(3)
where:
RTVTK = average value of total questionaire validity Ai= the i-th aspect average
i = aspect
The results are listed in total average rows.
In Table II, module validation sheet comprises 8 categories. Module is assumed to be valid when its average score is greater than 3. Otherwise, module is assumed to be invalid when its average score is less than 3.
III.CONCLUSIONS AND SUGGESTIONS
A. Conclusion
The results of first step implementation of the development of data structure module are described below.
1) PBL in computer programming requires different procedures comparing to other subjects since it tends to be abstract and highly requires students‘ activities and thinking ability with high order thinking (hot)
2) Data structure module by implementing PBL has satisfied module criteria and is fit to be disseminated to limited samples.
B. Suggestions
According to the first year implementation of this work, we give the following suggestions.
1) The need of media companion from module in the form of visualization to clearly explain the problem.
2) The need of testing of data structure validated- module. The evaluation could be PBL model with 5 phases.
TABLE II
MODULE
N
o. Aspect Crite ria
Validator‘
s ID (Ki) (Ai) 1 2 3
1 The alignment between module and SLP
1 3 5 4 4.00 4.33 2
4 5 5 4.67
2 The alignment between module and PBL
1 4 4 4 4.00
4.00 2 4 4 4 4.00 3 4 4 4 4.00 4 4 4 4 4.00 5 4 4 4 4.00
3 The alignment between module and module physical criteria
1 4 4 4 4.00
4.00 2 4 4 4 4.00 3 4 4 4 4.00 4 4 4 4 4.00 5 4 4 4 4.00 6 4 4 4 4.00 7 4 4 4 4.00
4 Module presentation
1 4 4 4 4.00 4.00 2 4 4 4 4.00 3 4 4 4 4.00
5
Module materials appropriatene ss
1 4 4 4 4.00 4.25 2 4 4 4 4.00 3 5 5 5 5.00 4 4 4 4 4.00
6 Module language
1 4 4 5 4.33 4.67 2 5 4 5 4.67 3 5 5 5 5.00
7 Module illustration
1 4 4 4 4.00 4.00 2 4 4 4 4.00 3 4 4 4 4.00
8 The alignment between module characteristic and self instructional
1 4 4 4 4.00
4.00 2 4 4 4 4.00 3 4 4 4 4.00 4 4 4 4 4.00 5 4 4 4 4.00 6 4 4 4 4.00 7 4 4 4 4.00 8 4 4 4 4.00 9 4 4 4 4.00 10 4 4 4 4.00
Vatotal 4.16
143
Where Ki the i-th criteria average Ai the i-th aspect average Vatotal
the overall validation average
REFERENCES
[1] Kadir Tiya, Kadir & Hasminah, 2012. Pengaruh Penerapan Model Pembelajaran Berbasis Masalah Terhadap Hasil Belajar Melalui Kemampuan Komunikasi Matematik Siswa:
Jurnal Pendidikan MatematikaVolume 3 Nomor 2 Juli 2012.
Pengaruh Model Pembelajaran Berbasis Masalah Terhadap Sikap Ilmiah Dan Keterampilan Berpikir Kritis : E-Journal Program Pascasarjana Universitas Pendidikan Ganesha Program Studi Ipa (Volume 3 Tahun 2013)
[3] Siburian, Jodion. 2010. Model Pembelajaran Sains, Jambi:
Universitas Jambi
[4] Thiagarajan, S., Semmel, D. S & Semmel, M.I. 1974.
Instructional Development for Training Teacher of Expectional Children. Minneapolis, Minnesota: Leadership Training institute/Special Education, University of Minnesota.
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145
Benefits of Learning "Make Cake, and Torten Gateaux" Student in Practice Cake Shop SMKN 3
Bogor for Dealing Eraglobalisasi
Nisa Rahmaniyah Utami Pasca Sarjana Universitas Negeri Surabaya
[email protected] Abstract -The background of the study is the result of
learning to make cakes, gateaux and Torten which is expected to benefit the student's readiness for practice in the cake shop, especially in the face of eraglobalisasion. The purpose of this research to gain an overview of the benefits learning outcomes in practice in cake shop which includes the preparation, implementation, and evaluation phase, students are able to self-employed independent, ready to be jobs with the skills they have ability. This study used a descriptive method. The population is a class XII student Skills patiseri SMK Negeri 3 Bogor. The sampling technique using saturated sample, the total sample of 35 people.
The results showed that the benefits of learning outcomes, associated with the preparation phase has average value the percentage of 62% which is the useful, the implementation phase has an average value the percentage of 63% which is the useful, evaluation phase has an average value the percentage of 63%
which is the beneficial. Suggestions intended for students continue improve learning outcomes broaden and develop the material has been given searching various references from other sources.
