PENERAPAN MODEL PEMBELAJARAN MODIFIED PRODUCTION BASED TRAINING BERBANTUAN LEMBAR KERJA SISWA (LKS) PADA KOMPETENSI DASAR PENERAPAN PRINSIP DASAR PENGOLAHAN MAKANAN HERBAL DI SMKN 4 GARUT

• Main Author: Haryati, _ (Author)
• Format: Book
• Published: 2017-10-30.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Pelaksanaan model pembelajaran pada mata pelajaran produksi makanan dan minuman herbal belum mampu meningkatkan hasil belajar siswa dan memberikan pengalaman belajar dengan gambaran nyata dunia industri pangan siswa kelas XI SMKN 4 Garut. Media belajar yang telah digunakan pada mata pelajaran tersebut juga kurang aplikatif untuk digunakan dalam proses pembelajaran karena secara garis besar mata pelajaran produktif merupakan mata pelajaran praktikum. Tujuan penelitian ini yaitu untuk mengetahui keterlaksanaan penerapan model pembelajaran modified production based training berbantuan LKS, mengetahui sintak model pembelajaran modified production based training berbantuan LKS dan hasil belajar siswa pada kompetensi dasar menerapkan prinsip dasar pengolahan makanan herbal. Penelitian ini dilakukan dengan metode Penelitian Tindakan Kelas (PTK) sebanyak 3 siklus. Subjek penelitian ini adalah siswa-siswi kelas XI A Jurusan Teknologi Pengolahan dan Hasil Pertanian. Hasil penelitian menunjukan: 1) Penerapan model pembelajaran modified production based training berbantuan LKS dapat terlaksana dengan baik, 2) Model modified production based training berbantuan LKS terdiri dari 12 sintak, 3) Hasil belajar kognitif menunjukan ketercapaian hasil belajar siswa diatas KKM 81% pada siklus 1, 84% pada siklus 2 dan 90% pada siklus 3, nilai gain juga meningkat dari 0,49 (sedang) pada siklus 1, 0,54 (sedang) pada siklus 2, dan 0,70 (tinggi) pada siklus 3, 3) Penerapan model modified production based training berbantuan LKS dapat menumbuhkan dan mempertahankan sikap spiritual dan sikap sosial siswa, 4) Hasil penilaian psikomotor siswa menunjukkan nilai optimum pada aspek kesiapan kerja, proses kerja dan hasil kerja sedangkan pada aspek sikap kerja dan ketepatan waktu masih memerlukan perbaikan dan peningkatan.;---Implementation of learning models on the subjects of herbal food and herbal drinks production has not been able to improve student learning outcomes and has not been able to provide learning experience about food industry for students of 11th grade in SMKN 4 Garut. The learning media used in these subjects is also less applicative if used in the learning process because the general process of the productive subject is a practice. The purpose of this study are to determine implementation of learning model modified production based training with students work sheet as an assist, determine syntax of learning model modified production based training with students work sheet as an assist and student learning outcomes on the basic principles of herbal food processing competency. This research was conducted by Classroom Action Research Method (CAR) with 3 cycles. The subject of this research is the students of class XI A Agricultural Processing Technology major. The result of this research shows: 1) The implementation of modified production based training model with students work sheet as an assist can be done well, 2) The modified production based training model consists of 12 syntax, 3) The result of cognitive learning shows the outcomes of student above KKM reach 81% at 1st cycle, 84% in 2nd cycle and 90% in 3rd cycle, the gain value also increased from 0.49 (medium) at 1st cycle 1, 0.54 (medium) at 2nd cycle, and 0.70 (high) at 3rd cycle, 4) Implementation of modified production based training model with students work sheet as an assist can grow and maintain student spiritual attitude and social attitude, 5) Students' outcomes on psychomotor aspect showed optimum value on work preparation, process and result aspects, while on work attitude and timeliness practical work need to be improvement.

Item Description

http://repository.upi.edu/32293/1/S_PTA_1305666_Title.pdf
http://repository.upi.edu/32293/2/S_PTA_1305666_Abstract.pdf
http://repository.upi.edu/32293/3/S_PTA_1305666_Table_Of_Content.pdf
http://repository.upi.edu/32293/4/S_PTA_1305666_Chapter1.pdf
http://repository.upi.edu/32293/5/S_PTA_1305666_Chapter2.pdf
http://repository.upi.edu/32293/6/S_PTA_1305666_Chapter3.pdf
http://repository.upi.edu/32293/7/S_PTA_1305666_Chapter4.pdf
http://repository.upi.edu/32293/8/S_PTA_1305666_Chapter5.pdf
http://repository.upi.edu/32293/9/S_PTA_1305666_Bibilography.pdf
http://repository.upi.edu/32293/10/S_PTA_1305666_Appendix.pdf