Development of Print Modules into Electronic Modules in Food Microbiology Courses

Abstract

. Therefore there is a need for innovation in food microbiology courses so that students feel happy and can understand the material during learning [6].
Before being used in learning, the e-module must be valid. The validity used in this research is material validation, format validation, and e-module presentation validation in microbiology courses. Validity is the method used to determine whether the measured data is valid or not. In line with the opinion (M et al., 2019) validity is a metric used to determine the level of validity of an instrument so that the instrument can be used if it produces high validity [7].
Based on these problems, the researcher wants to create an e-module learning media for food microbiology courses in order to improve learning outcomes and students' cognitive and psychomotor values. The researchers conducted a study entitled "Development of E-Modules in Food Microbiology Courses". The purpose of this research is to develop an e-module learning media in the Food Microbiology Course. The reason for conducting this research was motivated by the absence of valid and practical learning e-modules in the Food Microbiology Course.

Literature Review
The module is a learning design that is based on the curriculum as a potential source of support in learning activities. Modules are interpreted in the form of independent teaching, so modules are characterized as a single unit of educational material that can be used for individual learning and displayed in electronic format, with the aim of increasing student interest and motivation in learning.
[8] [9]. The module aims to help students understand the subject matter being taught. Each module provides a background for understanding and applying certain subjects [10] [11]. The module that will be designed and developed has two objectives, namely that it can be used by students as an independent learning tool at home and by teachers as an aid or complement to teaching in class. The development of electronic modules can be a solution to support the learning process [12]. E-module is a learning resource that is considered innovative. To arouse students' interest in learning the e-module, it includes various components such as graphics, video links, practice questions, and formative exams [8]) Food microbiology is a branch of science that studies the influence of microorganism cells on food processing, especially mechanism of resistance of microorganisms to processing [13].

B. Research Method
The type of research used is the method of research and development (Research and Development). Development research is the study strategy used to manufacture goods and verify their validity and applicability. The 4D model is used in the research method. The 4D model consists of 4 steps: Define, Design, Develop and Disseminate (Thiagarajan, 1974). The validity test of the E-module was carried out by competent validators, namely 3 media expert validators and 2 material expert validators, for the effectiveness of 30 students taking microbiology courses. This research was conducted in semester 3 at the Culinary Department, Faculty of Tourism and Hospitality, Padang State University from July to December 2022. The data collection approach was used to calculate information that would be used by researchers [4]. The data collection technique in this study was in the form of a questionnaire. Descriptive analysis approach was used in this study to calculate the percentage of validation and practicality results. Figure 1 illustrates the research method.

C. Result and Discussion
The results of this development research are in the form of a product, namely E-module in the Food Microbiology course. This learning media product is a source of independent learning which students can use at any time. Because the purpose of this research is only to develop and produce learning media that are valid and practical to apply based on the validator's assessment, the making of learning media in this research is limited to the manufacturing stage. There are four stages in the development of this 4D model including the define, design, develop, and disseminate stages. The stages of development research are described as follows: 1. Define, at the stage of defining and evaluating the process of making learning support media at the stage of needs analysis. At this level operations such as needs analysis, curriculum, students, assignments, and concepts are carried out. This research leads to setting learning objectives which require the use of media as a tool for lecturers to convey information and for students to use as a chosen independent learning tool [14]. The learning media chosen is the food mycobiology course, because this course has subjects that are not easy to understand and many terms that are not commonly known by students. By using the E-module, it can provide a concrete explanation of the subject matter.

Material Validation Results Data
The results of the evaluation of the E-module material validator in the Food Microbiology course consisted of 3 lecturers from the FPP-UNP Catering Department, which can be seen as follows: Based on table 1, the assessment of the data validation of the E-module module material in the Food Microbiology Course above was filled in by the material validator, namely a lecturer at the Faculty of Tourism and Hospitality Department of Culinary Administration who teaches the Microbiology course, the three validators obtained the validity of the E-module material in the Microbiology Course is 0.84 with the "valid" category.

E-module Format Validation Result Data
The results of the evaluation of the E-module format validator in the Microbiology course consisted of 3 FT-UNP lecturers, can be seen in table 2 below: It is explained in table 2 that the E-module validation data for the Microbiology Course were filled in by three validators and the result of the presentation validation was 0.85 in the "Valid" category.

Overall Results Validity of E-module
The results of all E-module validators for Microbiology courses are as follows: Based on table 3, the total validity value obtained from each validator is 0.84 in the "valid" category and 0.85 in the "valid" category. Then it can be taken that the average validation of the E-module for Microbiology Course is 0.845 so that it can be concluded that the E-module belongs to the group with the "Valid" category.

