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Feasibility Test of an Interactive Flipbook-Based E-Module Integrating Instructional Videos and Interactive Quizzes

Jurnal Penelitian Pendidikan · Vol. 43 No. 2 (2026) · hlm. 608–614

DOI
10.15294/jpp.v43i2.65011
ISSN
2580-4154, 2503-1260
Terbit
2026-10-20
Penerbit
Universitas Negeri Semarang
Bahasa
eng

Abstrak

Instruction in Basic Culinary Skills for Phase E vocational high school students relies on teaching materials in which content, videos, and assessments are provided separately. This separation does not adequately meet the needs of learners who favor visual, audio, and interactive media. This study aimed to examine the feasibility of an interactive flipbook-based e-module that integrates instructional videos and interactive quizzes on the topic of Cleaning the Kitchen Area and Equipment. This evaluative study used a quantitative descriptive approach. The e-module was designed using the Canva application and converted into an interactive flipbook format through the Heyzine Flipbooks platform, in accordance with the Learning Outcomes of the Merdeka Curriculum. The research subjects were six validators selected through purposive sampling, comprising three content experts and three media experts. Data were collected through preliminary observation and a validation questionnaire using a 1–4 scale and were then analyzed by calculating feasibility percentages. Suggestions for improvement from the validators were also used as a basis for product revision. The results showed that the e-module achieved feasibility percentages of 95% from the content experts and 93% from the media experts, both in the “very feasible” category. The product was revised in the aspects of the cover, completeness of the table of contents, author profile, culinary technical terminology, and chapter structure based on the validators’ suggestions. This interactive e-module is therefore feasible for use as an alternative digital teaching material in the Basic Culinary Skills course for Phase E.

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/JPP/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 5 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Feasibility Test of an Interactive Flipbook-Based E-Module Integrating Instructional Videos and Interactive Quizzes</dc:title>
	<dc:creator xml:lang="en">Putri, Keisha Nur Ananda</dc:creator>
	<dc:creator xml:lang="en">Kusumastuti, Adhi </dc:creator>
	<dc:subject xml:lang="en">interactive e-module</dc:subject>
	<dc:subject xml:lang="en">flipbook</dc:subject>
	<dc:subject xml:lang="en">interactive quiz</dc:subject>
	<dc:subject xml:lang="en">culinary vocational education</dc:subject>
	<dc:subject xml:lang="en">instructional video</dc:subject>
	<dc:description xml:lang="en">Instruction in Basic Culinary Skills for Phase E vocational high school students relies on teaching materials in which content, videos, and assessments are provided separately. This separation does not adequately meet the needs of learners who favor visual, audio, and interactive media. This study aimed to examine the feasibility of an interactive flipbook-based e-module that integrates instructional videos and interactive quizzes on the topic of Cleaning the Kitchen Area and Equipment. This evaluative study used a quantitative descriptive approach. The e-module was designed using the Canva application and converted into an interactive flipbook format through the Heyzine Flipbooks platform, in accordance with the Learning Outcomes of the Merdeka Curriculum. The research subjects were six validators selected through purposive sampling, comprising three content experts and three media experts. Data were collected through preliminary observation and a validation questionnaire using a 1–4 scale and were then analyzed by calculating feasibility percentages. Suggestions for improvement from the validators were also used as a basis for product revision. The results showed that the e-module achieved feasibility percentages of 95% from the content experts and 93% from the media experts, both in the “very feasible” category. The product was revised in the aspects of the cover, completeness of the table of contents, author profile, culinary technical terminology, and chapter structure based on the validators’ suggestions. This interactive e-module is therefore feasible for use as an alternative digital teaching material in the Basic Culinary Skills course for Phase E.</dc:description>
	<dc:publisher xml:lang="en">Universitas Negeri Semarang</dc:publisher>
	<dc:date>2026-10-20</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/journals/JPP/article/view/65011</dc:identifier>
	<dc:identifier>10.15294/jpp.v43i2.65011</dc:identifier>
	<dc:source xml:lang="en">Jurnal Penelitian Pendidikan; Vol. 43 No. 2 (2026): October 2026; 608-614</dc:source>
	<dc:source>2580-4154</dc:source>
	<dc:source>2503-1260</dc:source>
	<dc:source>10.15294/jpp.v43i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/journals/JPP/article/view/65011/11819</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2026 Jurnal Penelitian Pendidikan</dc:rights>
</oai_dc:dc>