PENERAPAN KOMPETENSI DASAR "MEMBUAT SAUS (SAUCE) TURUNAN" PADA PRAKTIK PENGOLAHAN DAN PENYAJIAN MAKANAN KONTINENTAL SISWA SMKN 3 CIMAHI

• Main Author: Saputra, Fitri Mulyani (Author)
• Format: Book
• Published: 2015-01-30.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Penelitian ini dilatarbelakangi oleh kompetensi dasar membuat saus (sauce) turunan dalam programnya yang mengkaji tentang konsep membuat saus (sauce) turunan baik secara teori maupun praktik dengan nilai KKM 75 yang telah ditetapkan oleh sekolah dalam pengolahan dan penyajian makanan kontinental. Tujuan penelitian ini adalah untuk memperoleh informasi tentang penerapan kompetensi dasar membuat saus (sauce) turunan pada praktik pengolahan dan penyajian makanan kontinental meliputi persiapan, pengolahan dan penyajian. Metode yang digunakan adalah metode deskriptif dan metode kualitatif. Populasi 146 siswa kelas XII Jasa Boga, jumlah sampel penelitian sebanyak 36 responden dalam pembuatan béchamel sauce, dan 6 kelompok kecil yang terdiri dari 6 subjek penelitian dalam pembuatan small sauce (cream sauce, mornay sauce, cheddar cheese sauce, mustard sauce, soubice sauce dan natua sauce). Hasil penelitian menunjukan bahwa kompetensi dasar "Membuat Saus (Sauce) Turunan" pada praktik pengolahan dan penyajian makanan kontinental yang meliputi tahap persiapan, pengolahan dan penyajian berada pada kriteria sangat diterapkan. Rekomendasi ditujukan pada siswa untuk meningkatkan dan mempertahankan kompetensi dasar membuat saus (sauce) turunan sebagai dasar pengolahan dan penyajian makanan kontinental dengan terus menggali wawasan dan pengetahuan serta melatih diri di dalam praktik pengolahan dan penyajian makanan kontinental. Kata kunci: Penerapan, Kompetensi Dasar "Membuat Saus (Sauce) Turunan, Praktik Pengolahan Dan Penyajian Makanan Kontinental The background of this research is the basic competencies of making sauce derivative in a program that examines the concept of making the sauce derivatives both in theory and practice with the passing grade score 75 that has been set by the school in the processing and serving of continental food. The purpose of this study was to obtain information about the application of the basic competencies of making sauce derivatives in the practice of continental food processing and serving includes the preparation, processing and serving. The method used is descriptive and qualitative methods. The population of 146 students of class XII Catering, number of samples are 36 respondents in making béchamel sauce, and 6 small groups of 6 subjects of research in the making small sauce (cream sauce, mornay sauce, cheddar cheese sauce, mustard sauce, soubice sauce and natua sauce). The results showed that the basic competence "Making Sauce derivatives" in the practice of continental food processing and serving that includes the preparation, processing and serving are the very criteria applied. The students are recommended to improve and maintain basic competencies of making sauce derivative as a basic continental food processing and serving by continuing to explore the insight and knowledge and train themselves in the practice of processing and serving of continental food. Keywords : Application, Basic Competence "Making Sauce derivatives, Practice cooking and serving continental food

Item Description

http://repository.upi.edu/14219/1/S_PKK_1006377_Title.pdf
http://repository.upi.edu/14219/2/S_PKK_1006377_Abstract.pdf
http://repository.upi.edu/14219/3/S_PKK_1006377_Table_of_content.pdf
http://repository.upi.edu/14219/4/S_PKK_1006377_Chapter1.pdf
http://repository.upi.edu/14219/5/S_PKK_1006377_Chapter2.pdf
http://repository.upi.edu/14219/6/S_PKK_1006377_Chapter3.pdf
http://repository.upi.edu/14219/7/S_PKK_1006377_Chapter4.pdf
http://repository.upi.edu/14219/8/S_PKK_1006377_Chapter5.pdf
http://repository.upi.edu/14219/9/S_PKK_1006377_Bibliography.pdf
http://repository.upi.edu/14219/10/S_PKK_1006377_Appendix1.pdf
http://repository.upi.edu/14219/11/S_PKK_1006377_Appendix2.pdf