Lecturer Practical Results Data
Practicality data was obtained from a questionnaire filled out by supporting lecturers in the Food Microbiology course at Padang State University, which can be seen in the following table: Based on the results of the analysis, the average practicality test results for the E-module Microbiology course according to the lecturer in the subject concerned are very practical interpretations.

Student Practicality Result Data
The results of an assessment of the practicality of the learning E-module according to student responses, can be seen in table 5. The results of student responses to the practicality of using E-modules in the Microbiology course obtained an average of 83% in the practical category.
Based on the results of the research, the development of E-modules in the Food Microbiology Course is a series of activities that have been carried out to obtain learning media with development theory. The purpose of developing Emodule learning media is to produce a valid, practical, and effective learning media. Based on the explanation of the results of research on the research and development of E-modules in the Family Welfare Study Program with a focus on Culinary Management at the Faculty of Tourism and Hospitality, Padang State University, it can be concluded that the research discussion is in accordance with predetermined research procedures, namely by using the 4D paradigm which includes defining (Define), design (Design), development (Develop), and dissemination (Disseminate). Define is the first step in the development procedure. According to previous research, it explains that there are several stages in carrying out the definition, namely; a) needs analysis, b) material analysis, and c) student analysis. The authors carry out these stages with the intention of obtaining and determining development needs [15].
Based on the results of observations through the Google form distributed to students who have taken the Food Microbiology course, it is known that learning in this course still uses power point and there is no learning media that can support student understanding in understanding learning material. According to  [19]. At this stage the researcher has analyzed the lesson plan for the course, then explained what that will be achieved in this course.The description that must be mastered by students is being able to describe the concept of food preservation, the concept of food spoilage and being able to describe and carry out food preservation with Food Additives (BTP).
After conducting needs analysis, material analysis, and student analysis, it is continued by continuing to develop the initial product from the E-module learning media that has been made ( (Arthur et al., 2021); (Ilham & Huda, 2021); (Winatha, 2018)) [20][21] [22] . This research produced a product in the form of E-module learning media in the Food Microbiology Course. In the design stage, the media that will be developed by the researcher contains general instructions for using Emodules, quizzes, pictures, materials, bibliography and glossary which can make students more interested and can increase value in the learning [23][24] [25]. The aim of the development stage is to create valid, practical, and successful E-module learning materials.
In the development stage, media validation was carried out by media experts, totaling three media validators which included aspects of appearance, aspects of utilization and aspects of language so that the results of media validation by the validator with a value of 0.85 were categorized as valid. The second validation is material validation. This validation is carried out by material experts, namely subject lecturers who understand the learning material. Material validation was carried out by three material experts. Material validation includes material aspects, learning quality aspects and linguistic aspects. The results of material validation by the validator obtained a value of 0.84 in the valid category. So that it can be seen based on the results of the validity of the E-module learning media declared feasible to be tested in class.
In line with research that has been carried out by (Rusmanto & Rukun, 2020) states that the E-module is very valid to use with a score of 91.50 based on the validator value, and the material is declared valid with a value of 91.50 [5]. As well as the research results of Yuliawati Yunus and Firma Yenila (2018) also stated that E-modules are appropriate for use in learning to improve student learning outcomes. The validity of the e-module causes an increase in learning outcomes, so that learning can be said to be successful if there is an increase in student learning achievement.
The findings of this study will be used to innovate a new learning media, namely the E-module for food microbiology courses. The developed e-module is expected to help and make students feel happy and easier to understand the material during the learning process. It is hoped that this research can improve learning outcomes as well as students' cognitive and psychomotor scores in the Food Microbiology course. However, this research has a weakness which lies in the scope of the research which is still very limited. Therefore, it is hoped that future research will focus on the development and application of innovative E-modules. It is hoped that further research can further deepen and broaden the scope of research related to E-module innovations.

D. Conclusion
Based on the research that has been done, it can be concluded that the Emodule in the Food Microbiology Course has been developed. The test results, this E-module is included in the very good category as a learning medium. Based on the data it is known that the validation value obtained by (validator), obtained an average value of 0.84 with a valid category. Whereas in the practicality category the percentage was 86.3% from lecturers and 83.29% from students, thus this Emodule can be said to be a practical learning media for use in learning.

E. Acknowledgment
Thanks to all those who have helped in completing this research. Especially to the supervising lecturers, discussants and validators who have provided many suggestions and input in the preparation of this article. As well as to all teaching staff and students majoring in culinary at Padang State University who have facilitated and contributed to the implementation of this research so that this research can run smoothly.