Index Terms - Benefits, Learning Outcomes, Cake, Gateaux and Torten, Practice at Cake Shop
I. INTRODUCTION 1. BACKGROUND RESEARCH
This research is motivated one of the core competencies of "making cakes, gateaux and Torten", in which discussed the definition and kinds of cake, materials, equipment and manufacturing practices cake. The expected learning outcomes of students are able to practice back in the cake shop. The learning process is carried out for a change of behavior of students, then the results of this learning to train students more skilled at making cakes, gateaux and Torten and get better results than before and could face eraglobalisasi today. students are also trained to be independent and be self-employed. Results learn to make cakes, gateaux and Torten said to be good if basic competence goals can be achieved by the students. Study results will be useful for students when it can provide benefits and practice in the cake shop. Judging from the students about the value of making cakes, gateaux and Torten, students scored above (KKM) Minimum Criteria for completeness.
(Document Currency value patiseri Continental Cakes Training, Basic Competence making cakes, gateaux and Torten, 2013).
Results practicum students may be distributed in the cake shop . Cake shop authors intent in this study is a place where students sell the practice of making cakes , gateaux and Torten . Cake shop itself is located in the school environment , and the price of products offered relatively cheaper , since the purchase of products in the cake shop majority are students of SMK Negeri 3 Bogor .
The writer found the problem , students are able to make various kinds of products cake , gateaux and Torten but not describe their readiness , less careful in the selection of materials cake quality , the process of making cakes , gateaux and Torten can not be performed optimally and lack of coordination in the division tasks among group members . Practice makes cake , gateaux and Torten will go well , then students need the knowledge gained . Therefore , the practice of making cakes , gateaux and Torten expected to benefit starting from the preparation , implementation , and evaluation .
The general objective of this research is to obtain information and an overview of the benefits of learning outcomes " Making Cake , Gateaux and Torten " In practice Cake Shop Class XII patiseri Program of the Department of Catering SMK 3 Bogor In Eraglobalisasi.
2. THEOLOGICAL PROBLEM AND OBJECTIVES Based on the research background , research problem can be formulated as follows : " What are the benefits of learning outcomes makes cake , gateaux and cake shop Torten the practice of students SMK 3 Bogor ? " . The aim in this study are :
1) The benefits of learning outcomes makes cake , gateaux and related Torten preparation phase includes planning practices dishes , standard recipes , knowledge of materials , knowledge tools, determining the selling price .
146 gateaux and related Torten practical implementation stage includes the process of making cakes , gateaux and Torten .
3) Benefits of learning outcomes makes cake , gateaux and related Torten practice evaluation phase covers product appearance cake , gateaux and Torten in the era of globalization .
II. METHOD/STUDY THEORY
1. Methodology
The method used in this research is descriptive method , the method of research that aims to describe a symptom , events , events that occur in the present . Descriptive research method used by the authors is to obtain a description or an overview of the " Benefits of Learning Outcomes Making Cake , Gateaux and Torten at Cake Shop Practice Students of SMK Negeri 3 Bogor " . Population to be used as research were all students of class XII Skills Program patiseri SMK Negeri 3 Bogor as much as one class and a number of 35 people. The samples are saturated sample . Which amounted to 35 respondents . Where the research is done in an environment SMK Negeri 3 Bogor is located at Jln . Pajajaran No. 84 Bogor . Data collection tool using questionnaires and data processing techniques using a percentage formula .
III. RESEARCH/STUDY
1. Research
a. Preparation In Cake Shop as Benefits Practice Results Learn to Make Cake, Gateaux and Torten
Benefits of learning outcomes makes cake, gateaux and Torten related to planning the dish on the practice in the cake shop at (65%) were on the criteria of useful, the benefits of learning outcomes makes cake, gateaux and Torten relating to prescriptions in practice in the cake shop at (56 %) were the criteria are quite useful, the benefits of learning outcomes makes cake, gateaux and Torten relating to the types of products cake on the practice in the cake shop at (68%) were on the criteria of useful, the benefits of learning outcomes makes cake, gateaux and Torten that relating to the selection of wheat flour both in practice in the cake shop at (54%) were the criteria are quite useful, the benefits of learning outcomes makes cake, gateaux and Torten associated with choosing margarine good in practice in the cake shop at (61%) were the useful criteria, The benefits of learning outcomes makes cake, gateaux and Torten relating to the selection of refined sugar that is good in practice
useful, the benefits of learning outcomes makes cake, gateaux and Torten related to the functioning of sugar in the manufacture of cake in practice in the cake shop at (60%) were the criteria are quite useful, the benefits of learning outcomes makes cake, gateaux and Torten related to the functioning of milk in the manufacture of cake on the practice in the cake shop at (67%) were on the criteria of useful benefit results learn to make cakes, gateaux and Torten related to the functioning of fat in making cake in practice in cake shop for (60%) were the criteria are quite useful, the benefits of learning outcomes makes cake, gateaux and Torten associated with additional material in the manufacture of cake in practice in the cake shop at (62%) were on the criteria of useful, the benefits of learning outcomes makes cake, gateaux and Torten associated with filler material in the manufacture of cake on the practice in the cake shop at (61%) were on the criteria of useful, the benefits of learning outcomes makes cake , gateaux and Torten associated with blowing agents in the manufacture of cake on the practice in the cake shop at (58%) were the criteria are quite useful, the benefits of learning outcomes makes cake, gateaux and Torten related to decoration materials used to decorate the cake in practice cake shop for (62%) are in useful criteria.
