S PKK 1106109 Table of content

DAFTAR ISI
KATA PENGANTAR................................................... Error! Bookmark not defined.
UCAPAN TERIMA KASIH ......................................... Error! Bookmark not defined.
ABSTRAK .................................................................... Error! Bookmark not defined.
ABSTRACT .................................................................... Error! Bookmark not defined.
DAFTAR ISI ................................................................................................................... v
DAFTAR TABEL ..........................................................................................................vii
DAFTAR LAMPIRAN ................................................................................................. viii
BAB I PENDAHULUAN ............................................. Error! Bookmark not defined.
A. Latar Belakang Penelitian .................................... Error! Bookmark not defined.
B. Rumusan Masalah Penelitian............................... Error! Bookmark not defined.
C. Tujuan Penelitian ................................................. Error! Bookmark not defined.
D. Manfaat Penelitian ............................................... Error! Bookmark not defined.
E. Struktur Organisasi Skripsi .................................. Error! Bookmark not defined.
BAB II KAJIAN PUSTAKA ........................................ Error! Bookmark not defined.
A. Gambaran tentang Aerofood ACS Bandung ........ Error! Bookmark not defined.
1. Pelaksanaan Pelatihan Pegawai Aerofood ACS BandungError! Bookmark not defined.
2. Basic Cooking di Aerofood ACS Bandung .... Error! Bookmark not defined.
B. Pengolahan Bahan Makanan di Aerofood ACS BandungError! Bookmark not defined.
C. Penerapan Hasil Pelatihan Basic Cooking pada Pengolahan Bahan
Makanan di Aerofood ACS Bandung .................. Error! Bookmark not defined.

1. Receiving / Penerimaan Bahan Makanan (CCP 1)Error! Bookmark not defined.
2. Storing / Penyimpanan Bahan Makanan (CCP 2)Error! Bookmark not defined.
3. Cooking / Pengolahan Makanan (CCP 3)....... Error! Bookmark not defined.
4. Blast Chilling / Penyimpanan Makanan (CCP 4)Error! Bookmark not defined.
5. Dishing / Pemorsian dan Pengemasan Makanan (CCP 5)Error! Bookmark not defined.
BAB III METODE PENELITIAN ................................ Error! Bookmark not defined.
A. Desain Penelitian ................................................. Error! Bookmark not defined.
B. Partisipan ............................................................. Error! Bookmark not defined.
C. Subjek Peneltian .................................................. Error! Bookmark not defined.
D. Instrumen Penelitian ............................................ Error! Bookmark not defined.
E. Prosedur Penelitian .............................................. Error! Bookmark not defined.
Ilviani Fazrien, 2016
PENERAPAN HASIL PELATIHAN BASIC COOKING PAD A PENGOLAHAN BAHAN MAKANAN D I
AEROFOOD ACS BAND UNG
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu

v

F. Analisis Data........................................................ Error! Bookmark not defined.
BAB IV TEMUAN DAN PEMBAHASAN PENELITIAN Error! Bookmark not defined.

A. Temuan Penelitian ............................................... Error! Bookmark not defined.
1. Pemaparan Data .............................................. Error! Bookmark not defined.
2. Data Hasil Observasi ...................................... Error! Bookmark not defined.
a. Tabulasi Skor .............................................. Error! Bookmark not defined.
b. Analisis Data ............................................... Error! Bookmark not defined.
c. Hasil Observasi ........................................... Error! Bookmark not defined.
B. Pembahasan Hasil Penelitian ............................... Error! Bookmark not defined.

1. Penerapan Hasil Pelatihan Basic Cooking pada Divisi StoreError! Bookmark not defined.

2. Penerapan Hasil Pelatihan Basic Cooking pada Divisi Hot KitchenError! Bookmark not d
3. Penerapan Hasil Pelatihan Basic Cooking pada Divisi Cold KitchenError! Bookmark not

4. Penerapan Hasil Pelatihan Basic Cooking pada Divisi Pastry & BakeryError! Bookmark n

5. Penerapan Hasil Pelatihan Basic Cooking pada Divisi Hot DishingError! Bookmark not d
BAB V SIMPULAN, IMPLIKASI DAN REKOMENDASIError! Bookmark not defined.
A. Simpulan .............................................................. Error! Bookmark not defined.
B. Saran, Implikasi, dan Rekomendasi..................... Error! Bookmark not defined.
1. Pegawai Aerofood ACS Bandung .................. Error! Bookmark not defined.

2. Manajemen Aerofood ACS Bandung ............. Error! Bookmark not defined.
DAFTAR PUSTAKA ................................................... Error! Bookmark not defined.

Ilviani Fazrien, 2016
PENERAPAN HASIL PELATIHAN BASIC COOKING PAD A PENGOLAHAN BAHAN MAKANAN D I
AEROFOOD ACS BAND UNG
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu

vi

DAFTAR TABEL
Tabel 2. 1 Roasting (Memasak Dengan Metode Panas Kering)Error! Bookmark not defined.
Tabel 2. 2 Grilling (Memasak Dengan Metode Panas Langsung)Error! Bookmark not defined.
Tabel 2. 3 Boiling, Blanching, Steaming, Stewing (Memasak Dengan Metode
Panas Basah) ................................................. Error! Bookmark not defined.
Tabel 2. 4 Deep Frying (Memasak Dengan Minyak atau Lemak)Error! Bookmark not defined.
Tabel 2. 5 Sautee (Memasak Dengan Sedikit Minyak atau Lemak)Error! Bookmark not defined.

Tabel 2. 6 Cold Food (Pengolahan Makanan Dalam Ruangan Bersuhu Dingin) Error! Bookmark no
Tabel 2. 7 Melting, Garnish, dan Aging (Pengolahan Makanan Dalam

Ruangan Bersuhu Dingin) ............................ Error! Bookmark not defined.
Tabel 2. 8 Penyimpanan Makanan Jadi/Masak ............. Error! Bookmark not defined.
Tabel 3. 1 Subjek Penelitian Penelitian........................ Error! Bookmark not defined.
Tabel 4. 1 Penerapan Hasil Pelatihan Basic Cooking pada Divisi StoreError! Bookmark not define
Tabel 4. 2 Penerapan Hasil Pelatihan Basic Cooking pada Divisi Hot KitchenError! Bookmark not

Tabel 4. 3 Penerapan Hasil Pelatihan Basic Cooking pada Divisi Cold KitchenError! Bookmark no

Tabel 4. 4 Penerapan Hasil Pelatihan Basic Cooking pada Divisi Pastry & BakeryError! Bookmark
Tabel 4. 5 Penerapan Hasil Pelatihan Basic Cooking pada Divisi Hot DishingError! Bookmark not

Ilviani Fazrien, 2016
PENERAPAN HASIL PELATIHAN BASIC COOKING PAD A PENGOLAHAN BAHAN MAKANAN D I
AEROFOOD ACS BAND UNG
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu

vii

DAFTAR LAMPIRAN
Lampiran 1 Kisi-Kisi Penelitian.................................... Error! Bookmark not defined.

Lampiran 2 Instrumen Penelitian .................................. Error! Bookmark not defined.
Lampiran 3 Dokumentasi Hasil Observasi.................... Error! Bookmark not defined.
Lampiran 4 Hasil Perhitungan....................................... Error! Bookmark not defined.

Ilviani Fazrien, 2016
PENERAPAN HASIL PELATIHAN BASIC COOKING PAD A PENGOLAHAN BAHAN MAKANAN D I
AEROFOOD ACS BAND UNG
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu

viii