Nadindra Shiva Azzukhruf, - (2024) PENGEMBANGAN STANDARD OPERATING PROCEDURE (SOP) PRODUKSI MINUMAN SARI JERUK KUNCI DI UNIT PRODUKSI SMKN 63 JAKARTA. S1 thesis, Universitas Pendidikan Indonesia.
Abstract
Berdasarkan pengamatan ketika melaksanakan Program Penguatan Profesional Kependidikan, unit produksi SMKN 63 Jakarta belum memiliki SOP dalam proses produksi minuman sari jeruk kunci. SOP diperlukan agar peserta didik dapat melakukan proses produksi secara mandiri, efektif, dan efesien dari segi waktu serta dapat menghasilkan produk yang konsisten. Tujuan penelitian ini yaitu, mengetahui kelayakan SOP produksi minuman sari jeruk kunci, mengetahui keterlaksanaan pelaksanaan SOP produksi minuman sari jeruk kunci yang telah dikembangkan, dan mengetahui mutu produk minuman sari jeruk kunci yang dihasilkan setelah SOP produksi minuman sari jeruk kunci di unit produksi SMKN 63 Jakarta diterapkan. SOP dikembangkan menggunakan menggunakan metode R&D dengan model ADDIE. Sebanyak 10 orang peserta didik kelas XI APHP tahun ajaran 2023/2024 digunakan sebagai responden dalam uji keterbacaan SOP yang dikembangkan. SOP yang telah dikembangkan selanjutnya diterapkan menggunakan metode penelitian deskriptif dengan pendekatan mix method dalam kegiatan produksi minuman sari buah jeruk kunci. Sebanyak 12 orang peserta didik kelas X APHP tahun ajaran 2023/2024 digunakan sebagai sampel untuk melakukan produksi dan diamati keterlaksanaan SOP yang telah dikembangkan. Produk yang dihasilkan dari produksi dengan menerapkan SOP kemudian dilakukan uji mutu produk. Berdasarkan hasil penelitian, SOP yang telah dikembangkan dinyatakan “Sangat Layak” untuk digunakan setelah divalidasi oleh ahli materi, ahli bahasa, dan ahli media. Hasil pelaksanaan penerapan SOP produksi minuman sari jeruk kunci dinyatakan “Sangat Baik”. Hasil analisis uji mutu dari sampel hasil penerapan SOP telah sesuai dengan SNI yang diacu. Based on observations when implementing the Educational Professional Strengthening Program, the production unit of SMKN 63 Jakarta does not yet have an SOP in the production process of kunci orange juice drinks. SOPs are needed so that students can carry out the production process independently, effectively, and efficiently in terms of time and can produce consistent products. The purpose of this study is to determine the feasibility of the SOP for the production of kunci orange juice drinks, to determine the implementation of the SOP for the production of kunci orange juice drinks that have been developed, and to determine the quality of kunci orange juice drinks produced after the SOP for the production of kunci orange juice drinks in the production unit of SMKN 63 Jakarta is implemented. The SOP was developed using the R&D method with the ADDIE model. A total of 10 students of class XI APHP in the 2023/2024 school year were used as respondents in the readability test of the developed SOP. The SOP that has been developed is then applied using a descriptive research method with a mix method approach in kunci orange juice beverage production activities. A total of 12 students in class X APHP in the 2023/2024 school year were used as samples to carry out production and observe the implementation of the SOP that had been developed. Products produced from production by applying the SOP are then tested for product quality. Based on the results of the study, the SOP that has been developed is declared “Very Feasible” for use after being validated by material experts, linguists, and media experts. The results of the implementation of the SOP for the production of kunci orange juice drinks were declared “Very Good”. The results of the quality test analysis of the sample results of the application of the SOP are in accordance with the referenced SNI.
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| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | https://scholar.google.com/citations?hl=en&user=QgA-arQAAAAJ&authuser=2&scilu=&scisig=AJY4_hMAAAAAZxEVpdSngdMdb1b0tvuS8gS9J_w&gmla=ALUCkoU8gqfWkXqiYrqRkhW3223ibzda0XOrgkKwiYozzxy8nXs-7l-_Uw6aAgx34hhFgg2kEk83QMZ0DEietpuhwfWWSi7zUEE2IKU&sciund=12697599520181026727 SINTA ID: 6733171 SINTA ID: 5994045 |
| Uncontrolled Keywords: | Minuman Sari Jeruk Kunci, Standard Operating Procedure (SOP), Unit Produksi SMK. Kunci orange juice drink, standard operating procedure (SOP), vocational school production unit. |
| Subjects: | L Education > L Education (General) T Technology > TX Home economics |
| Divisions: | Fakultas Pendidikan Teknik dan Industri > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Teknologi Agroindustri |
| Depositing User: | Nadindra Shiva Azzukhruf |
| Date Deposited: | 22 Oct 2024 05:51 |
| Last Modified: | 22 Oct 2024 05:51 |
| URI: | http://repository.upi.edu/id/eprint/127663 |
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