Testing the Readability of The Digital Practice Module ^Local Patisery Innovation^ as a Supplement to the Final Project Ideas of The Culinary Arts Program Rr. Christiana Mayang Anggraeni Stj1 , Lu^luwatin Rosdiana Aprilia2, and Fristi Bellia Annishia2 , Zavana Zidney Dhelina1
1Culinary Art Program, Politeknik Negeri Media Kreatif, Jakarta, Indonesia
2Hospitality Art Program, Politeknik Negeri Media Kreatif, Jakarta, Indonesia
Abstract
The industrial revolution 4.0 and this era of change demand innovative changes. Patisserie products are the favorite products of most Indonesian people. However, the dominant ingredient composition using imported materials is also a worrying aspect for the Indonesian economy. Shifting trend in patisserie products with local ingredients. Unfortunately, literacy regarding local patisseries is still very minimal. There is no digital practice module for Local Patisseries Innovation to support the Culinary Arts Study Program Final Assignment, so students do not have a reference as a source of guidance for product innovation procedures that are relevant to the current culinary industry. The applied product developed in this research is a digital module for local patisserie innovation. The aim of this research is to test the readability level of the digital module being developed. This research approach is quantitative descriptive with the ADDIE development model. Digital modules were developed using the Canva application and equipped with barcodes that can increase accessibility. The readability test was carried out using a Likert scale at level 4. The readability test of the digital module was carried out on students of the D3 Culinary Arts Study Program at the Jakarta Creative Media State Polytechnic. The average result was 3.46 with readability criteria.
Keywords: Digital Module- Readability Test, Patiseri Innovation, Local Materials
