S PKK 1100802 Table of content
DAFTAR ISI
Halaman
LEMBAR PENGESAHAN
PERNYATAAN .................................................................................................i
UCAPAN TERIMAKASIH..............................................................................ii
ABSTRAK .........................................................................................................iv
KATA PENGANTAR .......................................................................................vi
DAFTAR ISI ......................................................................................................vii
DAFTAR TABEL .............................................................................................ix
DAFTAR BAGAN .............................................................................................x
DAFTAR GAMBAR .........................................................................................xi
DAFTAR LAMPIRAN .....................................................................................xii
BAB I PENDAHULUAN ..................................................................................1
A. Latar Belakang Masalah ..........................................................................1
B. Rumusan Masalah Penelitian ..................................................................3
C. Tujuan Penelitian.....................................................................................4
D. Manfaat Penelitian...................................................................................4
E. Struktur Organisasi Skripsi .....................................................................4
BAB II KAJIAN PUSTAKA ............................................................................6
A. Hasil Belajar ............................................................................................6
B. Gambaran Mata Pelajaran Basic Bakery .................................................7
C. Tujuan Mata Pelajaran Basic Bakery ......................................................9
D. Materi Mata Pelajaran Basic Bakery .......................................................9
E. Praktek Kerja Industri (Prakerin) ............................................................25
F. Instrumen Pengumpulan Data .................................................................32
G. Kerangka Berpikir ...................................................................................33
H. Hipotesis Penelitian .................................................................................34
BAB III METODE PENELITIAN ..................................................................35
A. Desain Penelitian .....................................................................................35
B. Partisipan .................................................................................................37
C. Populasi dan Sampel Penelitian ..............................................................37
D. Instrumen Penelitian ................................................................................39
E. Prosedur Penelitian ..................................................................................44
F. Analisis Data ...........................................................................................45
i
Halaman
BAB IV TEMUAN DAN PEMBAHASAN .....................................................51
A. Analisis Deskriptif Data Penelitian .........................................................51
B. Analisis Data Inferensial .........................................................................53
C. Pembahasan .............................................................................................56
BAB V SIMPULAN, IMPLIKASI DAN REKOMENDASI .........................60
A. Simpulan .................................................................................................60
B. Implikasi ..................................................................................................60
C. Rekomendasi ...........................................................................................61
DAFTAR PUSTAKA ........................................................................................62
LAMPIRAN .......................................................................................................65
viii
Irinda Julian Permana, 2016
PENGARUH HASIL BELAJAR BASIC BAKERY PADA PELAKSANAAN PRAKTEK KERJA INDUSTRI
Universitas Pendidikan Indonesia | repository.upi.edu| perpustakaan.upi.edu
DAFTAR TABEL
Halaman
Tabel 2.1 Kompetensi Inti, Kompetensi Dasar dan Materi
Pokok Basic Bakery .........................................................................8
Tabel 2.2 Equipment.........................................................................................17
Tabel 2.3 Utensils .............................................................................................20
Tabel 2.4 Standar Kompetensi Industri Jasa Boga Umum
(Pastry) – Baker ...............................................................................29
