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Pengaruh Model Pembelajaran Contextual Teaching and Learning (CTL) terhadap Hasil Belajar Boga Dasar SMK Negeri 3 Tebing Tinggi Fridiarty, Lelly; Adikahriani, Adikahriani; Rosnelli, Rosnelli; Chalid, Surniati; Mahrani, Mahrani
Jurnal Pendidikan Tambusai Vol. 4 No. 3 (2020): December 2020
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (326.927 KB)

Penelitian ini bertujuan untuk mengetahui : (1) Hasil belajar siswa yang menggunakan model pembelajaran Contextual Teaching and Learning (CTL) pada Mata Pelajaran Boga Dasar (2) Hasil belajar siswa yang tidak menggunakan model pembelajaran Contextual Teaching and Learning (CTL) pada Mata Pelajaran Boga dasar, (3) Pengaruh model pembelajaran Contextual Teaching and Learning (CTL) terhadap hasil belajar Boga dasar. Teknik pengambilan sampel secara Total Sampling dengan jumlah 60 orang. Kelas XÂ¹ berjumlah 30 orang dan kelas XÂ² yang berjumlah 30 orang. Teknik pengumpulan data menggunakan tes dan teknik analisis data menggunakan deskripsi data, uji kecenderungan, uji normalitas menggunakan rumus chi kuadrat, uji linieritas, dan uji hipotesis. Hasil penelitian menunjukan bahwa tingkat kecenderungan hasil belajar siswa yang menggunanaan Model Pembelajaran Contextual Teaching and Learning (CTL) pada Mata Pelajaran Boga Dasar termasuk kategori cenderung tinggi sebesar 60 persen dan tingkat kecenderungan hasil belajar siswa yang tidak menggunakan Model Pembelajaran Contextual Teaching and Learning (CTL) pada Mata Pelajaran Boga dasar termassuk kategori cenderung cukup sebesar 83 persen. Hasil uji normalitas dari kedua kelas adalah berdistribusi normal dengan nilai kelas eksperimen (Xhitung = 4,80 < Xtabel = 11,07), kelas kontrol (Xhitung = 3,86 < Xtabel = 11,07). Berdasarkan hasil uji hipotesis (Uji t) terdapat pengaruh yang signifikan pada Penggunaan Model Pembelajaran Contextual Teaching and Learning (CTL) terhadap hasil belajar Boga dasar dengan nilai > (6,87>1,661) pada taraf signifikan 5%. Artinya model pembelajaran Contextual Teaching and Learning (CTL) dapat meningkatkan hasil belajar siswa pada pelajaran Boga Dasar.

Inovasi Media Pembelajaran Berbasis Buku Saku Appetizer Pada Mata Kuliah Makanan Kontinental Anugerah, Ajeng Inggit; Fridiarty, Lelly; Mutiara, Erli; Putri, Yuzia Eka; Dalimunthe, Dian Agustina
JTEV (Jurnal Teknik Elektro dan Vokasional) Vol 9, No 2 (2023): JTEV (Jurnal Teknik Elektro dan Vokasional)
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jtev.v9i2.123040

Penelitian ini bertujuan untuk mengembangkan bahan ajar berupa buku saku agar hasil belajar mahasiswa meningkat pada mata kuliah makanan kontinental pada materi appetizer. Metode penelitian yang digunakan adalah metode 4-D. Penelitian ini dilakukan di Program Studi Pendidikan Tata Boga Universitas Negeri Medan. Hasil uji validitas dengan validator media memperoleh dengan nilai 0.89 dengan kategori sangat tinggi, hasil uji validitas isi buku saku memperoleh nilai 0.809 sangat tinggi dan untuk hasil validitas bahasa memperoleh nilai validitas 0.87 dengan kategori sangat tinggi. Secara umum uji validitas buku saku dinyatakan valid dan dapat diuji cobakan ke mahasiswa sebagai pengguna. Selanjutnya uji kepraktisan buku saku melalui respon mahasiswa diperoleh nilai 84.06 dengan kategori sangat praktis dan uji kepraktisan buku saku dengan respon dosen diperoleh nilai 78,08 dengan kategori praktis. Jika dirata-ratakan diperoleh nilai 81,07 % dengan kategori praktis, artinya buku saku makanan kontinental pada materi appetizer yang dikembangkan dilihat dari kemudahan penggunaan, kemenarikan sajian dan manfaat praktis digunakan mahasiswa. Untuk uji efektivitas diperoleh nilai gainscore 0.67 dengan kategori sedang. Kesimpulan hasil pengujian adalah penggunaan buku saku makanan kontinental pada materi appetizer yang dikembangkan sangat layak dan efektif sebagai bahan ajar dan digunakan untuk mendukung perkuliahan juga berkontribusi untuk perkembangan ilmu pengetahuan pada bidang tata boga.

