IDENTIFIKASI KESULITAN BELAJAR PRODUK CAKE SISWA KELAS XI PATISERI DALAM IMPLEMENTASI KURIKULUM 2013 DI SMK N 4 YOGYAKARTA IDENTIFIKASI KESULITAN BELAJAR PRODUK CAKE SISWA KELAS XI PATISERI DALAM IMPLEMENTASI KURIKULUM 2013 DI SMK N 4 YOGYAKARTA IDENTIFIKASI KESULITAN BELAJAR PRODUK CAKE SISWA KELAS XI PATISERI DALAM IMPLEMENTASI KURIKULUM 2013 DI SMK N 4 YOGYAKARTA

Abstract

ABSTRAK
Penelitian ini bertujuan untuk mengetahui: (1)Gambaran kesulitan Belajar Konsep Cake
dilihat dari materi pelajaran cake, (2)Gambaran kesulitan Belajar Prinsip Cake dilihat dari materi
pelajaran cake, 3)Gambaran kesulitan Belajar Prosedur Cake dilihat dari materi pelajaran cake. Jenis
penelitian ini deskriptif kuantitatif. Populasi penelitian semua siswa kelas XI patiseri di SMK N 4
Yogyakarta sebanyak 30 siswa. Sampel menggunakan teknik sampling jenuh sebanyak 30 siswa.
Pengumpulan data menggunakan angket dengan skala Guttman.Waktu Penelitian November 2016
sampai Juni 2017. Hasil penelitian menunjukan: (1)Kesulitan yang banyak dihadapi siswa saat belajar
konsep adalah kesulitan memahami formula bahan cake dengan persentase sebesar 40% (2)Kesulitan
yang banyak dihadapi siswa saat belajar prinsip adalah kesulitan belajar factor penyebab kesalahan
pembuatan cake dengan persentase sebesar 60% (3)Kesulitan yang banyak dihadapi siswa saat belajar
prosedur membuat aneka cake dengan persentase sebesar 66,67%.
Kata kunci: Kesulitan Belajar, Produk Cake, Belajar Konsep, Belajar Prinsip, Belajar Prosedur.
ABSTRAK
Penelitian ini bertujuan untuk mengetahui: (1)Gambaran kesulitan Belajar Konsep Cake
dilihat dari materi pelajaran cake, (2)Gambaran kesulitan Belajar Prinsip Cake dilihat dari materi
pelajaran cake, 3)Gambaran kesulitan Belajar Prosedur Cake dilihat dari materi pelajaran cake. Jenis
penelitian ini deskriptif kuantitatif. Populasi penelitian semua siswa kelas XI patiseri di SMK N 4
Yogyakarta sebanyak 30 siswa. Sampel menggunakan teknik sampling jenuh sebanyak 30 siswa.
Pengumpulan data menggunakan angket dengan skala Guttman.Waktu Penelitian November 2016
sampai Juni 2017. Hasil penelitian menunjukan: (1)Kesulitan yang banyak dihadapi siswa saat belajar
konsep adalah kesulitan memahami formula bahan cake dengan persentase sebesar 40% (2)Kesulitan
yang banyak dihadapi siswa saat belajar prinsip adalah kesulitan belajar factor penyebab kesalahan
pembuatan cake dengan persentase sebesar 60% (3)Kesulitan yang banyak dihadapi siswa saat belajar
prosedur membuat aneka cake dengan persentase sebesar 66,67%.
Kata kunci: Kesulitan Belajar, Produk Cake, Belajar Konsep, Belajar Prinsip, Belajar Prosedur.
ABSTRAK
Penelitian ini bertujuan untuk mengetahui: (1)Gambaran kesulitan Belajar Konsep Cake
dilihat dari materi pelajaran cake, (2)Gambaran kesulitan Belajar Prinsip Cake dilihat dari materi
pelajaran cake, 3)Gambaran kesulitan Belajar Prosedur Cake dilihat dari materi pelajaran cake. Jenis
penelitian ini deskriptif kuantitatif. Populasi penelitian semua siswa kelas XI patiseri di SMK N 4
Yogyakarta sebanyak 30 siswa. Sampel menggunakan teknik sampling jenuh sebanyak 30 siswa.
Pengumpulan data menggunakan angket dengan skala Guttman.Waktu Penelitian November 2016
sampai Juni 2017. Hasil penelitian menunjukan: (1)Kesulitan yang banyak dihadapi siswa saat belajar
konsep adalah kesulitan memahami formula bahan cake dengan persentase sebesar 40% (2)Kesulitan
yang banyak dihadapi siswa saat belajar prinsip adalah kesulitan belajar factor penyebab kesalahan
pembuatan cake dengan persentase sebesar 60% (3)Kesulitan yang banyak dihadapi siswa saat belajar
prosedur membuat aneka cake dengan persentase sebesar 66,67%.
Kata kunci: Kesulitan Belajar, Produk Cake, Belajar Konsep, Belajar Prinsip, Belajar Prosedur.

