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All Journal Jurnal Dedikasi Pendidikan Jurnal Ilmiah Profesi Pendidikan Jurnal Pendidikan Tata Boga dan Teknologi Abimanyu: Journal of Community Engagement Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Lencana: Jurnal Inovasi Ilmu Pendidikan Media Pendidikan Gizi dan Kuliner Student Research Journal Teknobuga : Jurnal Teknologi Busana dan Boga ALFIHRIS: Jurnal Inspirasi Pendidikan
Lucia Tri Pangesthi
Universitas Negeri Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Engineering Immunology & microbiology Languange, Linguistic, Communication & Media Physics Social Sciences Other

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Development Of Digital Module ‘Kopixplore’ Android-Based On Coffee For Culinary Vocational Students Fadianisa Aqilah; Lucia Tri Pangesthi; Andika Kuncoro Widagdo; Hidayatun Muyasyaroh
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27093

Abstract

The implementation of the Merdeka Curriculum, which emphasizes student-centered learning, learner autonomy, the use of technology, and alignment with industry needs, encourages innovation in instructional materials for vocational education in Vocational High Schools (SMK). One such innovation is the development of the KopiXplore digital module, an Android application designed for culinary vocational students, featuring coffee-related materials, available at the following link: https://shorturl.at/JoFIF. This study aims to: (1) produce a KopiXplore digital module based on an Android application for coffee materials, (2) to determine the feasibility of KopiXplore digital module materials and media, and (3) identify students’ responses to the use of the module. This research employed a Research and Development (R&D) approach based on the ADDIE development model, which consists of Analysis, Design, Development, Implementation, and Evaluation. The data were collected using questionnaires administered to three material experts, three media experts, and 32 culinary vocational high school students as subjects of a limited trial. The collected data were analyzed using descriptive quantitative techniques, expressed as percentages. The results showed that the KopiXplore digital module achieved a material feasibility score of 99.8%, categorized as very feasible; a media feasibility score of 97%, categorized as very feasible, and a student response score of 85%, categorized as very good. This research makes a tangible contribution to vocational learning by providing digital teaching materials that support the linkage between school learning and the culinary industry’s needs. Based on these results, it can be concluded that the KopiXplore digital module, based on an Android application, is feasible to be used as a digital instructional material for coffee learning for culinary vocational high school students.
Development Of Hots-Based Test Questions Wayground On Basic Food Processing Techniques In Culinary Vocational School Elok Fajriah; Lucia Tri Pangesthi; Luthfiyah Nurlaela; Diwyacitta Antya Putri
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27174

Abstract

The availability of assessment instruments that measure Higher Order Thinking Skills in basic food processing techniques is still limited. Therefore, an appropriate instrument is needed to evaluate students’ higher-order thinking abilities. This study aimed to develop and examine the quality of a HOTS-oriented test instrument on basic food processing techniques. The research employed a Research and Development (R&D) method using the 4D model (define, design, develop, and disseminate). The test was implemented through Wayground, an online interactive learning platform used to create and administer digital quizzes and assessments. The research subjects consisted of 59 students. Data analysis included item validity using Product Moment correlation, reliability using Cronbach’s Alpha, as well as analysis of item difficulty, discrimination index, distractor effectiveness, and completion time. The results indicated that 28 out of 55 items (50.9%) were valid. The reliability coefficient reached 0.81, categorized as very high. The difficulty level was dominated by moderate items (57%), followed by easy (39.5%) and difficult items (3.5%). The discrimination index showed fair (32%), good (43%), and very good (25%) categories. Distractor effectiveness was mostly in the good (57%) and very good (25%) categories. The fastest average completion time was 22 seconds, while the longest was 1 minute and 17 seconds. These results indicate that the instrument is feasible for measuring students’ higher-order thinking skills in basic food processing techniques.
Co-Authors Agnes Yuniar Asti Ranti Aji Fajar Ramadhani Alfiani Nailul Marom Aliya Tera Pramesthi Amalia Ruhana, Amalia Andika Kuncoro Widagdo Ani Asriati Any Sutiadiningsih Asrul Bahar Ayu Indah Mawarni Azhalia Sukma Putri Dewi Lutfiati Diva Dwi Marsanda Diwyacitta Antya Putri Dwi Apriliani Dwi Kristiastuti Elok Fajriah Elvira Azmi Nafisah Enrico Putera Subagja Fadianisa Aqilah Hidayatun Muyasyaroh Ila Huda Puspita Dewi Illa Huda P.D Ita Fakhtur Romadhoni Ita Fatkhur Romadhoni Ita Fatkhur Romadhoni Romadhoni Kholifatin Nur Faiza Lilis Sulandari Luthfiyah Nurlaela Maulid Nabila Maure Gitta Miranti Syahrudin Mauren Gita Miranti Muhammad Sulthon Baharuddin NIken Purwidiani Nugrahani Astuti Nurul Farikhatir Rizkiyah Nurul Farikhatir Rizkiyah Onie Anjani Patni Patni Primasyita Putri Aisyah Rani Rahayu Dewi Raida Amelia Ifadah Ratna Palupi Nurfatimah Sayyidah Rutbatul Aliyyah Shofiyah Rahma Maulidiyah Sri Handajani