PENGEMBANGAN E-MODUL SUGAR DOUGH PROGRAM FLIP PDF CORPORATE EDITION BAGI SISWA SMK KULINER
DEVELOPMENT OF SUGAR DOUGH E-MODULE OF THE FLIP PDF CORPORATE EDITION PROGRAM FOR CULINARY VOCATIONAL SCHOOL STUDENTS
Penelitian ini bertujuan untuk mengetahui : (1) Hasil pengembangan e-modul sugar dough program flip PDF Corporate Edition, (2) Kelayakan materi dan media e-modul sugar dough program flip PDF Corporate Edition bagi siswa SMK Kuliner, (3) Respon siswa terhadap pengembangan e-modul sugar dough program flip PDF Corporate Edition. Metode penelitian ini adalah R&D dengan model pengembangan 4D dengan empat tahapan (define, design, develop, dan disseminate), namun karena keterbatasan waktu penelitian, maka penelitian ini dilaksanakan sampai tahap ke-3 yaitu develop. Validasi e-modul melibatkan tiga orang ahli materi, dan dua orang ahli media. Subjek dalam penelitian ini adalah siswa kelas XI Pastry Bakery WU di SMKN 1 Buduran. Adapun teknik analisis data menggunakan metode kualitatif dan kuantitatif. Hasil penelitian menunjukkan: (1) hasil e-modul yang sudah dibuat mencakup materi sugar dough yang dapat diakses dengan link https://online.flipbuilder.com/bphqr/qxyi/, (2) hasil validasi materi dan media dengan nilai rata-rata presentase 91,86% dan 94,09% termasuk dalam interpretasi sangat layak, (3) respon siswa memiliki rata-rata presentase 86,67% dengan presentase sangat baik. Hal ini mengimplikasikan bahwa e-modul hasil penelitian dapat digunakan dalam pembelajaran.
Kata Kunci : Pengembangan, e-modul, Sugar Dough.
This study aims to find out: (1) The result of the development of the sugar dough e-module for the flip PDF Corporate Edition program, (2) The feasibility of materials and media of the sugar dough e-module for the flip PDF Corporate Edition program for Culinary Vocational School students, (3) The response of students to the development of the sugar dough e-modul for the flip PDF Corporate Edition program. This research method is R&D with a 4D development model with four stages (define, design, develop, and disseminate), but due to limited research time, this research was carried out until the 3rd stage, namely develop. Validation of the e-module involved three material experts and two media experts. The subjects in this research were class XI Pastry Bakery WU students at SMKN 1 Buduran. The data analysis techniques used qualitative and quantitative methods. The research results show: (1) the results of the e-module that have been made include sugar dough material which can be accessed with the link https://online.flipbuilder.com/bphqr/qxyi/, (2) the results of material and media validation with an average percentage value of 91.86% and 94.09& are included in the interpretation as very feasible, (3) student responses had an average percentage of 86.67% with a very good percentage. This implies that e-modules resulting from research can be used in learning.
Keywords : Development, e-module, Sugar dough.