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Ika Wahyu Kusuma Wati
Universitas Sarjanawiyata Tamansiswa
Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other

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Development E-Module For Stock Making In The Basic Culinary In Vocational High Schools Tiara Nur Afifah; Rina Setyaningsih; Ika Wahyu Kusuma Wati
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.v7i1.27056

Abstract

This research is motivated by the limitations of learning media used in SMK Negeri 1 Sewon Bantul, so that students feel bored and have difficulty understanding the material delivered by the teacher. The objectives of this study are: 1) to develop an e-module media for stock making, 2) to determine the feasibility of material experts and media experts regarding the e-module media for stock making, 3) to determine students' responses to the use of e-module media for stock making. The type of research is research and development (R&D) with the Four-D model (Define, Design, Development, Dissemination). Data collection techniques are observation, questionnaires and documentation. Data analysis techniques use descriptive statistical analysis. The results of the study show that: 1) this study produces an e-module learning media for stock making in the form of a flipbook heyzine link https://heyzine.com/flipbook/c70ef8e0de.html; 2) The stock making e-module media was declared very suitable for use, based on the validation results of material experts with a percentage of 84,36% and media experts with a percentage of 96,7%; 3) the students' responses to the stock making e-module media showed a very understanding category, based on small scale trials with a percentage of 88,13% and on limited scale trials with a percentage of 87,88%.  
Development of Tutorial Video Media on PPE Us in Food Processing Practices at the PVKK FKIP UST Eko Sri Wahyuningsih; Rina Setyaningsih; Ika Wahyu Kusuma Wati
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.v7i1.27057

Abstract

This study aims to develop instructional media in the form of a video tutorial on the use of Personal Protective Equipment (PPE) in food-processing practice, to determine the feasibility of the PPE tutorial video, and to identify students’ responses to the video tutorial in food-processing practicum learning. This research is a Research and Development (R&D) study using the Four-D (4D) development model, which consists of the define, design, development, and dissemination stages. The research subjects were third-semester Culinary Arts students enrolled in the Food-Processing Technology Management course in the PVKK Study Program, FKIP UST. The feasibility assessment of the learning media was carried out by media experts and material experts. The small-scale trial involved 5 students, while the limited-scale trial involved 23 students. The instrument used was a questionnaire, and the data analysis technique employed was quantitative descriptive analysis. The results showed that the PPE tutorial video for food-processing practice has a duration of 10 minutes and 2 seconds and can be accessed anytime and anywhere through the YouTube link https://bit.ly/VideoTutorialAPD. The tutorial video was declared highly feasible by material experts with a score of 90.83% and by media experts with a score of 94.17%. Student responses to the PPE tutorial video during the small-scale trial yielded a percentage of 93.61% (strongly agree), and the limited-scale trial yielded a percentage of 87.74% (strongly agree). 
Development E-module Making Sauces Food Processing and Serving Subjects in Vocational High Schools Yuslita Eka Nanda; Rina Setyaningsih; Ika Wahyu Kusuma Wati
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.v7i1.27055

Abstract

This research is motivated by the fact that the learning media used is still limited to modules, package books, and jobsheets in the form of prints that are at risk of being easily damaged, and students are less interested in these media. The purpose of this research is to develop e-module media  for making sauce; determine the feasibility of e-module media  for making sauce; and find out the response of students to the use of e-module media for making sauce. The type of research used is Research and Development (R&D) with a four-D (4D) development model. The subject of the study was 36 students of class XI Culinary at SMK Negeri 1 Sewon Bantul. The data analysis technique uses quantitative descriptive analysis. The results of the research obtained were to produce sauce making e-module media  in the form of links that can be accessed via smartphones or laptops; the feasibility of sauce making e-module media  was declared very feasible with a percentage of 91.9% by material experts and 96.7% media experts; students' response to the use of sauce making e-module media  It was stated based on the results of a small-scale trial with 6 student respondents obtaining a percentage of 85% with the category of very understanding, and the results of a limited scale trial with 30 student respondents obtaining a percentage of 92.08% with the category of very understanding. This shows that the e-module media  for making sauce in food processing and serving is suitable for use in the learning process. 
Co-Authors Eko Sri Wahyuningsih Rina Setyaningsih Tiara Nur Afifah Yuslita Eka Nanda