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CHAPTER III RESEARCH METHOD
In this chapter, the method which was used in this research is presented. The chapter consists of six different descriptions which are type of the research,
the research setting, the research subjects, the research procedure, the data collection techniques and instruments, and the data analysis techniques.
A. Type of the Research
This research was classified into Research and Development RD since the main objective is to develop reading learning materials for students of the
Patisserie Expertise Program. According to Borg and Gall 1983, educational research and development RD is a process of developing and validating
educational products. This process consists of a repeated cycle of studying related research findings, field testing and revising, and eventually ended when the result
of the field-testing has shown that the product has met the defined objectives. In spite of this, this research did not employ the field testing so that it was ended at
the expert judgment.
B. Research Setting
This research was conducted in May 2016 in the even semester of the 20152016 academic year. The need analysis was held in the Patisserie Expertise
Program of SMKN 6 Yogyakarta. This school is located at Kenari Street 4, Yogyakarta.
C. Research Subjects
The subjects of this research were the Grade XI students of the Patisserie Expertise Program of SMKN 6 Yogyakarta. There were 24 students from the one
and only class of the Patisserie Expertise Program in Grade XI who were involved as the population sample.
D. Research Procedure
The research procedure adapted the model proposed by Jolly and Bolitho in Tomlinson 1998 with some modifications. The model consists of seven steps
in which one of them is the student use of materials or the field testing. By considering the feasibility of the research, this stage was omitted so that the
research was ended at the expert judgment and followed by revising the materials. The following figure presents the research procedure briefly.
Figure 2 : The Research Procedure
Identification and exploration of needs
needs analysis Contextual
realization Pedagogical
realization
Production Evaluation
Revision
The following procedure shows how the research was accomplished. 1. Identification and exploration of needs
The first step in this phase was identifying the students’ needs by distributing the needs analysis questionnaire to the students of the Patisserie
Expertise Program at SMKN 6 Yogyakarta. The aim of this needs analysis was to know the target needs and the learning needs. From the data collected,
the researcher then explored the area of students’ needs and problem in relation to the reading skill.
2. Contextual realization This stage includes finding texts or contexts from several sources which
are rele vant to the students’ needs. It was based on the result of the previous
step. 3. Pedagogical realization
In this phase, the researcher found the appropriate exercises and activities should be provided in the materials. Furthermore, a course grid of
the reading materials was designed. Then, before going further to the next step, the researcher made the content outline as the framework to develop the
materials. 4. Production
In the production stage, the materials were integrated based on the course grid had been designed. This production process or materials writing
involved the consideration of layout, font type and size, visuals appearances, etc.
5. Evaluation After the first draft was completed, it was then evaluated by employing
the expert judgment. It aimed to examine whether the first draft of the materials has or has not met the appropriateness from the aspects of content,
language, and visual appearance. For the instrument which was used to evaluate the materials, the researcher provided a questionnaire which was
adapted from BSNP 2011. 6. Revision
After being evaluated, the first draft of the materials was revised based on some feedback, comments, and suggestions which are already given by the
expert. Eventually, the revised materials were the final product of reading learning materials for the Grade XI students of the Patisserie Expertise
Program.
E. Data Collection Techniques and Instruments
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