INFUSI GREEN SKILLS KE DALAM KURIKULUM PENGOLAHAN HASIL PERTANIAN DI SEKOLAH MENENGAH KEJURUAN

• Main Author: Mustika Nuramalia Handayani, - (Author)
• Format: Book
• Published: 2021-08-27.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata
• Notes: http://repository.upi.edu/65791/1/D_PK_1707618_Mustika_Title.pdf; http://repository.upi.edu/65791/2/D_PK_1707618_Mustika_Chapter1.pdf; http://repository.upi.edu/65791/3/D_PK_1707618_Mustika_Chapter2.pdf; http://repository.upi.edu/65791/4/D_PK_1707618_Mustika_Chapter3.pdf; http://repository.upi.edu/65791/5/D_PK_1707618_Mustika_Chapter4.pdf; http://repository.upi.edu/65791/6/D_PK_1707618_Mustika_Chapter5.pdf; http://repository.upi.edu/65791/7/D_PK_1707618_Mustika_Appendix.pdf
• Keywords: L Education (General); LB2361 Curriculum

Salah satu prioritas UNESCO terkait pendidikan kejuruan adalah memfasilitasi transisi menuju ekonomi hijau melalui pengembangan green skills untuk mendukung tujuan pembangunan berkelanjutan. Studi mengenai pendidikan untuk pembangunan berkelanjutan termasuk integrasi green skills dalam kurikulum pendidikan kejuruan di Indonesia belum banyak dikaji khususnya pada kurikulum SMK Agribisnis Pengolahan Hasil Pertanian (APHP). Penelitian ini bertujuan untuk menganalisis kondisi faktual green skills siswa, menganalisis kompetensi green skills yang perlu dikembangkan pada siswa, menyusun desain kurikulum produksi pengolahan pertanian SMK yang menginfusikan green skills, mengevaluasi kelayakan kurikulum, menganalisis keefektifan desain kurikulum dan diseminasi kurikulum yang dikembangkan. Penelitian ini merupakan penelitian pengembangan Design and Development Research. Hasil penelitian menunjukkan bahwa siswa SMK APHP belum memiliki kompetensi green skills yang sesuai dengan kebutuhan industri dan dunia kerja. Kompetensi green skills yang perlu dikembangkan menurut praktisi industri dan guru SMK adalah memiliki kesadaran lingkungan, mampu mengidentifikasi strategi inovatif untuk mendukung pertumbuhan hijau, mampu berkomunikasi mengenai pengolahan pangan berkelanjutan, mampu beradaptasi dalam pekerjaan ramah lingkungan, mampu mengelola limbah industri pengolahan hasil pertanian. Infusi green skills ke dalam kurikulum pada penelitian ini mengacu pada infusion model dimana kompetensi green skills ditanamkan ke dalam setiap kompetensi dasar yang ada dalam kurikulum SMK yang berlaku saat ini. Penilaian kelayakan desain kurikulum melibatkan pakar kurikulum, pakar teknologi pengolahan pangan, pakar pendidikan untuk pembangunan berkelanjutan, praktisi industri pangan dan guru SMK APHP. Hasil uji coba implementasi desain kurikulum menunjukkan bahwa infusi green skills ke dalam kurikulum pengolahan hasil pertanian efektif dalam meningkatkan kompetensi siswa. Diseminasi kurikulum dilakukan melalui sosialisasi virtual kepada guru-guru SMK, juga digital flipbook yang dapat diakses publik. One of UNESCO's priorities regarding vocational education is facilitating green economy transition through green skills development to achieve sustainable development goals. However, studies on education for sustainable development including green skills integration in Indonesia vocational curriculum have not been studied, especially in vocational high school of agricultural food processing technology. This study aimed to analyze the factual conditions of students' green skills, analyze green skills competencies that need to be developed in students, design a vocational curriculum infuses green skills, evaluate feasibility of the curriculum, evaluate its effectiveness and dissemination of the developed curriculum. This research was a design and development research. The results showed that students in vocational high school of agricultural food processing technology did not have green skills competencies. According to industry and teachers, green skills competencies that need to be developed are environmental awareness, being able to identify innovative strategies to support green growth, able to communicate about sustainable food processing, able to adapt in green jobs, able to manage food industrial waste. Green skills infusion into curriculum in this study referred to the infusion model where green skills competencies were infused into each of the basic competencies in existing vocational curriculum. The assessment of curriculum design feasibility involved curriculum experts, food processing technology experts, education experts for sustainable development, food industry and vocational teachers. The results of pilot implementation of curriculum design showed its effectiveness in improving students' green skills. Curriculum dissemination was carried out through virtual meeting to vocational teachers, as well as through online flipbook.