Hubungan Kesiapan Siswa Dalam Praktek Boga Dengan Hasil Belajar Mengolah Makanan Indonesia

Abstract

ABSTRAK

Penelitian ini bertujuan untuk mengetahui (1) kesiapan siswa dalam praktek boga. (2) hasil belajar siswa dalam mengolah makanan Indonesia, dan (3) hubungan kesiapan siswa dalam praktek boga dengan hasil belajar mengolah makanan Indonesia. Desain penelitian ini dilaksanakan pada bulan Juli - Agustus 2015. Lokasi Penelitian di Sekolah Menengah Kejuruan (SMK) Shandy Putra 2 Medan Jln. Halat No. 68 Medan. Jumlah populasi dalam penelitian ini sebanyak 50 siswa. Penarikan sampel dilakukan dengan menggunakan teknik total sampling sehingga jumlah sampel sebanyak 50 orang siswa. Teknik analisis data yang digunakan adalah diskriptif data dengan uji kecenderungan,uji persyaratan analisis dengan uji normalitas dan uji linieritas, uji hipotesis dengan uji kolerasi produck moment. Berdasarkan hasil penelitian ini kesiapan siswa dalam praktek boga (X) termasuk dalam katagori cenderung cukup, sebesar 100 persen dengan Mi = 73 dan Sdi = 15, hasil belajar mengolah makanan Indonesia (Y) katagori cenderung tinggi sebesar 90 persen dengan Mi =50 dan Sdi = 17. Hasil analisis korelasi product moment diperoleh r_xy>r_t yaitu (2,576 > 0,297) pada taraf signifikansi 5%. Sehingga dapat disimpulkan bahwa terdapat hubungan yang positif dan signifikan antara kesiapan siswa dalam praktek boga dengan hasil belajar mengolah makanan Indonesia, artinya semakin baik kesiapan siswa dalam praktek boga maka semakin baik hasil belajar mengolah makanan Indonesia.

Kata Kunci : Kesiapan, Hasil Belajar, Makanan Indonesia

ABSTRACT

This study aims to determine (1) the readiness of students in cooking practice. (2) student learning outcomes in processing Indonesian food, and (3) the relationship between student readiness in cooking practice and learning outcomes to process Indonesian food. The research design was carried out in July - August 2015. Research sites at Shandy Putra 2 Medan Vocational High School (SMK) 2 Medan Jln. Halat No. 68 Medan. The population in this study was 50 students. Sampling was carried out using a total sampling technique so that the sample size was 50 students. The data analysis technique used is descriptive data with trend test, analysis requirements test with normality test and linearity test, hypothesis testing with product moment correlation test. Based on the results of this study, the readiness of students in cooking practice (X) is included in the category that tends to be sufficient, by 100 percent with Mi = 73 and Sdi = 15, the learning outcomes of Indonesian food processing (Y) categories tend to be high by 90 percent with Mi = 50 and Sdi. = 17. The results of the product moment correlation analysis obtained rxy> rt, namely (2.576> 0.297) at the 5% significance level. So it can be concluded that there is a positive and significant relationship between the readiness of students in the practice of cooking with the results of learning to process Indonesian food, meaning that the better the readiness of students in cooking practice, the better the results of learning to process Indonesian food.

Keywords: Readiness, Study Results, Indonesian Food