Skripsi

Developing Supplementary Reading Materials of Culinary Department Students of SMK N 3 Malang / Pungky Kusumaningtyas

Abstrak
SUMMARY Kusumaningtyas Pungky. 2018. Developing Supplementary Reading Materials of Culinary Department Students of SMK N 3 Malang. Thesis Department of English Faculty of Letters Universitas Negeri Malang. Advisors (I) Dr. Furaidah M.A. (II) Prof. Dr. H. Ali Saukah M.A. Ph.D. Keywords supplementary materials reading skill culinary department. This research and development study was aimed to develop supplementary reading materials in the form of reading module with the topics relevant with the tenth graders of culinary department of SMK N 3 Malang. The product was developed because the book that is used in the class does not suit the specific need of the culinary department. This study used research and development design by Borg and Gall (2003) with the following steps (1) need analysis (2) developing the materials (3) expert validation (4) revision I (5) try-out (6) revision II and (7) final product. There were three instruments used to collect the data in the need analysis. The first instrument was an interview guideline to interview the teacher the second was an observation sheet and the last was questionnaires for the students. The result of the need analysis revealed that the students felt English subject was difficult and the English reading materials were not relevant with their specific need as students of culinary major. The materials developed were based on the types of texts in English syllabus Curriculum 2013 i.e. descriptive text recount text and procedure text. The product developed was in the form of module. There were 43 pages completed with the reading activities glossary and answer keys. The product was validated by three English teachers as expert validators. The result from three experts validators showed that the product could be used by the students yet there were some aspects to be revised such as the clarity of color combination the instructions and the questions. After revision the next stage was try-out. The result of the try-out was very good as indicated by the students responses toward students checklist. The next stage was continued by revising the product after being tried out and producing the final product. The overall result of this study implied that the product developed is relevant and suitable to fill the lack of English reading materials for culinary department at SMK N 3 Malang. Students can use the module as an independent reading material. English teacher can use the product as a resource to provide supplementary reading materials with the topics which are relevant with culinary issues. Further researchers can develop this product to make it better since the product only covers three long functional texts with limited topics. Future researchers can also develop similar product but for other majors.

Informasi Detail

DDC

Rs 428.43 KUS d

Prodi

Universitas Negeri Malang. Program Studi Sastra Ingris, 2018.

Deskripsi Fisik

xi, 80 lembar : il., tab. ; 30 cm

Bahasa

No Reg

04055/KI/18

Edisi

Skripsi (Sarjana)--Universitas Negeri Malang. 2018

Subjek

1. BAHASA INGGRIS - MEMBACA - BAHAN AJAR
2. ENGLISH LANGUAGE - READING - STUDY AND TEACHING

Pembimbing

1. Furaidah ; 2. Ali Saukah

Lampiran Berkas