Atmaja, I Made Purwa Dana (2025) PENGEMBANGAN MODUL PENGOLAHAN MAKANAN TRADISIONAL BERBASIS KEARIFAN LOKAL BALI DENGAN MODEL DISCOVERY LEARNING UNTUK MENINGKATKAN LITERASI MAKANAN DAN KETERAMPILAN KULINER MAHASISWA PROGRAM STUDI SENI KULINER-POLTEKPAR BALI. Doctoral thesis, Universitas Pendidikan Ganesha.
![[img]](http://repo.undiksha.ac.id/style/images/fileicons/text.png) |
Text (COVER)
2139011029-COVER.pdf Download (2MB) |
|
Text (ABSTRAK)
2139011029-ABSTRAK.pdf Download (891kB) |
|
Text (BAB 1 PENDAHULUAN)
2139011029-BAB 1 PENDAHULUAN.pdf Download (1MB) |
|
Text (BAB 2 KAJIAN TEORI)
2139011029-BAB 2 KAJIAN TEORI.pdf Restricted to Repository staff only Download (3MB) | Request a copy |
|
Text (BAB 3 METODELOGI PENELITIAN)
2139011029-BAB 3 METODELOGI PENELITIAN.pdf Restricted to Repository staff only Download (1MB) | Request a copy |
|
Text (BAB 4 HASIL DAN PEMBAHASAN)
2139011029-BAB 4 HASIL DAN PEMBAHASAN.pdf Restricted to Repository staff only Download (3MB) | Request a copy |
|
Text (BAB 5 PENUTUP)
2139011029-BAB 5 PENUTUP.pdf Restricted to Repository staff only Download (787kB) | Request a copy |
|
Text (DAFTAR PUSTAKA)
2139011029-DAFTAR PUSTAKA.pdf Download (953kB) |
|
Text (LAMPIRAN)
2139011029-LAMPIRAN.pdf Download (13MB) |
Abstract
This study aims to produce a traditional food processing module based on Balinese local wisdom using the discovery learning model that is feasible, practical, and effective. The study employed development research using the 4D model (define, design, develop, and disseminate), conducted in the Culinary Arts Study Program at Poltekpar Bali. Data collection was carried out using questionnaires to assess the feasibility and practicality of the module, while the effectiveness test for food literacy was conducted through written tests, and culinary skills were evaluated through performance assessments. The feasibility test was conducted through assessments by three subject matter experts and three design experts, analyzed using Aiken's Index. The practicality analysis was based on responses from three lecturers and students from the Culinary Arts Program, specifically from classes SKU/5/C and SKU/5/D, while the effectiveness test involved students from classes SKU/5/A and SKU/5/B in the 2023 academic year. The module's effectiveness was analyzed using MANOVA to determine its impact on improving students’ food literacy and culinary skills. The results indicate that the module is considered feasible based on evaluations by design experts (V = 0.881) and subject matter experts (V = 0.867). Lecturer and student responses show that the module is practical, with good criteria, as indicated by a lecturer practicality score of 84.64 and a student practicality score of 84.72. The MANOVA test results demonstrate that the module is effective in improving food literacy (F = 141.060; p = 0.000) and culinary skills (F = 60.624; p = 0.000). Furthermore, the module is also effective enhancing both aspects simultaneously (F = 100.726; p = 0.000). The effect size for food literacy was 3.058, and for culinary skills, it was 2.010, both categorized as high. Based on these findings, the developed module is recommended for use in traditional food processing courses to enhance students' food literacy and culinary skills.
| Item Type: | Thesis (Doctoral) |
|---|---|
| Uncontrolled Keywords: | modul pengolahan makanan, kearifan lokal Bali, discovery learning, literasi makanan, keterampilan kuliner |
| Subjects: | L Education > LB Theory and practice of education L Education > LB Theory and practice of education > LB2300 Higher Education |
| Divisions: | Pascasarjana > Program Studi Ilmu Pendidikan (S3) |
| Depositing User: | I Made Purwa Dana Atmaja |
| Date Deposited: | 26 Sep 2025 02:09 |
| Last Modified: | 26 Sep 2025 02:09 |
| URI: | http://repo.undiksha.ac.id/id/eprint/27143 |
Actions (login required)
 |
View Item |