Insani, Hurry Mega (2015) ANALISIS PENGETAHUAN PERALATAN BOGA MAHASISWA PRODI PENDIDIKAN TATA BOGA DALAM UJIAN PRAKTIKUM SENI TATA HIDANG. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Seni Tata Hidang merupakan mata kuliah yang terdiri dari perkuliahan teori dan praktikum. Salah satu prasyarat untuk menempuh mata kuliah Seni Tata Hidang adalah mata kuliah Teknologi Peralatan Boga. Beberapa mahasiswa masih merasa kesulitan dalam menggunakan peralatan boga sesuai dengan fungsinya bahkan masih terdapat mahasiswa yang tidak mengetahui fungsi beberapa alat-alat boga. Tujuan penelitian ini adalah memperoleh gambaran mengenai pengetahuan Teknologi Peralatan Boga dalam ujian praktikum Seni Tata Hidang berkaitan dengan nama, fungsi, penggunaan dan pemeliharaan alat persiapan, pengolahan, dan penyajian. Populasi dalam penelitian ini adalah mahasiswa Prodi Pendidikan Tata Boga yang telah lulus mata kuliah Teknik Peralatan Boga dan Seni Tata Hidang. Teknik sampel yang digunakan adalah purposive sampling. Sampel pada penelitian ini adalah mahasiswa Prodi Pendidikan Tata Boga 2013 berjumlah 45 orang. Metode penelitian yang digunakan adalah metode penelitian deskriptif. Hasil penelitian menunjukkan bahwa pengetahuan responden berada pada kriteria cukup dengan persentase 63% berkaitan dengan nama, fungsi, penggunaan, dan pemeliharaan alat persiapan, alat pengolahan dan alat penyajian. Pengetahuan alat persiapan responden berada pada kriteria baik serta pengetahuan alat pengolahan dan alat penyajian responden berada pada kriteria cukup. Food and Beverage Service was a course that comprised by teory and practical work. One of prerequisite for Food and Beverage Service course is Equipment of Food and Beverage Technology course. Some of university student was felt difficulty for using food and beverage equipment that appropriate with their fungtion morever they didn’t know a fungtion for some of food and beverage equipment. This research was aim for getting a representation on Equipment of Food and Beverage Technology’s knowledge in Food and Beverage Service practical work examinaton that related to name, fungtion, utilizing, and maintence for preparation equipment, processing equipment and presentation equipment. Food and Beverage Education university students who pass Food and Beverage Service course and Equipment of Food and Beverage Technology’s were a population for this research. Purposive sampling was a sampling technique that using on the research. Forty five university students of Food and Beverage Education 2013 were a sample for this research. Descriptive research method was research method that using on the research. Research outcome refer to respondent’s knowledge was on sufficient criteria with 63% percentage related to name, fungtion, utilizing, and maintence for preparation equipment, processing equipment and presentation equipment. Preparation equipment’s knowledge was on good criteria and for processing equipment and presenting equipment knowledge was on sufficient criteria.
| Item Type: | Thesis (S1) |
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| Additional Information: | No. Panggil : S PKK INS a-2015; Pembimbing : I. Ellis Endang, II. Ai Mahmudatyssa'adah |
| Uncontrolled Keywords: | Analisis, Pengetahuan, Peralatan Boga, Seni Tata Hidang |
| Subjects: | H Social Sciences > H Social Sciences (General) |
| Divisions: | Fakultas Pendidikan Teknologi dan Kejuruan > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga |
| Depositing User: | Staff DAM |
| Date Deposited: | 04 Nov 2015 03:09 |
| Last Modified: | 04 Nov 2015 03:09 |
| URI: | http://repository.upi.edu/id/eprint/18701 |
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