Bahan ajar materi coklat dan permen coklat untuk SMK kuliner masih terbatas. Keterbatasan tersebut membuat siswa kurang tertarik mengikuti kegiatan pembelajaran. Penelitian ini bertujuan untuk mengetahui hasil pengembangan, kelayakan materi dan media, serta respon siswa terhadap e-modul coklat dan permen coklat berbasis flip pdf professional yang dikembangkan.
Model pengembangan yang digunakan adalah model 4D dengan tahapan Define, Design, Develop, dan Disseminate. Tahap disseminate tidak dilakukan karena adanya keterbatasan waktu dan biaya. Pengujian terbatas dilakukan oleh 30 peserta didik. Teknik pengumpulan data berupa angket dan dokumentasi. Teknik analisis data yang digunakan adalah analisis deskriptif kuantitatif dengan persentase.
Hasil penelitian ini menunjukkan: e-modul telah dikembangkan dengan metode 4D (hingga tahap develop) dan dapat diakses melalui link atau qr code, kelayakan materi dan media menujukkan hasil sangat layak (91,5% dan 92,7%), dan respon siswa menunjukkan sangat baik (91,26%). Dapat ditarik kesimpulan bahwa e-modul berbasis flip pdf professional materi coklat dan permen coklat untuk siswa SMK kuliner fase F sangat layak dan baik untuk digunakan dalam kegiatan pembelajaran.
Kata Kunci: Pengembangan, e-modul, flip pdf professional, coklat dan permen coklat
Teaching chocolate and chocolate candy materials for culinary vocational schools is still limited. These limitations make students less interested in participating in learning activities. This study aims to determine the results of development, the feasibility of materials and media, and students' responses to the chocolate e-module and chocolate candy based on the developed flip pdf professional.
The development model used is a 4D model with the stages of Define, Design, Develop, and Disseminate. The dissemination stage was not carried out due to time and cost limitations. Limited testing was conducted by 30 students. Data collection techniques are in the form of questionnaires and documentation. The data analysis technique used is quantitative descriptive analysis with percentages.
The results of this study showed: that the e-module had been developed with the 4D method (up to the development stage) and could be accessed through a link or QR code, the feasibility of the material and media showed very feasible results (91.5%, 92.7%), and the student response showed very good (91.26%). It can be concluded that the professional flip-pdf-based e-module of chocolate and chocolate candy material for phase F culinary vocational school students is very feasible and good to use in learning activities.
Keywords: Development, e-module, flip pdf professional, chocolate and chocolate candy