PENGEMBANGAN MEDIA PEMBELAJARAN FLIPBOOK MATERI KUE INDONESIA BERBAHAN DASAR TEPUNG KETAN

SHAFIY MUMTAZ TSURAYA, . (2026) PENGEMBANGAN MEDIA PEMBELAJARAN FLIPBOOK MATERI KUE INDONESIA BERBAHAN DASAR TEPUNG KETAN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengembangkan dan menguji kelayakan media pembelajaran flipbook pada materi Kue Indonesia berbahan dasar tepung ketan untuk digunakan oleh peserta didik kelas XI SMK pada mata pelajaran Produk Cake dan Kue Indonesia berdasarkan aspek materi, bahasa, media, dan respons peserta didik. Penelitian ini menggunakan metode Research and Development (R&D) dengan model pengembangan 4D (Define, Design, Develop, dan Disseminate). Subjek penelitian adalah peserta didik kelas XI SMK. Teknik pengumpulan data meliputi observasi, wawancara, dan angket/kuesioner, sedangkan teknik analisis data menggunakan analisis deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa media pembelajaran flipbook memperoleh persentase kelayakan sebesar 94,64% dari ahli media dengan kategori sangat layak, 94,44% dari ahli bahasa dengan kategori sangat layak, dan rata-rata 97,31% dari ahli materi dengan kategori sangat layak. Setelah melalui tahap validasi, hasil uji kepada peserta didik pada tahap one to one, small group, dan field test masing-masing memperoleh persentase sebesar 87,78%, 93,67%, dan 92,73% dengan kategori sangat layak. Selain itu, hasil angket respons pengguna yang melibatkan 11 responden memperoleh persentase sebesar 95,90% dengan kategori sangat kuat. Berdasarkan hasil penelitian dapat disimpulkan bahwa media pembelajaran flipbook pada materi Kue Indonesia berbahan dasar tepung ketan dinyatakan sangat layak digunakan sebagai media pembelajaran bagi peserta didik kelas XI SMK. ***** This study aimed to develop and evaluate the feasibility of flipbook-based learning media on the topic of Indonesian cakes made from glutinous rice flour for eleventh-grade vocational high school students in the Cake and Indonesian Pastry Products subject, based on the aspects of content, language, media, and students’ responses. This study employed the Research and Development (R&D) method using the 4D development model (Define, Design, Develop, and Disseminate). The research subjects were eleventh-grade vocational high school students. Data were collected through observations, interviews, and questionnaires, while the data were analyzed using descriptive quantitative analysis. The results showed that the flipbook-based learning media obtained a feasibility score of 94.64% from the media expert, categorized as very feasible; 94.44% from the language expert, categorized as very feasible; and an average score of 97.31% from the subject matter experts, also categorized as very feasible. Following the validation stage, student evaluations conducted through the one-to-one, small-group, and field test stages resulted in feasibility scores of 87.78%, 93.67%, and 92.73%, respectively, all categorized as very feasible. In addition, the user response questionnaire involving 11 respondents yielded a score of 95.90%, categorized as very strong. Based on these findings, the flipbook-based learning media on Indonesian cakes made from glutinous rice flour was found to be highly feasible for use as a learning medium for eleventh-grade vocational high school students.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Yeni Yulianti, S.Pd., M.Pd; 2). Salsa Belladinna Putri Utami, S.Pd., M.Pd.
Subjects:	Pendidikan > Media Pembelajaran Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Shafiy Mumtaz Tsuraya .
Date Deposited:	07 Aug 2026 08:43
Last Modified:	07 Aug 2026 08:43
URI:	http://repository.unj.ac.id/id/eprint/68988

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