Rifa Hadiyanti, - and Dewi Turgarini, - and Shandra Rama Panji Wulung, - (2025) PENGEMBANGAN BAHAN AJAR PERENCANAAN PAKET WISATA GASTRONOMI SEBAGAI SUMBER BELAJAR SISWA KELAS XI ULW DI SMK PARIWISATA TELKOM BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.
Abstract
Pertumbuhan pesat pariwisata berbasis kuliner telah menempatkan pariwisata gastronomi sebagai sumber daya strategis dalam pendidikan kepariwisataan, terutama pada jenjang kejuruan. Penelitian ini bertujuan untuk mengembangkan bahan ajar perencanaan wisata gastronomi Bandung sebagai sumber belajar pada mata pelajaran Perencanaan Perjalanan Wisata serta untuk menguji kelayakannya melalui validasi para ahli dan tanggapan pengguna. Penelitian menggunakan pendekatan Research and Development (R&D) dengan model ADDIE yang meliputi tahap analisis, desain, pengembangan, implementasi, dan evaluasi. Data dikumpulkan melalui observasi, wawancara, validasi ahli, angket respon siswa dan guru. Hasil menunjukkan tingkat validitas yang sangat layak, dengan skor 84,44% untuk materi perencanaan perjalanan, 80,91% untuk materi gastronomi, dan 98,89% untuk aspek media, serta respons sangat positif dari pengguna, yaitu 92,6% dari siswa dan 93,75% dari guru. Bahan Ajar ini dinilai layak digunakan dalam pendidikan kejuruan pariwisata karena membantu siswa memahami konsep pariwisata gastronomi sekaligus melatih keterampilan merancang paket wisata berbasis potensi kuliner lokal. The rapid growth of food-based tourism has positioned gastronomy tourism as a strategic resource in tourism education, particularly at the vocational level. However, at SMK Pariwisata Telkom Bandung there is no learning resource that specifically guides students in designing gastronomy tour packages. This study aims to develop a Bandung gastronomy tour planning bahan ajare as a learning resource for the Tour Planning subject and to examine its feasibility through expert validation and user responses. The research employed a Research and Development (R&D) approach using the ADDIE model, encompassing analysis, design, development, implementation, and evaluation stages. Data were collected through observation, interviews, expert validation sheets, and student and teacher questionnaires. Validation was conducted by tour planning experts, gastronomy experts, and learning media experts. The results indicate high validity, with scores of 84.44% for tour planning content, 80.91% for gastronomy content, and 98.89% for media aspects, all classified as very feasible. User responses also show very positive perceptions, with 92.6% from students and 93.75% from the teacher. The bahan ajare supports students in understanding gastronomy tourism concepts while practising the skills needed to design tour packages based on local culinary potential. These findings suggest that the Bandung gastronomy tour planning bahan ajare is suitable for use in vocational tourism education, as it effectively integrates local tourism potential into contextual learning and contributes to strengthening students’ tour planning competencies.
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| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | ID SINTA Dosen Pembimbing : Dewi Turgarini: 6681270 Shandra Rama Panji Wulung: 6680229 |
| Uncontrolled Keywords: | Gastronomi, Perencanaan Pariwisata, Bahan Ajar, Pendidikan Pariwisata, Kota Bandung. Gastronomy tourism, Tour planning, Books development, Vocational tourism education, Bandung, Indonesia |
| Subjects: | G Geography. Anthropology. Recreation > GV Recreation Leisure L Education > L Education (General) L Education > LB Theory and practice of education > LB1603 Secondary Education. High schools |
| Divisions: | Fakultas Pendidikan Ilmu Pengetahuan Sosial > Program Studi Kepariwisataan |
| Depositing User: | Rifa Hadiyanti |
| Date Deposited: | 17 Dec 2025 03:50 |
| Last Modified: | 17 Dec 2025 03:50 |
| URI: | http://repository.upi.edu/id/eprint/145847 |
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