PENERAPAN PENGETAHUAN "MENDESKRIPSIKAN SALAD" PADA PRAKTEK SALAD INDONESIA SISWA SMK NEGERI 9 BANDUNG

• Main Author: Septiani, Dara Mulya (Author)
• Format: Book
• Published: 2017-05-31.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata
• Notes: http://repository.upi.edu/29790/1/S_PKK_1301014_Title.pdf; http://repository.upi.edu/29790/2/S_PKK_1301014_Abstract.pdf; http://repository.upi.edu/29790/3/S_PKK_1301014_Table_of_content.pdf; http://repository.upi.edu/29790/4/S_PKK_1301014_Chapter1.pdf; http://repository.upi.edu/29790/5/S_PKK_1301014_Chapter2.pdf; http://repository.upi.edu/29790/6/S_PKK_1301014_Chapter3.pdf; http://repository.upi.edu/29790/7/S_PKK_1301014_Chapter4.pdf; http://repository.upi.edu/29790/8/S_PKK_1301014_Chapter5.pdf; http://repository.upi.edu/29790/9/S_PKK_1301014_Bibliography.pdf; http://repository.upi.edu/29790/10/S_PKK_1301014_Appendix1.pdf; http://repository.upi.edu/29790/11/S_PKK_1301014_Appendix2.pdf
• Keywords: LB Theory and practice of education; LB1603 Secondary Education. High schools; S Agriculture (General)

Penelitian ini dilatarbelakangimasih adanya siswa yang kurang memahami terkait jenis -jenis salad, alat dan bahan salad, cara pembuatan, dan kriteria hasil salad Indonesia secara optimal. Masalah ini muncul berdasarkan pengamatan yang peneliti lakukan pada saat PPL di SMK Nergeri 9 Bandung. Tujuan penelitian ini untuk mengetahui penerapan pengetahuan "Mendeskripsikan Salad" pada praktek Urap Jatim dan Asinan Betawi berkaitan dengan persiapan alat, persiapan bahan, proses pengolahan dan penyajian. Metode penelitian gunakan ini adalah metode deskriptif, dengan populasi 134 orang siswa dan sampel yang digunakan sebanyak 57 siswa. Teknik pengumpulan data menggunakan intstrumen observasi berupa Kriteria Unjuk Kerja. Hasil penelitian menunjukan bahwa penerapan pengetahuan "Mendeskripsikan Salad" pada praktek Urap Jatim dan Asinan Betawi berkaitan dengan persiapan alat dan bahan, pengolahan, dan penyajian berada pada kategori sangat diterapkan. Rekomendasi ditunjukan kepada siswa untuk mempertahankan dan lebih meningkatkan pengetahuan dan keterampilan terkait "Mendeskripsikan Salad" dengan membaca buku dan mempraktekannya. ;--- This event will be based on research is still the presence of students who lack understanding of related types - types of salads, salad ingredients, tools and how to manufacture, and the criteria the results of the Indonesia salad optimally. This problem arises based on the observation that researchers are doing at the time PPL in SMK Negeri Bandung 9. The purpose of this research is to know the application of knowledge "descripting Salad" in practice, Urap Jatim and Asinan Betawi with preparation tools, preparation of materials, processing and presentation. Research methods use this method is descriptive, with a population of 134 students and samples used as many as 57 students. Engineering data collection using intstrumen observation in the form of Performance Criteria. The research results showed that the application of knowledge "descripting Salad" in practice, Urap Jatim and Asinan Betawi with preparation tools and materials, processing, and presentation are on very applied category. Recommendations shown to students to maintain and further enhance the knowledge and skills related to "descripting Salad" by reading books and out.