PENGEMBANGAN  e-BOOK  PENGETAHUAN BAHAN MAKANAN DAGING BERBASIS FLIPBOOK MAKER BAGI SISWA FASE E SMK KULINER

DEVELOPMENT OF FLIPBOOK MAKER-BASED MEAT FOOD INGREDIENT KNOWLEDGE E-BOOK FOR PHASE E STUDENTS OF CULINARY VOCATIONAL SCHOOL

Penelitian ini bertujuan untuk mengetahui : 1) hasil pengembangan e-book pengetahuan bahan makanan daging berbasis flipbook maker bagi siswa fase E SMK Kuliner ; 2) kelayakan e-book pengetahuan bahan makanan daging berbasis flipbook maker di kelas X SMKN 8 Surabaya dan; 3) respon siswa fase E kuliner 2 dan  kuliner  3 SMKN 8 Surabaya terhadap kelayakan e-book pengetahuan bahan makanan daging berbasis flipbook maker.

                Penelitian ini menggunakan metode R&D dengan model pengembangan 4D (Four-D) dengan 4 tahapan yaitu define,design,develop dan disseminate, namun karena keterbatasan waktu penelitian, maka peneliti hanya melaksanakan sampai tahap ke 3 yaitu develop. Dalam melakukan validasi peneliti melibatkan 2 orang ahli materi dan 1 orang ahli media. Penelitian dilakukan di SMKN 8 Surabaya dengan objek penelitian berupa e-book pengetahuan bahan makanan daging berbasis flipbook maker, dan subjeknya yaitu siswa fase E kuliner 2 dan kuliner 3.

                Hasil penelitian menunjukkan : 1) hasil e-book berupa aplikasi offline yang terdapat materi pengetahuan bahan makanan daging dengan terdapat fitur-fitur di dalamnya ; 2) e-book sudah layak digunakan karena memperoleh nilai rata-rata yaitu 97% dari ahli materi dan 93% dari ahli media dengan kategori sangat layak ; dan 3) respon siswa diperoleh rata-rata yaitu 91% dengan kategori sangat layak. Hal ini membuktikan bahwa e-book hasil penelitian dapat digunakan dalam pembelajaran.

This study aims to find out: 1) the results of the development of a flipbook maker-based meat food ingredient knowledge e-book for phase E students of SMK Culinary; 2) eligibility of flipbook maker-based meat food ingredient knowledge e-book in class X SMKN 8 Surabaya and; 3) the response of phase E culinary 2 and culinary 3 students of SMKN 8 Surabaya to the feasibility of a flipbook maker-based meat food ingredient knowledge e-book.

This research uses the R&D method with a 4D (Four-D) development model with 4 stages, namely define, design, develop and disseminate, but due to limited research time, the researcher only carries out up to stage 3, namely develop. In validating researchers, 2 material experts and 1 media expert were involved. The research was conducted at SMKN 8 Surabaya with the object of research in the form of an e-book of knowledge of meat food ingredients based on flipbook maker, and the subjects were students of phase E culinary 2 and culinary 3.

The results showed: 1) the results of the e-book in the form of an offline application containing knowledge material on meat food ingredients with features in it; 2) e-books are suitable for use because they obtain an average score of 97% from material experts and 93% from media experts with very decent categories; and 3) student responses obtained an average of 91% with the category very decent. This proves that research e-books can be used in learning.