Research Article
Inovation Of Teaching Media Through E-Book for Study Middle and Estern Indonesian Food Processing
@INPROCEEDINGS{10.4108/eai.3-11-2018.2285634, author={Sulistiawikarsih Sulistiawikarsih and Mastarina Barus and Siti Sutanti and Mawadda Azizah Sari Waruwu}, title={Inovation Of Teaching Media Through E-Book for Study Middle and Estern Indonesian Food Processing}, proceedings={Proceedings of the 2nd Annual Conference of Engineering and Implementation on Vocational Education (ACEIVE 2018), 3rd November 2018, North Sumatra, Indonesia}, publisher={EAI}, proceedings_a={ACEIVE}, year={2019}, month={7}, keywords={e-book middle indonesian food estern indonesian food food processing teaching media}, doi={10.4108/eai.3-11-2018.2285634} }- Sulistiawikarsih Sulistiawikarsih
Mastarina Barus
Siti Sutanti
Mawadda Azizah Sari Waruwu
Year: 2019
Inovation Of Teaching Media Through E-Book for Study Middle and Estern Indonesian Food Processing
ACEIVE
EAI
DOI: 10.4108/eai.3-11-2018.2285634
Abstract
This study aims to assist teaching staff in developing learning media, especially learning innovations in improving e-book teaching materials for Middle and Estern Indonesian Food Processing as learning media for students and to improve students' knowledge and competence in processing and serving Indonesian food seen from the results of student culinary testing. in Middle and Estern Indonesian Food Processing courses. This study uses the Research and Development (R & D) method. Learning media produced in the form of e-book media. Data obtained through questionnaire techniques, assessment sheets from media experts and material experts. The subjects of this study were the third semester students of Tata Boga Unimed which amounted to 30 undergraduate students. Based on the results of data analysis and discussion, it can be concluded that e-book learning media can help teaching staff and students in developing learning media, especially the development of students' knowledge. The use of e-book media has a positive effect on student knowledge, with the average value of the experimental class higher, namely 43 and the control class with an average of 39.14.