Hubungan Kesiapan Mengolah Dengan Hasil Praktek Kue-Kue Indonesia Dari Umbi-Umbian SMK Pencawan Medan

Abstract

Penelitian ini bertujuan untuk: (1) Kesiapan Siswa Kelas XI SMK Pencawan Medan. (2) Hasil Praktek Siswa Kelas XI SMK Pencawan Medan Membuat Kue Mangkok Ubi Ungu. (3) Hubungan Kesiapan Siswa Dengan Hasil Praktek Kue Mangkok Ubi Ungu Siswa Kelas XI SMK Pencawan.Lokasi penelitian di SMK Pencawan Medan, jumlah siswa sebanyak 30 orang. Waktu penelitian pada bulan April - Mei2019. Data penelitian Kesiapan siswa dikumpulkan dengan menggunakan angket, dan Hasil Praktek Kue Mangkok Ubi Ungu siswa dengan rubrik yang diamati melalui proses praktek. Analisis data menggunakan teknik deskriftip korelasional, uji kecenderungan, uji persyaratan analisis dengan uji normalitas, uji linieritas, uji hipotesis dengan uji korelasi product moment. Hasil penelitian menunjukkan bahwa Tingkat Kecenderungan Kesiapan Siswa tergolong Cukup (80,00%) dan Hasil  Praktek Kue Mangkok Ubi Ungutergolong Tinggi  (56,66). Hasil analisis normalitas dengan db=5 pada variabel kesiapan siswa X²_hitung < X²_tabel (7,00< 11,07) dan hasil praktek kue mangkok ubi ungu Y_hitung < Y_tabel (6,7< 11,07) pada taraf signifikan 5 persen adalah berdistribusi normal. Hasil analisis uji linieritas hasil praktek kue mangkok ubi ungu (Y) atas kesiapan siswa (X) dengan nilai adalah F_hitung < F_tabel ( -0,990< 1,782) adalah Linier.Sedangkan uji keberartian F_hitung <F_tabel  (5,209<1,701) adalah Berarti. Hasil analisis korelasi product moment menunjukkan terdapat hubungan yang signifikan antara kesiapan siswa dengan hasil praktek kue mangkok ubi ungu dengan nilai r_hitung > r_tabel  (0,401> 0,361) maka hipotesis yang menyatakan terdapat hubungan kesiapan siswa dengan hasil praktek kue mangkok ubi ungu.

Kata Kunci : Kesiapan, Hasil Belajar, Kue Indonesia

ABSTRACT

This study aims to: (1) Readiness of Class XI Students at SMK Pencawan Medan. (2) The Practice Results of Class XI Students of SMK Pencawan Medan Making Purple Sweet Potato Cupcakes. (3) The relationship between student readiness and the results of the practice of purple sweet potato cupcakes for class XI students at SMK Pencawan. The research location was at SMK Pencawan Medan, the number of students was 30 people. Research time in April - May2019. Research data on student readiness were collected using a questionnaire, and the results of the student's purple sweet potato cake practice using a rubric that was observed through a practical process. Data analysis used correlational descriptive technique, trend test, analysis requirement test with normality test, linearity test, hypothesis test with product moment correlation test. The results showed that the level of student readiness was classified as moderate (80.00%) and the results of the practice of purple sweet potato cupcakes were classified as high (56.66). The results of the normality analysis with db=5 on the student readiness variable X2count < X2table (7.00 < 11.07) and the practice results of purple sweet potato cupcakes Ycount < Y table (6.7 < 11.07) at a significant level of 5 percent were normally distributed . The results of the linearity test analysis of the results of the purple sweet potato cupcake practice (Y) on student readiness (X) with a value of Fcount < F table ( -0.990 < 1.782) is linear. While the significance test of Fcount < F table (5.209 < 1.701) is Mean The results of the product moment correlation analysis showed that there was a significant relationship between students' readiness and the results of the practice of purple sweet potato cupcakes with a value of rcount > rtable (0.401> 0.361), so the hypothesis that there was a relationship between student readiness and the results of the practice of purple sweet potato cupcakes.

 Keywords: Readiness, Learning Outcomes, Indonesian Cake