b. Phase Implementation In Practice at Cake Shop as Benefits Results Learn to Make Cake, Gateaux and Torten
Benefits of learning outcomes makes cake, gateaux and Torten relating to the use of processing tools in practice in the cake shop at (64%) were on the criteria of useful, the benefits of learning outcomes makes cake, gateaux and Torten related to the way the weighing flour on the practice in the cake shop for (50%) were the criteria are quite useful, the benefits of learning outcomes makes cake, gateaux and Torten related by measuring the cooking oil in the manufacture of cinnamon chiffon cake to the practice in the cake shop at (66%) were on the criteria of useful benefit results learn to make cakes, gateaux and Torten relating to methods of sugar batter method in the manufacture of fruits cake on the practice in the cake shop at (62%) were on the criteria of useful, the benefits of learning outcomes makes cake, gateaux and Torten related to temperature and time used for
147 (60%) were the criteria are quite useful, the benefits of learning outcomes makes cake, gateaux and Torten relating to the storage of the product cake on the practice in the cake shop at (72%) were on the criteria of useful, benefits the results of learning to make cakes, gateaux and Torten relating to accuracy in making cake in practice in cake shop for (66%) were on the criteria of useful, the benefits of learning outcomes makes cake, gateaux and Torten related to surveillance to maintain the quality of the cake in practice cake shop for (62%) are in useful criteria.
c. In the evaluation phase at Cake Shop Practice as Benefits Results Learn to Make Cake, Gateaux and Torten
Benefits of learning outcomes makes cake, gateaux and Torten relating to the criteria chiffon cake well in practice in the cake shop at (43%) were the criteria are quite useful, the benefits of learning outcomes makes cake, gateaux and Torten associated with rich cake / fruits cake less tender to the practice in the cake shop at (69%) were on the criteria of useful, the benefits of learning outcomes makes cake, gateaux and Torten associated with the assessment of sponge cake less expands the practice in cake shop for (81%) were on the criteria of very useful, the benefits of learning outcomes makes cake, gateaux and Torten pertaining to the assessment ferade torte well in practice in the cake shop at (77%) were on the criteria of useful, the benefits of learning outcomes makes cake, gateaux and Torten relating to the evaluation of the product in practice in cake shop for (46%) are in quite useful criteria.
IV. DISCUSSION
Discussion of the results of the research are developed based on the research objectives , literature review , and the data processing results on the benefits of learning to make cakes , gateaux and Torten in practice in the cake shop class XII student Skills Program patiseri SMK Negeri 3 Bogor . Discussion of the results of this study , the authors limit the related preparation, implementation, and evaluation stages . Discussion of the research results can be expressed as follows :
1. Benefits of Learning Outcomes Making Cake , Gateaux and Torten At Cake Shop Practice in
Preparation
The results showed that the obtained data on the benefits of learning outcomes makes cake , gateaux and Torten in practice in cake shop in the preparation stage . The preparation phase is the first step that must be done in starting something.
Preparation in the practice of making cakes, gateaux and Torten in cake shop which includes planning of dishes , recipes, types of products cake , the selection of flour is good, the selection of margarine is good, the selection of refined sugar is good for the manufacture of marble cake , function sugar , function milk , fat function , additives , fillers , materials developers , tool preparation in the manufacture of cake , calculation of costs and determine the selling price , as well as decoration materials used to decorate the cake . The results showed that in the preparation stage is at useful criteria with a percentage of 62 % .
The preparation phase is the most important stage of the whole process of practice because without preparation , including planning, other processes in the practice , as well as the evaluation will not run well , in line with the views expressed by Bahri and Zain ( 2010 : 30 ) that "
planning is a a benchmark in future planning and work plan in accordance with the objectives to be achieved " , so that students gain learning experience in preparing and planning practices make make cakes , gateaux and Torten .
