PENGEMBANGAN STANDARD OPERATING PROCEDURE (SOP) PRODUKSI SOSIS AYAM PADA TEACHING FACTORY SMKN 2 CILAKU CIANJUR

Mira Silvia, - (2024) PENGEMBANGAN STANDARD OPERATING PROCEDURE (SOP) PRODUKSI SOSIS AYAM PADA TEACHING FACTORY SMKN 2 CILAKU CIANJUR. S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Standard Operating Procedure (SOP) pada pelaksanaan teaching factory (tefa) dalam
produksi sosis ayam dibutuhkan sebagai pedoman untuk melaksanakan pengolahan sosis
ayam berbasis SKKNI. Penelitian ini bertujuan untuk 1) mengetahui kelayakan SOP
berbasis SKKNI produksi sosis ayam yang dirancang untuk pelaksanaan teaching factory
di SMKN 2 Cilaku Cianjur; 2) mengetahui hasil belajar aspek psikomotorik siswa setelah
menerapkan SOP berbasis SKKNI; 3) mengetahui kualitas produk sosis yang dihasilkan
dari penerapan SOP berbasis SKKNI. Pengembangan SOP menggunakan metode observasi
dan wawancara dengan model Analyze, Design, Development, Evaluation (ADDIE). Pada
penerapan SOP penelitian ini menggunakan metode one shot case study dengan teknik
pengambilan sampel yaitu purposive sampling. Sampel pada penelitian ini sebanyak 9
orang yaitu peserta didik XI APHP 1 SMKN 2 Cilaku Cianjur. Berdasarkan hasil penelitian
SOP produksi sosis ayam berbasis SKKNI dinyatakan “layak” oleh ahli materi, ahli bahasa,
dan ahli teaching factory. Pada uji coba penerapan SOP, siswa melaksanakan produksi
sosis dalam kategori “baik” dan hasil belajar aspek psikomotorik siswa setelah
menggunakan SOP dalam kategori “sangat baik” yang artinya bahwa adanya SOP tersebut,
peserta didik dapat menggunakan SOP dalam pelaksanaan tefa produksi sosis ayam. Hasil
produk yang dihasilkan dari penerapan SOP ini yaitu aroma normal khas sosis ayam, rasa
normal dan gurih, warna normal khas daging ayam, dan tekstur yang kenyal.

Standard Operating Procedure (SOP) on the implementation of teaching factory (tefa) in
chicken sausage production is needed as a guideline for carrying out SKKNI-based chicken
sausage processing. This study aims to 1) determine the feasibility of SKKNI-based SOP
for chicken sausage production designed for the implementation of teaching factory at
SMKN 2 Cilaku Cianjur; 2) determine the learning outcomes of students' psychomotor
aspects after applying SKKNI-based SOP; 3) determine the quality of sausage products
produced from the application of SKKNI-based SOP. The development of SOPs uses
observation and interview methods with the Analyze, Design, Development, Evaluation
(ADDIE) model. In the application of the SOP, this research uses a one shot case study
method with a sampling technique, namely purposive sampling. The sample in this study
were 9 people, namely students of XI APHP 1 SMKN 2 Cilaku Cianjur. Based on the results
of the research, the SKKNI-based chicken sausage production SOP was declared
“feasible” by material experts, linguists, and teaching factory experts. In the trial
application of the SOP, students carried out sausage production in the “good” category
and the learning outcomes of students' psychomotor aspects after using the SOP in the
“very good” category, which means that the existence of the SOP, students can use the
SOP in the implementation of chicken sausage production tefa. The product results
resulting from the application of this SOP are normal aroma typical of chicken sausage,
normal and savory taste, normal color typical of chicken meat, and chewy texture.

	Text S_PTA_2008530_Title.pdf Download (512kB)
	Text S_PTA_2008530_Chapter 1.pdf Download (121kB)
	Text S_PTA_2008530_Chapter 2.pdf Restricted to Staf Perpustakaan Download (149kB)
	Text S_PTA_2008530_Chapter 3.pdf Download (336kB)
	Text S_PTA_2008530_Chapter 4.pdf Restricted to Staf Perpustakaan Download (1MB)
	Text S_PTA_2008530_Chapter 5.pdf Download (42kB)
	Text S_PTA_2008530_Appendix.pdf Restricted to Staf Perpustakaan Download (1MB)

Item Type:	Thesis (S1)
Additional Information:	https://scholar.google.com/citations?user=G6qcozsAAAAJ&hl=en ID SINTA Dosen Pembimbing: Puji Rahmawati Nurcahyani: 6733171 Mustika Nuramalia Handayani: 5979659
Uncontrolled Keywords:	Pengembangan SOP untuk siswa SMK, kelayakan SOP dengan penilaian uji coba dan penerapan SOP di SMK Development of SOPs for vocational school students, feasibility of SOPs with trial assessments and implementation of SOPs in vocational schools
Subjects:	L Education > L Education (General) S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pendidikan Teknik dan Industri > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Teknologi Agroindustri
Depositing User:	Mira Silvia
Date Deposited:	26 Sep 2024 09:39
Last Modified:	26 Sep 2024 09:39
URI:	http://repository.upi.edu/id/eprint/125045

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