PENGEMBANGAN E-MODUL ROTI TAWAR BERBASIS HEYZINE FLIPBOOKS UNTUK SISWA SMK KULINER
DEVELOPMENT OF HEYZINE FLIPBOOKS-BASED WHITE BREAD E-MODULE FOR CULINARY VOCATIONAL SCHOOL STUDENTS
Tujuan penelitian ini yaitu untuk mengetahui: 1) hasil pengembangan e-modul materi roti tawar berbasis heyzine flipbooks; 2) kelayakan materi dan media pada e-modul materi roti tawar berbasis heyzine flipbooks; 3) respon siswa / pengguna e-modul materi roti tawar berbasis heyzine flipbooks. Penelitian ini menggunakan penelitian dan pengembangan (research and development / R&D) khususnya model 4D menurut Thiagarajan. Adapun langkah-langkah pada model ini meliputi pendefinisian (define), perancangan (design), pengembangan (develop) dan penyebaran (disseminate). Analisis pengumpulan data dilakukan menggunakan angket dengan subjek penelitian yaitu terdiri dari 4 validator (2 validator materi & 2 validator media) serta 34 peserta didik SMKN 1 Cerme. Teknik analisis data menggunakan teknik deskriptif kuantitatif. Penelitian menunjukan: 1) Hasil e-modul berupa flipbook yang dapat diakses pada link https://heyzine.com/flip-book/0f4aecd6ac.html ; 2) kelayakan materi dan media dinyatakan sangat layak dengan nilai rerata masing-masing yaitu 95% dan 94%; 3) respon siswa sangat baik dengan rerata 89.36%. Berdasarkan hasil tersebut dapat disimpulkan bahwa e-modul roti tawar berbasis heyzine flipbooks untuk siswa kuliner sangat layak untuk diterapkan dalam pembelajaran.
Kata kunci : Pengembangan model 4D, e-modul, heyzine flipbooks, Roti tawar
The purpose of this study is to find out: 1) Results of the development of an e-module on white bread based on the Heyzine flipbooks; 2) Feasibility of material and media in the heyzine flipbooks based white bread e-module; 3) Responses from students/users of e-module material on white bread based on the Heyzine flipbooks.
This research uses research and development (R&D), especially the 4D model according to Thiagarajan. The steps in this model include define, design, develop and disseminate. The data collection Analysis was carried out using questionnaires with research subjects, consisting of 5 validators (2 validators material & 2 validators media) and 23 students at SMK Dharma Wanita and 10 students at SMKN 1 Cerme. Data analysis techniques using quantitative descriptive techniques.
Research shows: 1) The results of the e-module are in the form of a flipbook which can be accessed via the link https://heyzine.com/flip-book/0f4aecd6ac.html ; 2) The feasibility of the material and media was declared very feasible with average values of 95% and 94% respectively; 3) Student response was excellent with an average of 89.36%. Based on these results, it can be concluded that the heyzine flipbooks-based white bread e-module for culinary students is very suitable for application in learning.
Keywords : Development 4D models, e-modul, heyzine flipbooks, White Bread.