Development of Flip PDF Corporate-Based Butter Cream Decoration e-Module for Culinary Vocational Schools

Penelitian ini bertujuan untuk mengetahui: 1) hasil pengembangan e-modul, 2) kelayakan materi e-modul, 3) kelayakan media e-modul, dan 4) respon siswa terhadap penggunaan pengembangan e-modul berbasis flip pdf dekorasi butter cream untuk siswa SMK kuliner Fase F yang telah dikembangkan. Peneitian ini menggunakan metode R&D dengan model pengembangan ADDIE. Dalam melakukan validasi peneliti melibatkan 2 orang ahli materi dan 2 orang ahli media. Penelitian dilakukan di SMK Negeri 3 Jember dengan objek penelitian berupa e-modul butter cream  berbasis flip pdf  dan subjeknya yaitu siswa fase F kuliner: 1) Hasil pengembanan e-modul berbasis flip pdf. Adapun hasil pengembangan media seperti link berikut: https://online.flipbuilder.com/bphqr/ifyp/, 2) Hasil uji kelayakan materi setelah dianalisis yaitu 4,78 (96%), 3) Hasil uji kelayakan media yaitu 4,7 (94%) yang masuk dalam kategori sangat layak. dan 4) Hasil analisis data dari angket respon siswa yang dibagikan yaitu 4,7 (87%) tergolong sangat baik.

Kata Kunci: e-modul, Flip PDF, media pembelajaran, dekorasi butter cream, SMK Kuliner, pengembangan

This study aims to determine: 1) e-module development results, 2) feasibility of e-module material, 3) feasibility of e-module media, and 4) student responses to the use of the development of a flip-based e-module pdf for butter cream decoration for Phase F culinary vocational school students that has been developed. This research uses the R&D method with the ADDIE development model. In carrying out validation, the researchers involved 2 material experts and 2 media experts. The research was conducted at SMK Negeri 3 Jember with the research object being a flip pdf based butter cream e-module and the subjects being culinary phase F students; 1) Results of developing e-modules based on flip PDF. The results of media development are as follows: https://online.flipbuilder.com/bphqr/ifyp/,  2) The results of the material feasibility test after analysis were 4.78 (96%)  3) The results of the media feasibility test are 4.7 (94%) which is included in the very feasible category. and 4) The results of data analysis from the student response questionnaire distributed were 4.7 (87%) which was classified as very good.

Keywords: e-module, Flip PDF, learning media, butter cream decoration, Culinary Vocational School, development