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Development of an Android-Based Digital Pop-up Book for Molecular Gastronomy Learning in Vocational Schools

Journal of Vocational and Career Education · Vol. 11 No. 2 (2026) · hlm. 37–44

DOI
10.15294/jvce.v11i2.59581
ISSN
2503-2305, 2339-0344
Terbit
2026-08-03
Penerbit
Universitas Negeri Semarang
Bahasa
eng

Abstrak

The learning process in Basic Culinary subjects, particularly on Molecular Gastronomy material, is still limited by the use of less interactive learning media, resulting in low student engagement and learning outcomes. This study aimed to develop an Android-based Digital Pop-up Book learning media and to determine its feasibility, practicality, and effectiveness for Grade X Culinary students at SMK Mataram Semarang. The research employed a Research and Development (R&D) approach using the Four-D (4D) model, consisting of Define, Design, Develop, and Disseminate stages. The research subjects included 40 students divided into an experimental class and a control class. Data were collected through expert validation sheets, teacher and student practicality questionnaires, and pre-test and post-test instruments. The findings indicated that the developed learning media was highly feasible based on material and media expert validation, highly practical according to student responses, and effective in improving students' learning outcomes. The experimental class achieved an average N-Gain score of 55.28% (moderate category), while the control class obtained 13.58% (low category). These findings demonstrate that the Android-based Digital Pop-up Book is an effective, practical, and feasible learning medium for enhancing students' understanding of Molecular Gastronomy.

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  • University of Brawijaya
  • State University of Semarang
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Rekan penulisOrganisasiArtikel bersama
Yeri SutopoAfiliasi tidak diketahui9
Sri Endah WahyuningsihAfiliasi tidak diketahui7
Maria KrisnawatiAfiliasi tidak diketahui6
Bambang SugiyartoAfiliasi tidak diketahui5
Eko SupraptonoAfiliasi tidak diketahui5
Virgiawan Adi KristiantoAfiliasi tidak diketahui4
Anik MaghfirohAfiliasi tidak diketahui4
Sita NurmasitahAfiliasi tidak diketahui4
Dwi WidjanarkoAfiliasi tidak diketahui4
Mia Hafizah TumanggerAfiliasi tidak diketahui3
Samsudin AnisAfiliasi tidak diketahui3
Harianingsih HarianingsihAfiliasi tidak diketahui2
Savira Rinda ErlianaAfiliasi tidak diketahui2
Isnina Noor UbayAfiliasi tidak diketahui2
Indra Sakti PangestuAfiliasi tidak diketahui2
Mohammad Pujo SiswoyoAfiliasi tidak diketahui2
Okta PurnawirawanUniversity of Brawijaya2
Indah Indi AfifahAfiliasi tidak diketahui2
Retno MarlangenAfiliasi tidak diketahui2
Ajeng Rahma SudarniAfiliasi tidak diketahui2
Basyirun BasyirunAfiliasi tidak diketahui2
Aryo Baskoro UtomoAfiliasi tidak diketahui2
Sri HandayaniAfiliasi tidak diketahui2
Nelly Setyowati AnggraeniAfiliasi tidak diketahui2
Delta ApriyaniAfiliasi tidak diketahui2
Godham Eko SaputroAfiliasi tidak diketahui2
Trisnani WidowatiAfiliasi tidak diketahui2
Lenita Eka MayasariAfiliasi tidak diketahui2
Dewi MasrurohAfiliasi tidak diketahui1
Bambang Sugeng SuryatnaAfiliasi tidak diketahui1
Melinda NovitasariAfiliasi tidak diketahui1
Arlina LilayantiAfiliasi tidak diketahui1
Anan NugrohoState University of Semarang1
Mulil KhairaAfiliasi tidak diketahui1
Septian Eko PrasetyoAfiliasi tidak diketahui1
Alfian ArdhiansyahAfiliasi tidak diketahui1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/jvce/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 6 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">Development of an Android-Based Digital Pop-up Book for Molecular Gastronomy Learning in Vocational Schools</dc:title>
	<dc:creator xml:lang="en">Fitriani, Pipit</dc:creator>
	<dc:creator xml:lang="en">Qudus, Nur</dc:creator>
	<dc:creator xml:lang="en">Kusumastuti, Adhi </dc:creator>
	<dc:creator xml:lang="en">Ihsani, Ade Novi Nurul </dc:creator>
	<dc:subject xml:lang="en">Android-based learning media</dc:subject>
	<dc:subject xml:lang="en">Digital Pop-up Book</dc:subject>
	<dc:subject xml:lang="en">Learning effectiveness</dc:subject>
	<dc:subject xml:lang="en">Molecular Gastronomy</dc:subject>
	<dc:subject xml:lang="en">Research and Development (R&amp;D)</dc:subject>
	<dc:description xml:lang="en">The learning process in Basic Culinary subjects, particularly on Molecular Gastronomy material, is still limited by the use of less interactive learning media, resulting in low student engagement and learning outcomes. This study aimed to develop an Android-based Digital Pop-up Book learning media and to determine its feasibility, practicality, and effectiveness for Grade X Culinary students at SMK Mataram Semarang. The research employed a Research and Development (R&amp;amp;D) approach using the Four-D (4D) model, consisting of Define, Design, Develop, and Disseminate stages. The research subjects included 40 students divided into an experimental class and a control class. Data were collected through expert validation sheets, teacher and student practicality questionnaires, and pre-test and post-test instruments. The findings indicated that the developed learning media was highly feasible based on material and media expert validation, highly practical according to student responses, and effective in improving students' learning outcomes. The experimental class achieved an average N-Gain score of 55.28% (moderate category), while the control class obtained 13.58% (low category). These findings demonstrate that the Android-based Digital Pop-up Book is an effective, practical, and feasible learning medium for enhancing students' understanding of Molecular Gastronomy.</dc:description>
	<dc:publisher xml:lang="en">Universitas Negeri Semarang</dc:publisher>
	<dc:date>2026-08-03</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/jvce/article/view/59581</dc:identifier>
	<dc:identifier>10.15294/jvce.v11i2.59581</dc:identifier>
	<dc:source xml:lang="en">Journal of Vocational and Career Education; Vol. 11 No. 2 (2026): December 2026; 37-44</dc:source>
	<dc:source>2503-2305</dc:source>
	<dc:source>2339-0344</dc:source>
	<dc:source>10.15294/jvce.v11i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/journals/jvce/article/view/59581/10897</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2026 Journal of Vocational and Career Education</dc:rights>
</oai_dc:dc>