PENGEMBANGAN STANDARD OPERATING PROCEDURE (SOP) PEMBUATAN KOPI ESPRESSO DI TEACHING FACTORY CAFE LOKA AKSARA SMKN 4 GARUT

Shidqiya Putri Maula, - and Puji Rahmawati Nurcahyani, - and Dwi Lestari Rahayu, - (2025) PENGEMBANGAN STANDARD OPERATING PROCEDURE (SOP) PEMBUATAN KOPI ESPRESSO DI TEACHING FACTORY CAFE LOKA AKSARA SMKN 4 GARUT. S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Program studi Agribisnis Pengolahan Hasil Pertanian (APHP) SMKN 4 Garut menerapkan model pembelajaran teaching factory cafe untuk produksi berbagai minuman kopi. Namun, peserta didik yang berperan sebagai barista masih kesulitan menjaga konsistensi rasa kopi espresso karena kurang memahami alur kerja, terlalu bergantung pada instruksi guru dan tidak memiliki dokumen prosedur baku. Oleh karena itu penelitian ini bertujuan untuk: 1) Mengetahui kelayakan SOP pembuatan kopi espresso yang dikembangkan untuk teaching factory cafe Loka Aksara., 2) Mengetahui kompetensi peserta didik dalam membuat kopi espresso setelah menerapkan SOP., 3) Mengetahui konsistensi mutu kopi espresso yang dihasilkan oleh peserta didik setelah menerapkan SOP. SOP dikembangkan menggunakan metode R&D dengan model ADDIE, mengacu pada SKKNI dan SITHFAB. SOP divalidasi oleh ahli materi dan ahli bahasa untuk menilai kelayakan isi materi, bahasa serta penulisannya. Setelah dinyatakan layak, SOP diterapkan menggunakan pre-experimental design dengan metode one shot case study. Penelitian ini melibatkan enam peserta didik kelas XI APHP Tahun ajaran 2024/2025. Selanjutnya, evaluasi dilakukan menggunakan lembar penilaian kompetensi dan uji organoleptik oleh seorang ahli bersertifikat di bidang kebaristaan untuk mengevaluasi hasil penerapan SOP. Hasilnya menunjukkan bahwa SOP pembuatan kopi espresso dinyatakan “Sangat Layak” berdasarkan penilaian ahli materi, ahli bahasa dan respon peserta didik. Dari enam peserta didik, empat orang dinyatakan kompeten setelah menerapkan SOP. Hasil pengujian mutu kopi espresso yang dihasilkan oleh peserta didik menunjukkan belum seluruhnya konsisten. Dari enam peserta didik, kopi espresso yang dihasilkan oleh satu orang tidak memenuhi tujuh parameter penilaian kopi espresso. Bagi sebagian peserta didik perlu waktu latihan lebih lama untuk bisa menghasilkan kopi espresso yang sesuai standar. Kata Kunci: Cafe, Kopi Espresso, Standard Operating Procedure (SOP), Teaching Factory The Agricultural Business and Agricultural Product Processing (APHP) study program at SMKN 4 Garut implements a teaching factory cafe learning model for the production of various coffee drinks. However, students who act as baristas still find it difficult to maintain the consistency of espresso coffee flavor because they lack understanding of the workflow, are overly dependent on teacher instructions, and do not have standard operating procedures (SOPs). Therefore, this study aims to: 1) Determine the feasibility of the SOP for espresso coffee production developed for the teaching factory cafe Loka Aksara., 2) Assess students' competencies in making espresso coffee after implementing the SOP., 3) Evaluate the consistency of espresso coffee quality produced by students after implementing the SOP. The SOP was developed using the R&D method with the ADDIE model, referencing SKKNI and SITHFAB. The SOP was validated by subject matter experts and language experts to assess the feasibility of the content, language, and writing. After being deemed feasible, the SOP was implemented using a pre-experimental design with the one-shot case study method. This study involved six students from class XI APHP in the 2024/2025 academic year. Furthermore, evaluation was conducted using a competency assessment sheet and organoleptic testing by a certified expert in the field of coffee making to evaluate the results of SOP implementation. The results showed that the SOP for making espresso coffee was deemed “Very Suitable” based on the assessment of subject matter experts, language experts, and student responses. Out of six students, four were deemed competent after implementing the SOP. The quality testing results of the espresso coffee produced by the students showed that consistency was not yet fully achieved. Out of the six students, the espresso coffee produced by one student did not meet seven of the espresso coffee evaluation parameters. Some students require additional practice time to produce espresso coffee that meets the standards. Keywords: Café, Espresso Coffee, Standard Operating Procedure (SOP), Teaching Factory

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Item Type:	Thesis (S1)
Additional Information:	https://scholar.google.com/citations?view_op=list_works&hl=en&user=dMmpVqwAAAAJ ID SINTA Dosen Pembimbing: Puji Rahmawati Nurcahyani: 6733171 Dwi Lestari Rahayu: 5994045
Uncontrolled Keywords:	Standard Operating Procedure (SOP) Pembuatan Kopi Espresso di Teaching Factory Cafe SMK Standard Operating Procedure (SOP) for Making Espresso Coffee at the Teaching Factory Cafe SMK
Subjects:	L Education > L Education (General) L Education > LB Theory and practice of education T Technology > TX Home economics
Divisions:	Fakultas Pendidikan Teknik dan Industri > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Teknologi Agroindustri
Depositing User:	Shidqiya Putri Maula
Date Deposited:	11 Sep 2025 06:10
Last Modified:	11 Sep 2025 06:10
URI:	http://repository.upi.edu/id/eprint/138220

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