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Fitri Rahmawati
Departemen Tataboga dan Busana, Fakultas Teknik, Universitas Negeri Yogyakarta
Religion Arts Humanities Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Social Sciences Other

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DEVELOPMENT OF E-MAGAZINE AS LEARNING MEDIA FOR INDONESIAN SALAD TO INCREASE THE KNOWLEDGE OF CULINARY STUDENTS IN INDONESIAN FOOD PROCESSING COURSES Luthfi Riyadh Rahman; Badraningsih Lastariwati; Fitri Rahmawati
Journal of Research in Social Science and Humanities Vol 5, No 1 (2025)
Publisher : Utan Kayu Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/jrssh.v5i1.199

Abstract

The culinary arts play a crucial role in preserving and promoting traditional Indonesian cuisine, yet many students lack comprehensive knowledge about the various regional salads. This study aims to develop an e-magazine as an innovative learning media to enhance culinary students' understanding of Indonesian salads in food processing courses. The research employs a design-based approach, involving the creation of an interactive e-magazine that incorporates multimedia elements such as videos, images, and quizzes to engage students effectively. A pilot study was conducted with a sample of culinary students, who evaluated the e-magazine's content, usability, and overall effectiveness as a learning tool. The results indicate a significant improvement in students' knowledge and appreciation of Indonesian salads after utilizing the e-magazine. This research underscores the potential of digital media in culinary education, providing a scalable model for integrating technology into traditional food processing curricula. The findings suggest that e-magazines can enhance learning experiences, foster greater engagement, and improve the retention of culinary knowledge among students
Co-Authors Badraningsih Lastariwati Luthfi Riyadh Rahman