Student Perceptions of the Use of Digital Flipbook Learning Media on Fermentation Material in Culinary Arts Vocational Education

Abstract

The integration of digital learning media in higher education vocational education is gaining increasing attention as educators seek innovative approaches to address the complexity of technical courses. Fermentation is consistently identified as the most difficult topic in Food Preservation courses, with 80% of students reporting difficulty understanding microbiological processes, scientific terms, and the application of fermentation concepts. This study aims to examine students' perceptions of Heyzine-based digital flipbooks as a learning medium for fermentation in the Culinary Arts Education Study Program, Jakarta State University. Using a quantitative descriptive approach, data were collected through a four-point Likert-scale questionnaire administered to 42 students who had used digital flipbooks. The research instrument consisted of 16 statements covering four aspects: media characteristics, material quality, visual quality, and perceived benefits. The results showed an average overall score of 3.70 with a feasibility percentage of 92.4%, which is included in the very feasibility category. All four aspects obtained percentages above 91%, indicating that students perceived digital flipbooks as easily accessible, interactive, content-relevant, visually appealing, and useful in supporting both independent and structured learning. These findings imply that digital flipbooks are an effective and contextual learning medium for culinary vocational education, especially for materials that require visualization of complex biological processes.