HUBUNGAN PENGETAHUAN BAHAN MAKANAN DAN MOTIVASI BELAJAR DENGAN HASIL BELAJAR KUE INDONESIA SMK NEGERI 1 PANTAI LABU

Abstract

Penelitian ini bertujuan untuk mengetahui : (1) Pengetahuan siswa tentang pengetahuan bahan makanan; (2) Motivasi belajar siswa; (3) Hasil belajar siswa pada pelajaran kue Indonesia; (4) Hubungan pengetahuan bahan makanan dengan hasil belajar siswa pada pelajaran kue Indonesia; (5) Hubungan motivasi belajar dengan hasil belajar siswa pada pelajaran kue Indonesia; (6) Hubungan pengetahuan bahan makanan dan motivasi belajar dengan hasil belajar siswa pada pelajaran kue Indonesia. Penelitian dilaksanakan di SMK Negeri 1 Pantai Labu. Teknik pengambilan sampel secara Total Sampling dengan jumlah 34 siswa. Teknik pengumpulan data menggunakan tes dan angket. Data pengetahuan bahan makanan dan hasil belajar kue Indonesia dikumpulkan menggunakan tes dan data motivasi belajar dengan angket. Teknik analisis data menggunakan deskripsi data, tingkat kecenderungan dan uji persyaratan analisis yaitu : uji normalitas dan uji linearitas. Uji hipotesis dengan uji korelasi product moment, uji parsial dan  korelasi ganda. Hasil penelitian menunjukkan bahwa tingkat kecenderungan pengetahuan bahan makanan dan hasil belajar kue Indonesia termasuk kategori cenderung cukup masing-masing 53 persen dan 55,9 persen. Tingkat kecenderungan motivasi belajar termasuk kategori cenderung tinggi sebesar 64,7 persen. Hasil analisis uji parsial menunjukkan terdapat hubungan yang positif dan signifikan antar pengetahuan bahan makanan dengan hasil belajar kue Indonesia dengan nilai ryx₁x₂ = 0,641. Terdapat hubungan yang positif dan signifikan antara motivasi belajar dengan hasil belajar kue Indonesia dengan nilai ryx₂x₁ = 0,367. Hasil analisis korelasi ganda terdapat hubungan yang positif dan signifikan antara pengetahuan bahan makanan dan motivasi belajar dengan hasil belajar kue Indonesia dengan nilai Ryx₁x₂ = 0,443. Artinya semakin tinggi pengetahuan bahan makanan dan motivasi belajar siswa maka semakin tinggi pula hasil belajar kue Indonesia.

Kata Kunci : Pengetahuan Bahan Makanan, Motivasi Belajar, Hasil Belajar Kue Indoneisa

ABSTRACT

This study aims to determine: (1) students' knowledge of food ingredients knowledge; (2) student learning motivation; (3) student learning outcomes in Indonesian cake lessons; (4) The relationship between knowledge of food ingredients and student learning outcomes in Indonesian cake lessons; (5) The relationship between learning motivation and student learning outcomes in Indonesian cake lessons; (6) The relationship between food knowledge and learning motivation with student learning outcomes in Indonesian cake lessons. The research was conducted at SMK Negeri 1 Pantai Labu. The sampling technique is Total Sampling with a total of 34 students. Data collection techniques using tests and questionnaires. Data on food knowledge and learning outcomes of Indonesian cakes were collected using a test and data on learning motivation with a questionnaire. The data analysis technique uses data description, trend level and analysis requirements test, namely: normality test and linearity test. Hypothesis test with product moment correlation test, partial test and multiple correlation. The results showed that the level of knowledge of food ingredients and learning outcomes of Indonesian cakes were categorized as moderate, 53 percent and 55.9 percent, respectively. The level of learning motivation tends to be in the high category of 64.7 percent. The results of the partial test analysis showed that there was a positive and significant relationship between knowledge of food ingredients and learning outcomes of Indonesian cakes with a value of ryx1x2 = 0.641. There is a positive and significant relationship between learning motivation and learning outcomes of Indonesian cakes with a value of ryx2x1 = 0.367. The results of the multiple correlation analysis showed that there was a positive and significant relationship between knowledge of food ingredients and learning motivation with learning outcomes of Indonesian cakes with a value of Ryx1x2 = 0.443. This means that the higher the knowledge of foodstuffs and students' learning motivation, the higher the learning outcomes of Indonesian cakes.

Keywords: Knowledge of Food Ingredients, Learning Motivation, Learning Outcomes of Indonesian Cakes