Sari, Windy Puspita (2016) PENERAPAN TEORI SAUCE PADA PRAKTIK PEMBUATAN SAUCE UNTUK APPETIZER OLEH SISWA SMK NEGERI 9 BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Latar belakang dari penelitian ini masih terdapat siswa yang belum menguasai pembuatan mayonnaise sauce dan turunannya tartare sauce dan remoulade sauce, sehingga sauce yang dihasilkan kurang baik. Tujuan penelitian ini untuk mengetahui penerapan teori mayonnaise sauce dan turunannya tartare sauce dan remoulade berkaitan dengan persiapan alat dan bahan, pengolahan dan penyajian mayonnaise sauce dan turunannya tartare sauce dan remoulade sauce untuk appetizer berupa hidangan salad. Metode penelitian ini adalah metode deskriptif, dengan populasi 143 siswa dan sampel 36 siswa. Teknik pengumpulan data menggunakan instrumen observasi berupa Kriteria Unjuk Kerja. Hasil penelitian menunjukkan bahwa penerapan teori mayonnaise sauce dan turunannya tartare sauce dan remoulade sauce berkaitan dengan persiapan alat dan bahan, pengolahan dan penyajian berada pada kriteria sangat diterapkan. Rekomendasi ditujukan kepada peserta didik untuk mempertahankan dan lebih meningkatkan pengetahuan tentang mayonnaise sauce dan turunannya tartare sauce dan remoulade sauce dengan banyak membaca buku atau mencari di berbagai sumber lain seperti internet.;---The background of this research is still some students who have not mastered the manufacture of mayonnaise sauce and derivatives tartare sauce and remoulade sauce, so that the resulting sauce is not good. The purpose of this study to determine the application of the theory of mayonnaise sauce and tartare sauce and remoulade derivatives relating to the preparation of tools and materials, processing and presentation of mayonnaise sauce and derivatives tartare sauce and remoulade sauce for appetizer in the form of salad dishes. This research method is descriptive method, with a population of 143 students and a sample of 36 students. Data collection technique used observation instrument in the form of Performance Criteria. Research results show that the application of the theory and its derivatives mayonnaise sauce remoulade sauce tartare sauce and relating to the preparation of tools and materials, processing and presentation are in the very criteria applied. Recommendations addressed to the learners to maintain and further enhance the knowledge of mayonnaise sauce and derivatives tartare sauce and remoulade sauce with lots of reading a book or looking at a variety of other sources such as the internet.
| Item Type: | Thesis (S1) |
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| Additional Information: | No. Panggil: S PKK SAR p-2016; Pembimbing: I.Atat Siti Nurani, II.Ai Nurhayati |
| Uncontrolled Keywords: | Penerapan, Teori Sauce, Pembuatan Sauce, Appetizer, Implementation, Theory Sauce, Making Sauce, Appetizer. |
| Subjects: | H Social Sciences > HQ The family. Marriage. Woman L Education > L Education (General) |
| Divisions: | Fakultas Pendidikan Teknologi dan Kejuruan > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga |
| Depositing User: | Mr mhsinf 2017 |
| Date Deposited: | 12 Oct 2017 03:32 |
| Last Modified: | 12 Oct 2017 03:32 |
| URI: | http://repository.upi.edu/id/eprint/26927 |
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