Pengembangan E-Modul Interaktif Pengolahan Kue Indonesia Berbahan Dasar Tepung Ketan untuk Siswa Nonformal

Abstract

This study aims to (1) develop an interactive e-module on the processing of Indonesian traditional cakes made from glutinous rice flour as an adaptive and contextual learning resource for students in non-formal education institutions; (2) assess the feasibility of the e-module through validation by subject-matter experts, media experts, and student responses; and (3) examine the effectiveness of the e-module in improving students’ knowledge and skills. The study employed a Research and Development (R&D) method using the 4D development model. The research results show that (1) the developed e-module is systematic and has a comprehensive material structure, including basic theory, ingredients and tools, product preparation steps, practical videos, and interactive quizzes, enabling the visualization of the traditional cake-making process based on glutinous rice flour in a concrete and contextual manner; (2) validation results indicate that the e-module falls into the very feasible category for use as a digital learning resource. The subject-matter expert evaluation obtained an average score of 3.87–3.95 out of 4.00, categorized as very good, while the media expert evaluation showed an average score of 3.60–3.90, also categorized as very good; and (3) the effectiveness of the e-module is classified as high, as evidenced by large-scale field testing results showing that 74.29% of students achieved a high N-Gain category and 25.71% achieved a moderate N-Gain category, with an average N-Gain score of 0.721, which falls into the high category. These findings indicate that the interactive e-module on Indonesian cake processing based on glutinous rice flour is practical and effective for use as a learning resource.