PENERAPAN SELF AND PEER ASSESSMENT PADA KOMPETENSI DASAR MENGENDALIKAN JALANNYA PROSES PENGOLAHAN

• Main Author: Ramadhan, Purwa Gilang (Author)
• Format: Book
• Published: 2015-10-30.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata
• Notes: http://repository.upi.edu/21510/1/S_PTA_1002356_Title.pdf; http://repository.upi.edu/21510/2/S_PTA_1002356_Abstract.pdf; http://repository.upi.edu/21510/3/S_PTA_1002356_Table_of_content.pdf; http://repository.upi.edu/21510/4/S_PTA_1002356_Chapter1.pdf; http://repository.upi.edu/21510/5/S_PTA_1002356_Chapter2.pdf; http://repository.upi.edu/21510/6/S_PTA_1002356_Chapter3.pdf; http://repository.upi.edu/21510/7/S_PTA_1002356_Chapter4.pdf; http://repository.upi.edu/21510/8/S_PTA_1002356_Chapter5.pdf; http://repository.upi.edu/21510/9/S_PTA_1002356_Bibliography.pdf; http://repository.upi.edu/21510/10/S_PTA_1002356_Appendix.pdf
• Keywords: TX Home economics

Skripsi ini memaparkan penerapan self and peer assessmnet dalam kompetensi dasar mengendalikan jalannya proses pengolahan. Penelitian ini bertujuan untuk mengetahui nilai kinerja siswa melalui self and peer assessment dalam praktikum pembuatan keripik pisang dan bawang goreng, dan kemampuan siswa dalam melakukan self and peer assessment. Penelitian ini menggunakan metode deskriptif kuantitatif. Subjek dalam penelitian ini yakni seluruh siswa kelas X TPHP SMK Negeri 1 Cidaun sebanyak 30 orang. Instrument yang digunakan yaitu lembar self and peer assessment, lembar observasi penilaian kinerja, dan lembar evaluasi kegiatan self and peer assessment. Hasil kinerja siswa berdasarkan self and peer assessment dalam melaksanakan praktikum pembuatan keripik pisang yaitu hampir seluruh siswa berada pada kategori sangat baik pada tahap persiapan praktikum 98,06%, tahap proses praktikum 86,94%, aspek sanitasi akhir praktikum 94,17%, dan hasil praktikum 83,61%. Pada praktikum pembuatan bawang goreng menunjukan pada tahap persiapan praktikum adalah 97,85%, tahap proses praktikum 89,11%, tahap sanitasi setelah praktikum 93,33%, dan hasil praktikum 87,50%. Kemampuan siswa dalam melakukan self and peer assessment pada praktikum pembuatan kripik pisang menunjukkan bahwa sebanyak 77% siswa dapat melakukan self and peer assessment dengan kategori sangat baik dan 23% dengan kategori baik, sedangkan pada praktikum pembuatan bawang goreng pisang menunjukkan bahwa sebanyak 73% siswa dapat melakukan self and peer assessment dengan kategori sangat baik dan 27% siswa dengan kategori baik. Berdasarkan hasil penelitian tersebut, maka dapat disimpulkan bahwa self and peer assessment dapat digunakan sebagai bentuk penilaian terhadap kinerja siswa SMK dalam praktikum pembuatan keripik pisang dan bawang goreng.----------This paper explains the application self and peer assessment in the basis competence of controlling manufacture process. The research aims to find out students' performance value through self and peer assessment in the practical work of making banana chips and fried onion, and students' ability in doing self and peer assessment. The research uses a descriptive quantitative method. The subjects of the research are all of 10th grade TPHP students of SMK Negeri 1 Cidaun, which are 30 students in total. The instruments used are self and peer assessment sheet, performance assessment observation sheet, and self and peer assessment activity evaluation sheet. The result of students' performance based on self and peer assessment in performing practical work of making banana chips shows that most of the students are in excellent category on the stage of practical work preparation 98,06%, practical work process 86,94%, final sanitation aspect of practical work 94,17%, and result of practical work 83,61%. In the practical work of making fried onion it is shown that the on the stage of practical preparation is 97,85%, practical work process 89,11%, sanitation stage after the practical work 93,33%, and the result of practical work is 87,50%. Students' ability in doing self and peer assessment on the practical work of making banana chips shows that in total of 77% students are able to do self and peer assessment with excellent category and 23% with good category, while in the practical work of making fried onion it is shown that in total of 73% students are able to do self and peer assessment with excellent category and 27% students with good category. Based on the research result, it can be concluded that self and peer assessment can be used as form of assessment toward SMK students' performance in practical work of making banana chips and fried onion.