(2) Badraningsih Lastariwati (Departemen Tataboga dan Busana, Fakultas Teknik, Universitas Negeri Yogyakarta, Indonesia)
(3) Fitri Rahmawati (Departemen Tataboga dan Busana, Fakultas Teknik, Universitas Negeri Yogyakarta, Indonesia)
*corresponding author
AbstractThe 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
KeywordsE-magazine; Learning media; Indonesian salad; Culinary education; Food processings
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DOIhttps://doi.org/10.47679/jrssh.v5i1.199 |
Article metrics10.47679/jrssh.v5i1.199 Abstract views : 29 |
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