EFEKTIVITAS PELATIHAN BREAD MAKING DI BOGASARI BAKING CENTER KARAPITAN, BANDUNG DALAM PENINGKATAN JUMLAH USAHA KECIL MENENGAH

Abstract

ABSTRAK
Tujuan penelitian ini untuk mengetahui: (1)reaksi peserta terhadap program pelatihan, materi pelatihan dan
instruktur pelatihan, (2)kemampuan peserta selama proses pelatihan dan wawasan baru yang diperoleh peserta
pelatihan, (3)kemampuan peserta dalam menerapkan hasil pelatihan setelah peserta kembali ke lingkungan
masing-masing, dan 4)jumlah usaha baru yang muncul serta peningkatan produktivitas usaha setelah mengikuti
pelatihan bread making di Bogasari Baking Center Karapitan, Bandung. Penelitian ini merupakan penelitian
deskriptif kuantitatif dan kualitatif. Hasil penelitian diketahui bahwa: (1)reaksi peserta terhadap program
pelatihan, materi pelatihan dan instuktur pelatihan sudah sesuai dengan keinginan dan harapan peserta dengan
hasil kuesioner yang menunjukan 10 orang (21,3%) memilih kategori sangat sesuai dan 37 orang (78,7%)memilih kategori sesuai,. (2)peserta aktif mengikuti pelatihan dengan baik sehingga hasil tes teori dan praktek
sangat tinggi. Hasil tes teori sebanyak 61,7% (29 orang) dalam kategori Sangat Tinggi, 38,3% (18 orang) dalam
kategori tinggi dan hasil tes praktek diperoleh 47 orang (100%) dalam kategori sangat tinggi dengan rata-rata
peserta yang aktif sebanyak 71,4% dengan kualitas keaktifan 4 (Baik). (3)Tidak semua peserta menerapkan hasil
pelatihan setelah kembali ke lingkungannya, dari 47 peserta terdapat 38 peserta atau 80,85% peserta yang telah
membuka usaha dan menerapkan hasil pelatihan di lingkungannya. (4)Tidak semua peserta membuka usaha
sesuai dengan pelatihan bread making yang diikuti. Berdasarkan hasil wawancara diperoleh 29% UKM dibidang
usaha cake, 13% dibidang usaha cookies, 13% dibidang usaha mie ayam, 8% dibidang usaha jajanan pasar, 13%
dibidang usaha martabak dan cakwe, 8% dibidang usaha snack, dan 16% dibidang usaha bread.
Kata kunci: Bogasari Baking Center, bread making, usaha kecil menengah
EFFECTIVENESS OF TRAINING BREAD MAKING IN BOGASARI
BAKING CENTER KARAPITAN, BANDUNG INSIDE INCREASING THE
NUMBER OF SMALL AND MEDIUM ENTERPRISES
ABSTRACT
The purpose of this research was to study : (1) the participants reaction to the training program,
training materials and training instructors, (2) the participants ability during the training process and the new
insights gained trainee, (3) the participants ability to apply the yield of training after participants return to their
respective environments, and 4) the number of new businesses are emerging as well as increased business
productivity after training of bread making in Bogasari Baking Center Karapitan, Bandung. This research is
descriptive quantitative and qualitative. The survey results revealed that: (1) The reaction of the participants of
the training program, training materials and training the trainer is in conformity with the wishes and
expectations of the participants with the results of the questionnaire showed 10 people (21.3%) chose a very
appropriate categories and 37 people (78.7 %) selecting the appropriate category, thus giving participants a
good reaction and the training runs smoothly. (2) an active participant training so well that the results of tests of
theory and practice is very high. The results of the theory test as much as 61.7% (29 people) in the Very High
category, 38.3% (18 people) in the category of High and practice test results obtained 47 votes (100%) in the
category of very high average active participants as much as 71.4% with the quality of liveliness 4 (Good). (3)Not all the participants apply the training after returning to the environment, of the 47 participants there were
38 participants or 80.85% of participants who had opened a business and apply the training in their
environment. (4) Not all participants open a business in accordance with the training followed Bread Making.
Based on the interview obtained 29% in business cake, 13% in business cookies, 13% in business chicken
noodle, 8% in the business Snacks Market, 13% in the business martabak and cakwe, 8% in business snack, and
16% in the business bread.
Keywords: Bogasari Baking Center, bread making, small and medium enterprises