PENGEMBANGAN GUIDED LEARNING BERBASIS PROJECT BASED BLENDED LEARNING (PjB2L) UNTUK PRAKTIK PASTRY DAN BAKERY

Chairiza Azmi, - (2021) PENGEMBANGAN GUIDED LEARNING BERBASIS PROJECT BASED BLENDED LEARNING (PjB2L) UNTUK PRAKTIK PASTRY DAN BAKERY. S2 thesis, Universitas Pendidikan Indonesia.

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

Abstract

Tesis ini bertujuan untuk menganalisis kebutuhan/identifikasi, perancangan dan hasil usability testing dalam mengembangkan guided learning berbasis project based blended learning yang diterapkan pada pembelajaran praktik pastry dan bakery melalui platform google classroom. Pendekatan penelitian menggunakan Design Based Research (DBR) diaplikasikan dalam bentuk analisis masalah, perancangan, siklus berulang, refleksi dan evaluasi. Adapun teknik analisis data yang digunakan adalah analisis kualitatif dan kuantitatif. Sampel penelitian berjumlah 31 siswa kelas XII jurusan Bakery dan Pastry SMK Imelda Medan. Hasil penelitian menunjukkan bahwa analisis kebutuhan melalui wawancara diperoleh jobsheet yang digunakan berupa lembaran kertas yang keterangan gambarnya kurang jelas, rancangan guided learning berupa jobsheet yang dikembangkan terdiri dari sintaks (problem, activation, monitoring, demonstration, application dan integration). Hasil usability testing memperoleh tanggapan yang positif. Guided learning ini telah melewati uji validasi dan uji usability, memungkinkan dapat digunakan sebagai panduan pembelajaran praktik khususnya praktik pastry dan bakery dimasa pandemi saat ini. Kelebihan dari guided learning melalui platform google classroom memudahkan siswa dalam mengakses materi pelajaran, dapat menampilkan nilai hasil quiz, hemat waktu, hemat biaya, tampilan jobsheet lebih menarik dan jelas, sehingga membuat siswa menjadi lebih aktif dan kreatif dalam melaksanakan praktik pastry dan bakery. Rekomendasi yang bisa diberikan untuk penelitian selanjutnya adalah dengan menambahkan item berupa video tutorial dalam mengakses platform google classroom. Harapan kedepannya guided learning dapat digunakan sebagai panduan pembelajaran praktik. This thesis aims to analyze the needs/identification, design, and results of usability testing in developing guided learning based on project-based blended learning applied to pastry and bakery practice learning through the google classroom platform. The research approach using Design-Based Research (DBR) is applied in the form of problem analysis, design, repetitive cycles, reflection, and evaluation. The data analysis techniques used are qualitative and quantitative analysis The research sample amounted to 31 students of class XII majoring in Bakery and Pastry at SMK Imelda Medan. The results showed that the analysis of needs through interviews obtained job sheets used in the form of sheets of paper whose image captions are less clear, guided learning design in the form of job sheets developed consists of syntax (problem, activation, monitoring, demonstration, application, and integration). The results of usability testing received a positive response. Guided learning has passed validation tests and usability tests, allowing it to be used as a guide to practice learning, especially pastry and bakery practices in the current pandemic. The advantages of guided learning through the google classroom platform make it easier for students to access subject matter, can display quiz results, time-saving, cost-effective, more attractive, and clear job sheet displays, thus making students more active and creative in carrying out pastry and bakery practices. Recommendations that can be given for further research are to add items in the form of video tutorials in accessing the google classroom platform. Hopefully in the future, guided learning can be used as guidance to practical learning.

Item Type: Thesis (S2)
Uncontrolled Keywords: Guided Learning, Project Based Blended Learning (PjB2L), Pastry and Bakery
Subjects: L Education > L Education (General)
T Technology > T Technology (General)
Divisions: Sekolah Pasca Sarjana > Pendidikan Teknologi dan Kejuruan S-2
Depositing User: Chairiza Azmi
Date Deposited: 08 Sep 2021 03:09
Last Modified: 08 Sep 2021 03:09
URI: http://repository.upi.edu/id/eprint/66256

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