Joint proceedings of the 2nd and the 3rd International Conference on Food Security Innovation (ICFSI 2018-2019)

Developing Teaching Materials of Indonesian Food Subtopic Tengger Ethnic Cuisine by Using Online Platform Model as Implementation of Blended Learning and Potential to Support Tourism Promotion of Bromo Tengger Semeru National Park

Authors
Budi Wibowotomo, Soenar Soekopitojo, Titi Mutiara, Nunung Nurjanah
Corresponding Author
Budi Wibowotomo
Available Online 4 March 2021.
DOI
10.2991/absr.k.210304.022How to use a DOI?
Keywords
e-learning platform model, learning modules, online culinary learning, Tengger cuisine
Abstract

Tengger ethnic cuisine is not yet widely known. To understand the concept of local knowledge and it’s related in local food cultures, it needs to be taught formally in school’s culinary roles and functions in shaping the culture of ethnic Tengger. It also enables to support ecotourism promotion in the case of ethnic culinary aspects. This paper presents an enrichment of teaching materials in Indonesian Food subtopic Tengger ethnic cuisine based on e-learning platform model. This study intends to identify the culinary competence development as a mediator effective learning Indonesian food through a combination of online learning and face-to-face. The development of teaching materials was formed in two models, which are the structured learning modules and online culinary learning; as implementation of online learning combined / blended learning that can be used in the development of learning tools providing the integration of face-to-face direct and indirect. The research method employs the Research and Development model, with approaching technique refers to a modified Borg & Gall. Instruments of evaluation were adopted from LORI criteria for identifying the combination of online learning content from the subjects of Indonesian food. Research results show it was obtained the learning module that has been verified and meet the basic format containing description, learning materials, summaries, and evaluations. The second model was an online culinary learning platform, divided into Student account and Tutor/Teacher account.

Copyright
© 2021, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Joint proceedings of the 2nd and the 3rd International Conference on Food Security Innovation (ICFSI 2018-2019)
Series
Advances in Biological Sciences Research
Publication Date
4 March 2021
ISBN
10.2991/absr.k.210304.022
ISSN
2468-5747
DOI
10.2991/absr.k.210304.022How to use a DOI?
Copyright
© 2021, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - CONF
AU  - Budi Wibowotomo
AU  - Soenar Soekopitojo
AU  - Titi Mutiara
AU  - Nunung Nurjanah
PY  - 2021
DA  - 2021/03/04
TI  - Developing Teaching Materials of Indonesian Food Subtopic Tengger Ethnic Cuisine by Using Online Platform Model as Implementation of Blended Learning and Potential to Support Tourism Promotion of Bromo Tengger Semeru National Park
BT  - Joint proceedings of the 2nd and the 3rd International Conference on Food Security Innovation (ICFSI 2018-2019)
PB  - Atlantis Press
SP  - 126
EP  - 131
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.210304.022
DO  - 10.2991/absr.k.210304.022
ID  - Wibowotomo2021
ER  -