MANFAAT HASIL BELAJAR “PENGETAHUAN BAHAN MAKANAN” PADA PRAKTIK “PEMBUATAN MAIN COURSE DARI SEAFOOD”

Putri, Agnes Angelia (2014) MANFAAT HASIL BELAJAR “PENGETAHUAN BAHAN MAKANAN” PADA PRAKTIK “PEMBUATAN MAIN COURSE DARI SEAFOOD”. S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Penelitian ini dilatarbelakangi oleh hasil belajar Pengetahuan Bahan Makanan yang merupakan mata pelajaran dasar bagi siswa Program Keahlian Jasa Boga untuk lebih memahami dan mengerti tentang bahan makanan sehingga akan menunjang pada kegiatan praktik pengolahan makanan. Tujuan ini memperoleh gambaran mengenai manfaat hasil belajar Pengetahuan Bahan Makanan pada praktik pembuatan main course dari seafood berkaitan dengan tahap persiapan, pengolahan dan penyajian. Metode penelitian yang digunakan yaitu metode deskriptif. Populasi penelitian berjumlah 143 orang. Sampel yang digunakan adalah sampel random sebanyak 36 orang. Hasil penelitian yang berkaitan dengan tahap persiapan memiliki rata-rata nilai persentase 67% dengan kriteria cukup bermanfaat. Tahap pelaksanaan memiliki rata-rata nilai persentase 77% dengan kriteria bermanfaat dan tahap penyajian memiliki rata-rata nilai persentase 76% dengan kriteria bermanfaat. Saran yang ditujukan kepada siswa agar lebih meningkatkan kemampuan pada tahap persiapan, pengolahan dan penyajian sehingga dapat melaksanakan praktik dengan benar. Kata Kunci : Manfaat, Pengetahuan Bahan Makanan, Praktik, Main Course, Seafood This research is motivated by the learning outcomes of Food Science subjects which is the basis for the Hospitality Skills Program students to better understand and know about food ingredients that will support the activities of food processing practices. The aim is get a picture of the benefits of the learning outcomes of Food Science at the practice of making the main course of seafood related to the preparation, processing and presentation. The method used is descriptive method. The populations are 143 people. The sample used is a random sample of 36 people. The results of research related to the preparation stage had an average percentage of 67% with a value quite useful criteria. Implementation phase has an average percentage of 77% with a value of useful criteria and presentation stage had an average percentage of 76% with a value of useful criteria. Suggestions are addressed to students in order to further improve the ability of the preparation, processing and presentation so that it can carry out practical work. Keywords: Benefits, Knowledge Of Food Ingredients, Practice, Main Course, Seafood

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Item Type:	Thesis (S1)
Additional Information:	No. Panggil: S PKK PUT m-2014; Pembibing: I.Atat Siti Nuraeni, II. Ai Nurhayati
Uncontrolled Keywords:	Manfaat, Pengetahuan Bahan Makanan, Praktik, Main Course, Seafood Benefits, Knowledge Of Food Ingredients, Practice, Main Course, Seafood
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Pendidikan Teknik dan Industri > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga
Depositing User:	Staf Koordinator 2
Date Deposited:	07 May 2015 04:10
Last Modified:	07 May 2015 04:10
URI:	http://repository.upi.edu/id/eprint/14438

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