ANALISIS PENGETAHUAN KOMPETENSI ''TEKNIK DASAR MEMASAK" PADA SISWA KELAS XI SMKN 9 BANDUNG
This research was motivated by the problems found on the competence of the basic cooking technique in culinary basic subjects in SMKN 9 Bandung, that show 40% of students could not follow the course well in practicum class. The purpose of this research to dig up information on the level of students&...
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| Format: | Academic Paper |
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2016-10-28.
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| Online Access: | http://repository.upi.edu/27216/ |
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| LEADER | 03462 am a22003013u 4500 | ||
|---|---|---|---|
| 001 | repoupi_27216 | ||
| 042 | |a dc | ||
| 100 | 1 | 0 | |a Ariyanty, Elies |e author |
| 245 | 0 | 0 | |a ANALISIS PENGETAHUAN KOMPETENSI ''TEKNIK DASAR MEMASAK" PADA SISWA KELAS XI SMKN 9 BANDUNG |
| 260 | |c 2016-10-28. | ||
| 500 | |a http://repository.upi.edu/27216/1/S_PKK_1203998_Title.pdf | ||
| 500 | |a http://repository.upi.edu/27216/2/S_PKK_1203998_Abstract.pdf | ||
| 500 | |a http://repository.upi.edu/27216/3/S_PKK_1203998_Table_of_content.pdf | ||
| 500 | |a http://repository.upi.edu/27216/4/S_PKK_1203998_Chapter1.pdf | ||
| 500 | |a http://repository.upi.edu/27216/5/S_PKK_1203998_Chapter2.pdf | ||
| 500 | |a http://repository.upi.edu/27216/6/S_PKK_1203998_Chapter3.pdf | ||
| 500 | |a http://repository.upi.edu/27216/7/S_PKK_1203998_Chapter4.pdf | ||
| 500 | |a http://repository.upi.edu/27216/8/S_PKK_1203998_Chapter5.pdf | ||
| 500 | |a http://repository.upi.edu/27216/9/S_PKK_1203998_Bibliography.pdf | ||
| 500 | |a http://repository.upi.edu/27216/10/S_PKK_1203998_Appendix.pdf | ||
| 520 | |a This research was motivated by the problems found on the competence of the basic cooking technique in culinary basic subjects in SMKN 9 Bandung, that show 40% of students could not follow the course well in practicum class. The purpose of this research to dig up information on the level of students' knowledge on the competence of the basic cooking technique in terms of dry heat and moist heat methods. Descriptive method was used in this research. The study populations were 144 students. Random sampling was used through 36 hospitality student, class of XI. The results showed that the percentage of students' knowledge of basic cooking technique in terms of the method of dry heat are 71% controlled, and 51% sufficiently controlled in method of wet heat. The conclusion is the level of knowledge of students on cooking techniques are quite good ( 57.5%). It is expected that the students should increase their knowledge in basic culinary by watching culinary channel on TV. --- Penelitian ini dilatarbelakangi oleh adanya masalah yang ditemukan pada kompetensi teknik dasar memasak pada Mata Pelajaran Boga Dasar di SMKN 9 Bandung yaitu 40% peserta didik belum memahami dengan baik pada saat mengikuti pembelajaran di kelas praktikum. Tujuan penelitian ini untuk menggali informasi mengenai tingkat pengetahuan siswa pada kompetensi teknik dasar memasak ditinjau dari metode panas kering/dry heat dan Panas basah/moist heat. Metode penelitian yang digunakan adalah deskriptif. Populasi penelitian berjumlah 144 siswa. Teknik pengambilan sampel yang digunakan adalah random sampling dengan jumlah 36 siswa kels XI Jasa Boga, Hasil penelitian menunjukkan bahwa presentase pengetahuan siswa berkaitan dengan teknik dasar memasak ditinjau dari metode panas kering berada pada kriteria dikuasai (71%) sedangkan untuk metode panas basah berada pada kriteria cukup dikuasai (51%) kesimpulanya tingkat pengetahuan siswa pada teknik memasak adalah cukup baik (57,5%). Diharapkan agar siswa mengoptimalkan pengetahuan dengan lebih aktif untuk menonton acara TV yang menanyangkan proses pembuatan hidangan untuk menambah pengetahuan tentang teknik dasar memasak. | ||
| 546 | |a en | ||
| 690 | |a TX Home economics | ||
| 655 | 7 | |a Thesis |2 local | |
| 655 | 7 | |a NonPeerReviewed |2 local | |
| 787 | 0 | |n http://repository.upi.edu/27216/ | |
| 787 | 0 | |n http://repository.upi.edu | |
| 856 | 4 | 1 | |u http://repository.upi.edu/27216/ |