PENGEMBANGAN STANDARD OPERATING PROCEDURE (SOP) PROSES PRODUKSI ROTI BERBASIS SKKNI DI TEACHING FACTORY SMK NEGERI 1 CIBADAK - Nisa Surya Pertiwi, - (2019)
Pelaksanaan teaching factory roti di SMK Negeri 1 Cibadak belum memiliki SOP dalam proses produksinya sehingga mutu rotinya belum seragam dan peserta didiknya belum mandiri dalam melaksanakan kegiatan produksi, padahal lulusannya dituntut untuk dapat bersaing di dunia industri. SMK Negeri 1 Cibadak menggunakan model TF-6M dan baru dua tahapan yang diterapkan kepada peserta didik yaitu mengerjakan order dan melakukan quality control. Atas dasar inilah perlu dilakukan Pengembangan Standard Operating Procedure (SOP) produksi roti untuk pedoman dalam melaksanakan produksi. Penelitian ini bertujuan untuk mengetahui perancangan SOP dan kelayakan SOP teaching factory produksi roti berbasis SKKNI di SMK Negeri 1 Cibadak. Penelitian ini merupakan penelitian pengembangan menggunakan metode ADDIE. Penelitian ini dilakukan menggunakan lima tahapan yaitu 1) analysis, 2) Design, 3) Development, 4) Implementation, dan 5) Evaluation. Analisis data validasi kelayakan dan penilaian dengan uji coba pemakaian SOP kepada lima kelompok produksi. Hasil validasi SOP dari ahli teaching factory 92,50% "sangat layak", ahli materi 94,44% "sangat layak", supervisor produksi roti 94,44% "sangat layak", ahli bahasa 90,62% "sangat layak" dan lembar observasi 89,28% "sangat layak" . Hasil uji coba pemakaian SOP kepada peserta didik 95,64% "sangat efektif" Kata Kunci : Standard Operating Procedure, SOP, Teaching factory, SKKNI The implementation of teaching factory bread production in SMK Negeri 1 Cibadak does not have SOP in the production process so that the quality of the bread is not same and the students are not yet independent in carrying out production activities. whereas graduates are required to be able to compete in the industrial world. SMK Negeri 1 Cibadak uses the TF-6M model and only two stages are applied to students, namely doing the order and doing quality control. Based on this, it is necessary to design a Standard Operating Procedure (SOP) for bread production for the guidelines in carrying out production. This study aims to determine the design of SOPs and the feasibility of SOP teaching factory based on SKKNI bread production in SMK Negeri 1 Cibadak. This research is a development research using ADDIE method. This research was conducted using five stages namely 1) analysis, 2) Design, 3) Development, 4) Implementation, and 5) Evaluation. Analysis of the validation and feasibility assessment data by testing the use of SOP to five groups production. The results of SOP validation from teaching factory experts 92.50% "very feasible", material experts 94.44% "very worthy", bread production supervisor 94.44% "very feasible", linguists 90.62% "very decent" and sheets observation of 89.28% "very feasible". The results of testing the use of SOP to students 95.64% "very effective" Keywords : Standard Operting Procedure, SOP, Teaching factory, SKKNI