Fani Nur Handayani, - (2020) KEMAMPUAN HARD SKILL DAN SOFT SKILL PESERTA DIDIK DALAM IMPLEMENTASI TEACHING FACTORY PADA PRODUKSI ROTI TAWAR DI JURUSAN APHP SMK NEGERI 1 PACET. S1 thesis, Universitas Pendidikan Indonesia.
![[img]](http://repository.upi.edu/style/images/fileicons/text.png) |
Text
S_PTA_1501413_Title.pdf Download (831kB) |
|
Text
S_PTA_1501413_Chapter1.pdf Download (396kB) |
|
Text
S_PTA_1501413_Chapter2.pdf Restricted to Staf Perpustakaan Download (989kB) |
|
Text
S_PTA_1501413_Chapter3.pdf Download (825kB) |
|
Text
S_PTA_1501413_Chapter4.pdf Restricted to Staf Perpustakaan Download (686kB) |
|
Text
S_PTA_1501413_Chapter5.pdf Download (556kB) |
|
Text
S_PTA_1501413_Appendix.pdf Restricted to Staf Perpustakaan Download (1MB) |
Abstract
Teaching factory merupakan bentuk pembelajaran yang bertujuan untuk meningkatkan kualitas pembelajaran melalui wahana belajar sambil praktik (learning by doing), yaitu untuk meningkatkan kompetensi peserta didik yang tergambar pada nilai kemampuan hard skill dan soft skill. Tujuan dari penelitian ini adalah mengetahui kemampuan hard skill dan soft skill peserta didik APHP SMK Negeri 1 Pacet dalam implementasi teaching factory pada saat memproduksi roti tawar. Metode yang digunakan pada penelitian ini adalah pre-experimental design menggunakan One-Shot Case Study dengan pendekatan deskriptif kuantitatif. Pengambilan sampel menggunakan teknik purposive sampling. Objek dalam penelitian ini adalah peserta didik kelas X APHP 2 yang berjumlah 12 orang. Pengumpulan data dalam penelitian ini dilakukan melalui observasi menggunakan lembar penilaian observasi. Hasil penelitian ini menunjukkan kemampuan hard skill peserta didik ditinjau dari aspek produksi roti tawar dan mutu produk adanya kendala pada tahapan penimbangan, dividing, rounding, baking, pengemasan dan pada parameter warna. Interpretasi skor penilaian keseluruhan indikator hard skill produksi roti tawar berada dalam kategori “sangat tinggi”. Hasil penelitian kemampuan soft skill peserta didik pada produksi roti tawar ditinjau dari seluruh aspek adanya kendala pada kemampuan komunikasi dan ketelitian. Interpretasi skor penilaian keseluruhan indikator soft skill produksi roti tawar berada dalam kategori “sangat tinggi”. Teaching factory is a form of learning that aims to improve the quality of learning through learning by doing, namely to improve the competence of students depicted on the ability value of hard skills and soft skills. The purpose of this study is know the hard skills and soft skills of APHP SMIK students Negeri 1 Pacet in implementing the teaching factory when producing bread bargain. The method used in this research is pre-experimental design using One-Shot Case Study with a quantitative descriptive approach. Sampling using purposive sampling technique. Inner object This research is the students of class X APHP 2, amounting to 12 people. Data collection in this study was carried out through observation using observation score sheet. The results of this study indicate the ability of hard participant skills In terms of the aspects of plain bread production and product quality, students have problems at the weighing, dividing, rounding, baking, packaging and color parameters stages. Interpretation of the overall assessment score of hard skill indicators plain bread production is in the "very high" category. Research result The soft skills of students in the production of plain bread are viewed from all over aspects of constraints on communication skills and accuracy. Interpretation of scores the overall assessment of soft skill indicators for the production of plain bread is in the category "very high".
| Item Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | Hard Skill, Wheat Bread, Soft Skill, Teaching Factory |
| Subjects: | L Education > L Education (General) S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pendidikan Teknologi dan Kejuruan > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Teknologi Agroindustri |
| Depositing User: | Fani Nur Handayani |
| Date Deposited: | 01 Oct 2020 06:29 |
| Last Modified: | 01 Oct 2020 06:29 |
| URI: | http://repository.upi.edu/id/eprint/52804 |
Actions (login required)
 |
View Item |