Based on the results of the study explained that the teaching given to students by teachers both theoretically and prakik can provide a change in behavior in the form of preparation useful in making cakes, gateaux and Torten . The above discussion implies that the learning process has been beneficial in the preparation stage to the practice in the cake shop .
2. Benefits of Learning Outcomes Making Cake , Gateaux and Torten At Cake Shop Practice in Student SMK Negeri 3 Bogor Judging from Implementation Phase
Based on the research results obtained from the data on the benefits of learning outcomes makes cake , gateaux and Torten the cake shop practices in the implementation phase . The implementation phase is a step that is carried out in doing what had been planned in advance.
Implementation in practice of making cakes, gateaux and Torten in cake shop include the use of processing tools , how to weigh the flour , how to measure cooking oil in the manufacture of cinnamon chiffon
148 manufacture of fruits cake , temperature and time used for burning cake , cake baking process , condition good packaging , storage , precision in the manufacture of cake , to maintain quality control cake .
The results showed that the benefits of learning outcomes makes cake , gateaux and Torten the cake shop practices in the implementation phase is the useful criterion with a percentage of 63 %
The criteria is quite useful is likely to occur because students do not meet the classification of the skill itself , which as of the classification of psychomotor learning outcomes according to Simpson that the authors extracted in wingkel (2009 : 278-279 ), namely perception , readiness , guided movement , accustomed movement , complex movements , penyesuaiam patterns of movement and creativity . Referring to the statement , then the results of this study stated that the possibility of the students have not fully membadakan a situation and initiate a movement which was initially given an example first, then become accustomed movement so that people can be expressed expert
This is in line with that proposed by Slameto (2010 : 2 ) revealed that " a mental activity that takes place in an active interaction with the environment , which resulted in a number of changes in the knowledge , understanding , skills , values and attitudes " . Is consistent with the opinion expressed by Saiful (2010 : 10 ) " The process of behavior change due to experience and practice " . Based on the opinion of the expert learning and experience as well as exercises that a person will cause a change in a person .
Implementation or movement is to move people to want to work by itself on consciousness together to achieve the desired goals effectively.
Referring to the views expressed by Umar (2003: 78),
"The movement is essentially an attempt moving person or people to love and to work to achieve the goals set affectively and efficiently". Is consistent with the opinion expressed by Sudjana (2001: 31) argues that "type of psychomotor learning outcomes with respect to the skills or the ability to act after he received a certain learning experience". Based on the expert's second opinion that a skill or ability to act after receiving the experience in order to work to achieve the goals set affectively and efficiently. The above discussion implies that making a cake, gateaux and Torten has provided benefits in the implementation phase of the practice in the cake shop.
3. Benefits of Learning Outcomes Making Cake , Gateaux and Torten At Cake Shop Practice in Student SMK Negeri 3 Bogor Judging from Phase Evaluation
Based on the research results obtained from the data on the benefits of learning outcomes makes cake , gateaux and Torten in practice in cake shop in the evaluation phase . Evaluation is an activity that is carried out after the implementation process is completed. Evaluation was conducted to determine the advantages and disadvantages of either a person or a tool / goods . Evaluation of the practice of making cakes, gateaux and Torten in cake shop includes criteria that good chiffon cake , cake rich assessment / fruits cake less tender , less fluffy sponge cake assessment , assessment torte ferade good , as well as product evaluation cake , gateaux and Torten .
The results showed that the benefits of learning outcomes makes cake , gateaux and Torten in practice in cake shop in the evaluation phase are at useful criteria with a percentage of 63 % . Evaluation is an attitude in analyzing the conclusions and to seek input from an activity performed. Furthermore, supported by the opinions expressed by Yamin ( 2008 : 228 ) that " evaluation is useful to look at changes in the level of knowledge skills , proficiency in the skills and attitude change in one learning unit or learning program that has been done " . An evaluation expected to find deficiencies in practice so that it can be corrected, in line with the views expressed by Mulyasa (2011 : 139 ) that " a number of capabilities that must be mastered learners in certain subjects " .
Opinions Sudjana ( 2013 : 22 ) who argued that : "The results of learning are skills that owned the student after he received a learning experience " . Based on the expert opinion of the above , any learning is done and accepted will be the ability of a person and determine in certain subjects . The above discussion implies that making a cake , gateaux and Torten has provided benefits in the evaluation phase of the practices in the cake shop .
The benefits gained after learning " to make cake , gateaux and Torten " is expected to benefit in practice in the cake shop . The above discussion implies that making a cake , gateaux and Torten has benefited in practice in the cake shop .