Development of the Kombucha Genitri (Elaeocarpus ganitrus) E-Module to Improve Students Understanding of Fermentation Concepts
Nanda Margaretha
Biology Education Study Program, Faculty of Teacher Training and Education, PGRI Madiun University, Madiun, East Java, Indonesia.
Cicilia Novi Primiani *
Biology Education Study Program, Faculty of Teacher Training and Education, PGRI Madiun University, Madiun, East Java, Indonesia.
Marheny Lukitasari
Biology Education Study Program, Faculty of Teacher Training and Education, PGRI Madiun University, Madiun, East Java, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Introduction: The breadth of information and knowledge sources accessible to students during the learning process plays a crucial role in determining the quality of learning outcomes.
Objective: The aim of this study is to develop an e-module based on the findings of the study of the fermentation of kombucha leaves of Genitri (Elaeocarpus ganitrus) as a learning media for the Biotechnology course, as well as to test its validity and effectiveness in improving students' understanding and critical thinking skills.
Study Design: Development research with the ASIE model (Analyze, Strategize, Implement, Evaluate).
Place and Duration of Study: Biology Education Study Program, PGRI Madiun University, in the 2024/2025 academic year.
Methodology: The methodology of this study was ASIE model, which includes to analyze, strategize, implement, and evaluate stages. The analyze stage was conducted through interviews with lecturers to identify the need for teaching materials and analysis of the kombucha Genitri fermentation material. The strategize stage included content planning, visual design, research-based material development, and validation by media and material experts. HOTS questions were used in the pretest and posttest. The implement stage was conducted on Biology Education students using a one-group pre-test/post-test design. The evaluate stage included data analysis from validation results and N-gain tests on student learning outcomes.
Results: The validation results showed a feasibility percentage of 95% (media experts) and 86.67% (material experts), categorized as very feasible. The effectiveness test showed an average pretest score of 43.45 and a posttest score of 84.5, with an N-gain of 0.72, which is considered high. These findings indicate a significant increase in students' understanding of the fermentation concept and the potential of kombucha Genitri as a functional food product.
Conclusion: The e-module based on the findings of the fermentation of kombucha Genitri was developed as a valid, feasible, and effective learning resource for use in Biotechnology courses. The developed media enhanced students' conceptual understanding and critical thinking skills through contextual presentation of the material. Biotechnology learning using e-modules based on research on kombucha Genitri can enrich students' learning resources.
Keywords: E-module, kombucha, fermentation concept, student understanding