PENGEMBANGAN MEDIA FLIPBOOK DIGITAL MATERI FERMENTASI PADA MATA KULIAH PENGAWETAN MAKANAN

GRANDIS TSANIYA AESTHETICA, . (2026) PENGEMBANGAN MEDIA FLIPBOOK DIGITAL MATERI FERMENTASI PADA MATA KULIAH PENGAWETAN MAKANAN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengembangkan media pembelajaran flipbook digital materi fermentasi sebagai media ajar tambahan pada mata kuliah Pengawetan Makanan. Penelitian ini menggunakan metode Research and Development (R&D) dengan model pengembangan 4D yang meliputi tahap pendefinisian (define), perancangan (design), pengembangan (develop), dan penyebarluasan (disseminate). Produk yang dikembangkan berupa flipbook digital yang dapat diakses melalui link dan QR Code menggunakan smartphone maupun laptop. Kelayakan media dinilai oleh ahli materi, ahli media, dan ahli bahasa, serta diuji coba kepada mahasiswa melalui tahap one to one test, Small Group test, dan Field Test. Hasil validasi menunjukkan persentase kelayakan sebesar 92,86% pada aspek materi, 96% pada aspek media, dan 95% pada aspek bahasa 100% dengan kategori sangat layak. Hasil uji coba memperoleh persentase sebesar 80% pada tahap one to one test, 88% pada tahap Small Group test, dan 95% pada tahap Field Test. Selain itu, respon mahasiswa terhadap media memperoleh persentase sebesar 98% dengan kategori sangat kuat. Berdasarkan hasil validasi dan uji coba, flipbook digital materi fermentasi dinyatakan sangat layak digunakan sebagai media pembelajaran tambahan pada mata kuliah Pengawetan Makanan. ***** This study aimed to Develop a digital flipbook on fermentation materials as a supplementary learning medium for the Food Preservation course. The study employed the Research and Development (R&D) method using the 4D Development model, which consists of the Define, Design, Develop, and Disseminate stages. The product Developed was a digital flipbook that can be accessed through a link and QR code using smartphones or laptops. The feasibility of the media was evaluated by material, media, and language experts, and subsequently tested on students through one-to-one testing, Small Group testing, and Field Testing. The validation results showed feasibility percentages of 92.86% for the material aspect, 96% for the media aspect, and 95% for the language aspect, all categorized as highly feasible. The trial results obtained percentages of 80% in the one-to-one test, 88% in the Small Group test, and 95% in the Field Test. In addition, student responses to the media reached 98%, categorized as very strong. Based on the validation and testing results, the digital flipbook on fermentation materials was found to be highly feasible for use as a supplementary learning medium in the Food Preservation course.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Sachriani, M.Kes. 2). Alvina Fadila Maulida, M.Pd.
Subjects:	Pendidikan > Media Pembelajaran Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Grandis Tsaniya Aesthetica .
Date Deposited:	10 Aug 2026 03:48
Last Modified:	10 Aug 2026 03:48
URI:	http://repository.unj.ac.id/id/eprint/68869

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