Alifah Rosya Sofiana, - (2024) PENGEMBANGAN STANDARD OPERATING PROCEDURE (SOP) PEMBUATAN COFFEE BUN BERBASIS SKKNI PADA TEACHING FACTORY APHP SMKN 2 CILAKU CIANJUR. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Pengembangan Standard Operating Procedure (SOP) pembuatan coffee bun perlu dilaksanakan karena diperlukannya panduan pelaksanaan produksi untuk mendukung pelaksanaan kegiatan teaching factory di SMKN 2 Cilaku Cianjur. Pelaksanaan teaching factory masih menggunakan lembar kerja yang belum memiliki rincian bahan dan langkah kerja yang lengkap sehingga dokumen SOP diharapkan mampu untuk meningkatkan kemampuan peserta didik dalam pelaksanaan teaching factory. Tujuan penelitian ini adalah 1) Mengetahui kelayakan SOP produksi coffee bun berbasis SKKNI yang dikembangkan untuk teaching factory prodi APHP di SMKN 2 Cilaku Cianjur; 2) Mengetahui kemampuan membuat coffee bun dan sikap kerja peserta didik dalam membuat coffee bun dengan menggunakan lembar kerja serta menggunakan SOP berbasis SKKNI; 3) Mengetahui ada tidaknya perbedaan kemampuan membuat coffee bun sikap kerja peserta didik antara yang menggunakan SOP dengan lembar kerja; 4) Mengetahui mutu produk coffee bun yang menggunakan lembar kerja dan menggunakan SOP berbasis SKKNI dilihat dari parameter uji organoleptik; 5)Mengetahui ada tidaknya perbedaan mutu produk secara organoleptik antara coffee bun yang menggunakan SOP berbasis SKKNI dan lembar kerja. Pelaksanaan penerapan Standard Operating Procedure (SOP) dalam penelitian ini menggunakan model quasi experimental-nonequivalent control group design dengan aspek kemampuan membuat coffee bun, sikap kerja, dan uji karakteristik organoleptik produk. Hasil penelitian menunjukkan bahwa Standard Operating Procedure (SOP) dinyatakan “Layak” oleh ahli bahasa dan dinyatakan “Sangat Layak” oleh ahli media, ahli materi, dan ahli teaching factory. Ada perbedaan dan peningkatan kemampuan membuat coffee bun serta sikap kerja peserta didik. Berdasarkan hasil penilaian kemampuan membuat coffee bun pada kelompok kontrol dan kelompok eksperimen mendapatkan kategori “Sangat Baik”, sedangkan hasil penilaian sikap kerja kelompok kontrol mendapatkan kategori “Baik” dan kelompok eksperimen mendapatkan kategori “Sangat Baik”. Produk coffee bun yang dihasilkan oleh kelompok eksperimen memiliki karakteristik organoleptik yang lebih baik dibandingkan dengan kelompok kontrol berdasarkan hasil penilaian organoleptik oleh observer. The development of the Standard Operating Procedure (SOP) for making coffee buns is necessary to provide production guidelines to support the implementation of teaching factory activities at SMKN 2 Cilaku Cianjur. The current teaching factory implementation still uses worksheets that lack detailed ingredients and complete steps, so the SOP document is expected to enhance students' abilities in the teaching factory. The objectives of this research are: 1) To determine the feasibility of the SKKNI-based coffee bun production SOP developed for the APHP teaching factory program at SMKN 2 Cilaku Cianjur; 2) To assess students' ability and work attitude in making coffee buns using worksheets and the SKKNI-based SOP; 3) To determine whether there is a difference in students' ability and work attitude in making coffee buns between those using the SOP and those using worksheets; 4) To evaluate the quality of coffee bun products made using worksheets and the SKKNI-based SOP based on organoleptic test parameters; 5) To determine whether there is a difference in the organoleptic quality of coffee buns made using the SKKNI-based SOP and those made using worksheets. The implementation of the Standard Operating Procedure (SOP) in this research uses a quasi-experimental non-equivalent control group design model, focusing on the aspects of coffee bun making ability, work attitude, and organoleptic characteristics of the product. The results of the study indicate that the Standard Operating Procedure (SOP) was deemed "Feasible" by language experts and "Highly Feasible" by media experts, material experts, and teaching factory experts. There was a difference and improvement in the ability to make coffee buns and the work attitudes of the students. Based on the assessment results, the control and experimental groups received the category of "Very Good" in coffee bun making ability, while for work attitude, the control group was rated "Good" and the experimental group was rated "Very Good." The coffee bun products produced by the experimental group had better organoleptic characteristics compared to the control group based on the organoleptic assessment by observers.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | https://scholar.google.com/citations?authuser=2&user=0LV3f9wAAAAJ ID SINTA dosen pembimbing: Sri Handayani: 6006334 Dewi Nur Azizah: 5994054 |
| Uncontrolled Keywords: | Agribisnis Pengolahan Hasil Pertanian (APHP), Coffee Bun, Standard Operating Procedure (SOP), SKKNI, Teaching Factory Agribusiness of Agricultural Product Processing (APHP), Coffee Bun, Standard Operating Procedure (SOP), SKKNI, Teaching Factory |
| Subjects: | L Education > L Education (General) S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pendidikan Teknik dan Industri > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Teknologi Agroindustri |
| Depositing User: | Alifah Rosya Sofiana |
| Date Deposited: | 12 Sep 2024 09:06 |
| Last Modified: | 12 Sep 2024 09:06 |
| URI: | http://repository.upi.edu/id/eprint/123023 |
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