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All Journal Jurnal Ilmu Pendidikan BAHAS Jurnal Ilmiah Universitas Batanghari Jambi Budapest International Research and Critics in Linguistics and Education Journal (Birle Journal) Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences JOLLT Journal of Languages and Language Teaching Indo-MathEdu Intellectuals Journal Jurnal Kajian Ilmu Pendidikan (JKIP) JIPMukjt:Jurnal Ilmu Pendidikan Muhammadiyah Kramat Djati LINGUISTIK TERAPAN Jurnal Ilmiah Pendidikan Holistik (JIPH) Pustaka: Jurnal Bahasa dan Pendidikan International Journal of Educational Research Excellence (IJERE) Inspirasi Dunia: Jurnal Riset Pendidikan dan Bahasa Asian Journal of Applied Education International Journal of Multidisciplinary Approach Research and Science Jurnal Intelek Dan Cendikiawan Nusantara Jurnal Intelek Insan Cendikia
Surya Masniari Hutagalung
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Journal : Jurnal Ilmiah Pendidikan Holistik (JIPH)

 1 
Website Creation About Typical Indonesian Cuisine Wardani Febrina; Surya Masniari Hutagalung
Jurnal Ilmiah Pendidikan Holistik (JIPH) Vol. 3 No. 3 (2024): August 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jiph.v3i3.10929

Abstract

The purpose of this study is to describe the process of creating a website about Indonesian cuisine and describe the results of creating the website. In this qualitative descriptive study, the investigation process uses the Thiagarajan 4D development model phase. The data in this study are based on information obtained from interviews with 4 Minang/Malay restaurants. The data collection technique used is interviews. The process of creating a website for Indonesian cuisine is a presentation of Malay recipes by adhering to Thiagarajan's 4D theory, there are 4 phases of media development carried out, namely: 1) definition, 2) planning, 3) development, 4) distribution. The result of creating a website for traditional Indonesian cuisine is a website that contains a presentation about the history of this cuisine, recipes, and step-by-step instructions on how to prepare Indonesian cuisine, especially Malay cuisine.
Co-Authors Abdurahman Adisaputera Abigail Raitus Simbolon Akbar, Rizky Fauzan Bella Kristin Alleminaita Pelawi Br. Girsang, May Demanty Br. Haloho, Mariana Desy Angraini Sitompul Dian Atikah Elfretty Sitanggang Enggis Br Siagian Hasibuan, Mutiara Sany Huszka, Balazs Hutagalung, Santa Hoky Lubis, M. Joharis M. Fakhrurrozy K. Mariani, Titin Melani Limbong Michela, Michela Naia Rencani Suci Naswa, Laili Insyirah Onyx Nifty Pasaribu, Novyar Ardhana Pratiwi Hutajulu, Gissa Paola Putri Roganda Pane Roihan Anwar Safi'i, Muhammad Saragih, Sanrais Saruksuk, Wiwik Maywan Shelomita Adinda Putri Komaling Sihotang, Aprina Enzel Silvia Siburian Simamora, Christy Aprilia Simangunsong, Tresia Simangunsong Siregar, Chyntia Pamela Suci Pujiastuti Surya Yusuf Syahnan Daulay Syalwa Rosya Elvida Tanjung, Tobi Bagustian Tanti Kurnia Sari Tanti Kurnia Sari Wardani Febrina Willyam Gunawan Tampubolon Yuni Melati Anestasya Simaremare