Development and Pilot Testing of Mandailing Culinary Interactive E-book

DOI

10.2991/978-2-38476-198-2_170How to use a DOI?

Keywords

Cuisine; Four-D; Interactive E-book; Mandailing

ABSTRACT

Mandailing cuisine, renowned in North Sumatra, faces challenges in the modern era due to evolving culinary trends and digital technology. Writing a culinary history and culture book is essential to ensure proper documentation. Research is needed to identify and document the processing techniques of Mandailing cuisine, which will be presented in an interactive e-book accessible to various groups. The study aimed to develop an interactive e-book highlighting the distinctive culinary offerings of Mandailing. This study was conducted from April to November 2021 in South Tapanuli Regency, using the Four-D development model (Define, Design, Develop, and Disseminate). The research began with identifying Mandailing culinary aspects, employing quantitative and qualitative approaches in the define stage. In the design phase, the e-book’s content was designed based on the identification data. The e-book was developed following the CASE-based development stages (Creative, Active, Systematic, Effective). Its dissemination targeted Nutrition and Culinary Education students. Expert validation ensured the e-book’s quality, evaluating content, presentation, language, and graphics. Descriptive analysis techniques were used to identify 206 culinary types, categorized into six food groups: Side Dishes (processed fish, salted fish, poultry, beef, and mutton), vegetables, chili sauce, snacks, portion foods, and drinks. Processing techniques included high-temperature methods such as boiling, steaming, drying, smoking, stir-frying, deep frying, and low-temperature. Additional techniques involved sugar coating and convection using bamboo. Nutritional content varied across food groups. The e-book’s development followed the research stages, and a feasibility test conducted by material and media experts confirmed its suitability, with an average score of 4.7. Readability tests by students during the dissemination process resulted in an average score of 4.35 out of 5.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Esi Emilia
AU  - Nila Reswari Haryana
AU  - Risti Rosmiati
AU  - Hardi Firmansyah
PY  - 2024
DA  - 2024/02/06
TI  - Development and Pilot Testing of Mandailing Culinary Interactive E-book
BT  - Proceedings of the 5th Vocational Education International Conference (VEIC-5 2023)
PB  - Atlantis Press
SP  - 1195
EP  - 1200
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-198-2_170
DO  - 10.2991/978-2-38476-198-2_170
ID  - Emilia2024
ER  -