Boga Universitas Negeri Jakarta

This study aims to measure the effectiveness of video tutorial media on making platted brioche in improving the knowledge of Culinary Education Study Program at Jakarta State University. The research method used is pre-experimental with a One Group Pretest-Posttest design. The sample consists of 28 Culinary Education Study Program at Jakarta State University who are taking the Bread Processing course in the 121st semester of the 2024/2025 academic year. Based on the research results, the pre-test score in the normality test was 0,072, and the post-test score was 0,251, both of which are greater than the significance level of 0,05, indicating that the data is normally distributed. The homogeneity test results showed a p-value of 0,582, which also exceeded the significance level of 0,05,indicating that the data is homogeneous. Hypothesis testing using the Paired Sample t-test resulted in a significance value of 0,00, which is less than 0,05, and a t-count > t-table, thus H1 is accepted and H0 is rejected. The N-Gain test result was 47,41%, which is included in the moderate category. Thus, there is a positive improvement in the learning process using the video tutorial media on making platted brioche, and the likert scale results show that 84,3% of respondents agree that the use of video tutorial media on making platted brioche is effective in enhancing knowledge.