TINGKAT PEMAHAMAN ISTILAH ASING DALAM PELAJARAN BOGA DASAR SISWA KELAS X SMKN 2 GODEAN

Abstract

ABSTRAK
       Penelitian ini bertujuan untuk mengetahui tingkat pemahaman istilah asing yang terdapat dalam mata
pelajaran Boga Dasar  pada siswa kelas X di SMK N 2 Godean. Jenis penelitian adalah survey, dengan
menggunakan metode tes dalam pengambilan datanya. Penelitian ini dilaksanakan mulai bulan Januari 2017
sampai dengan bulan Mei 2017. Populasi penelitian adalah siswa kelas X Boga SMK N 2 Godean sebanyak 117
siswa. Penentuan sampel menggunaan teknik sampling jenuh, Uji coba instrumen 30 siswa, pengujian selanjutnya
dilakukan kepada 87 siswa. pengujian instrumen menggunakan uji validitas, reliabilitas, dan items analisis yang
mencakup uji daya beda soal dan tingkat kesukaran butir soal. Teknik analisis data menggunakan analisis
deskriptif. Hasil penelitian : Tingkat pemahaman siswa terhadap istilah asing pada mata pelajaran boga dasar
diperoleh hasil 8,04% kategori sangat tinggi, 3,44% kategori tinggi, 10,34% kategori sedang, 32,18% kategori
rendah, dan 45,97% kategori sangat rendah. Dengan melihat kecenderungan skor tersebut dapat disimpulkan
bahwa tingkat pemahaman siswa terhadap istilah asing pada mata pelajaran boga dasar termasukk kedalam
kategori sangat rendah dengan presentase 45,97%. Sedangkan pada tingkat pemahaman berdasarkan setiap
indikator didapatkan hasil: (1) Teknik pengolahan Moist Heat Cooking termasuk kedalam kategori tinggi 34,48%.
(2) Teknik pengolahan Dry Heat Cooking termasuk kedalam kategori sangat rendah 57,47%. (3) Teknik
pengolahan Fat Cooking termasuk kedalam kategori rendah 54,02%. (4) Potongan sayur termasuk kedalam
kategori sangat rendah 48,27%. (5) Potongan unggas termasuk kedalam kategori rendah 57,47%. (6) Potongan
ikan termasuk kedalam kategori sangat rendah 45,97%.
Kata Kunci :  Pemahaman Istilah Asing, Boga Dasar


ABSTRACT

       This reserach aims to determine  level of understanding foreign terms that contain in Culinary Basic lesson
on students of class X in SMK N 2 Godean. The type of this research is descriptive research, by using the test
method in the data retrieval. This research was conducted from January 2017 until May 2017. The research
population are students of class X culinary majors in SMK N 2 Godean that contain 117 students. Instrument test
was tested on 30 students, subsequent tests were conducted on 87 students. Instrument testing using validity,
reliability, and items analysis that includes different problem test and difficulty level of item. Data analysis
techniques using descriptive analysis. Results: The level of students' understanding of foreign term on basic
culinary subjects obtained 8.04% very high category, 3.44% high category, 10.34% medium category, 32.18%
low category and 45.97% Very low category. By looking at the tendency of these scores can be concluded that the
level of students' understanding of foreign terms on culinary basic subjects included into the category very low
with a percentage of 45.97%. While the level of understanding based on each indicator obtained results: (1)
Indicator level understanding of processing techniques Moist Heat Cooking included into the high category of
34.48%. (2) Indicator level understanding of Dry Heat Cooking processing technique included into very low
category that is 57,47%. (3) The level of understanding of the processing techniques of Fat Cooking is included
in the low category of 54.02%. (4) Indicator of level of understanding Vegetable section included into very low
category that is 48,27%. (5) Inductor level of understanding of poultry slice included into low category that is
57,47%. (6) Indicator level understanding of fish slices included into very low category that is 45,97%
 
Keywords: Understanding Foreign Terms, Culinary Basic