Pengaruh Model Pembelajaran Contextual Teaching and Learning (CTL) terhadap Hasil Belajar Boga Dasar SMK Negeri 3 Tebing Tinggi Fridiarty, Lelly; Adikahriani, Adikahriani; Rosnelli, Rosnelli; Chalid, Surniati; Mahrani, Mahrani
Jurnal Pendidikan Tambusai Vol. 4 No. 3 (2020): December 2020
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Penelitian ini bertujuan untuk mengetahui : (1) Hasil belajar siswa yang menggunakan model pembelajaran Contextual Teaching and Learning (CTL) pada Mata Pelajaran Boga Dasar (2) Hasil belajar siswa yang tidak menggunakan model pembelajaran Contextual Teaching and Learning (CTL) pada Mata Pelajaran Boga dasar, (3) Pengaruh model pembelajaran Contextual Teaching and Learning (CTL) terhadap hasil belajar Boga dasar. Teknik pengambilan sampel secara Total Sampling dengan jumlah 60 orang. Kelas X¹ berjumlah 30 orang dan kelas X² yang berjumlah 30 orang. Teknik pengumpulan data menggunakan tes dan teknik analisis data menggunakan deskripsi data, uji kecenderungan, uji normalitas menggunakan rumus chi kuadrat, uji linieritas, dan uji hipotesis. Hasil penelitian menunjukan bahwa tingkat kecenderungan hasil belajar siswa yang menggunanaan Model Pembelajaran Contextual Teaching and Learning (CTL) pada Mata Pelajaran Boga Dasar termasuk kategori cenderung tinggi sebesar 60 persen dan tingkat kecenderungan hasil belajar siswa yang tidak menggunakan Model Pembelajaran Contextual Teaching and Learning (CTL) pada Mata Pelajaran Boga dasar termassuk kategori cenderung cukup sebesar 83 persen. Hasil uji normalitas dari kedua kelas adalah berdistribusi normal dengan nilai kelas eksperimen (Xhitung = 4,80 < Xtabel = 11,07), kelas kontrol (Xhitung = 3,86 < Xtabel = 11,07). Berdasarkan hasil uji hipotesis (Uji t) terdapat pengaruh yang signifikan pada Penggunaan Model Pembelajaran Contextual Teaching and Learning (CTL) terhadap hasil belajar Boga dasar dengan nilai > (6,87>1,661) pada taraf signifikan 5%. Artinya model pembelajaran Contextual Teaching and Learning (CTL) dapat meningkatkan hasil belajar siswa pada pelajaran Boga Dasar.

Development of E-Dictionary Media in Food Science Courses Fridiarty, Lelly; Waruwu, Mawadda Azizah Sari; Nasution, Nadrah Afiati
JURNAL PAJAR (Pendidikan dan Pengajaran) Vol 7, No 6 (2023)
Publisher : Laboratorium Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33578/pjr.v7i6.9683

Technological advances require lecturers to be more active in developing learning media so that they can help students participate more actively in learning independently. This research aims to develop e-dictionary-based media in food science courses. The media development model adopts the Brog and Gall procedure. Media validation is carried out by material and media experts. The results of the needs analysis indicate that e-dictionary-based media is highly needed in food science courses. The material expert validation percentage indicates 84% in the good category. The media validation result is 88% in the very good category. The result of limited trials conducted on students is 87% in the very good category. The result of the field trials is 88.25% in the very good category. As a result, it can be concluded that e-dictionary-based learning media is suitable for use in food science courses, especially in the introduction of cooking herbs and spices. With e-dictionary-based media, it is expected that it can become a learning innovation that collaborates with Android cell phone technology.

