Hanifa Aprilia Ainunnisa, - (2022) PENGARUH KOMPETENSI PENGETAHUAN PROGRAM KEAHLIAN TATA BOGA TERHADAP PRAKTIK KERJA INDUSTRI SISWA KELAS XII DI SMK NEGERI 9 BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Penelitian ini berjudul "Pengaruh Kompetensi Pengetahuan Program Keahlian Tata Boga Terhadap Praktik Kerja Industri Siswa Kelas XII di SMK Negeri 9 Bandung". Penelitian ini bertujuan untuk mengetahui pengaruh kompetensi keahlian tata boga terhadap pelaksanaan praktik kerja industri siswa kelas XII Program Keahlian Tata Boga di SMKN 9 Bandung. Penelitian menggunakan metode deskriptif dengan pendekatan kuantitatif. Teknik pengumpulan data menggunakan kuesioner yang disebarkan kepada 51 siswa kelas XII Program Keahlian Tata Boga SMK Negeri 9 Bandung yang sudah melaksanakan Program Prakerin. Analisis data menggunakan SPSS 25.0 for Windows dan Microsoft Excel 2016 for Windows. Berdasarkan pengolahan data dengan perhitungan WMS menunjukkan rata-rata pada variabel Kompetensi Keahlian Tata Boga sebesar 3,86 dengan kategori "baik" dan variabel Praktik Kerja Industri sebesar 4,13 dengan kategori "sangat baik". Hasil uji korelasi pengaruh variabel Kompetensi Keahlian Tata Boga terhadap variabel Praktik Kerja Industri menunjukkan sebesar 0,551 yang bermakna Kompetensi Keahlian Tata Boga berpengaruh cukup kuat terhadap variabel Praktik Kerja Industri. Hasil uji signifikansi menunjukkan thitung > ttabel (4,626 > 1,676) yang dimaknai Ho ditolak dan Ha diterima. Dengan demikian, penelitian ini menyimpulkan kompetensi keahlian tata boga berpengaruh positif dan signifikan terhadap praktik kerja industri pada siswa kelas XII Program Keahlian Tata Boga di SMKN 9 Bandung. Berdasarkan hasil penelitian ini, peneliti merekomendasikan kepada (1) Kepala dinas pendidikan melakukan kerjasama dengan sekolah dan DU/DI terkait prakerin. 2) Sekolah harus bisa mempertahankan atau meningkatkan dengan ketentuan yang seharusnya agar kompetensi yang dimiliki peserta didik. 3) Kepala Sekolah agar kompetensi keahlian siswa terus ditingkatkan melalui beragam kegiatan akademik dan non-akademik, khususnya dengan memberikan (a) fasilitas praktik yang dibutuhkan, (b) membantu dan mendorong guru-guru untuk berinovasi dalam pembelajaran, (c) memfasilitasi guru supaya menggunakan metode pembelajaran yang lebih variatif dan interaktif. (2) Guru (a) dapat mengembangkan kegiatan praktik untuk mempesiapkan peserta didik agar lebih siap bekerja, (b) meningkatkan kemampuan dalam mengolah atau memproduksi makanan dan minuman, dan (3) siswa (a) lebih siap melaksanakan prakerin, (b) peserta didik hendakmya mempertahankan dan meningkatkan kompetensi yang sudah didapatkan. (4) Bagi peneliti selanjutnya diharapkan untuk meneliti beberapa faktor yang tidak diteliti dalam penelitian ini pada variabel kompetensi keahlian tata boga yaitu keyakinan dan nilai-nilai, pengalaman, keterampilan, karakteristik pribadi, motivasi, isu emosional, kemampuan intelektual dan budaya organisasi serta variabel praktik kerja industri yaitu mata diklat program adaptif dan program produktif, kesesuaian materi diklat, guru pembimbing dan pembimbing lapangan (instruktur). Kata Kunci: Kompetensi Pengetahuan, Keahlian Tata Boga, Praktik Kerja Industri. The title of this research is " The Influence of Knowledge Competence of the Cullinary Skill Program on Industrial Work Practices for Class XII Students at SMK Negeri 9 Bandung ". This study aims to determine the effect of culinary expertise competence on the implementation of industrial work practices for class XII students of the Catering Expertise Program at SMKN 9 Bandung. The study used a descriptive method with a quantitative approach. Data collection techniques used questionnaires which were distributed to 51 students of class XII of the Culinary Expertise Program at SMK Negeri 9 Bandung who had implemented the Prakerin Program. Data analysis using SPSS 25.0 for Windows and Microsoft Excel 2016 for Windows. Based on data processing with WMS calculations, the average Catering Skills Competence variable is 3.86 in the "good" category and the Industrial Work Practice variable is 4.13 in the "very good" category. The results of the correlation test of the influence of the Catering Skills Competence variable on the Industrial Work Practices variable showed 0.551 which means that the Catering Skills Competence had a strong enough effect on the Industrial Work Practices variables. The results of the significance test show tcount > ttable (4.626 > 1.676) which means Ho is rejected and Ha is accepted. Thus, this study concludes that the culinary skill competency has a positive and significant effect on industrial work practices in class XII students of the Catering Expertise Program at SMKN 9 Bandung. Based on the results of this study, the researcher recommends that (1) the head of the education office cooperates with schools and DU/DI regarding prakerin. 2) Schools must be able to maintain or improve with the provisions that should be so that the competencies possessed by students. 3) Principals so that students' competency skills continue to be improved through a variety of academic and non-academic activities, in particular by providing (a) practical facilities needed, (b) assisting and encouraging teachers to innovate in learning, (c) facilitating teachers to using more varied and interactive learning methods. (2) Teachers (a) can develop practical activities to prepare students to be more ready to work, (b) improve the ability to process or produce food and beverages, and (3) students (a) are better prepared to carry out internships, (b) students Students should maintain and improve the competencies that have been obtained. (4) For further researchers, it is expected to examine several factors not examined in this study on the variable of culinary expertise competence, namely beliefs and values, experience, skills, personal characteristics, motivation, emotional issues, intellectual abilities and organizational culture as well as practice variables. industrial work, namely the subject of adaptive and productive program training, suitability of training materials, supervising teachers and field supervisors (instructors). Keyword: Competence knowledge, Cullinary Skill, Industrial Work Practices
| Item Type: | Thesis (S1) |
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| Uncontrolled Keywords: | Kompetensi Pengetahuan, Keahlian Tata Boga, Praktik Kerja Industri |
| Subjects: | L Education > L Education (General) L Education > LB Theory and practice of education > LB1603 Secondary Education. High schools |
| Depositing User: | Hanifa Aprilia Ainunnisa |
| Date Deposited: | 25 Aug 2022 07:32 |
| Last Modified: | 25 Aug 2022 07:32 |
| URI: | http://repository.upi.edu/id/eprint/76250 |
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