PENGEMBANGAN E-MODUL BERBASIS FLIPBOOK PADA MATERI SWEET BREAD UNTUK SISWA FASE F KULINER
FLIPBOOK-BASED E-MODULE DEVELOPMENT ON SWEET BREAD MATERIAL FOR CULINARY PHASE F STUDENTS
Nama : Nur Fidyah Rahamwati
NIM : 20050394075
Program Studi : S1 Pendidikan Tata Boga
Fakultas : Teknik
Nama Lembaga : Universitas Negeri Surabaya
Pembimbing : Dr. Ir. Asrul Bahar, M.Pd.
Penelitian ini mengembangkan E-Modul berbasis flipbook untuk materi roti manis, yang mengintegrasikan konsep 4C: Komunikasi, Kolaborasi, Berpikir Kritis, dan Kreativitas. E-Modul ini dirancang untuk menyampaikan informasi secara visual dan interaktif, mendorong berpikir kritis, dan merangsang kreativitas siswa. Tujuan penelitian adalah mengevaluasi kelayakan E-Modul dan respons siswa terhadapnya. Penelitian menggunakan metode Research and Development (R&D) dengan tiga tahap: define, design, dan development. Uji coba dilakukan pada 31 siswa kelas XII program Keahlian Kuliner. Teknik pengumpulan data meliputi observasi dan angket, dengan analisis deskriptif kuantitatif. Hasil menunjukkan kelayakan materi sebesar 82,2% dan kelayakan media 90,9%, keduanya dalam kategori sangat layak. Respons siswa terhadap E-Modul juga sangat baik, dengan hasil 90,6%.
Kata Kunci : Pengembangan E-Modul, Flipbook, Konsep 4C (Communication, Collaboration, Critical Thinking, Creativity), Pembelajaran interaktif
ABSTRACT
Name: Nur Fidyah Rahamwati
NIM: 20050394075
Study Program: Culinary Education
Faculty of Engineering
Name of Institution: Surabaya State University
Mentor: Dr. Ir. Asrul Bahar, M.Pd.
This research develops a flipbook-based E-Module for sweet bread material, which integrates the 4C concepts: Communication, Collaboration, Critical Thinking and Creativity. This e-Module is designed to convey information visually and interactively, encourage critical thinking, and stimulate student creativity. The aim of the research is to evaluate the feasibility of the E-Module and students' responses to it. The research uses the Research and Development (R&D) method with three stages: define, design, and development. The trial was carried out on 31 class XII students of the Culinary Skills program. Data collection techniques include observation and questionnaires, with quantitative descriptive analysis. The results show material feasibility of 82.2% and media feasibility of 90.9%, both in the very feasible category. Student response to the E-Module was also very good, with a result of 90.6%.
Keywords: E-Module Development, Flipbook, 4C Concept (Communication, Collaboration, Critical Thinking, Creativity), Interactive learning