Development of the Mbojo Culinary Application in Local Content Learning to Improve Students' Knowledge of Bima Traditional Cuisine
This research was motivated by the low level of students' knowledge of Bima traditional cuisine due to the limited availability of interactive and engaging learning media. This research aims to develop the Mbojo Culinary Application in local content learning to improve students' knowledge...
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| Format: | Article |
| Language: | English |
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Universitas Nahdlatul Wathan Mataram
2025-06-01
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| Series: | Jurnal Inovasi Pendidikan dan Sains |
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| Online Access: | https://ejournal.unwmataram.ac.id/index.php/JIPS/article/view/2496 |
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| author | Laudiya Centiya Della Mariamah Mariamah Hardiansyah Hardiansyah |
| author_facet | Laudiya Centiya Della Mariamah Mariamah Hardiansyah Hardiansyah |
| author_sort | Laudiya Centiya Della |
| collection | DOAJ |
| description | This research was motivated by the low level of students' knowledge of Bima traditional cuisine due to the limited availability of interactive and engaging learning media. This research aims to develop the Mbojo Culinary Application in local content learning to improve students' knowledge of Bima traditional cuisine is to produce a learning medium that is valid, effective, and practical in supporting the learning process of elementary school students.This research used the Research and Development (R&D) method using the ADDIE model (Analysis, Design, Development, Implementation, eval_uation) and a mixed methods approach. Validation was conducted by subject matter experts and media experts, while limited trials involved students in Bima Regency. The trial design was carried out in two stages, namely a small-scale trial involving 2 students as an initial representation to test the functionality of the application, and a large-scale trial involving 8 students to assess the overall feasibility of the application.The results of this study indicate that the average percentage of application feasibility based on the assessments from both validators was 87.50%, which falls under the "highly feasible" category. The Mbojo Culinary Application was also effective in improving students' knowledge of Bima traditional cuisine, with an average N-Gain score of 0.6, categorized as moderate. These results indicate that the Mbojo Culinary application can become an alternative interactive learning medium that is feasible for use and capable of supporting the preservation of Bima local culture
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| format | Article |
| id | doaj-art-d2f3cdefe4dc4af797b216ed84f53547 |
| institution | Kabale University |
| issn | 2721-9119 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Universitas Nahdlatul Wathan Mataram |
| record_format | Article |
| series | Jurnal Inovasi Pendidikan dan Sains |
| spelling | doaj-art-d2f3cdefe4dc4af797b216ed84f535472025-08-20T03:27:10ZengUniversitas Nahdlatul Wathan MataramJurnal Inovasi Pendidikan dan Sains2721-91192025-06-016210.51673/jips.v6i2.2496Development of the Mbojo Culinary Application in Local Content Learning to Improve Students' Knowledge of Bima Traditional CuisineLaudiya Centiya Della0Mariamah Mariamah1Hardiansyah Hardiansyah2Information Technology Education Study Program, Sekolah Tinggi Keguruan dan Ilmu Pendidikan Taman Siswa Bima, IndonesiaElementary School Teacher Education Study Program, Sekolah Tinggi Keguruan dan Ilmu Pendidikan Taman Siswa Bima, IndonesiaInformation Technology Education Study Program, Sekolah Tinggi Keguruan dan Ilmu Pendidikan Taman Siswa Bima, IndonesiaThis research was motivated by the low level of students' knowledge of Bima traditional cuisine due to the limited availability of interactive and engaging learning media. This research aims to develop the Mbojo Culinary Application in local content learning to improve students' knowledge of Bima traditional cuisine is to produce a learning medium that is valid, effective, and practical in supporting the learning process of elementary school students.This research used the Research and Development (R&D) method using the ADDIE model (Analysis, Design, Development, Implementation, eval_uation) and a mixed methods approach. Validation was conducted by subject matter experts and media experts, while limited trials involved students in Bima Regency. The trial design was carried out in two stages, namely a small-scale trial involving 2 students as an initial representation to test the functionality of the application, and a large-scale trial involving 8 students to assess the overall feasibility of the application.The results of this study indicate that the average percentage of application feasibility based on the assessments from both validators was 87.50%, which falls under the "highly feasible" category. The Mbojo Culinary Application was also effective in improving students' knowledge of Bima traditional cuisine, with an average N-Gain score of 0.6, categorized as moderate. These results indicate that the Mbojo Culinary application can become an alternative interactive learning medium that is feasible for use and capable of supporting the preservation of Bima local culture https://ejournal.unwmataram.ac.id/index.php/JIPS/article/view/2496developmentMbojo culinarylocal contentknowledge |
| spellingShingle | Laudiya Centiya Della Mariamah Mariamah Hardiansyah Hardiansyah Development of the Mbojo Culinary Application in Local Content Learning to Improve Students' Knowledge of Bima Traditional Cuisine Jurnal Inovasi Pendidikan dan Sains development Mbojo culinary local content knowledge |
| title | Development of the Mbojo Culinary Application in Local Content Learning to Improve Students' Knowledge of Bima Traditional Cuisine |
| title_full | Development of the Mbojo Culinary Application in Local Content Learning to Improve Students' Knowledge of Bima Traditional Cuisine |
| title_fullStr | Development of the Mbojo Culinary Application in Local Content Learning to Improve Students' Knowledge of Bima Traditional Cuisine |
| title_full_unstemmed | Development of the Mbojo Culinary Application in Local Content Learning to Improve Students' Knowledge of Bima Traditional Cuisine |
| title_short | Development of the Mbojo Culinary Application in Local Content Learning to Improve Students' Knowledge of Bima Traditional Cuisine |
| title_sort | development of the mbojo culinary application in local content learning to improve students knowledge of bima traditional cuisine |
| topic | development Mbojo culinary local content knowledge |
| url | https://ejournal.unwmataram.ac.id/index.php/JIPS/article/view/2496 |
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