PENGEMBANGAN MEDIA FLIPBOOK DIGITAL MATERI SAUS DASAR BESERTA TURUNANNYA PADA MATA PELAJARAN PENGOLAHAN MAKANAN KONTINENTAL

NAJLA QANITAH SAIFUL, . (2026) PENGEMBANGAN MEDIA FLIPBOOK DIGITAL MATERI SAUS DASAR BESERTA TURUNANNYA PADA MATA PELAJARAN PENGOLAHAN MAKANAN KONTINENTAL. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengembangkan dan menguji kelayakan media pembelajaran berupa flipbook digital pada materi saus dasar beserta turunannya dalam mata pelajaran Pengolahan Makanan Kontinental. Penelitian dilaksanakan di SMKN 24 Jakarta dengan menggunakan metode Research and Development (R&D) model DDD-E (Decide, Design, Develop, Evaluate). Tahap decide dilakukan melalui survei menggunakan Google Form untuk menetapkan tujuan pembelajaran, menentukan ruang lingkup multimedia, serta menilai kemampuan prasyarat dan sumber daya. Tahap design meliputi penyusunan outline materi berupa JM, GBIM, dan storyboard. Pada tahapan develop, media dikembangkan berdasarkan storyboard yang telah disusun sebelumnya menggunakan aplikasi Canva Pro yang dilanjutkan dengan aplikasi Heyzine.Com untuk penambahan tautan dan video pembelajaran. Tahap evaluate melibatkan validasi oleh ahli bahasa, ahli materi, dan ahli media, serta uji coba kepada peserta didik. Hasil validasi menunjukkan skor 96% dari ahli materi, 97% dari ahli bahasa, dan 82% dari ahli media. Uji kelayakan memperoleh skor 93% pada one-to-one, 94% pada small group, dan 95% pada field test. Uji respon pengguna menunjukkan skor 96% dari peserta didik dan 100% dari guru pengampu dengan kategori “sangat kuat” yang menunjukan bahwa baik peserta didik maupun guru pengampu memiliki tingkat ketertarikan dan kebermanfaatan yang tinggi. Maka, media pembelajaran flipbook digital materi saus dasar beserta turunannya pada mata pelajaran pengolahan makanan kontinental dinyatakan sangat kayak untuk digunakan dalam proses pembelajaran. ***** This study aims to develop and test the feasibility of digital flipbook learning media on the topic of basic sauces and their derivatives in the Continental Food Processing subject. The research was conducted at SMKN 24 Jakarta using the Research and Development (R&D) method with the DDD-E model (Decide, Design, Develop, Evaluate). The decide stage was carried out through a survey using Google Forms to determine learning objectives, define the scope of multimedia, and assess prerequisite skills and resources. The design stage included preparing material outlines in the form of JM, GBIM, and storyboards. In the develop stage, the media was created based on the prepared storyboard using Canva Pro, followed by Heyzine.com to add links and instructional videos. The evaluate stage involved validation by language experts, subject matter experts, and media experts, as well as trials with students. Validation results showed scores of 96% from subject matter experts, 97% from language experts, and 82% from media experts. Feasibility tests obtained scores of 93% in one-to-one trials, 94% in small group trials, and 95% in field tests. User response tests showed scores of 96% from students and 100% from the supervising teacher, categorized as “very strong,” indicating high levels of interest and usefulness for both students and teachers. Therefore, the digital flipbook learning media on basic sauces and their derivatives in the Continental Food Processing subject is declared highly feasible for use in the learning process.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Rina Febriana, M.Pd. ; 2). Dr. Guspri Devi Artanti, S.Pd., M.Si.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Najla Qanitah Saiful .
Date Deposited:	23 Jan 2026 05:16
Last Modified:	23 Jan 2026 05:16
URI:	http://repository.unj.ac.id/id/eprint/63511

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