Tabel 2.5 Standar Kompetensi Industri Jasa Boga Umum
(Pastry) - Pastry Cook......................................................................30
Tabel 2.6 3 Aspek Penyusunan Multiple Choice Test ......................................32
Tabel 3.1 Partisipan Penelitian .........................................................................37
Tabel 3.2 Jumlah Populasi Siswa Kelas XII Tata Boga
SMK Pariwisata Telkom Bandung ...................................................37
Tabel 3.3 Jumlah Sampel Siswa Kelas XII Tata Boga
SMK Pariwisata Telkom Bandung ...................................................38
Tabel 3.4 Klasifikasi Interpretasi Koefisien Validitas .....................................40
Tabel 3.5 Kriteria Reliabilitas Penelitian .........................................................41
Tabel 3.6 Taraf Kesukaran ...............................................................................42
Tabel 3.7 Hasil Perhitungan Taraf Kesukaran .................................................42
Tabel 3.8 Klasifikasi Daya Pembeda ...............................................................43
Tabel 3.9 Persentase hasil belajar variabel X
(hasil belajar basic bakery) ..............................................................46
Tabel 3.10 Persentase variabel Y (pelaksanaan Prakerin) .................................46
Tabel 3.11 Daftar analisis variansi (ANAVA) Uji Independensi Antar
Variabel ............................................................................................49
Tabel 3.12 Daftar analisis varians (anava) untuk uji kelinieran regrersi............50
ix
Irinda Julian Permana, 2016
PENGARUH HASIL BELAJAR BASIC BAKERY PADA PELAKSANAAN PRAKTEK KERJA INDUSTRI
Universitas Pendidikan Indonesia | repository.upi.edu| perpustakaan.upi.edu
DAFTAR BAGAN
Halaman
Bagan 2.1 Kerangka Berpikir..............................................................................34
x
Irinda Julian Permana, 2016
PENGARUH HASIL BELAJAR BASIC BAKERY PADA PELAKSANAAN PRAKTEK KERJA INDUSTRI
Universitas Pendidikan Indonesia | repository.upi.edu| perpustakaan.upi.edu
DAFTAR GAMBAR
Gambar 4.1
Gambar 4.2
Gambar 4.3
Gambar 4.4
Halaman
Grafik Hasil Belajar Basic Bakery (variabel X) .............................52
Grafik Hasil Pelaksanaan Prakerin (variabel Y) ............................52
Grafik Normalitas Variabel X (hasil belajar basic bakery) ...........53
Grafik Normalitas Variabel Y (pelaksanaan Prakerin) ..................54
xi
Irinda Julian Permana, 2016
PENGARUH HASIL BELAJAR BASIC BAKERY PADA PELAKSANAAN PRAKTEK KERJA INDUSTRI
Universitas Pendidikan Indonesia | repository.upi.edu| perpustakaan.upi.edu
DAFTAR LAMPIRAN
Lampiran 1
Lampiran 2
Lampiran 3
Lampiran 4
Lampiran 5
Lampiran 6
Lampiran 7
Lampiran 8
Lampiran 9
Lampiran 10
Lampiran 11
Lampiran 12
Lampiran 13
Lampiran 14
Lampiran 15
Lampiran 16
Lampiran 17
Lampiran 18
Lampiran 19
Lampiran 20
Lampiran 21
Halaman
Surat-surat....................................................................................65
Kisi-kisi instrumen ......................................................................68
Instrumen penelitian ....................................................................70
Data nilai hasil belajar basic bakery (Variabel X) ......................76
Data nilai hasil pelaksanaan Prakerin (Variabel Y) ...................77
Uji validitas .................................................................................80
Uji reliabilitas ..............................................................................84
Hasil Perhitungan Taraf Kesukaran, Daya Pembeda dan
Pola Jawaban Soal .......................................................................86
Uji normalitas hasil belajar basic bakery (variabel X) ................91
Uji normalitas pelaksanaan Prakerin (variabel Y).......................92
Jumlah nilai (X), X², nilai (Y), Y² dan X.Y ..................................... 93
Uji homogenitas...........................................................................94
Menentukan persamaan regresi ...................................................95
Uji independensi antar variabel ...................................................96
Uji Kelinieran Regresi .................................................................97
Chi kuadrat tabel..........................................................................101
t tabel ...........................................................................................102
f tabel ...........................................................................................103
Dokumentasi ................................................................................104
Kartu bimbingan ..........................................................................105
Curriculum vitae ..........................................................................107
xii
Irinda Julian Permana, 2016
PENGARUH HASIL BELAJAR BASIC BAKERY PADA PELAKSANAAN PRAKTEK KERJA INDUSTRI
Universitas Pendidikan Indonesia | repository.upi.edu| perpustakaan.upi.edu
