PENGEMBANGAN BUKU AJAR TEKNIK KIMIAWI DALAM PROSES PENGOLAHAN PANGAN DI SMK NEGERI 1 CIDAUN

Annisa, Siti (2016) PENGEMBANGAN BUKU AJAR TEKNIK KIMIAWI DALAM PROSES PENGOLAHAN PANGAN DI SMK NEGERI 1 CIDAUN. S1 thesis, Universitas Pendidikan Indonesia.

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Official URL: http://repository.upi.edu

Abstract

Tujuan dari penelitian ini adalah menghasilkan produk berupa buku ajar dengan judul Teknik Kimiawi dalam Proses Pengolahan Pangan. Penelitian ini menggunakan metode deskriptif kuantitatif dengan pendekatan penelitian dan pengembangan (R&D). Penelitian ini dilaksanakan di SMKN 1 Cidaun dengan subyek penelitian siswa kelas X dan XI program studi Teknologi Pengolahan Hasil Pertanian tahun ajaran 2015/ 2016. Data hasil penelitian didapatkan berdasarkan pengolahan data dari istrumen berupa angket yang diberikan kepada validator dan siswa. Hasil penelitian didapatkan bahwa buku ajar teknik kimiawi dalam proses pengolahan pangan dinyatakan baik atau layak digunakan dengan revisi dengan persentase mencapai 74,2%. Hasil dari angket siswa yang disebarkan pada uji coba skala terbatas dan skala besar berturut-turut dihasilkan persentase sebesar 84,5% dan 84,1% yang dinterpretasikan kedalam skala baik sekali. Berdasarkan penelitian yang dilakukan dapat ditarik kesimpulan bahwa buku ajar teknik kimiawi dalam proses pengolahan pangan telah sesuai dengan kompetensi yang diharapkan dan sudah layak digunakan sebagai bahan ajar. Kata Kunci: Teknik kimiawi, Proses pengolahan pangan, Pemurnian, Hidrolisis, Koagulasi The purpose of this research is to produce a product in the form of textbooks under the title of Chemical Engineering in Food Processing. Tgis research using quantitative descriptive method with approach of research and development (R&D). This research was conducted in SMK Negeri 1 Cidaun with research subjects students of class X and XI courses of Agricultural Products Processing Technology the academic year 2015/2016. Research data obtained by processing the data from the questionnaire instrument given to the validator and students. The result showed that the textbook Chemical Engineering in Food Processing otherwise good or feasible to use in learning with the percentage reached 74,2%. The results of the student questionnaire distributed on a limited scale testing and large scale successively generated a percentage of 84,5% and 84,1% were interpreted into the scale very well. Based on research conducted can be concluded that the textbooks of Chemical Engineering in Food Processing in accordance with the competencies expected and is already fit for use as teaching material. Keyword: Chemical Engineering, food Processing, Refining, Hydrolysis, Coagulation

Item Type: Skripsi Tesis Atau Disertasi (S1)
Additional Information: No. Panggil: S_PTA_ANN p-2016; Pembimbing : I. Kamin Sumardi, II.Siti Mujdalipah
Uncontrolled Keywords: Teknik kimiawi, Proses pengolahan pangan, Pemurnian, Hidrolisis, Koagulasi
Subjects: L Education > L Education (General)
Divisions: Fakultas Pendidikan Teknologi dan Kejuruan > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Teknologi Agroindustri
Depositing User: Mr. Cahya Mulyana
Date Deposited: 14 Feb 2017 01:46
Last Modified: 14 Feb 2017 01:46
URI: http://repository.upi.edu/id/eprint/22924

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