<![CDATA[This study aimed to develop a digital flipbook-based learning media on fermentation material in the Food Preservation course and to determine its feasibility as a learning medium for Culinary Education students. This study employed a Research and Development (R&D) method using the 4D development model, consisting of Define, Design, Develop, and Disseminate stages. The developed product was a Heyzine-based digital flipbook containing fermentation material, images, videos, a glossary, and evaluation questions, which could be accessed through a link or QR Code using a smartphone or laptop. Data were collected using validation questionnaires administered to material experts, media experts, language experts, and students involved in product trials. The data were analyzed using quantitative descriptive analysis in the form of feasibility percentages. The validation results showed that the media obtained a feasibility score of 92.86% from the material expert, 96% from the media expert, and 100% from the language expert, all categorized as highly feasible. Student trial results showed scores of 80% in the one-to-one test, 88% in the small group test, 95% in the field test, and 98% in the validating testing stage. Based on these findings, the digital flipbook on fermentation material was declared highly feasible to be used as a learning medium and an additional digital literacy resource in the Food Preservation course.]]>
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