Nurhalimah, - (2015) PENERAPAN PENGETAHUAN“MENGOLAH KUE INDONESIA” PADA PRAKTIK “MEMBUAT KUE-KUE INDONESIA DARI BERAS” SISWA SMKN 9 BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Penelitian ini dilatarbelakangi oleh 26% siswa masih belum memenuhi KKM yang ditetapkan sebesar 75 pada penerapan praktik dalam mata pelajaran Kue Indonesia. Tujuan penelitian ini untuk mengetahui gambaran langsung kemampuan psikomotor siswa dengan penerapan pengetahuan mengolah kue Indonesia pada praktik membuat kue-kue Indonesia dari beras yang berkaitan dengan tahap persiapan, pengolaahan dan penyajian pembuatan arem-arem, bacang dan lontong oncom. Metode penelitian ini menggunakan metode dekskiptif. Sampel yang digunakan adalah sampel total yang berjumlah 34 siswa. Alat pengumpulan data menggunakan lembar observasi berupa Kriteria Unjuk Kerja (KUK). Hasil penelitian ini menunjukkan penerapan pengetahuan mengolah kue Indonesia pada tahap persiapan dan penyajian berada pada kriteria sangat diterapkan dan pada tahap pengolahan berada pada kriteria diterapkan. Saran yang ditunjukan pada siswa lebih mempertahankan dan meningkatkan kemampuan psikomotor mengolah kue Indonesia dengan cara memperbanyak latihan mengolah dan membungkus kue-kue Indonesia dari beras.----------This research was motivated by the problem that 26% of students still did not meet the KKM (Minimum Standard of Value) that is 75 on the subject in practice application of Indonesia pastries.The goal of this study is to determine the direct picture of psychomotor abilities of students by the knowledge application process, in the making practice of Indonesian pastries made from rice (Rice-Based Pastries) which is associated with its preparation, processing and presentation of arem-arem, rice dumplings (bacang) and oncom rice cake (lontong). This research method is descriptive method . The sample used was the total sample, 34 students. Data collection tool used was an observation sheets, called Performance Criteria (KUK). The research result shows that the application of knowledge to process of making Indonesia pastries during the preparation and presentation is at very applied criteria and at the stage of processing is at the applied criteria. The suggestion from this study to student is to more maintain and improve their psychomotor ability to process the Indonesia pastries Indonesia by extending the exercise to prepare and wrap the pastries made from rice.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | no.panggil: S NUR: p-2015 Pembimbing: I. Tati Setiawati II. Ai Mahmudatussa'adah |
| Uncontrolled Keywords: | Penerapan, Pengetahuan, Mengolah Kue Indonesia, Praktik, Membuat Kue-kue Indonesia dari Beras. |
| Subjects: | G Geography. Anthropology. Recreation > GV Recreation Leisure |
| Divisions: | Fakultas Pendidikan Teknologi dan Kejuruan > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga |
| Depositing User: | Mr. Tri Agung |
| Date Deposited: | 08 Aug 2016 02:24 |
| Last Modified: | 08 Aug 2016 02:24 |
| URI: | http://repository.upi.edu/id/eprint/21013 |
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