PENGUASAAN METODE PENGOLAHAN MAKANAN PADA SISWA SMK PARIWISATA TELKOM

Gunawan, Mahani (2017) PENGUASAAN METODE PENGOLAHAN MAKANAN PADA SISWA SMK PARIWISATA TELKOM. S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Penelitian ini dilatarbelakangi oleh adanya masalah yang ditemukan pada metode pengolahan makanan yang merupakan salah satu lingkup belajar pada Kompetensi Dasar menentukan teknik pengolahan makanan didalam Mata Pelajaran Basic Cookery II di SMK Pariwisata Telkom, peserta didik belum menguasai secara teori materi metode pengolahan makanan namun secara praktikum sebagian peserta didik sudah mengaplikasikannya. Tujuan penelitian ini adalah untuk mengetahui penguasaan siswa terhadap metode pengolahan makanan ditinjau dari metode memasak panas basah (mois heat cooking) dan metode memasak panas kering (dry heat cooking). Metode penelitian yang digunakan adalah deskriptif dengan pendekatan kuantitatif. Populasi penelitian ini adalah siswa kelas XI program keahlian Tata Boga sebanyak 110 siswa. Teknik Pengambilan sampel ini adalah random sampling dengan jumlah 33 siswa kelas XI Tata Boga. Hasil penelitian menunjukan bahwa rata-rata persentase penguasaan siswa berkaitan dengan metode pengolahan makanan ditinjau dari metode memasak panas basah (mois heat cooking) termasuk kedalam kategori dikuasai (69,31%), sedangkan untuk metode memasak panas kering (dry heat cooking) termasuk kedalam kategori dikuasai (65,42%). Peneliti menyimpulkan bahwa penguasaan siswa terhadap metode pengolahan makanan berada pada kategori dikuasai. Saran ditujukan kepada siswa, agar banyak mempelajari mengenai metode pengolahan makanan dengan optimal, baik dari media internet, dan buku-buku yang mendukung.;---The research distributed by the existence of a problem found on the methods of food processing is one of the scope of the study on Basic Competencies determine food processing technique in the Subjects Basic Cookery II in SMK Telkom Tourism, students have not mastered theoretical material processing methods of food but in practical work, most learners already applying it. The purpose of this research is to know the student's mastery against food processing method of wet heat method of cooking (mois heat cooking) and dry heat cooking methods (dry heat cooking). The research method used is descriptive quantitative approach. The population of this research is the grade XI program expertise Tata Boga as much as 110 students. This sampling technique is random sampling with a total of 33 students of Class XI Tata Boga. Results of the study showed that the average percentage of students ' mastery of food processing methods relating to the review of the hot wet cooking methods (mois heat cooking) included into the category of controlled (69.31%), while for dry heat cooking methods (dry heat cooking) included into the category of controlled (65.42%). Researchers concluded that the student's mastery against food processing methods are in the category of master. Advice addressed to students, so many learn more about optimal methods of food processing, either from the internet, and books that support.

Item Type: Skripsi,Tesis,Disertasi (S1)
Additional Information: No. Panggil : S PKK GUN p-2017; Pembimbing : I. Ade Juwaedah, II. Tati Setiawati; NIM : 1304707.
Uncontrolled Keywords: Penguasaan, Metode Pengolahan Makanan, Metode Memasak Panas Basah (Moist Heat Cooking), Metode Memasak Panas Kering (Dry Heat Cooking), Basic Cookery II, Mastery, Method Of Processing Food, Moist Heat Cooking Methods, Dry Heat Cooking Methods, Basic Cookery II.
Subjects: L Education > L Education (General)
L Education > LB Theory and practice of education > LB1603 Secondary Education. High schools
R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions: Fakultas Pendidikan Teknologi dan Kejuruan > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga
Depositing User: DAM staf
Date Deposited: 27 Dec 2018 06:29
Last Modified: 27 Dec 2018 06:29
URI: http://repository.upi.edu/id/eprint/33087

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