PENERAPAN MODEL PEMBELAJARAN PROJECT BASED LEARNING (PJBL) PADA MATA PELAJARAN BOGA DASAR TERHADAP KEAKTIFAN BELAJAR SISWA KELAS X KULINER 3 SMKN 27 JAKARTA

• Main Author: Al Hilal Qardhafi, - (Author)
• Format: Book
• Published: 2023-11-22.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Penelitian ini dilatarbelakangi oleh rendahnya keaktifan belajar siwswa kelas X Kuliner 3 yang diketahui dari hasil observasi. Tujuan peneliti adalah untuk mengetahui peningkatan keaktifan belajar siswa pada mata pelajaran boga dasar siswa kelas X Kuliner 3 SMKN 27 Jakarta menggunakan model pembelajaran project based learning (pjbl). Apakah dengan penerapan model pembelajaran project based learning (pjbl) dapat memberikan pengaruh terhadap keaktifan belajar siswa kelas X Kuliner 3 di SMK Negeri 27 Jakarta. Metode yang digunakan dalam penelitian ini adalah Penelitian Tindakan Kelas (PTK) dengan menggunakan 1sampel kelas. Instrument yang digunakan adalah lembar observasi, angket, dan dokumentasi. Hasil penelitian menunjukkan bahwa penerapan model project based learning (pjbl) dapat meningkatkan keaktifan belajar siswa pada mata pelajaran kuliner dasar kelas X Kuliner 3 SMKN 27 Jakarta. Nilai keaktifan belajar siswa meningkat setelah menggunakan model project baser learning (pjbl) pada siklus 1 pertemuan I dengan rata-rata nilai total siklus I sebesar 59,42%. Sedangkan nilai rata-rata pada siklus II dengan nilai rata-rata total pada siklus II sebesar 82,56%. : This research was motivated by the low learning activity of class X Culinary 3 students which was known from the results of observations. The researcher's aim is to determine the increase in student learning activity in basic culinary subjects for class X Culinary 3 students at SMKN 27 Jakarta using the project based learning (pjbl) learning model. Can the application of the project based learning (pjbl) learning model have an influence on the active learning of class X Culinary 3 students at SMK Negeri 27 Jakarta? The method used in this research is Classroom Action Research (PTK) using 1 class sample. The instruments used are observation sheets, questionnaires and documentation. The results of the research show that the application of the project based learning (pjbl) model can increase students' active learning in basic culinary subjects in class X Culinary 3 SMKN 27 Jakarta. The value of students' active learning increased after using the project based learning (pjbl) model in cycle 1 of the first meeting with an average total value for cycle I of 59.42%. Meanwhile, the average value in cycle II with the total average value in cycle II was 82.56%

Item Description

http://repository.upi.edu/115244/1/S_PAR_1908656_Title.pdf
http://repository.upi.edu/115244/2/S_PAR_1908656_Chapter1.pdf
http://repository.upi.edu/115244/3/S_PAR_1908656_Chapter2.pdf
http://repository.upi.edu/115244/4/S_PAR_1908656_Chapter3.pdf
http://repository.upi.edu/115244/5/S_PAR_1908656_Chapter4.pdf
http://repository.upi.edu/115244/6/S_PAR_1908656_Chapter5.pdf
http://repository.upi.edu/115244/7/S_PAR_1908656_Appendix.pdf