PERBEDAAN TINGKAT PEMAHAMAN MAHASISWA BIDANG KEAHLIAN BOGA LULUSAN SMA DAN SMK TERHADAP ISTILAH ASING PADA MATERI STOCK, SAUCE DAN APPETIZER

MESHA OKTARIANY SARASWATI MILLENIA, . (2024) PERBEDAAN TINGKAT PEMAHAMAN MAHASISWA BIDANG KEAHLIAN BOGA LULUSAN SMA DAN SMK TERHADAP ISTILAH ASING PADA MATERI STOCK, SAUCE DAN APPETIZER. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis perbedaan tingkat pemahaman mahasiswa bidang keahlian boga lulusan SMA dan SMK terhadap istilah asing pada materi Stock, Sauce dan AppetizeR. Penelitian ini menggunakan pendekatan kuantitatif dengan metode komparatif. Sampel penelitian ini yaitu mahasiswa program studi Pendidikan Tata Boga dan program studi Seni Kuliner dan Pengelolaan Jasa Makanan sejumlah 60 mahasiswa dengan perincian 30 mahasiswa lulusan SMA dan 30 mahasiswa lulusan SMK. Data yang terkumpul dianalisis menggunakan independent sample t-test. Berdasarkan hasil penelitian, di dapatkan bahwa rata-rata skor tingkat pemahaman istilah asing pada materi stock, sauce dan appetizer mahasiswa yang berasal dari SMA sebesar 16,96 dan mahasiswa yang berasal dari SMK sebesar 20,90 sehingga jika dibandingkan rata-rata mahasiswa yang berasal dari SMK lebih tinggi daripada yang berasal dari SMA. Hasil pengujian hipotesis menunjukkan thitung 3,378 dan ttabel 2,002 (α = 0,05) maka Ho ditolak dan Ha diterima yang disimpulkan bahwa terdapat perbedaan tingkat pemahaman mahasiswa antara lulusan SMA dengan SMK. Berdasarkan hasil dari penelitian ini, disarankan kepada peneliti selanjutnya untuk melakukan penelitian lanjutan dengan skala yang lebih besar atau membuat media pembelajaran mengenai istilah asing pada Pengolahan Makanan Kontinental yang akan berguna untuk mahasiswa dalam meningkatkan pemahamannya. ******* This study aims to compare whether there are differences in levels of understanding between students graduates from Senior High School and Vocational High School about foreign terms in continental food processing subject especially stock, sauce, and appetizer. This research uses a descriptive comparative type of method. The number of samples in this research were 60 students with details 30 coming from students with vocational highschool background and 30 coming from students with senior high school background.The data were analyzed using an independent t-test. Based on the data, it can be found that the average value of understanding level about foreign terms of students from high school 16,96 and students who came from Vocational High School 20,90 and from these results, the highest average come from students with Vocational High School as the backgrounds. The results of testing the hypothesis by using independent sample t-test showed that the tcount is 3,378 where the ttable is less than 2,002 (α = 0,05) then Ho is rejected, and Ha is accepted. Based on the test results, it can be concluded that there is a significant difference between students graduated from Senior High School and students graduated from Vocational High School. From this study, it is recommended for future researchers to do a study on a larger scale or to create a media about foreign terms in continental food processing that can be useful for students in improving their understanding. Keywords: Understanding Foreign terms, Cullinary Art Students, Senior High School and Vocational High School, Continental Food, Stock Sauce and Appetizer

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mariani, M.Si. ; 2). Dr. Guspri Devi Artanti, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 22363 not found.
Date Deposited:	04 Jul 2024 00:28
Last Modified:	04 Jul 2024 00:28
URI:	http://repository.unj.ac.id/id/eprint/45519

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