Research Article
The Use and Material Development of Audio-Visual Media on www.marmiton.org Website in French Listening Skill
@INPROCEEDINGS{10.4108/eai.18-10-2018.2287410, author={Isda Pramuniati and Marice Marice and Wahyuni Sa’dah}, title={The Use and Material Development of Audio-Visual Media on www.marmiton.org Website in French Listening Skill}, proceedings={Proceedings of The 5th Annual International Seminar on Trends in Science and Science Education, AISTSSE 2018, 18-19 October 2018, Medan, Indonesia}, publisher={EAI}, proceedings_a={AISTSSE}, year={2019}, month={10}, keywords={development audio visual media listening}, doi={10.4108/eai.18-10-2018.2287410} }
- Isda Pramuniati
Marice Marice
Wahyuni Sa’dah
Year: 2019
The Use and Material Development of Audio-Visual Media on www.marmiton.org Website in French Listening Skill
AISTSSE
EAI
DOI: 10.4108/eai.18-10-2018.2287410
Abstract
Listening learning (production orale) based on e-learning by utilizing the website www.marmiton.org includes recipes in French to train students' understanding in vocabulary mastery and listening skills. This learning media is taught in an audio-visual manner that contains two language skills, namely reading and listening. This learning media is one of the supporters of the teaching and learning process which is very varied. This study aims to (1) describe the steps in the application of audio-visual media on the www.marmiton.org website in learning the listening skills of French, and (2) describe the feasibility of the material and the development of audio-visual media material on the www.marmiton.org website in learning French listening skills, and (3) describing student learning outcomes using audio-visual media on the www.marmiton.org website in learning French listening skills. The method used in this study is a pre-experimental method with one shot case study research design. The sample of the study is consisted of 30 students of the French Education Program, in the Language and Arts Faculty, UNIMED. The data was obtained through observation during the learning process took place, showing that 75% of the students were very interested in using this learning strategy because they could clearly see the form of the ingredients accompanied by new terms and vocabulary in French-language recipes.