Halaman
LEMBAR PENGESAHAN
PERNYATAAN .................................................................................................i
UCAPAN TERIMAKASIH..............................................................................ii
ABSTRAK .........................................................................................................iv
KATA PENGANTAR .......................................................................................vi
DAFTAR ISI ......................................................................................................vii
DAFTAR TABEL .............................................................................................ix
DAFTAR BAGAN .............................................................................................x
DAFTAR GAMBAR .........................................................................................xi
DAFTAR LAMPIRAN .....................................................................................xii
BAB I PENDAHULUAN ..................................................................................1
A. Latar Belakang Masalah ..........................................................................1
B. Rumusan Masalah Penelitian ..................................................................3
C. Tujuan Penelitian.....................................................................................4
D. Manfaat Penelitian...................................................................................4
E. Struktur Organisasi Skripsi .....................................................................4
BAB II KAJIAN PUSTAKA ............................................................................6
A. Hasil Belajar ............................................................................................6
B. Gambaran Mata Pelajaran Basic Bakery .................................................7
C. Tujuan Mata Pelajaran Basic Bakery ......................................................9
D. Materi Mata Pelajaran Basic Bakery .......................................................9
E. Praktek Kerja Industri (Prakerin) ............................................................25
F. Instrumen Pengumpulan Data .................................................................32
G. Kerangka Berpikir ...................................................................................33
H. Hipotesis Penelitian .................................................................................34
BAB III METODE PENELITIAN ..................................................................35
A. Desain Penelitian .....................................................................................35
B. Partisipan .................................................................................................37
C. Populasi dan Sampel Penelitian ..............................................................37
D. Instrumen Penelitian ................................................................................39
E. Prosedur Penelitian ..................................................................................44
F. Analisis Data ...........................................................................................45
i
Halaman
BAB IV TEMUAN DAN PEMBAHASAN .....................................................51
A. Analisis Deskriptif Data Penelitian .........................................................51
B. Analisis Data Inferensial .........................................................................53
C. Pembahasan .............................................................................................56
BAB V SIMPULAN, IMPLIKASI DAN REKOMENDASI .........................60
A. Simpulan .................................................................................................60
B. Implikasi ..................................................................................................60
C. Rekomendasi ...........................................................................................61
DAFTAR PUSTAKA ........................................................................................62
LAMPIRAN .......................................................................................................65
viii
Irinda Julian Permana, 2016
PENGARUH HASIL BELAJAR BASIC BAKERY PADA PELAKSANAAN PRAKTEK KERJA INDUSTRI
Universitas Pendidikan Indonesia | repository.upi.edu| perpustakaan.upi.edu
DAFTAR TABEL
Halaman
Tabel 2.1 Kompetensi Inti, Kompetensi Dasar dan Materi
Pokok Basic Bakery .........................................................................8
Tabel 2.2 Equipment.........................................................................................17
Tabel 2.3 Utensils .............................................................................................20
Tabel 2.4 Standar Kompetensi Industri Jasa Boga Umum
(Pastry) – Baker ...............................................................................29
