Innovation Product Sorghum as an Alternative Food on Teaching Learning Activities Based Blended Learning
Endang Noerhartati (a*), Lusy Muharlisiani (b), Dina Chamidah (c)

(a*) Agroindustrial Technology Study Program, Faculty of Engineering, Universitas Wijaya Kusuma Surabaya, Jl Dukuh Kupang XXV Surabaya, Indonesia
(b) English Study Program, Faculty of Language and Science, Universitas Wijaya Kusuma Surabaya, Jl Dukuh Kupang XXV Surabaya, Indonesia
(c) Biology Study Program, Faculty of Language and Science, Universitas Wijaya Kusuma Surabaya, Jl Dukuh Kupang XXV Surabaya, Indonesia

Abstract

Teaching-learning activities should continue to be improved by providing new materials and methods as an effort to enhance learning in universities. The purpose of this research is to enhance learning in college, popularize sorghum innovation product as an alternative food, and application of learning technology based on Blended Learning. This research uses qualitative research methods in teaching and learning activities. The results showed that learning systems with new materials and techniques had a significant effect on learning outcomes, students understood sorghum products as an alternative food which is very important for health and with learning system based on blended learning leads to more new knowledge. Furthermore, it concluded that providing new materials and methods is needed as an effort to improve teaching-learning in college.

Keywords: Sorghum product, Teaching learning activities, and Blended learning

Topic: Teaching and Learning in Science, Technology, Engineering, and Mathematics