[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"ssr-repo-dspace000005753":3,"ssr-repo-divisions":63,"menu-footer-id":249,"menu-main-id":310},{"id":4,"title":5,"authors":6,"files":8,"advisors":35,"authors_detail":36,"advisors_detail":40,"publisher":41,"publish_place":42,"language":43,"type":44,"type_slug":45,"year":46,"department":47,"study_program":48,"keywords":49,"keywords_detail":53,"abstract":60,"abstract_html":61,"url":62},"repo-dspace000005753","Developing a Bilingual Guidebook for Processing tea At Kebun Teh Wonosari",[7],"Andri Shevcenko Perangin Angin",[9,13,16,19,23,26,29,32],{"chapter":10,"requires_login":11,"label":12,"available":11},"abstrak",false,"Abstrak",{"chapter":14,"requires_login":11,"label":15,"available":11},"bab1","Bab I",{"chapter":17,"requires_login":11,"label":18,"available":11},"bab2","Bab II",{"chapter":20,"requires_login":21,"label":22,"available":11},"bab3",true,"Bab III",{"chapter":24,"requires_login":21,"label":25,"available":11},"bab4","Bab IV",{"chapter":27,"requires_login":21,"label":28,"available":11},"bab5","Bab V",{"chapter":30,"requires_login":21,"label":31,"available":11},"full","Dokumen Lengkap",{"chapter":33,"requires_login":11,"label":34,"available":21},"open","Akses Terbuka",[],[37],{"name":7,"nim":38,"slug":39},"2142832011","andri-shevcenko-perangin-angin",[],"Politeknik Negeri Malang","Malang","Inggris","Skripsi (D4)","skripsi-d4",2025,"D-IV BAHASA INGGRIS UNTUK INDUSTRI PARIWISATA",null,[50,51,52],"Guidebook","Bilingual","Tea Processing",[54,56,58],{"name":50,"slug":55},"guidebook",{"name":51,"slug":57},"bilingual",{"name":52,"slug":59},"tea-processing","The tea processing program is one of the featured educational activities held at Kebun Teh Wonosari, Malang. This program is specifically designed to providevisitors with an understanding of the stages of tea processing, frompicking freshtea leaves to becoming tea products ready for consumption. In addition to providing education, this activity is also an integral part of the agritourismpromotion strategy, by combining elements of learning and hands-on experiencein the field. Visitors, both domestic and foreign, are invited to see firsthand the production process of tea, which is an important commodity in the region. This study used a research and development (R&D) approach with the ADDIE model as the product development framework. The five stages in the ADDIE model, namely analysis, design, development, implementation, and evaluation, are applied systematically to produce effective educational media. Data were obtained through direct observation in the field as well as in-depthinterviews with managers and visitors of Kebun Teh Wonosari. The main product developed in this research is a bilingual (Indonesian-English) guidebook designedto be a tool in tea processing educational activities. This guidebook contains important information such as the history of teain Indonesia, tea processing in general, and specific stages of tea processing carried out at Kebun Teh Wonosari. In addition to narrative text, the book is alsoequipped with attractive visual illustrations and technical vocabulary in two languages to facilitate cross-cultural understanding. Product testing was conducted on 33 respondents consisting of local and foreign visitors. The questionnaire results showed that the guidebook was very useful and easy to understand, with an average score of 4.6 on a scale of 5, indicating a high level of satisfaction with the content and appearance of the book. Based on these results, it is recommended that this guidebook be utilizedby educational guides as a companion medium in explaining the tea processingprocess to visitors. It not only helps to clarify the information conveyed verballybut also increases participants' comfort and engagement during the activity. Thus, this guidebook can be a real contribution in strengthening the attractiveness of educational agro-tourism and improving the quality of information services at Kebun Teh Wonosari.","\u003Cp>The tea processing program is one of the featured educational activities held at Kebun Teh Wonosari, Malang. This program is specifically designed to providevisitors with an understanding of the stages of tea processing, frompicking freshtea leaves to becoming tea products ready for consumption. In addition to providing education, this activity is also an integral part of the agritourismpromotion strategy, by combining elements of learning and hands-on experiencein the field. Visitors, both domestic and foreign, are invited to see firsthand the production process of tea, which is an important commodity in the region. This study used a research and development (R&D) approach with the ADDIE model as the product development framework. The five stages in the ADDIE model, namely analysis, design, development, implementation, and evaluation, are applied systematically to produce effective educational media. Data were obtained through direct observation in the field as well as in-depthinterviews with managers and visitors of Kebun Teh Wonosari. The main product developed in this research is a bilingual (Indonesian-English) guidebook designedto be a tool in tea processing educational activities. This guidebook contains important information such as the history of teain Indonesia, tea processing in general, and specific stages of tea processing carried out at Kebun Teh Wonosari. In addition to narrative text, the book is alsoequipped with attractive visual illustrations and technical vocabulary in two languages to facilitate cross-cultural understanding. Product testing was conducted on 33 respondents consisting of local and foreign visitors. The questionnaire results showed that the guidebook was very useful and easy to understand, with an average score of 4.6 on a scale of 5, indicating a high level of satisfaction with the content and appearance of the book. Based on these results, it is recommended that this guidebook be utilizedby educational guides as a companion medium in explaining the tea processingprocess to visitors. It not only helps to clarify the information conveyed verballybut also increases participants' comfort and engagement during the activity. 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