PENGOPERASIAN KITCHEN EQUIPMENT MAHASISWA PRODI PENDIDIKAN TATA BOGA - Hanisah, - (2019)
Kitchen equipment merupakan peralatan dapur yang memiliki ukuran besar dan berat, hal tersebut menyebabkan peralatan ini tergolong sulit untuk dipindah-pindahkan serta memerlukan instalasi khusus dalam mengoperasikannya. Pengoperasian peralatan kitchen equipment memerlukan pengetahuan dan pemahaman yang baik dari para mahasiswa Program Studi Pendidikan Tata Boga yang berhubungan langsung dengan peralatan-peralatan dapur dalam kegiatan praktikum mata kuliah untuk meminimalisir terjadinya kecelakaan kerja dan kerusakan alat. Penelitian ini bertujuan untuk mengetahui tingkat pengetahuan mahasiswa mengenai dapur, pemahaman peralatan dapur, dan penerapan langkah-langkah pengoperasian peralatan dapur khususnya peralatan kitchen equipment. Penelitian ini menggunakan metode deskriptif. Populasi penelitian adalah para mahasiswa Prodi Pendidikan Tata Boga yang masih berstatus aktif sebagai mahasiswa dan telah mengampu mata kuliah Manajemen Dapur, dengan sampel sebanyak 62 orang mahasiswa dari angkatan 2015, 2016, dan 2017. Hasil penelitian ini mengungkapkan bahwa pengetahuan mahasiswa Prodi Pendidikan Tata Boga tentang dapur berada pada kategori cukup dengan persentase sebesar 51%, pengetahuan tentang pemahaman peralatan dapur berada pada kategori baik dengan persentase sebesar 74% dan pengetahuan tentang penerapan langkah-langkah pengoperasian kitchen equipment berada pada kategori cukup dengan persentase sebesar 53%, secara keseluruhan pengetahuan pengoperasian kitchen equipment mahasiswa Prodi Pendidikan Tata Boga berada pada kategori cukup dengan persentase sebesar 59%. Rekomendasi dari hasil penelitian ini adalah harus adanya peningkatan pengetahuan terkait Standar Operasional Procedure (SOP), Manual Book dan rambu keselamatan terkait peralatan dapur untuk memaksimalkan pengetahuan dan pemahaman mahasiswa tentang pengoperasian peralatan dapur yang sesuai dengan standar dan pedoman penggunaan alat. Kata Kunci: Kitchen Equipment, pengoperasian, pengetahuan. THE KNOWLEDGE OF KITCHEN EQUIPMENT OPERATION ON STUDENTS OF CULINARY EDUCATION STUDY PROGRAM Hanisah, Sudewi Yogha, Yulia Rahmawati Program Study of Culinary Education, Department of Home Economic Education, Faculty of Technology and Vocational Education, Indonesia University of Education. hanisahnisa97@gmail.com ABSTRACT Kitchen equipment is equipment that has a large size and weight, this causes the equipment is quite difficult to move and requires special installation to operate it. The operation of kitchen equipment requires good knowledge and understanding from students of Culinary Education Study Program that deals directly with kitchen equipment and utensils in practicum courses to minimize workplace accidents and equipment damage. This study aims to determine the level of student knowledge about the kitchen, understanding of kitchen equipment, and the application of the steps in the operation of kitchen equipment, especially kitchen equipment. This research uses a descriptive method. The study population was students of Culinary Education Study Program who were still active as students and had taken courses in Kitchen Management, with a sample of 62 students from the 2015, 2016 and 2017 classes. The results of this study revealed that the knowledge on students of Culinary Education Study Program about the kitchen is in the sufficient category with a percentage of 51%, the knowledge of understanding kitchen equipment is in the good category with a percentage of 74% and the knowledge of the application of the steps of operating the kitchen equipment is in the sufficient category with a percentage of 53%, overall knowledge of the kitchen operation on students of the Culinary Education are in the sufficient category with a percentage of 59%. Recommendations from the results of this study are that there should be an increase in knowledge related to Standard Operating Procedures (SOPs), Manual Books and safety signs related to kitchen equipment to maximize students' knowledge and understanding of operating kitchen equipment in accordance with standards and guidelines for the use of tools. Keywords: kitchen equipment, knowledge, operation.