PENGETAHUAN "PERALATAN PENGOLAHAN MAKANAN" SEBAGAI KESIAPAN PRAKTIK KERJA INDUSTRI SISWA SMK PARIWISATA TELKOM BANDUNG
Penelitian ini dilatarbelakangi oleh hasil belajar mata pelajaran basic cookery pada umumnya menunjukan rata-rata nilai siswa baik yaitu berada di atas Kriteria Kelulusan Minimal (KKM). Meskipun nilai siswa berada di atas KKM, namun masih ada beberapa masalah yang ditemukan pada saat Praktik Kerja I...
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| Format: | Academic Paper |
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2017-05-31.
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| Online Access: | http://repository.upi.edu/3574/ |
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| LEADER | 04871 am a22003253u 4500 | ||
|---|---|---|---|
| 001 | repoupi_30574 | ||
| 042 | |a dc | ||
| 100 | 1 | 0 | |a Perdani, Elda Novita |e author |
| 245 | 0 | 0 | |a PENGETAHUAN "PERALATAN PENGOLAHAN MAKANAN" SEBAGAI KESIAPAN PRAKTIK KERJA INDUSTRI SISWA SMK PARIWISATA TELKOM BANDUNG |
| 260 | |c 2017-05-31. | ||
| 500 | |a http://repository.upi.edu/30574/1/S_PKK_1301061_Title.pdf | ||
| 500 | |a http://repository.upi.edu/30574/2/S_PKK_1301061_Abstract.pdf | ||
| 500 | |a http://repository.upi.edu/30574/3/S_PKK_1301061_Table_of_content.pdf | ||
| 500 | |a http://repository.upi.edu/30574/4/S_PKK_1301061_Chapter1.pdf | ||
| 500 | |a http://repository.upi.edu/30574/5/S_PKK_1301061_Chapter2.pdf | ||
| 500 | |a http://repository.upi.edu/30574/6/S_PKK_1301061_Chapter3.pdf | ||
| 500 | |a http://repository.upi.edu/30574/7/S_PKK_1301061_Chapter4.pdf | ||
| 500 | |a http://repository.upi.edu/30574/8/S_PKK_1301061_Chapter5.pdf | ||
| 500 | |a http://repository.upi.edu/30574/9/S_PKK_1301061_Bibliography.pdf | ||
| 500 | |a http://repository.upi.edu/30574/10/S_PKK_1301061_Appendix.pdf | ||
| 520 | |a Penelitian ini dilatarbelakangi oleh hasil belajar mata pelajaran basic cookery pada umumnya menunjukan rata-rata nilai siswa baik yaitu berada di atas Kriteria Kelulusan Minimal (KKM). Meskipun nilai siswa berada di atas KKM, namun masih ada beberapa masalah yang ditemukan pada saat Praktik Kerja Industri. Adanya beberapa siswa yang belum paham nama dan penggunaan kitchen equipment, kitchen utensil, pastry equipment dan pastry utensil sehingga terdapat hambatan dalam kegiatan Praktik Kerja Industri. Penelitian ini bertujuan untuk memperoleh informasi mengenai pengetahuan siswa tentang peralatan pengolahan makanan terkait kitchen equipment, kitchen utensil, pastry equipment dan pastry utensil sebagai kesiapan Praktik Kerja Industri. Metode yang digunakan yaitu metode deskriptif, dengan populasi sebanyak 92 siswa kelas XI TB SMK Pariwisata Telkom Bandung, sampel yang digunakan yaitu random sampel sejumlah 45 responden, dan teknik pengumpulan data menggunakan tes. Hasil penelitian menunjukan bahwa tingkat pengetahuan peralatan pengolahan makanan terkait kitchen equipment pada kategori sangat dikuasai dengan persentase (84%), terkait kitchen utensil pada kategori sangat dikuasai dengan persentase (83%), terkait pastry equipment pada kategori sangat dikuasai dengan persentase (82%), terkait pastry utensil pada kategori dikuasai dengan persentase (80%). Secara keseluruhan tingkat pengetahuan peralatan pengolahan makanan terkait materi kitchen equipment, kitchen utensil, pastry equipment dan pastry utensil berada pada kategori sangat dikuasai dengan persentase (84%) menjadi unsur penting bahwa responden telah siap untuk melaksanakan Praktik Kerja Industri ditinjau dari Pengetahuan Peralatan Pengolahan Makanan. Kata kunci : Pengetahuan, Basic Cookery, Praktik Kerja Industri The background of this study is based on the learning result of basic cookery subject which shows the good score in average that is above the minimum criteria of mastery learning (kkm). Although score of the students are above minimum criteria of mastery learning (kkm), there are still some problems found during internsip. There are some students who do not understand the name and the use of kitchen equipment, kitchen utensil, pastry equipment and pastry utensil, so some obstacles occurred in internship. This study is aimed to get information about students' knowledge about food processing equipment related to kitchen equipment, kitchen utensil, pastry equipment, and pastry utensil as the supporting factor to do the internship. The method used in this study is descriptive method. 92 population with 45 respondents of class XI TB SMK Pariwisata Telkom Bandung participated in this study, and the technique to collect the data is by using the test. The results of this study indicated that the knowledge level of food processing equipment related to kitchen equipment in "masterable" category is 84%. The percentage related to kitchen utensil is 83%. The percentage related to pastry equipment is 82%. The percentage related to pastry utensil is 80%. Generally, the knowledge level of food processing equipment related to kitchen equipment, kitchen utensil, pastry equipment and pastry utensil are in "sangat dikuasai" category with the percentage of 84% become an important element that the respondents are ready to do the internship in terms of the knowledge of food processing. Keywords: Knowledge, Basic Cookery, Internship | ||
| 546 | |a en | ||
| 690 | |a L Education (General) | ||
| 690 | |a LB1603 Secondary Education. High schools | ||
| 690 | |a T Technology (General) | ||
| 655 | 7 | |a Thesis |2 local | |
| 655 | 7 | |a NonPeerReviewed |2 local | |
| 787 | 0 | |n http://repository.upi.edu/30574/ | |
| 787 | 0 | |n http://repository.upi.edu | |
| 856 | 4 | 1 | |u http://repository.upi.edu/3574/ |