Increasing the Production of Opak Semprong with Appropriate Technology to Break the International Market Siburian, Paningkat; Fridiarty, Lelly; Harahap, Khairunnisa; Purba, Rasita
Journal of Community Research and Service Vol 7, No 1: January 2023
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v7i1.38842

Processing of cassava for the manufacture of opaque semprong products in Melati Kebun Village, Pegajahan District, Serdang Bedagai Regency is in dire need of appropriate technology because the equipment used still has limitations by using human labor, so the process is less efficient, less productive and marketing is limited. In connection with that, in order to help the community managing Small and Medium Enterprises (SMEs), the Cassava Opak Semprong Business PKM was carried out and the Design of Pressing Machines and Spinner Machines was carried out to increase the production of various opaque products in the village. The approach method used is the method of education, production training, machine design/assistance, business management training and marketing. At the end of the PKM Program, partners are able to apply TTG in the opaque production process, carry out bookkeeping, recording and financial reporting in accordance with accounting standards, conduct e-commerce (business transactions via electronic/internet networks), digitally (online) marketing on social media, so that the small and medium enterprises have increased production and get additional net profit and marketing to Malaysia

“FRENSS” INSTANT RED GINGER DRINKS BUSINESS IN LUMBAN PINGGOL VILLAGE, PANGURURAN SUB-DISTRICT, SAMOSIR DISTRICT Mutiara, Erli; Adikahriani, Adikahriani; Siahaan, Riana Friska; Fridiarty, Lelly
Journal of Community Research and Service Vol 5, No 1: January 2021
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v5i1.24629

Bandrek (Ginger Drink) is a traditional drink that has a great demand by consumers because of the health benefits. Most of the traditional beverage production is still produced on a household scale, such as the instant ginger drink produced by the household business “Frenss”. The household businesses that produce ginger drink should apply good food production methods so that the products produced are safe and their nutritional value is also maintained. Lumban Pinggol Village, Pangururan District, Samosir Regency is one of the tourist areas in the Lake Toba area in North Sumatra. One of the residents' efforts is to work on making ginger drink Instant. The processing method for instant ginger drink is still manual, even though the ginger drink produced reaches 50 kg each day. Therefore, the solution offered to partners was to design a ginger grinding machine. The implementation method consists of empowerment, mentoring, strengthening capital as well as monitoring, coaching and evaluation. In addition, to improve product quality, more attractive packaging designs and online marketing are needed. The results of this PKM activity are as expected. This can be proven by the fulfillment of targets and the enthusiasm and enthusiasm of the partners when listening to / paying attention to the material presentation and processing practices, so that with this PKM activity the partner's income will increase.

Corn Tortilla Processing Technology and Corn Chips at Farmer Group/Farming Women in Bekiung Village Kecamatan Kuala, Kabupaten Langkat, North Sumatera Efendi, Hidir; Fridiarty, Lelly; Jumjuma, Jumjuma
Journal of Community Research and Service Vol 5, No 2: July 2021
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v5i2.28328

The purpose of PKM activity is to develop the business of corn farmers/women in Bekiung village to be an economically independent business through the processing of tortillas and corn chips, the design of a corn flattening machine, the design of an amphia machine (to make thin), training in the production of tortillas and corn chips, training in business management and packaging. Specific targets to be achieved; build a corn flattening machine in order to increase corn production, construct an ampia machine, produce tortilla’s downstream and corn chips, manage marketing and packaging. The method used is education, production training, business management training, design and assistance. The results of the service carried out show that by providing knowledge, appropriate processing technology and business/marketing management, corn farmers/women are expected to be able to exploit the abundant agricultural products with low prices. One of the advantages of making food from corn is that the raw materials are easy to get and an added value farmers.

