KELAYAKAN SARANA DAN PRASARANA RUANG PRAKTIK DAPUR DI SMK NEGERI 1 KALASAN

Abstract

Penelitian ini bertujuan untuk mengetahui kelayakan sarana prasarana ruang praktik dapur SMK Negeri 1 Kalasan pada Tahun Pelajaran 2015/2016 berdasarkan Permendiknas Nomor 40 Tahun 2008 dan Instrumen Verifikasi Ujian Praktik SMK yang diterbitkan BSNP dan menurut tanggapan siswa. Penelitian ini merupakan penelitian deskriptif kuantitatif. Populasi penelitian sejumlah 64 siswa Kompetensi Keahlian Jasa Boga. Ukuran sampel penelitian sebanyak 55 siswa ditentukan dengan rumus tabel Isaac dan Michael, selanjutnya sampel ditentukan dengan teknik simple random sampling. Teknik pengumpulan data menggunakan observasi, kuesioner, dan dokumentasi. Teknik analisis data menggunakan analisis statistik deskriptif. Hasil penelitian menunjukkan bahwa: (1) Tingkat kelayakan sarana prasarana ruang praktik dapur secara keseluruhan dalam kategori sangat layak, pemenuhan aspek prasarana sebesar 91,37% (sangat layak) dan aspek sarana sebesar 92,95% (sangat layak) dengan rincian perabot 100% (sangat layak), peralatan 84,44% (layak), media pendidikan 100% (sangat layak), dan perlengkapan lain 87,5% (layak); (2) Tingkat Kelayakan sarana prasarana praktik menurut siswa termasuk dalam kategori layak dengan persentase pencapaian sebesar 79,58% pada aspek prasarana dan 80,60% pada aspek sarana.
Kata kunci : kelayakan sarana prasarana, ruang praktik dapur, SMK Jasa Boga

This study aims to determine the feasibility of facilities and infrastructure culinary practice room SMK Negeri 1 Kalasan in the Academic Year 2015/2016 by Ministerial Regulation No. 40 Year 2008 and Instrument Verification Practice Exam SMK published by BSNP and by students’ perception. This study is quantitative descriptive research. The population were 64 students of Culinary Art Skills Competency, the sample in this study were 55 students determined by Issac and Michael formula tabel. Samples of each class is determined by simple random sampling technique. Data collection technique used observation, questionnaire, and documentation. The data analysis technique used was descriptive analysis. The results showed that: (1) Overall feasibility level of facilities and infrastructure culinary practice room is categorized very feasible, fulfillment infrastructure aspect of 91.37% (very feasible) and facilities aspects of 92.95% (very feasible) with the details of furniture aspect of 100% (very feasible), equipment aspect of 84.44% (feasible), education media aspect of 100% (very feasible), and other equipment aspect of 87.5% (feasible); (2) feasibility level of facilities and infrastructure culinary practice room by the students’ perception is categorized feasible with a percentage of 79.58% achievement in the aspect of infrastructure and amounted to 80.60% from the aspect facilities.
Key word: facilities and infrastructure, culinary practice room, culinary vocational school