PENGETAHUAN KESELAMATAN KERJA SEBAGAI KESIAPAN PRAKTEK KITCHEN SISWA SMK PARIWISATA TELKOM BANDUNG
Penelitian ini dilatarbelakangi oleh kegiatan praktek kitchen yang masih teridentifikasi beberapa potensi bahaya pada proses persiapan dan proses pengolahan. Siswa telah dibekali pengetahuan keselamatan kerja secara teori di dalam kelas. Penelitian ini bertujuan untuk mengetahui pengetahuan keselama...
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| Format: | Academic Paper |
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2017-08-30.
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| Online Access: | http://repository.upi.edu/32429/ |
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| LEADER | 04312 am a22003373u 4500 | ||
|---|---|---|---|
| 001 | repoupi_32429 | ||
| 042 | |a dc | ||
| 100 | 1 | 0 | |a Amanah, Mita |e author |
| 245 | 0 | 0 | |a PENGETAHUAN KESELAMATAN KERJA SEBAGAI KESIAPAN PRAKTEK KITCHEN SISWA SMK PARIWISATA TELKOM BANDUNG |
| 260 | |c 2017-08-30. | ||
| 500 | |a http://repository.upi.edu/32429/1/S_PKK_1200580_Title.pdf | ||
| 500 | |a http://repository.upi.edu/32429/2/S_PKK_1200580_Abstract.pdf | ||
| 500 | |a http://repository.upi.edu/32429/3/S_PKK_1200580_Table_Of_Content.pdf | ||
| 500 | |a http://repository.upi.edu/32429/4/S_PKK_1200580_Chapter1.pdf | ||
| 500 | |a http://repository.upi.edu/32429/5/S_PKK_1200580_Chapter2.pdf | ||
| 500 | |a http://repository.upi.edu/32429/6/S_PKK_1200580_Chapter3.pdf | ||
| 500 | |a http://repository.upi.edu/32429/7/S_PKK_1200580_Chapter4.pdf | ||
| 500 | |a http://repository.upi.edu/32429/8/S_PKK_1200580_Chapter5.pdf | ||
| 500 | |a http://repository.upi.edu/32429/9/S_PKK_1200580_Bibliography.pdf | ||
| 500 | |a http://repository.upi.edu/32429/10/S_PKK_1200580_Appendix1.pdf | ||
| 500 | |a http://repository.upi.edu/32429/11/S_PKK_1200580_Appendix2.pdf | ||
| 500 | |a http://repository.upi.edu/32429/12/S_PKK_1200580_Appendix3.pdf | ||
| 520 | |a Penelitian ini dilatarbelakangi oleh kegiatan praktek kitchen yang masih teridentifikasi beberapa potensi bahaya pada proses persiapan dan proses pengolahan. Siswa telah dibekali pengetahuan keselamatan kerja secara teori di dalam kelas. Penelitian ini bertujuan untuk mengetahui pengetahuan keselamatan kerja siswa sebagai kesiapan praktek kitchen pada proses persiapan dan pengolahan. Metode yang digunakan dalam penelitian ini yaitu metode deskriptif, dengan populasi siswa kelas XI Jasa Boga SMK Pariwisata Telkom Bandung, dengan sampel random yang berjumlah 28 responden. Teknik pengumpulan data yang digunakan adalah tes. Hasil penelitian menunjukan bahwa pengetahuan keselamatan kerja terkait alat pelindung diri, menyiapkan alat, dan penanganan bahan berada pada kategori dikuasai dan pengetahuan terkait prosedur keselamatan kerja saat deep frying, boiling, dan shallow frying tergolong pada kategori dikuasai. Secara keseluruhan, pengetahuan keselamatan kerja responden pada proses persiapan dan pengolahan tergolong pada kategori dikuasai. Saran bagi Guru K3LH agar memperkuat materi keselamatan kerja, yaitu fungsi alat pelindung diri serta potensi kecelakaan yang dapat terjadi pada proses pengolahan, sehingga pengetahuan keselamatan kerja siswa khususnya saat akan melakukan praktek kitchen dapat lebih optimal serta siswa dapat lebih menguasai pengetahuan keselamatan kerja sebagai kesiapan praktek kitchen.;---This study was motivated by activities of kitchen practice that still identified some potential hazards in the process of preparation and cultivation. The student have been equipped with knowledge of savety work in the class. This study was aimed to determine students knowledge of savety work as readiness of kitchen practice in the process of preparation and cultivation. This study use descriptive method with population students at XI SMK Pariwisata Telkom Bandung. The sample use random sample of 28 respondents. Data collect used test. Based on the results of study that knowledge of preparation process related to personal savety equipment, preparing equipment, and handling materials were in the controlled category and knowledge of cultivation related to savety work procedure when deep frying, boiling, and shallow frying were in controlled category. Overall, respondents knowledge of savety work on preparation and cultivation were in the controlled category. Advice for K3LH teachers were to strengthen knowledge of savety work, function of personal savety equipment and the potential accidents that can occur in the cultivation, so that students knowledge of savety work especially when will did kitchen practice can be more optimal and students can more know the knowledge of savety work as readiness kitchen practice. | ||
| 546 | |a en | ||
| 690 | |a HD61 Risk Management | ||
| 690 | |a HN Social history and conditions. Social problems. Social reform | ||
| 655 | 7 | |a Thesis |2 local | |
| 655 | 7 | |a NonPeerReviewed |2 local | |
| 787 | 0 | |n http://repository.upi.edu/32429/ | |
| 787 | 0 | |n http://repository.upi.edu | |
| 856 | 4 | 1 | |u http://repository.upi.edu/32429/ |