DESIGNING THE E-BOOKLET OF JAVANESE TRADITIONAL FOODS

SETIAWAN, EKO (2023) DESIGNING THE E-BOOKLET OF JAVANESE TRADITIONAL FOODS. Diploma thesis, Politeknik Negeri Sriwijaya.

Preview	Text COVER.pdf Download (569kB) | Preview
Preview	Text ABSTRAK.pdf Download (338kB) | Preview
Preview	Text (CHAPTER I INTRODUCTION) BAB I.pdf Download (272kB) | Preview
	Text (CHAPTER II LITERATURE REVIEW) BAB II.pdf Restricted to Repository staff only Download (292kB) | Request a copy
	Text (CHAPTER III RESEARCH METHODOLOGY) BAB III.pdf Restricted to Repository staff only Download (287kB) | Request a copy
	Text (CHAPTER IV FINDINGS AND DISCUSSIONS) BAB IV.pdf Restricted to Repository staff only Download (1MB) | Request a copy
	Text (CHAPTER V CONCLUSION AND SUGGESTION) BAB V.pdf Restricted to Repository staff only Download (155kB) | Request a copy
	Text (REFERENCES) DAFTAR PUSTAKA.pdf Download (284kB)

Abstract

This study aimed to answer the question "How to design the e-booklet of Javanese traditional food". In the process of designing the e-booklet, the Research and Development method by Plomp (1997) was used. The process consisted of several stages: preliminary investigation, design, realization/construction, testing, evaluation, revision, and implementation. The initial step, preliminary investigation, involved analyzing the issue and conducting a literature review by sourcing information from journal articles and online resources related to e booklet design. Additionally, an interview was held with the head chef of a prominent Palembang hotel to gather information on the food's history, origin, ingredients, and cooking methods. The next step is designing, where a plan for the e-booklet is formulated, encompassing design elements and content structure. Following this, the realization/construction step entailed implementing the design and writing down the details about food history, origin, ingredients, and cooking techniques. Subsequently, during testing, evaluation, and revision, the e-booklet draft was tested by content, design, and English experts. Adjustments were made based on feedback: cooking times and ingredients were refined in accordance with the content expert's recommendation; the cover page, margin, and figure sizes were adjusted as per the design expert's recommendations; and language aspects like pronoun usage, subject-verb agreement, adjectives, and prepositions were polished following the English expert's suggestions. Finally, the e-booklet is ready for implementation and used by its intended audience.

Item Type:	Thesis (Diploma)
Uncontrolled Keywords:	: Design, E-booklet, Research and Development, Traditional Food
Subjects:	P Language and Literature > PE English
Divisions:	English > Undergraduate Theses
Depositing User:	Mr Bambang Anthony
Date Deposited:	08 Jul 2026 13:30
Last Modified:	08 Jul 2026 13:30
URI:	http://eprints.polsri.ac.id/id/eprint/21676

Actions (login required)

View Item