Putri, Dea Pratama (2015) Penerapan Hasil Belajar “Membuat Garnish Dan Lipatan Daun” Pada Praktik Hidangan Indonesia Siswa Kelas XI DI SMKN 1 Pacet. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Penelitian ini dilator belakangi oleh peserta didik yang belum secara optimal menerapkan hasil belajar membuat garnish dan lipatan daun dalam praktikum pengolahan Hidangan Indonesia, tujuan penelitian ini untuk mengetahui penerapan hasil belajar kompetensi “Membuat Garnish dan Lipatan Daun” pada praktik Hidangan Indonesia meliputi tahap persiapan, tahap proses pengukiran dan pembuatan jenis lipatan daun,dan tahap penyajian dalam pembuatan garnish dan lipatan daun pada praktik Hidangan Indonesia. Metode yang digunakan adalah metode deskriptif.Jumlah sampel penelitian kelas XI sebanyak 27 dengan teknik sampel jenuh selaras. Hasil penelitian menunjukkan bahwa penerapan hasil belajar “Membuat Garnish dan Lipatan Daun”dalam tahap persiapan pada criteria sangat diterapkan, tahap proses pengukiran dan pelipatan pada criteria sangat di terapkan, dan tahap penyajian pada criteria sangat diterapkan. Kesimpulannya adalah penerapan hasil belajar “Membuat Garnish dan Lipatan Daun” Pada Praktik Hidangan Indonesia di SMKN 1 Pacet berada pada kategori sangat diterapkan. Saran ditujukan kepada peserta didik agar menambah pengetahuan yang telah didapat dengan membaca buku maupun dari sumber, serta untuk peserta didik yang belum optimal agar berlatih terus membuat garnish dan lipatan daun agar lebih optimal dan meningkatkan kualitas belajar, untuk guru mata pelajaran agar lebih melengkapi dengan media dan produk nyata, sehingga meningkatkan proses pembelajaran dikelas agar materi yang telah diajarkan dapat diterapkan dengan baik dalam praktikum This study dilator background by learners who have not optimally apply the learning outcomes make garnishes and folds of the leaves in the lab processing dish Indonesia, the purpose of this study to determine the application of learning outcomes competences "Creating Garnish and folds leaves" on the practice course Indonesia includes the preparation phase, phase engraving process and manufacturing kinds of folds of leaves, and stage presentation in making garnishes and folds of the leaves on the practice of Indonesian dishes. The method used is a method of class XI deskriptif. sample as many as 27 with saturated sampling technique in harmony. The results showed that the application of learning outcomes "Creating Garnish and folds Leaves" in the preparation stage at the very criteria applied, stages of the process of carving and folding the very criteria applied, and the stage presentation of the very criteria applied. The conclusion is the application of learning outcomes "Creating and folds Garnish Leaf" In the practice of Indonesian dishes in SMKN 1 Pacet are in the category of very applied. Recommendations addressed to the students in order to increase the knowledge that has been gained by reading a book or from the source, as well as for students who have not been optimized in order to practice keeps making garnishes and folds of the leaves in order to optimize and improve the quality of learning, to subject teachers to better equip the media and real products, thereby enhancing the classroom learning process so that the material that has been taught can be applied well in the lab.
| Item Type: | Thesis (S1) |
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| Additional Information: | No. Panggil : S PKK PUT p-2015; Pembimbing : I. Elly Lasmanawati, II. Yulia Rahmawati |
| Uncontrolled Keywords: | Penerapan, “Membuat Garnish dan Lipatan Daun”, Praktik, Hidangan Indonesia |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Pendidikan Teknologi dan Kejuruan > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga |
| Depositing User: | Staff DAM |
| Date Deposited: | 16 Oct 2015 01:43 |
| Last Modified: | 16 Oct 2015 01:43 |
| URI: | http://repository.upi.edu/id/eprint/17983 |
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