Teaching the Effect of Variations in Types of Flour on Mechanical Characteristics of Chicken Skin Crackers through Experimental Demonstrations to Senior High School Students

Abstract

This study aims to analyze video learning strategies on science learning outcomes and the effects of various types of cooking on chicken skin cracker mechanics for high school students. The research is conducted through experimental methods with the students by three stages including conducting pre-test, giving an instructional video, and conducting post-test. The making of chicken skin crackers is performed through washing, seasoning, drying, coating using different variations of flour (tapioca, wheat, maize, and sago flour), and frying the chicken skin. Testing the mechanical properties of chicken skin crackers is carried out using a hardness and puncture test. The research shows that the crunchiest texture is chicken skin crackers made from sago, corn, wheat, and tapioca flour respectively because chicken skin crackers that use sago flour have a more porous texture. Based on the results of the study, it can be concluded that the experimental demonstration is effective in improving students� learning outcomes regarding the effect of variations in flour type on the mechanical characteristics of chicken skin crackers, which is indicated by the posttest average score which is higher than the pretest score after the video is shown. Besides, this research also demonstrates the use of food scraps in new products to reduce waste.