PENGEMBANGAN STANDARD OPERATING PROCEDURE (SOP)PRODUKSI MINUMAN JAHE INSTAN PADA TEACHING FACTORYSMK PPN TANJUNGSARI - Ajeng Salsa Khoirunissa, - (2023)
Standard Operating Procedure (SOP) dalam kegiatan produksi minuman jahe dibutuhkan sebagai acuan untuk praktik pengolahan minuman jahe instan dengan model teaching factory sesuai dengan basis SKKNI. Penelitian ini bertujuan untuk 1) mengetahui kelayakan SOP produksi minuman jahe instan yang dikembangkan untuk teaching factory prodi APHP di SMK PPN Tanjungsari; 2) mengetahui hasil belajar aspek psikomotorik siswa pada saat pembuatan minuman jahe instan setelah penggunaan SOP yang dikembangkan; 3) mengetahui mutu produk minuman jahe instan yang dihasilkan oleh siswa setelah menerapkan SOP produksi minuman jahe instan. Pengembangan produk pada penelitian ini menggunakan metode Research and Development (R&D) dengan model ADDIE (analyze, Design, Development, Implementation, Evaluation). Penerapan produk pada penelitian ini menggunakan studi kasus berbentuk tunggal (one shot case study). Sampel pada penelitian ini yakni peserta didik kelas XI APHP L SMK PPN Tanjungsari sebanyak 16 orang. Berdasarkan hasil penelitian, standard operating procedure produksi minuman jahe instan berbasis SKKNI dinyatakan "Sangat Layak" oleh ahli teaching factory dan ahli bahasa, serta "Layak" oleh ahli materi dan peserta didik. Hasil keterampilan peserta didik setelah penerapan standard operating procedure sebesar 98% (Sangat Baik), sehingga dengan adanya standard operating procedure peserta didik dapat lebih terampil dalam pelaksanaan produksi minuman jahe instan. Hasil produk yang dihasilkan setelah menerapkan standard operating procedure menghasilkan produk minuman jahe instan dengan warna agak coklat, rasa agak manis pedas khas jahe, aroma khas jahe, tesktur sangat halus dan rendemen 0,4%. Kata Kunci: Minuman Jahe Instan, Standard Operating Procedure (SOP), SKKNI Standard Operating Procedure (SOP) for ginger drink production activities is needed as a reference for the practice of instant ginger drink processing with a teaching factory model in accordance with the SKKNI. This study aims to 1) determine the feasibility of the SOP for the production of instant ginger drinks developed for teaching factory APHP study programs at SMK PPN Tanjungsari; 2) knowing the learning outcomes of students' psychomotor aspects when making instant ginger drink after using the developed SOP; 3) determine the quality of instant ginger drink products produced by students after applying the SOP for the production of instant ginger drinks. Product development in this study uses the Research and Development (R&D) method with the ADDIE model (analyze, design, development, implementation, evaluation). Product application in this study uses a single case study (one shot case study). The sample in this study were 16 students in class XI APHP L at SMK PPN Tanjungsari. Based on the research results, the SKKNI-based instant ginger drink production standard operating procedure was declared "Very Eligible" by teaching factory experts and linguists and "Appropriate" by subject matter experts and students. The results of the students' skills after implementing the standard operating procedure were 98% (Very Good), so that with the standard operating procedure students could be more skilled in implementing the production of instant ginger drinks. The product results after implementing the standard operating procedure resulted in an instant ginger drink product with a slightly brown color, a slightly sweet and spicy taste typical of ginger, a distinctive aroma of ginger, a very fine texture and a yield of 0.4%.