Pengaruh Metode Demonstrasi Terhadap Hasil Praktek Bakery Pastry Siswa Smk Pariwisata Imelda Medan
Abstract
This study aims: (1) To determine the results of student practice using demonstration methods in Bakery Pastry lessons (2) To determine the results of student practice using conventional methods in Bakery Pastry lessons (3) To determine the effect of demonstration methods on student practice outcomes in lessons Bakey Pastry. The research design used was a Quasi Experiment. The research location was carried out at the Imelda Tourism Vocational School in Medan. The research time was in October 2019. The population in this study were all students of Culinary Services class XI as many as 2 classes, totaling 61 students. Sampling was used random sampling technique so that the sample of the study were 30 students of JB-2 class for the experimental class and 31 students for JB-1 class for the control class. Data collection techniques by observation. The data analysis technique used data descriptions, trend test, normality test using the Chi Square test, homogeneity test using the F test, and hypothesis testing using the t test. The results showed that the results of the practice of bakery pastry on praline chocolate material in the experimental class using the demonstration method obtained an average of 89.8 and a standard deviation of 4 with a high trend level of 93%, while in the control class using conventional methods the value was obtained average 76.9 and standard deviation of 3 with a trend level of sufficient category value of 94%. From the results of the calculation of the hypothesis test, it is obtained t count> t table (5.03> 1.670) at a significant level of 0.05. Thus it can be concluded that there is a significant influence on the demonstration method on the results of the bakery pastry practice of the Imelda Tourism Vocational School students in Medan.
Keywords : Demonstration; Practice Results; Bakery Pastry.
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DOI: https://doi.org/10.24114/gni.v4i2.26379
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