Nila Siti Wardani, Didin Widyartno, Azizatuz Zahro

Pengembangan bahan ajar bertema gastronomi sastra dalam meningkatkan kompetensi menulis teks cerita pendek

Introduction

Pengembangan bahan ajar bertema gastronomi sastra dalam meningkatkan kompetensi menulis teks cerita pendek. Kembangkan bahan ajar gastronomi sastra untuk tingkatkan kompetensi menulis cerita pendek siswa. Atasi keterbatasan sumber belajar & tingkatkan keterampilan menulis dengan model ADDIE.

Abstract

Penelitian ini bertujuan untuk mengembangkan bahan ajar menulis teks cerita pendek bertema gastronomi sastra. Penelitian ini merupakan penelitian pengembangan atau R&D. Model penelitian yang digunakan adalah model ADDIE. Terdiri dari analysis, design, devlopment, implementation dan evaluation. Artikel ini akan berfokus pada bagian design yang secara khusus membahas secara deskriptif mengenai spesifikasi produk yang dikembangkan berkaitan dengan bahan ajar bertema gastronomi sastra dalam meningkatkan kompetensi menulis teks cerita pendek. Langkah penelitian ini adalah sebagai berikut; (1) menyajikan hasil berkaitan dengan spesifikasi produk, (2) mendeskripsikan setiap bagian spesifikasi produk, (3) melakukan sanding banding hasil deskriptif dengan teori atau pendapat ahli. Dalam penelitian ini nantinya juga akan dideskripsikan inovasi yang digunakan dalam mengembangkan produk. Hasil penelitian ini menujukan bahwa pengembangan bahan ajar bertema gastronomi sastra diharapkan dapat menjadi solusi untuk mengatasi keterbatasan sumber belajar dan meningkatkan keterampilan menulis siswa. Bahan ajar ini terdiri dari empat unit utama yang meliputi pengenalan konsep, analisis contoh, penyusunan kerangka, dan penulisan cerita pendek secara utuh.

Review

This article presents an intriguing and interdisciplinary approach to educational material development, focusing on "Pengembangan bahan ajar bertema gastronomi sastra dalam meningkatkan kompetensi menulis teks cerita pendek" (Development of teaching materials with a literary gastronomy theme to enhance short story writing competency). The chosen theme of "literary gastronomy" is particularly novel and offers a creative avenue for engaging students in the short story writing process, potentially enriching their understanding of both cultural context and narrative craft. The research positions itself within the R&D paradigm, specifically adopting the ADDIE model, with this particular article explicitly concentrating on the 'design' phase of the model. This focused approach on the design specifications promises a detailed exposition of the theoretical underpinnings and structural components of the proposed teaching materials. The methodology outlined for the design phase appears robust, involving a systematic process of presenting product specifications, describing each component, and critically benchmarking these descriptions against existing theories and expert opinions. This rigorous approach is crucial for ensuring the pedagogical soundness and practical applicability of the developed materials. The abstract further details that the teaching materials aim to address the scarcity of relevant learning resources and, consequently, improve students' writing skills. The proposed structure of the materials, comprising four main units—introduction to concepts, example analysis, framework construction, and complete short story writing—demonstrates a comprehensive and scaffolded approach to skill development, moving from foundational understanding to practical application. The promise of describing the innovations incorporated into the product design is also a valuable aspect. While the abstract clearly articulates the ambition and systematic nature of the design phase, it is important to note that the current submission, as indicated, will exclusively focus on this aspect. This means that critical phases such as implementation and empirical evaluation (the 'I' and 'E' of ADDIE) are beyond the scope of this particular article. Consequently, the ultimate effectiveness and impact of these innovative teaching materials on student competency remain to be demonstrated in subsequent research. Nevertheless, if the described design specifications are meticulously developed and grounded in sound pedagogical principles, this article will lay a strong foundation for future validation. The potential for these gastronomy-themed materials to inspire creativity and overcome learning resource limitations is significant, making future studies on their practical application and outcomes highly anticipated.

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