Development Of a Flip Pdf Professional E-Module on Continental Soup Material Phase F Vacational Culinary
Penelitian pada skripsi ini bertujuan untuk mengetahui (1) Hasil Pengembangan E-Modul Flip Pdf Professional materi soup kontinental fase f smk kuliner, (2) Kelayakan E-Modul E-Modul Flip Pdf Professional materi soup kontinental fase f smk kuliner, (3) Respon siswa fase f SMK Kuliner pada penerapan E-Modul Flip Pdf Professional materi soup kontinental fase f smk kuliner.
Metode dalam penelitian yang digunakan pada skripsi ini yaitu Research and Development (R&D) dengan model ADDIE yang mempunyai tahapan Analisis (Analysis), Desain (Design), Pengembangan (Development), Implementasi (Implementation), dan Evaluasi (Evaluation). Objek pada penelitianskripsi yaitu E-Modul materi soup kontinental. Instrument kelayakan E-Modul menggunakan lembar validasi ahli materi dan lembar validasi ahli media serta menggunakan angket untuk respon siswa yang menjadi panelis uji coba terbatas pada E-Modul yang sudah dikembangkan. Analisis data yang digunakan pada penelitian ini dilakukan secara kuantitatif.
Hasil penelitian menunjukkan : (1) Hasil E-Modul yang sudah dibuat dan dikembangkan berupa tautan dan berbentuk online (menggunakan jaringan internet), (2) E-Modul sudah dinyatakan layak dengan nilai kelayakan media dan materi sebesar 86,2% dan 90,4%, (3) Nilai respon siswa sebesar 95,12% dengan kriteria interpretasi respon sangat baik. Dapat disimpulkan bahwa E-Modul yang dikembangkan dapat digunakan sebagai media pembelajaran
Kata kunci : Pengembangan, E-Modul, Soup kontinental.
The research in this thesis aims to determine (1) the development results of the Flip PDF Professional E-Module on continental soup material for phase F culinary vocational schools, (2) the feasibility of the Flip PDF Professional E-Module on continental soup material for phase F culinary vocational schools, (3) the response of phase F culinary vocational school students to the application of the Flip PDF Professional E-Module on continental soup material for phase F culinary vocational schools.
The method used in this thesis research is Research and Development (R&D) with the ADDIE model, which consists of the stages of Analysis, Design, Development, Implementation, and Evaluation. The object of the research in this thesis is the E-Module on continental soup material. The feasibility instrument of the E-Module uses material expert validation sheets and media expert validation sheets, as well as questionnaires to gauge student responses who serve as panelists in limited trials of the developed E-Module. The data analysis used in this research was carried out quantitatively.
The research results show that: (1) The E-Module that has been created and developed is in the form of a link and is online (using the internet), (2) The E-Module has been declared feasible with media and material feasibility scores of 86.2% and 90.4%, respectively, (3) The student response score is 95.12% with a very good response interpretation criteria. It can be concluded that the developed E-Module can be used as a learning medium.
Keywords: Development, E-Module, Continental soup.