eprintid: 139938
rev_number: 45
eprint_status: archive
userid: 218942
dir: disk0/00/13/99/38
datestamp: 2025-09-22 08:17:09
lastmod: 2025-09-22 08:17:09
status_changed: 2025-09-22 08:17:09
type: thesis
metadata_visibility: show
creators_name: Josephine Tanesha, -
creators_name: Dewi Cakrawati, -
creators_name: Farhan Ilham Wira Rohmat, -
creators_nim: NIM2106811
creators_nim: NIDN0024088305
creators_nim: NIDN0013039801
creators_id: josephinetanesha@upi.edu
creators_id: dewicakrawati@upi.edu
creators_id: farhanrohmat@upi.edu
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_name: Dewi Cakrawati, -
contributors_name: Farhan Ilham Wira Rohmat, -
contributors_nidn: NIDN0024088305
contributors_nidn: NIDN0013039801
contributors_id: dewicakrawati@upi.edu
contributors_id: farhanrohmat@upi.edu
title: PENGEMBANGAN PROSEDUR OPERASIONAL BAKU (POB) MINUMAN JAMU SARIMBI BERBASIS SKKNI PADA TEACHING FACTORY DI SMKN 1 KUNINGAN
ispublished: pub
subjects: L1
subjects: LC
subjects: RS
subjects: TX
divisions: AGRO
full_text_status: restricted
keywords: Jamu, Prosedur Operasional Baku (POB), Teaching Factory

Herbal Drink, Standard Operating Procedure (SOP), Teaching Factory
note: https://scholar.google.com/citations?hl=en&user=9C4mhsQAAAAJ

ID SINTA Dosen Pembimbing:
Dewi Cakrawati: 5992915
Farhan Ilham Wira Rohmat: 6834493
abstract: Teaching Factory (TeFa) Jamu Sarimbi di SMKN 1 Kuningan belum dilaksanakan oleh siswa. TeFa ini juga belum memiliki Prosedur Operasional Baku (POB) untuk menjadi acuan dalam melaksanakan produksi Jamu Sarimbi. Penelitian ini bertujuan untuk mengetahui kelayakan POB, kemampuan kognitif, afektif, dan psikomotor siswa, serta untuk mengetahui karakteristik mutu dari produk yang dihasilkan oleh siswa dengan menerapkan POB. Penelitian ini terdiri dari 2 tahap yaitu pengembangan POB Jamu Sarimbi dan penerapan POB. Tahap pengembangan POB dilakukan menggunakan model ADDIE. Tahap penerapan POB dilakukan dengan menggunakan metode penelitian pre-experimental design. Hasil dari penelitian ini adalah POB yang telah dikembangkan mendapatkan kriteria penilaian “Sangat Layak” dari ahli materi, ahli bahasa, ahli media, dan juga siswa. Kemampuan kognitif siswa mendapatkan N-Gain sebesar 0.38 yang berada pada kategori "Sedang”. Kemampuan afektif dan psikomotor siswa dalam membuat Jamu Sarimbi dengan menerapkan POB mendapatkan kriteria penilaian “Sangat Baik”. Karakteristik mutu produk minuman Jamu Sarimbi yang dihasilkan dengan menerapkan POB sudah sesuai dengan parameter mutu produk Jamu Sarimbi dan juga parameter yang terdapat dalam SNI 01-4320-1996 mengenai syarat mutu serbuk minuman tradisional.

Teaching Factory (TeFa) of Sarimbi Herbal Drink at SMKN 1 Kuningan hasn’t been done by students. This TeFa also doesn’t have a Standard Operating Procedure (SOP) to be used as a reference in production of Sarimbi Herbal Drink. This study aims to determine the feasibility of SOP, students cognitive, affective, and psychomotor abilities, and to determine the quality of products produced by students by using SOP. This study consists of 2 stages, that is the development of SOP and the implementation of SOP. Development of SOP was done by using the ADDIE model. The implementation of SOP was done by using the pre-experimental design research method. The results of this study are, SOP that has been developed, received criteria “Very Feasible” from material experts, languange experts, media experts, and also students. The cognitive ability of students obtained an N-Gain of 0,38, which is in the “Moderate” category. The affective and psychomotor abilities of students in making Sarimbi Herbal Drink by using SOP received criteria “Very Good”. The qualities of products produced by students by using SOP matching with the quality parameters of Sarimbi Herbal Drink and also the parameters in SNI 01-4320-1996 regarding the quality requirements for traditional beverage powders.
date: 2025-08-20
date_type: published
institution: Universitas Pendidikan Indonesia
department: KODEPRODI84211#Pendidikan Teknologi Agroindustri_S1
thesis_type: other
thesis_name: other
official_url: https://repository.upi.edu/
related_url_url: https://perpustakaan.upi.edu/
related_url_type: org
citation:   Josephine Tanesha, - and Dewi Cakrawati, - and Farhan Ilham Wira Rohmat, -  (2025) PENGEMBANGAN PROSEDUR OPERASIONAL BAKU (POB) MINUMAN JAMU SARIMBI BERBASIS SKKNI PADA TEACHING FACTORY DI SMKN 1 KUNINGAN.  S1 thesis, Universitas Pendidikan Indonesia.   
document_url: http://repository.upi.edu/139938/8/S_PTA_2106811_Title.pdf
document_url: http://repository.upi.edu/139938/9/S_PTA_2106811_Chapter1.pdf
document_url: http://repository.upi.edu/139938/10/S_PTA_2106811_Chapter2.pdf
document_url: http://repository.upi.edu/139938/11/S_PTA_2106811_Chapter3.pdf
document_url: http://repository.upi.edu/139938/12/S_PTA_2106811_Chapter4.pdf
document_url: http://repository.upi.edu/139938/13/S_PTA_2106811_Chapter5.pdf
document_url: http://repository.upi.edu/139938/14/S_PTA_2106811_Appendix.pdf