DEVELOPMENT OF A FLIP PDF E-BOOK MATERIAL PIECES OF PLANT-BASED FOOD INGREDIENTS FOR VOCATIONAL STUDENTS OF CULINARY
ABSTRAK
PENGEMBANGAN E-BOOK FLIP PDF MATERI POTONGAN BAHAN MAKANAN NABATI UNTUK SISWA SMK KULINER
Nama : Muhammad Helmi Lesmana Saputra, A.Md
NIM : 21050394083
Program Studi : S1 Pendidikan Tata Boga
Fakultas : Teknik
Nama Lembaga : Universitas Negeri Surabaya
Pembimbing : Dra. Lucia Tri Pangesthi, M.Pd
Penelitian pada skripsi ini bertujuan untuk mengetahui (1) Hasil pengembangan e-book flip pdf materi potongan bahan makanan nabati untuk siswa SMK kuliner, (2) Kelayakan e-book flip pdf materi potongan bahan makanan nabati untuk siswa SMK kuliner, (3) Respon siswa kelas X SMK pada penerapan e-book flip pdf materi potongan bahan makanan nabati untuk siswa SMK kuliner.
Metode yang digunakan pada skripsi ini yakni Reseaarch and Development (R&D) dengan model pengembangan ADDIE yang memiliki tahapan Analisis (Analisys), Desain (Design), Pengembangan (Development), Implementasi (Implementation), dan Evaluasi (Evaluation). Objek penelitian pada skripsi ini yakni e-book potongan bahan makanan nabati. Instrumen yang digunakan untuk kelayakan e-book pada penelitian skripsi ini meliputi lembar validasi ahli materi dan lembar validasi ahli media serta angket untuk respon siswa yang menggunakan e-book yang telah dikembangkan. Analisis data yang digunakan pada skripsi ini dilakukan secara kuantitatif.
Hasil penelitian menunjukkan: (1) Hasil e-book yang sudah dibuat dan dikembangkan berupa link dan berbentuk online yang mencakup materi potongan bahan makanan nabati, (2) E-book sudah layak dengan nilai rata-rata 94,6% dan 87,5% dengan kriteria interpretasi sangat layak, (3) Respon siswa yang diperoleh rata-rata pada uji respon siswa 83,3% dengan kriteria interpretasi sangat baik. Hal ini dapat disimpulkan bahwa e-book yang dikembangkan dapat digunakan sebagai media pembelajaran.
Kata kunci : Pengembangan, e-book, potongan bahan makanan nabati.
ABSTRACT
Name : Muhammad Helmi Lesmana Saputra, A.Md
Study program : S1 Baselor Of Culinary Study
Faculty : Tachnique
Institution Name : Universitas Negeri Surabya
Advisor : Dra. Lucia Tri Pangesthi, M.Pd
The research in this thesis aims to find out (1) the results of the development of a flip-pdf e-book material pieces of plant-based food ingredients for vocational students of the culinary; (2) the feasibility of a flip-pdf e-book material pieces of plant-based food ingredients for vocational students of the culinary; and (3) the response of grade X students of vocational on the feasibility of a flip-pdf e-book material pieces of plant-based food ingredients for vocational students of the culinary.
The method used in this thesis was R&D with the ADDIE development model, which had stages of analysis, design, development, implementation, and evaluation. The object of research in this thesis was an e-book of pieces of plant food ingredients. The instruments used for e-book feasibility in this thesis research included material expert validation sheets, media expert validation sheets, and questionnaires for student responses using e-books that have been developed. The data analysis used in this thesis was carried out quantitatively.
The results showed: (1) the results of the e-book that had been created and developed in the form of links and online forms that included pieces of vegetable food ingredients; (2) the e-book was feasible with an average value of 94.6% and 87.5% with very feasible interpretation criteria; and (3) student responses were 83.3%, respectively, with very good interpretation criteria. It can be concluded that the developed e-book can be used as a learning medium.
Keywords: Development, e-books, pieces of plant-based food.