Pengembangan E-modul Hidangan Kentang dan Pasta Berbasis Heyzine Flipbooks untuk Siswa SMK Kuliner
Development of E-modules of Potato and Pasta Dishes Bashed on Heyzine Flipbooks for Culinary Vocational School Students
Tujuan penelitian ini yaitu untuk mengetahui: 1) hasil pengembangan e-modul materi hidangan kentang dan pasta berbasis heyzine flipbooks; 2) kelayakan materi dan media pada e-modul materi hidangan kentang dan pasta berbasis heyzine flipbooks; 3) respon siswa / pengguna e-modul materi hidangan kentang dan pasta berbasis heyzine flipbooks.
Penelitian ini menggunakan penelitian dan pengembangan (research and development / R&D) khususnya model 4D menurut Thiagarajan. Adapun langkah-langkah pada model ini meliputi pendefinisian (define), perancangan (design), pengembangan (develop) dan penyebaran (disseminate). Teknik pengumpulan data dilakukan menggunakan angket dengan subjek penelitian yaitu terdiri dari 4 validator (2 validator materi & 2 validator media) serta 23 peserta didik SMK Dharma Wanita dan 10 peserta didik SMKN 1 Cerme. Teknik analisis data menggunakan teknik deskriptif kuantitatif.
Penelitian menunjukan: 1) Hasil e-modul berupa flipbook yang dapat diakses pada link https://heyzine.com/flip-book/0886e851cd.html ; 2) kelayakan materi dan media dinyatakan sangat layak dengan nilai rerata masing-masing yaitu 95% dan 95%; 3) respon siswa sangat baik dengan rerata 88%. Berdasarkan hasil tersebut dapat disimpulkan bahwa e-modul hidangan kentang dan pasta berbasis heyzine flipbooks untuk siswa kuliner sangat layak untuk diterapkan dalam pembelajaran.
Kata kunci : Pengembangan model 4D, e-modul, heyzine flipbooks, Hidangan kentang dan pasta
The purpose of this study is to find out: 1) Results of the development of an e-module on potato and pasta dishes based on the Heyzine flipbooks; 2) Feasibility of material and media in the heyzine flipbooks based potato and pasta dish e-module; 3) Responses from students/users of e-module material on potato and pasta dishes based on the Heyzine flipbooks.
This research uses research and development (R&D), especially the 4D model according to Thiagarajan. The steps in this model include define, design, develop and disseminate. The data collection technique was carried out using questionnaires with research subjects,consisting of 5 validators (2 validators material & 2 validators media) and 23 students at SMK Dharma Wanita and 10 students at SMKN 1 Cerme. Data analysis techniques using quantitative descriptive techniques
Research shows: 1) The results of the e-module are in the form of a flipbook which can be accessed via the link https://heyzine.com/flip-book/0886e851cd.html ; 2) The feasibility of the material and media was declared very feasible with average values of 95% and 95% respectively; 3) Student response was excellent with an average of 88%.. Based on these results, it can be concluded that the heyzine flipbooks-based potato and pasta dish e-module for culinary students is very suitable for application in learning.
Keywords : Development 4D models, e-modul, heyzine flipbooks, Potato and Pasta Dishes.