An Analysis of TikTok Content Characteristics as a Medium for Practicing Japanese Speaking Skills

Analisis Karakteristik Konten Tiktok Sebagai Media Latihan Berbicara Dalam Bahasa Jepang

Authors

  • Siti Nur Lailatul Hidayah Hidayah Pendidikan Bahasa Jepang Universitas Negeri Surabaya
  • Joko Prasetyo State University of Surabaya

Abstract

The development of social media, particularly TikTok, has created new opportunities in foreign language learning, including Japanese speaking skills. Limited access to authentic language environments and lack of direct speaking practice highlight the need for interactive and participatory learning media. This study aims to describe the characteristics of TikTok content as a medium for practicing Japanese speaking skills, focusing on content types and content forms. This research employed a qualitative approach with a descriptive method. Data were collected through non-participant observation and documentation of video content from three Japanese language learning TikTok accounts: @naokijapan, @jclass.id, and @kokujapancom. Data analysis involved data reduction, data display, and conclusion drawing. The results indicate that the content characteristics consist of two aspects: content types and content forms. Five types of content were identified: daily conversations (kaiwa), vocabulary (goi), pronunciation practice (hatsuon renshuu), basic grammar (bunpou), and listening practice (chokai). The content forms include dialogue simulations (roleplay), speaking challenges, and vocabulary pronunciation exercises. The integration of these five types and three forms demonstrates that TikTok supports communicative, contextual, and practical speaking practice. These findings suggest that TikTok, as a new media platform characterized by interactivity, flexibility, participation, and personalization, creates a digital learning environment that enables independent and continuous speaking practice.
Keyword : TikTok, content characteristics, speaking skills, Japanese language, new media

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Published

2026-03-12

Issue

Section

Articles-February
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