E-RUBRIC BERBASIS ANDROID UNTUK MENGUKUR KOMPETENSI FOOD SERVICE DI PENDIDIKAN VOKASIONAL

• Main Author: Muktiarni, - (Author)
• Format: Book
• Published: 2019-07-01.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Penelitian ini dilatar belakangi karena belum tersedianya penilaian kinerja (performance assessment) yang tervalidasi dan reliabel. Peneliti menawarkan solusi untuk permasalahan tersebut dengan membuat rancangan performance assessment berbentuk electronic rubric yang dapat digunakan untuk mengukur kompetensi mahasiswa pada Pembelajaran Tata Hidang. Metode penelitian yang digunakan adalah DBR (Design Based Research). Rancangan performance assessment dibuat secara unik, dan berbeda dengan mata kuliah lain, karena dilengkapi dengan tugas (task) dan rubrik dengan empat tingkatan nilai, yaitu excellent, good, fair, dan poor. Rancangan tersebut meliputi tahapan personal appereance, table setting, dan sequences service. Rancangan ini dapat menghasilkan penilaian yang menyeluruh mulai dari persiapan, pelaksanaan dan evaluasi, sehingga dapat menghasilkan penilaian yang lebih akurat. Pengujian alat penilaian performance assessment untuk mahasiswa di Pendidikan Vokasional yang dilakukan oleh ahli materi dan ahli evaluasi dengan expert judgement dan uji inter-rater reliability. Berdasarkan hasil penilaian para ahli dapat disimpulkan bahwa pada umumnya penilaian pada aspek petunjuk, isi materi, dan bahasa yang terdapat dalam performance assessment sudah termasuk katagori sangat baik dan layak digunakan sebagai alat penilaian. Berdasarkan hasil analisis menunjukkan reliabilitas antar rater yaitu K = 0,710 dengan kategori baik. Hasil uji coba terbatas menunjukkan bahwa instrumen performance assessment berbentuk electronic rubric pada praktikum mata kuliah Tata Hidang, dapat memberikan kemudahan pada dosen dalam mengukur keterampilan mahasiswa dalam kegiatan praktikum. Kata Kunci: Performance Assessment, Electronic Rubric, dan Food and Service   ABSTRACT Muktiarni (2017). E-Rubric Android Based for Measuring Competencies Food Service in Vocational Education The background of the research is the invalidation and reliable performance assessment. Researchers offer a solution to the problem by making the design of performance assessment form electronic rubric that can be used to measure the competence of students at the Learning Food Service. The method used is the DBR (Design-Based Research). The design of performance assessment is made in a unique, and different from the other subjects, as it comes with a task and a section with four levels of value, namely: excellent, good, fair, and poor. The design includes stage personal appereance, table setting, and sequences service. This design can result in a thorough assessment from the preparation, implementation and evaluation, so as to produce more accurate result. Testing performance assessment tool for students in the Vocational Education conducted by subject matter experts and expert evaluation by expert judgment and inter-rater reliability test. Based on the results of the assessment the experts concluded that in general on the aspects of user, content, and language contained in the performance assessment has included the category of very good and decent used as an assessment tool. Based on results of inter-rater reliability analysis showed that K = 0.710 in the good categories. Limited trial results showed that instrument performance assessment form electronic rubric on Food Service practicum courses, to provide convenience to the lecturers to measure students' skills in practical activities. Keywords: Performance Assessment, Electronic Rubric, and Food Service

Item Description

http://repository.upi.edu/36611/8/T_PTK_1707270_Title.pdf
http://repository.upi.edu/36611/2/T_PTK_1707270_Chapter1.pdf
http://repository.upi.edu/36611/3/T_PTK_1707270_Chapter2.pdf
http://repository.upi.edu/36611/4/T_PTK_1707270_Chapter3.pdf
http://repository.upi.edu/36611/5/T_PTK_1707270_Chapter4.pdf
http://repository.upi.edu/36611/6/T_PTK_1707270_Chapter5.pdf
http://repository.upi.edu/36611/7/T_PTK_1707270_Appendix.pdf