ABSTRACT
ABSTRACT
ABSTRACT
This research was aimed to finds out: (1) Knowing the difficulty of Learning Cake Concept seen from
cake lessons, (2) Knowing the difficulty of learning Cake Principles seen from cake lesson material, 3)Knowing the difficulty of Learning Cake Procedure was seen from the subject matter of cake.This
research type was descriptive quantitative. Population of the research was all students of class XI
patiseri in SMK N 4 Yogyakarta as many as 30 students.Samples used saturated sampling technique as
many as 30 students. Data collection used Guttman-scale questionnaire. Research Time was done in
November 2016 through June 2017.The research result showed: (1)The difficulties that many students
still face when learning the concept is the difficulty of learning to understand the formula of cake
ingredients with percentage of 40% (2)The difficulties that many students still face when learning the
principle is the difficulty of learning factors causing errors making cake with percentage of 60%. (3)The difficulties that many students still face when learning the procedures the difficulty of learning
procedure to make various cake with technique of sponge with percentage equal to 66,67%.
This research was aimed to finds out: (1) Knowing the difficulty of Learning Cake Concept seen from
cake lessons, (2) Knowing the difficulty of learning Cake Principles seen from cake lesson material, 3)Knowing the difficulty of Learning Cake Procedure was seen from the subject matter of cake.This
research type was descriptive quantitative. Population of the research was all students of class XI
patiseri in SMK N 4 Yogyakarta as many as 30 students.Samples used saturated sampling technique as
many as 30 students. Data collection used Guttman-scale questionnaire. Research Time was done in
November 2016 through June 2017.The research result showed: (1)The difficulties that many students
still face when learning the concept is the difficulty of learning to understand the formula of cake
ingredients with percentage of 40% (2)The difficulties that many students still face when learning the
principle is the difficulty of learning factors causing errors making cake with percentage of 60%. (3)The difficulties that many students still face when learning the procedures the difficulty of learning
procedure to make various cake with technique of sponge with percentage equal to 66,67%.
This research was aimed to finds out: (1) Knowing the difficulty of Learning Cake Concept seen from
cake lessons, (2) Knowing the difficulty of learning Cake Principles seen from cake lesson material, 3)Knowing the difficulty of Learning Cake Procedure was seen from the subject matter of cake.This
research type was descriptive quantitative. Population of the research was all students of class XI
patiseri in SMK N 4 Yogyakarta as many as 30 students.Samples used saturated sampling technique as
many as 30 students. Data collection used Guttman-scale questionnaire. Research Time was done in
November 2016 through June 2017.The research result showed: (1)The difficulties that many students
still face when learning the concept is the difficulty of learning to understand the formula of cake
ingredients with percentage of 40% (2)The difficulties that many students still face when learning the
principle is the difficulty of learning factors causing errors making cake with percentage of 60%. (3)The difficulties that many students still face when learning the procedures the difficulty of learning
procedure to make various cake with technique of sponge with percentage equal to 66,67%.
Keywords: Learning Difficulties, Cake Products, Learning Concept, Learning Principle,Learning
Procedure.
Keywords: Learning Difficulties, Cake Products, Learning Concept, Learning Principle,Learning
Procedure.
Keywords: Learning Difficulties, Cake Products, Learning Concept, Learning Principle,Learning
Procedure.