HUBUNGAN PENGETAHUAN BAHAN MAKANAN DAN KELENGKAPAN FASILITAS PRAKTEK DENGAN HASIL BELAJAR PENGOLAHAN DAN PENYAJIAN MAKANAN KONTINENTAL DI SMK NEGERI 3 PEMATANGSIANTAR

Siregar, Efrida Elisa (2016) HUBUNGAN PENGETAHUAN BAHAN MAKANAN DAN KELENGKAPAN FASILITAS PRAKTEK DENGAN HASIL BELAJAR PENGOLAHAN DAN PENYAJIAN MAKANAN KONTINENTAL DI SMK NEGERI 3 PEMATANGSIANTAR. Undergraduate thesis, UNIMED.

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Abstract

Penelitian ini bertujuan untuk mengetahui: (1) Pengetahuan bahan makanan; (2) Kelengkapan fasilitas praktek; (3) Hasil belajar pengolahan dan penyajian makanan kontinental; (4) Hubungan pengetahuan bahan makanan dengan hasil belajar pengolahan dan penyajian makanan kontinental; (5) Hubungan kelengkapan fasilitas praktek dengan hasil belajar pengolahan dan penyajian makanan kontinental; (6) Hubungan pengetahuan bahan makanan dan kelengkapan fasilitas praktek dengan hasil belajar pengolahan dan penyajian makanan kontinental. Penelitian dilaksanakan pada bulan Februari 2016. Lokasi penelitian SMK Negeri 3 Pematangsiantar dan jumlah responden 37 orang. Teknik pengambilan sampel dengan menggunakan teknik total sampling yaitu mengambil semua populasi sebagai sampel. Data variabel pengetahuan bahan makanan siswa di jaring dengan menggunakan tes, kelengkapan fasilitas praktek di jaring dengan menggunakan angket dan hasil belajar diambil dari Daftar Kumpulan Nilai siswa. Analisis data menggunakan deskriptif, persyaratan analisis dengan uji normalitas, uji linieritas, uji hipotesis dengan korelasi product moment, analisis korelasi parsial dan analisis korelasi ganda. Berdasarkan hasil penelitian menunjukkan bahwa: (1) Tingkat kecenderungan pengetahuan bahan makanan siswa sebesar 64,86% berada pada kategori cukup; (2) Tingkat kecenderungan kelengkapan fasilitas praktek sebesar 56,76% berada pada kategori cukup; (3) Tingkat kecenderungan hasil belajar pengolahan dan penyajian makanan kontinental berada pada kategori tinggi ditinjau dari Penilaian Standar Sekolah dan Kriteria Ketuntasan Minimal; (4) Hasil analisis korelasi parsial terdapat hubungan yang positif dan signifikan antara pengetahuan bahan makanan dengan hasil belajar dengan nilai (ry.1.2 = 0,345 > rt = 0,325; 5%); (5) Hasil analisis korelasi parsial terdapat hubungan yang positif dan signifikan antara kelengkapan fasilitas praktek dengan hasil belajar dengan nilai (ry.2.1 = 0,332 > rt = 0,325; 5%); (6) Berdasarkan uji korelasi ganda terdapat hubungan yang positif dan signifikan antara pengetahuan bahan makanan dan kelengkapan fasilitas praktek dengan hasil belajar dengan nilai R = 0,345 sehingga diperoleh Ftabel= 3,28 dan Fhitung = 3,39 dimana Fhitung>Ftabel (3,39 >3,28) sehingga koefisien korelasi ganda pada taraf signifikan 5% berarti. Maka dapat disimpulkan semakin tinggi pengetahuan bahan makan dan semakin baik kelengkapan fasilitas praktek siswa maka semakin tinggi hasil belajar pengolahan dan penyajian makanan kontinental siswa.

Item Type: Thesis (Undergraduate)
Contributors:
ContributionNameNIDN/NIDK
Thesis advisorHanum, Yuspa196208051987032001
Call Number: SK-2016 BOGA 030
Keywords: Bahan Makanan; makanan Kontinental; Praktek
Subjects: L Education > LB Theory and practice of education > LB1603 Secondary Education. High schools
T Technology > TX Home economics > TX901 Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Divisions: Fakultas Teknik > Pendidikan Tata Boga
Depositing User: Mr Maknun
Date Deposited: 16 Jun 2016 07:00
URI: http://digilib.unimed.ac.id/id/eprint/5830

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