Development of Learning Module in The Culinary and Tourism Industry courses in Unimed Catering Study Program Fridiarty, Lelly; Putri, Yuzia Eka; Anugerah, Ajeng Inggit
Journal of Community Research and Service Vol 5, No 1: January 2021
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v5i1.26852

This research is motivated by the absence of a learning module in the Culinary and Tourism Industry courses in the culinary study program, Medan State University. The purpose of this study was to see the process of developing modules for the Culinary and Tourism Industry subject matter, to determine the validity of the Culinary and Tourism Industry modules, to determine the practicality of the Culinary and Tourism Industry modules. The research method used in this research is the development method. The stages carried out in the development method are define, design, develop, and disseminate. The research instrument was in the form of a questionnaire that was distributed to research respondents, namely students and lecturers. The results of the study the validity of the learning module were declared valid from three aspects, namely format, content and language. The practicality of the culinary and tourism industry modules can be seen from the implementation of the use of learning modules. The result of module effectiveness assessment is very practical with a percentage of 84.06% of student responses and 77.083% with practical categories of lecturer responses. The effectiveness of the module is seen from the acquisition of students' pretest and posttest scores. Then analyzed the value of the increase through analysis of the gain score data. The gain score is 0.64 in the medium category.This research is limited to defining, designing and developing modules to obtain valid, practical and effective modules for student use. This research produces a product in the form of a learning module that can support the achievement of learning objectives in culinary and tourism courses

Processing of Corn Tortilla Chips with Appropriate Technology as Diversification of Crop Yields to Increase Farmers' Income in Pematang Simalungun Dalimunthe, Amirhud; Situmorang, Benyamin; Fridiarty, Lelly; Purba, Rasita
Journal of Community Research and Service Vol 7, No 1: January 2023
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jcrs.v7i1.38868

Processing of agricultural products is important to increase added value, especially when production is abundant and prices are low. The increase in added value in the form of various corn products can stimulate the development of micro, small and medium enterprises. Community empowerment through increasing post-harvest knowledge and capabilities in processing various corn products in particular can be the basis for community economic development. One of the processed corn products that consumers like is Corn Tortilla. The product processing process with appropriate technology is quite simple so that it has the opportunity to be adopted by rural communities, especially corn farmers as a home industry. The purpose of this PKM activity is to develop the business of corn farmers in Pematang Simalungun Village into an economically independent business through corn tortilla processing activities, design of boiled corn milling machine, design of ampia machine, spinner machine, and production training. The approach method used is the method of education, design, production training, business management training, and mentoring. The specific target achieved was to produce a boiled corn milling machine to increase the effectiveness of abundant corn production into corn tortilla products and business management capabilities. As a result, corn farmers can process abundant agricultural products into Corn Tortilla products

Development of website-based culinary art learning media in improving practical skills in the culinary arts study program Fridiarty, Lelly; Putri, Yuzia Eka; Anugerah, Ajeng Inggit; Waruwu, Mawadda Azizah Sari
International Journal for Educational and Vocational Studies Vol. 4 No. 3 (2022)
Publisher : Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/ijevs.v4i3.9337

This study is motivated by a lack of expertise in curving practice after learning theoretically. Of course, this makes learning conditions very difficult and ineffective with insufficient theoretical material to provide guidance to students in practice. Therefore, the research was conducted to develop a website-based learning media that can be accessed anytime and anywhere with the aim of improving curving skills in culinary arts courses. In this study, the Sugiyono development model has been simplified, the steps are: (1) preliminary studies, (2) Product design, (3) Product Validation, (4) Product revision, (5) Product trial, (6) The final product. The sample in this study were students of the 3rd semester of the Catering Study Program. The sample in this study were students of the 3rd semester of the Catering Study Program. Data analysis techniques by analyzing the results of media and material expert validation questionnaires and analyzing the effectiveness of website media on students. It is known from the research results, website-based learning media in Culinary Arts courses are good and feasible to use.

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