Efektivitas Penggunaan E-Katalog Produk Kerajinan Berbasis Bahan Lokal Bagi Pelajar

Abstract

The role of the e-catalogue is very important for students because it is a basis for comparison in increasing creativity in presenting culinary creations based on local ingredients. This e-catalogue medium can be used as a reference and a source of ideas for students to increase creative innovation in serving dishes when practicing culinary creations using various local ingredients found in Indonesia. The use of e-catalogue in culinary creativity courses is expected to be able to overcome the problems of students who do not yet have broad insight into creative presentation ideas that can be applied in these lecture activities. Based on these problems, the researcher is interested in conducting research. The problem in this research is: To what extent is the effectiveness of using e-catalogue media able to increase the creativity of serving dishes in the practice of culinary creations as seen from (1) media interactiveness, (2) media clarity, (3) completeness of media information, and (4) ease of media access? The aim of this research is to examine the effectiveness of using e-catalogue in culinary creation courses in the PVKK FKIP UST study programme for the 2022-2023 academic year. The variable in this research is a single variable, namely the effectiveness of using e-catalogue media to achieve competency in culinary creation courses. The population in this study was 37 students who took the culinary creation course. The sample used in this research is a saturated sample, where all members of the population are used as the research sample. Data collection methods in research use questionnaires and documentation. The questionnaire, as a data collection instrument, was carried out to measure the effectiveness of using e-catalogue media in culinary creation courses. The effectiveness instrument was used and measured by giving questionnaires to respondents. The data analysis technique uses quantitative descriptive.