KESELARASAN KOMPETENSI KETERAMPILAN KHUSUS PADA MATA KULIAH PENGOLAHAN ROTI DENGAN KKNI LEVEL 6 DAN SKKNI

FAE KHANSA MORA ISKANDAR, . (2026) KESELARASAN KOMPETENSI KETERAMPILAN KHUSUS PADA MATA KULIAH PENGOLAHAN ROTI DENGAN KKNI LEVEL 6 DAN SKKNI. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis keselarasan antara kompetensi keterampilan khusus pada mata kuliah Pengolahan Roti di Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta, dengan standar Kerangka Kualifikasi Nasional Indonesia (KKNI) Level 6 dan Standar Kompetensi Kerja Nasional Indonesia (SKKNI). Penelitian ini menggunakan pendekatan kualitatif dengan metode analisis deskriptif. Data primer diperoleh melalui observasi partisipatif terhadap 28 mahasiswa selama 11 kali sesi praktikum, sedangkan data sekunder mencakup dokumen RPS, KKNI, dan SKKNI. Instrumen penelitian berupa lembar observasi yang terdiri atas 37 butir aspek penilaian yang dikelompokkan ke dalam lima indikator kompetensi, yang dinilai menggunakan skala Likert (rentang 1–4). Hasil penelitian menunjukkan bahwa pencapaian pada seluruh indikator berada dalam kategori “Baik” cenderung “Sangat Baik”. Secara rinci, diperoleh rata-rata skor untuk indikator persiapan kerja sebesar 3,87; proses pengolahan sebesar 3,83; hasil produk eksternal sebesar 3,65; hasil produk internal sebesar 3,49; dan kebersihan area kerja sebesar 3,87. Berdasarkan skala penilaian tersebut, temuan ini mengindikasikan bahwa keterampilan khusus pada RPS mata kuliah Pengolahan Roti memiliki tingkat keselarasan yang sangat tinggi terhadap tuntutan kompetensi KKNI Level 6 dan SKKNI. Hasil ini mengonfirmasi bahwa mata kuliah tersebut efektif dalam membentuk kompetensi mahasiswa yang selaras dengan standar industri dan kualifikasi nasional. ***** This study aims to analyze the alignment of specific skill competencies in the Bread Processing course at the Culinary Arts Education Study Program, Jakarta State University, with the Indonesian National Qualifications Framework Level 6 and the Indonesian National Work Competency Standards. This research adopted a qualitative approach with a descriptive analysis method. Primary data were obtained through participatory observation of 28 students across 11 practicum sessions, while secondary data included the Bread-processing course Semester Learning Plan, Indonesian National Qualification Framework documents, and Indonesian National Work Competency Standards documents. The research instrument used was an observation sheet consisting of 37 assessment items categorized into five competency indicators, which were measured on a Likert scale (ranging from 1 to 4). The results indicated that the achievement across all indicators fell into the "Good" to "Very Good" categories. Specifically, the average scores obtained were 3.87 for work preparation, 3.83 for the processing stage, 3.65 for external product quality, 3.49 for internal product quality, and 3.87 for workplace cleanliness. Based on the assessment scale, these findings suggest that the specific skills outlined in the RPS of the Bread Processing course have a high level of alignment with the competency demands of Indonesian National Qualifications Framework Level 6 and Indonesian National Work Competency Standards. These results confirm that the course is effective in developing students' competencies in accordance with industrial standards and national qualifications.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Guspri Devi Artanti, M. Si ; 2). Dr. Annis Kandriasari, M. Pd.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 32072 not found.
Date Deposited:	23 Jan 2026 03:55
Last Modified:	23 Jan 2026 03:55
URI:	http://repository.unj.ac.id/id/eprint/63390

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