Proceedings of the 5th Vocational Education International Conference (VEIC-5 2023)

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Interactive E-Book Development of Food Ingredients Cutting Methods for Vocational High School Culinary Arts Freshmen Using Flip PDF Corporate

Authors
Divya Paradipta Tamarizki Basyofi1, Nunung Nurjanah2, *, Wiwik Wahyuni2
1Culinary Arts Education, State University of Malang, Malang, Indonesia
2Industrial Technology, Faculty of Technology, State University of Malang, Malang, Indonesia
*Corresponding author. Email: nunung.nurjanah.ft@um.ac.id
Corresponding Author
Nunung Nurjanah
Available Online 6 February 2024.
DOI
10.2991/978-2-38476-198-2_188How to use a DOI?
Keywords
Interactive e-book; Flip PDF corporate; ADDIE; Food ingredients cutting methods
Abstract

The output of this study is an interactive e-book created by using Flip PDF Corporate program with food ingredients cutting methods as the learning material for vocational high school culinary arts freshmen. This e-book will then be assessed for its feasibility by validators. This study used the Research and Development (R&D) method and ADDIE model to design and develop the learning material. The validation results of this e-book earned 93.1% from the learning material experts, 98.9% from media expert, and 91.67% from linguist. Small and large groups of culinary arts freshmen were evaluated after learning food ingredients cutting methods using this interactive e-book. The trial results of the small and large groups showed a percentage of 93.6% and 94% respectively. An increase in the large group trial result is due to the revision that had been conducted after the assessment of the small group trial.

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.

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Volume Title
Proceedings of the 5th Vocational Education International Conference (VEIC-5 2023)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
6 February 2024
ISBN
978-2-38476-198-2
ISSN
2352-5398
DOI
10.2991/978-2-38476-198-2_188How to use a DOI?
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.

Cite this article

risenwbib
TY  - CONF
AU  - Divya Paradipta Tamarizki Basyofi
AU  - Nunung Nurjanah
AU  - Wiwik Wahyuni
PY  - 2024
DA  - 2024/02/06
TI  - Interactive E-Book Development of Food Ingredients Cutting Methods for Vocational High School Culinary Arts Freshmen Using Flip PDF Corporate
BT  - Proceedings of the 5th Vocational Education International Conference (VEIC-5 2023)
PB  - Atlantis Press
SP  - 1326
EP  - 1332
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-198-2_188
DO  - 10.2991/978-2-38476-198-2_188
ID  - Basyofi2024
ER  -