PENGEMBANGAN STANDARD OPERATING PROCEDURE (SOP) PRODUKSI ROTI MANIS BERBASIS SKKNI DI BANDOENGSCHE MELK CENTRALE (BMC) PT AGRONESIA

Bella Adriana, - (2023) PENGEMBANGAN STANDARD OPERATING PROCEDURE (SOP) PRODUKSI ROTI MANIS BERBASIS SKKNI DI BANDOENGSCHE MELK CENTRALE (BMC) PT AGRONESIA. S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

PENGEMBANGAN STANDARD OPERATING PROCEDURE (SOP) PRODUKSI ROTI MANIS BERBASIS SKKNI DI BANDOENGSCHE MELK CENTRALE (BMC) PT AGRONESIA Bella Adriana (1901480) Pendidikan Teknologi Agroindustri, Universitas Pendidikan Indonesia Jl. Dr. Setiabudi No. 229 Bandung, Indonesia Bellaadriana35@upi.edu ABSTRAK Saat ini BMC belum memiliki SOP dalam melaksanakan produksi roti manis. SOP dibutuhkan sebagai pedoman produksi agar pekerja magang dapat melaksanakan kegiatan produksi secara mandiri, efektif dan efesien dari segi waktu dan biaya produksi serta menghasilkan produk yang konsisten. SOP yang dikembangkan mengacu pada SKKNI. Tujuan penelitian ini yaitu: 1) mengetahui kelayakan SOP produksi roti manis berbasis SKKNI di BMC, 2) mengetahui pelaksanaan SOP produksi roti manis berbasis SKKNI di BMC, 3) mengetahui kinerja pekerja magang setelah menerapkan SOP produksi roti manis berbasis SKKNI, dan 4) mengetahui organoleptik produk roti manis yang dihasilkan setelah menerapkan SOP produksi roti manis berbasis SKKNI. Penelitian ini menggunakan metode R&D dengan model ADDIE pada pengembangan SOP dan menggunakan pre-experimental design dengan menggunakan metode one shot case study pada penerapan SOP. Berdasarkan hasil penelitian, SOP yang dirancang dinyatakan “Sangat Layak” digunakan oleh ahli materi dan ahli bahasa. Hasil pelaksanaan produksi roti manis setelah menggunakan SOP dinyatakan “Sangat Baik”. Hasil penilaian kinerja pekerja magang setelah menerapkan SOP produksi roti manis berbasis SKKNI diperoleh kategori “sangat baik”. Hasil uji organoleptic produk yang dihasilkan setelah menerapkan SOP dikatakan sangat baik dari segi volume roti mengembang, warna kuning keemasan, tekstur lembut dan lentur, tingkat keremahan tidak mudah hancur, pori-pori putih cerah, aroma khas roti manis dan rasa khas roti manis. Kata Kunci: Roti Manis, SKKNI, Standard Operating Procedure (SOP), Organoleptik   DEVELOPMENT OF STANDARD OPERATING PROCEDURE (SOP) FOR SWEET BREAD PRODUCTION BASED ON SKKNI AT BANDOENGSCHE MELK CENTRALE (BMC) PT AGRONESIA Bella Adriana (1901480) Agroindustry Technology Education, University of Education Indonesia Dr. Setiabudi Street No. 229 Bandung, Indonesia Bellaadriana35@upi.edu ABSTRACT Currently, BMC does not have an SOP in carrying out sweet bread production. SOP are needed as production guidelines so that apprentices can carry out production activities independently, effectively and efficiently in terms of production time and costs and produce consistent products. The SOP developed refers to the SKKNI. The objectives of this research are: 1) to determine the feasibility of the SKKNI-based sweet bread production SOP at BMC, 2) to determine the implementation of the SKKNI-based sweet bread production SOP at BMC, 3) to determine the performance of apprentice workers after applying the SKKNI-based sweet bread production SOP, and 4) to determine the organoleptic sweet bread products produced after applying the SKKNI-based sweet bread production SOP. This research uses the R&D method with the ADDIE model in the development of SOP and uses pre-experimental design using the one shot case study method in the application of SOP. Based on the results of the study, the designed SOP was declared "Very Feasible" to be used by material experts and linguists. The results of the implementation of sweet bread production after using the SOP were declared "Very Good". The results of the apprentice performance assessment after applying the SKKNI-based sweet bread production SOP were obtained in the "very good" category. The results of the organoleptic test of the products produced after applying the SOP are said to be very good in terms of the volume of fluffy bread, brownish yellow color, soft and flexible texture, the level of crumbling is not easily destroyed, bright white pores, the distinctive aroma of sweet bread and the distinctive taste of sweet bread. Keywords: Sweet Bread, SKKNI, Standard Operating Procedure (SOP), Organoleptic

Item Type: Thesis (S1)
Additional Information: https://scholar.google.com/citations?view_op=new_profile&hl=id&authuser=1 ID SINTA Dosen Pembimbing Yatti Sugiarti : 5993933 Dewi Nur Azizah : 5994054
Uncontrolled Keywords: Roti Manis, SKKNI, Standard Operating Procedure (SOP), Organoleptik
Subjects: L Education > L Education (General)
Divisions: Fakultas Pendidikan Teknologi dan Kejuruan > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Teknologi Agroindustri
Depositing User: Bella Adriana
Date Deposited: 07 Oct 2023 09:10
Last Modified: 07 Oct 2023 09:10
URI: http://repository.upi.edu/id/eprint/109251

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