| Issue |
MATEC Web Conf.
Volume 197, 2018
The 3rd Annual Applied Science and Engineering Conference (AASEC 2018)
|
|
|---|---|---|
| Article Number | 16001 | |
| Number of page(s) | 4 | |
| Section | Computer and Communication Engineering | |
| DOI | https://doi.org/10.1051/matecconf/201819716001 | |
| Published online | 12 September 2018 | |
Augmented reality of traditional food for nutrition education
1
Universitas Pendidikan Indonesia, Department of Home Economics, Bandung, Jawa Barat, Indonesia
2
Universitas Pendidikan Indonesia, Department of Electrical Engineering Education, Bandung, Jawa Barat, Indonesia
3
Universitas Pendidikan Indonesia, Department of Mechanical Engineering Education, Bandung, Jawa Barat, Indonesia
4
Universitas Pendidikan Indonesia, Department of Physical Education, Bandung, Jawa Barat, Indonesia
* Corresponding author: cicayulia@upi.edu
This study aims to develop an augmented reality medium of traditional Sundanese food for nutrition education for teenagers. The media designed also consists of values of local wisdom education. The application is named AR Ma'Ugiz. The making of the application starts with story board design, 3D objects of traditional Sundanese food design using blender software and making videos about the making of the food. To make the videos, this paper uses Wondershare Filmora software. In an attempt of making AR Ma'Ugiz compatible to many platform, a Unity 3D is employed. The results of the research show that Augmented Reality designed to introduce traditional Sundanese food to teenagers is interesting and fun for them. In addition, the teenager students have more opportunities to explore the food in terms of the making procedure and nutrition information. Thus, the media used in nutrition education appear to have strengths in introducing values of local wisdom. In the meantime, local wisdom plays an important role in character education which, in this context, enables students to love their culture, including their traditional food.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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