Andrianti, Andjani Zella (2014) PEMAHAMAN HASIL BELAJAR “MENYIAPKAN DAN MENGOLAH HIDANGAN PENUTUP PANAS DAN DINGIN (HOT AND COLD DESSERT)” SEBAGAI KESIAPAN PRAKTIK PENGOLAHAN MAKANAN KONTINENTAL DI SMKN 1 PACET. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Penelitian ini dilatarbelakangi oleh pemahaman peserta didik pada kompetensi “Menyiapkan dan Mengolah Hidangan Penutup Panas dan Dingin (Hot and Cold Dessert)” sebagai kesiapan praktik Pengolahan Makanan Kontinental yang diharapkan dapat memberikan gambaran hasil belajar kompetensi tersebut. Tujuan penelitian adalah untuk mengetahui pemahaman peserta didik meliputi tahap persiapan, tahap pengolahan dan tahap penyajian dalam pembuatan produk bread pudding, choux paste dan mousse sebagai kesiapan praktik Pengolahan Makanan Kontinental. Metode yang digunakan adalah metode deskriptif. Populasi 70 peserta didik kelas XI, jumlah sampel penelitian sebanyak 35 dengan teknik simple random sampling. Hasil penelitian menunjukkan bahwa pemahaman hasil belajar “Menyiapkan dan Mengolah Hidangan Penutup Panas dan Dingin (Hot and Cold Dessert)” dalam tahap persiapan pada kriteria cukup (48) tahap pengolahan pada kriteria cukup (49), dan tahap penyajian pada kriteria cukup (58). Kesimpulannya adalah pemahaman hasil belajar “Menyiapkan dan Mengolah Hidangan Penutup Panas dan Dingin (Hot and Cold Dessert)” sebagai kesiapan Praktik Pengolahan Makanan Kontinental di SMKN 1 Pacet berada pada kategori cukup. Saran ditujukan kepada peserta didik agar menambah pengetahuan yang telah didapat dengan membaca buku maupun dari sumber lain seperti internet dan kepada guru agar memotivasi proses pembelajaran dan menambahkan materi pembelajaran. Kata kunci : Pemahaman, “Menyiapkan dan Mengolah Hidangan Penutup Panas dan Dingin (Hot and Cold Dessert)”, Praktik, Pengolahan Makanan Kontinental This research is motivated by the understanding of the competence “Preparing and Processing Hot and Cold Dessert" as the readiness of Continental Food Processing practices that students are expected to give an overview of learning results this competence. Purpose of research was to determine the students understanding includes the preparation stage, processing stage and presentation stage in the manufacture of bread pudding, choux paste, and mousse as apractice the readiness of Continental Food Processing. The method used is descriptive method. Population are 70 students of class XI, number of samples are 35 with simple random sampling technique. The results showed that the understanding of the learning result “Preparing and Processing Hot and Cold Dessert” in the preparation stage in sufficient criteria (48) at the processing stage in sufficient criteria (49), and presentation stage in suffient criteria (58). Conclusion is understanding of the learning result" Preparing and Processing Hot and Cold Dessert" as the readiness of Continental Food Processing Practices in SMKN 1 Pacet in sufficient category. Suggestion addressed to students to be increase the knowledge of which has been obtained by reading a book or from other sources such as the internet and the teachers so that motivate the learning process and add to the learning material. Keywords: Understanding, Preparing and Processing Hot and Cold Desserts, Practice, Continental Food Processing.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No.Panggil: S PKK AND p-2014 |
| Uncontrolled Keywords: | Pemahaman, “Menyiapkan dan Mengolah Hidangan Penutup Panas dan Dingin (Hot and Cold Dessert)”, Praktik, Pengolahan Makanan Kontinental |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Pendidikan Teknologi dan Kejuruan > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga |
| Depositing User: | DAM STAF Editor |
| Date Deposited: | 19 Jan 2015 06:09 |
| Last Modified: | 19 Jan 2015 06:09 |
| URI: | http://repository.upi.edu/id/eprint/12426 |
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