relation: http://repository.upi.edu/137778/ title: PENGEMBANGAN STANDARD OPERATING PROCEDURE (SOP) PRODUKSI NUGET AYAM PADA TEACHING FACTORY SMK NEGERI 4 GARUT creator: Dini Novaturohmah Sunarya, - creator: Yatti Sugiarti, - creator: Dwi Lestari Rahayu, - subject: L Education (General) subject: LB1603 Secondary Education. High schools subject: S Agriculture (General) description: Program studi Agribisnis Pengolahan Hasil Pertanian (APHP) SMKN 4 Garut telah menerapkan model pembelajaran teaching factory melalui unit produksi frozen food yang memproduksi makanan beku termasuk nuget ayam. Namun, dalam pelaksanaannya terdapat kendala berupa kurangnya pemahaman peserta didik terhadap alur kerja dan ketergantungan pada instruksi lisan guru akibat belum tersedianya dokumen panduan prosedur baku. Kondisi ini berakibat pada kurangnya kemandirian peserta didik dan tidak konsistennya mutu produk yang dihasilkan. Guna mengatasi hal tersebut, dibutuhkan penyusunan SOP untuk membantu pelaksanaan teaching factory. Tujuan dari penelitian ini yaitu 1) Mengetahui kelayakan SOP produksi nuget ayam; 2) Mengetahui kompetensi peserta didik dalam membuat nuget ayam setelah menerapkan SOP produksi nuget ayam; dan 3) Mengetahui mutu produk nuget ayam yang dihasilkan setelah menerapkan SOP produksi nuget ayam. Pengembangan SOP dilakukan dengan metode R&D menggunakan model pengembangan ADDIE, sementara penerapannya menggunakan pre-experimental design dengan metode one shot case study. SOP divalidasi oleh ahli materi, ahli bahasa dan ahli teaching factory. Responden untuk tahap pengembangan dan penerapan SOP adalah peserta didik kelas XI APHP tahun ajaran 2024/2025 masing-masing sebanyak enam orang. Hasil validasi menunjukkan SOP produksi nuget ayam dinyatakan “Sangat Layak” berdasarkan validasi ahli dan peserta didik. Hasil penerapan SOP menunjukkan tiga dari enam peserta didik dinyatakan kompeten. Mutu nuget ayam yang dihasilkan dari enam peserta didik telah menunjukkan konsistensi pada aspek warna, aroma, dan tekstur, namun aspek penampakan dan rasa belum konsisten. SOP telah memberikan manfaat dalam proses produksi, meskipun kompetensi dan konsistensi mutu belum sepenuhnya tercapai, sehingga diperlukan latihan berulang untuk mencapainya secara optimal. The Agricultural Business and Product Processing (APHP) study program of SMKN 4 Garut has implemented a teaching factory learning model through a frozen food production unit that produces frozen food including chicken nugget. However, in its implementation, there are obstacles in the form of students' lack of understanding of the workflow and dependence on the teacher's verbal instructions due to the unavailability of standardized procedure guidance documents. This condition results in a lack of learner independence and inconsistent quality of the products produced. In order to overcome this, the preparation of SOPs is needed to assist the implementation of the teaching factory. The objectives of this study are 1) Knowing the feasibility of chicken nugget production SOP; 2) Knowing the competence of students in making chicken nuggets after applying the chicken nugget production SOP; and 3) Knowing the quality of chicken nuggets products produced after applying the chicken nugget production SOP. The development of the SOP was carried out using the R&D method using the ADDIE development model, while its application used a pre-experimental design with a one shot case study method. The SOP was validated by material experts, linguists and teaching factory experts. Respondents for the development and application stages of the SOP are students of class XI APHP in the 2024/2025 academic year, each of six people. The validation results showed that the SOP for chicken nugget production was declared “Very Feasible” based on expert and learner validation. The results of the application of the SOP showed that three out of six students were declared competent. The quality of chicken nuggets produced by six learners has shown consistency in the aspects of color, aroma, and texture, but the appearance and taste aspects have not been consistent. The SOP has provided benefits in the production process, although competency and quality consistency have not been fully achieved. Therefore, repeated practice is needed to achieve it optimally. date: 2025-08-19 type: Thesis type: NonPeerReviewed format: text language: id identifier: http://repository.upi.edu/137778/8/S_PTA_2103349_Title.pdf format: text language: id identifier: http://repository.upi.edu/137778/2/S_PTA_2103349_Chapter1.pdf format: text language: id identifier: http://repository.upi.edu/137778/3/S_PTA_2103349_Chapter2.pdf format: text language: id identifier: http://repository.upi.edu/137778/4/S_PTA_2103349_Chapter3.pdf format: text language: id identifier: http://repository.upi.edu/137778/5/S_PTA_2103349_Chapter4.pdf format: text language: id identifier: http://repository.upi.edu/137778/6/S_PTA_2103349_Chapter5.pdf format: text language: id identifier: http://repository.upi.edu/137778/7/S_PTA_2103349_Appendix.pdf identifier: Dini Novaturohmah Sunarya, - and Yatti Sugiarti, - and Dwi Lestari Rahayu, - (2025) PENGEMBANGAN STANDARD OPERATING PROCEDURE (SOP) PRODUKSI NUGET AYAM PADA TEACHING FACTORY SMK NEGERI 4 GARUT. S1 thesis, Universitas Pendidikan Indonesia. relation: https://repository.upi.edu