Electronic Module (E-Module) Critical Point Halal Status of Poultry in Halal Food Management Course D4 Culinary Art Study Program

DOI

10.2991/978-2-38476-261-3_5How to use a DOI?

Keywords

Culinary Art; Electronic Module (E-Module); Halal Food; Halal Status

Abstract

This research aims to: 1) produce an electronic module (e-module) critical point halal status of poultry; 2) e-module feasibility test as teaching materials supplement for halal food management courses in D4 Culinary Art Study Program. This research is Plomp's Research and Development which consists of 4 stages: 1) investigation; 2) design; 3) realization; and 4) test/evaluation. The investigation, design, and realization stages are to produce e-module, while test/evaluation stage is to test e-module feasibility. To determine e-module feasibility, validation test was carried out by expert validators (language, media, IT, material), while feasibility trial was carried out on students of D4 Culinary Art Study Program Universitas Negeri Malang who had taken Halal Food Management course. Total population of students who were used as respondents was 61 people, then sample of 35 people was taken which was determined based on Isaac and Michael formula. The instrument uses is Likert scale with score range 1–5. Data analysis using percentages, and calculation of average to determine e-module feasibility. The research results produced: 1) e-module critical point halal status of poultry. 2) Results of feasibility test on respondents obtained an average 4.2 (Feasible). The average of each aspect, namely: 1) language X ¯ 4.1 (feasible); 2) media X ¯ 4.3 (very feasible); 3) IT X ¯ 4.2 (feasible); 4) material X ¯ 4.2 (feasible). The conclusion of this research is resulting e-module has been validated and suitable to be used as teaching material supplement for Halal Food Management courses in D4 Culinary Art Study Program.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

TY  - CONF
AU  - Fadhila Wahyu Putri
AU  - Teti Setiawati
AU  - Nunung Nurjanah
AU  - Zulhan Bin Othman
PY  - 2024
DA  - 2024/06/21
TI  - Electronic Module (E-Module) Critical Point Halal Status of Poultry in Halal Food Management Course D4 Culinary Art Study Program
BT  - Proceedings of the 4th International Conference on Halal Development (4th ICHaD 2023)
PB  - Atlantis Press
SP  - 35
EP  - 47
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-261-3_5
DO  - 10.2991/978-2-38476-261-3_5
ID  - Putri2024
ER  -