Pemanfaatan Umbi Talas Sebagai Bahan Substitusi Tepung Terigu dalam Pembuatan Cookies yang Disuplementasi dengan Kacang Hijau

This study is to reveal accuracy, recency, legibility,language,and physical appearance the main course material on Animal Food Substance(PANG 4221)by expert perception, lecturers, and students.The result of this studyis expected to provide some useful recommendation for the revision ofthe course materialof the Open University (UT). The data were obtained by capturing information from students of UT and non UT. The data obtained were analyzedby using descriptive qualitative methods. In addition, evaluation of the course material delevopedwas conducted following the PAU-PPI format. The results the course materialhas high accuracy, legibility, language, materials, format, print, finishing andbinding (score 3-4).However, despite high scores every aspect still needs to be revised because of some in consistencies. The recency, cover design, and content design have the lowest scores (2-3). These aspects must absolutely be revised. It can be concluded that the course materialshould be revised to include all findings fromthis study