Tabel 2.5 Standar Kompetensi Industri Jasa Boga Umum
(Pastry) - Pastry Cook......................................................................30
Tabel 2.6 3 Aspek Penyusunan Multiple Choice Test ......................................32
Tabel 3.1 Partisipan Penelitian .........................................................................37
Tabel 3.2 Jumlah Populasi Siswa Kelas XII Tata Boga
SMK Pariwisata Telkom Bandung ...................................................37
Tabel 3.3 Jumlah Sampel Siswa Kelas XII Tata Boga
SMK Pariwisata Telkom Bandung ...................................................38
Tabel 3.4 Klasifikasi Interpretasi Koefisien Validitas .....................................40
Tabel 3.5 Kriteria Reliabilitas Penelitian .........................................................41
Tabel 3.6 Taraf Kesukaran ...............................................................................42
Tabel 3.7 Hasil Perhitungan Taraf Kesukaran .................................................42
Tabel 3.8 Klasifikasi Daya Pembeda ...............................................................43
Tabel 3.9 Persentase hasil belajar variabel X
(hasil belajar basic bakery) ..............................................................46
Tabel 3.10 Persentase variabel Y (pelaksanaan Prakerin) .................................46
Tabel 3.11 Daftar analisis variansi (ANAVA) Uji Independensi Antar
Variabel ............................................................................................49
Tabel 3.12 Daftar analisis varians (anava) untuk uji kelinieran regrersi............50
ix
Irinda Julian Permana, 2016
PENGARUH HASIL BELAJAR BASIC BAKERY PADA PELAKSANAAN PRAKTEK KERJA INDUSTRI
Universitas Pendidikan Indonesia | repository.upi.edu| perpustakaan.upi.edu
DAFTAR BAGAN
Halaman
Bagan 2.1 Kerangka Berpikir..............................................................................34
x
Irinda Julian Permana, 2016
PENGARUH HASIL BELAJAR BASIC BAKERY PADA PELAKSANAAN PRAKTEK KERJA INDUSTRI
Universitas Pendidikan Indonesia | repository.upi.edu| perpustakaan.upi.edu
DAFTAR GAMBAR
Gambar 4.1
Gambar 4.2
Gambar 4.3
Gambar 4.4
Halaman
Grafik Hasil Belajar Basic Bakery (variabel X) .............................52
Grafik Hasil Pelaksanaan Prakerin (variabel Y) ............................52
Grafik Normalitas Variabel X (hasil belajar basic bakery) ...........53
Grafik Normalitas Variabel Y (pelaksanaan Prakerin) ..................54
xi
Irinda Julian Permana, 2016
PENGARUH HASIL BELAJAR BASIC BAKERY PADA PELAKSANAAN PRAKTEK KERJA INDUSTRI
Universitas Pendidikan Indonesia | repository.upi.edu| perpustakaan.upi.edu
DAFTAR LAMPIRAN
Lampiran 1
Lampiran 2
Lampiran 3
Lampiran 4
Lampiran 5
Lampiran 6
Lampiran 7
Lampiran 8
Lampiran 9
Lampiran 10
Lampiran 11
Lampiran 12
Lampiran 13
Lampiran 14
Lampiran 15
Lampiran 16
Lampiran 17
Lampiran 18
Lampiran 19
Lampiran 20
Lampiran 21
Halaman
Surat-surat....................................................................................65
Kisi-kisi instrumen ......................................................................68
Instrumen penelitian ....................................................................70
Data nilai hasil belajar basic bakery (Variabel X) ......................76
Data nilai hasil pelaksanaan Prakerin (Variabel Y) ...................77
Uji validitas .................................................................................80
Uji reliabilitas ..............................................................................84
Hasil Perhitungan Taraf Kesukaran, Daya Pembeda dan
Pola Jawaban Soal .......................................................................86
Uji normalitas hasil belajar basic bakery (variabel X) ................91
Uji normalitas pelaksanaan Prakerin (variabel Y).......................92
Jumlah nilai (X), X², nilai (Y), Y² dan X.Y ..................................... 93
Uji homogenitas...........................................................................94
Menentukan persamaan regresi ...................................................95
Uji independensi antar variabel ...................................................96
Uji Kelinieran Regresi .................................................................97
Chi kuadrat tabel..........................................................................101
t tabel ...........................................................................................102
f tabel ...........................................................................................103
Dokumentasi ................................................................................104
Kartu bimbingan ..........................................................................105
Curriculum vitae ..........................................................................107
xii
Irinda Julian Permana, 2016
PENGARUH HASIL BELAJAR BASIC BAKERY PADA PELAKSANAAN PRAKTEK KERJA INDUSTRI
Universitas Pendidikan Indonesia | repository.upi.edu| perpustakaan.upi.edu