PENINGKATAN KOMPETENSI MEMBUAT KUE DARI SAGU DENGAN BANTUAN VIDEO PADA SISWA KELAS XI PATISERI SMK N 6 YOGYAKARTA

Abstract

Abstrak
Penelitian ini bertujuan untuk mengetahui Pengembangan dan Kelayakan video “Kue Indonesia dari Sagu,
Pelaksanaan pembelajaran dan Besarnya peningkatan kompetensi siswa yang terjadi pada pembelajaran kue
Indonesia dari sagu dengan bantuan video di SMK N 6 Yogyakarta. Penelitian ini merupakan penelitian tindakan
kelas. Subjek penelitian adalah siswa XI Patiseri sebanyak 28 orang. Data dikumpulkan dengan angket, tes, praktik,
dan observasi. Hasil Penelitian diketahui bahwa dikembangakannya video dengan kelayakan ahli media dan ahli
materi yaitu valid dan layak. Kelayakan video menurut hasil uji pemakaian siswa mendapatkan kategori sangat
baik. Pembelajaran kue dari sagu berjalan dan menghasilkan peningkatan data amatan pada aktivitas siswa.
Peningkatan nilai teori siswa pada siklus I, skor PreTest dan PostTest meningkat sebesar 20,23 dan pada siklus II
meningkat sebesar 25,47. Ketuntasanya meningkat dari 21 menjadi 26 siswa. Nilai praktik siswa pada siklus I yaitu
76,00 meningkat menjadi 83,00 pada siklus II. Ketuntasannya meningkat dari 22 siswa menjadi 26 siswa
Kata kunci: Kata kunci: kompetensi, kue dari sagu, video

Abstract
This research aims were to know the video developing and the eligibility of “Indonesian snacks made from
sago” video, the learning process and the improvement of students’ competence during the learning process of
“Indonesian snacks made from sago” material using a videos as learning aid in SMK N 6. It was classroom action
research. The subjects of this research were 28 students of XI Patiseri class. Data were gathered using a
questionnaires , a tests, a practices , and an observation sheets. The result of this research showed that the
learning aid experts and the material experts admitted that this video developing was valid and appropriate. Based
on the students’ test results in SMK N 6 Yogyakarta, the eligibility was “very good”. The learning process of cakes
made from sago material was based on the lesson plan and resulted in the improvement of the observed data on
the students’activities. The improvement of the students’ mean score on the theory on the cycle I was 20,23 and on
the cycle II was 25,47. the number of the students who passed the test got improved, in which 21 students on the
cycle I and  26 students on the cycle II. The improvement of thestudents’ mean score on the practices on the cycle I
was 76 and on the cycle II was 83. The number of the students who passed practices  got improved, in which 22
students on the cycle I and  26 students on the cycle II.
Keywords: competence, snacks made from sago, video