DEVELOPMENT OF E-MAGAZINE AS LEARNING MEDIA FOR INDONESIAN SALAD TO INCREASE THE KNOWLEDGE OF CULINARY STUDENTS IN INDONESIAN FOOD PROCESSING COURSES

Rahman, Luthfi Riyadh
Lastariwati, Badraningsih
Rahmawati, Fitri

Journal of Research in Social Science and Humanities
Vol 5, No 1 (2025)

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