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All Journal Jurnal Pendidikan dan Pengajaran Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga APTEKINDO KARMAPATI (Kumpulan Artikel Mahasiswa Pendidikan Teknik Informatika) ISSN: 2252-9063 INVOTEC
Ni Desak Made Sri Adnyawati
Universitas Pendidikan Ganesha
Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Electrical & Electronics Engineering Energy Public Health Social Sciences

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POTENSI OBJEK WISATA ALAM HUTAN RAYA, DESA SELAT KECAMATAN SUKASADA, KABUPATEN BULELENG Budiartini, Luh Putu; Adnyawati, Ni Desak Made Sri; Marsiti, Cokorda Istri Raka
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 10, No 1 (2019)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v10i1.22114

Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui potensi objek wisata alam Hutan Raya, Desa Selat Kecamatan Sukasada, Kabupaten Buleleng. Penelitian ini merupakan penelitian deskriptif. Jenis data dalam penelitian ini adalah Data Kualitatif. Pengumpulan data dilakukan melalui metode observasi, metode wawancara dan dokumentasi. Data dianalisis melalui 4 tahap yaitu (1) pengambilan data, (2) reduksi data, (3) penyajian data, (4) penarikan kesimpulan. Hasil dari penelitian ini menunjukkan bahwa objek wisata alam Hutan Raya, Desa Selat, Kecamatan Sukasada, Kabupaten Buleleng telah memenuhi 5 komponen potensi wisata alam yakni (1) Komponen Daya Tarik/atraksi meliputi adanya Bumi Perkemahan, Air Terjun Tukad Basak, wahana selfi, Tracking ke dalam hutan, Monument Mayor Metra, (2) Komponen aksesibilitas meliputi kondisi jalan menuju lokasi objek wisata (3) Komponen amenitas meliputi: tersedianya lahan parkir, warung makan, toilet, dan pos informasi (4) Komponen kelembagaan meliputi: Surat Keterangan Menteri Kehutanan dan Surat Keterangan Bupati Buleleng untuk ijin pengelolaan Hutan Raya, Desa Selat, (5) Komponen lingkungan meliputi sertifikat AMDAL atas keberadaan objek wisata Hutan Raya, Desa Selat Kata Kunci : Potensi, wisata alam, Hutan Raya Desa Selat Abstract This study aims to determine the potential of the natural attractions of Hutan Raya, Selat Village, Sukasada District, Buleleng Regency. This research is a type of descriptive research. the type of data in this study is qualitative data. Data collection is done through observation methods, interview methods and documentation the data is analyzed through 4 stages, namely: (1) data collection, (2) data reduction, (3) data presentation (4) conclusion. The results of this study indicate that natural forest attractions, strait villages, sukasada sub-districts, buleleng regencies have fulfilled 5 components of natural potential, namely (1) pull / pull component attractions include the campsite, Tukad Basak Waterfall, Wahana Selfi, Tracking into the forest, visiting the metra major monument, (2) Accessibility components include the condition of the road to the location of the tourist attraction, (3) The amenities component includes: the availability of parking lots, food stalls, toilets, and information posts, (4) Institutional Components include: Minister of Forestry Certificate and Buleleng Regent Certificate for Greater Forest Management permits, Selat Village, (5) Environmental components include an AMDAL certificate for the existence of a forest tourism object, Selat Village Key Word : Potential, Nature Tourism, Forest, Selat Village
PENGARUH PENERAPAN MODEL NUMBERED HEAD TOGETHER (NHT) BERBASIS ASESMEN PORTOFOLIO TERHADAP HASIL BELAJAR PENGETAHUAN BAHAN MAKANAN (PBM) SISWA KELAS X JASA BOGA SMK PARIWISATA TRIATMA JAYA SINGARAJA ., I Dewa Ayu Nyoman Prajna Paramita; ., Ni Desak Made Sri Adnyawati, S.Pd, M.Pd.; ., Cokorda Istri Raka Marsiti, S.Pd., M.Pd.
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 8, No 2 (2017):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v8i2.15250

Abstract

Penelitian ini bertujuan untuk mengetahui perbedaan hasil belajar pengetahuan bahan makanan siswa yang mengikuti model pembelajaran numbered head together berbasis asesmen portofolio dan siswa yang mengikuti model pembelajaran konvensional siswa kelas X jasa boga SMK Pariwisata Triatmajaya Singaraja. Jenis penelitian ini adalah quasi eksperimen dengan desain Nonequivalent Posttest Only Control Group Design. Populasi dalam penelitian ini adalah seluruh siswa kelas X. Penentuan sampel menggunakan teknik random sampling, pengumpulan data menggunakan metode tes dan metode angket. Data nilai post-tes hasil belajar dianalisis menggunakan uji-t. hasil pengujian hipotesis dengan uji-t menunjukan bahwa, terdapat perbedaan yang signifikan hasil belajar pengetahuan bahan makanan siswa yang belajar dengan menggunakan model numbered head together (NHT) berbasis asesmen portofolio dengan siswa yang belajar dengan model pembelajaran konvensional pada kelas x jasa boga SMK Pariwisata Triatmajaya Singaraja tahun ajaran 2017/2018 (sig. 0,025 < 0,05). Data hasil respon siswa yang diperoleh yaitu sebesar 88% maka respon siswa baikKata Kunci : Asesmen Portofolio, Hasil Belajar, Numbered Head Together (NHT) The objective of the present study was to figure out the difference of learning result of foodstuff knowledge (PBM) of the subjects who were taught by number head together (NHT) which were assessed by portofolio assessment, and the subjects who were taught by using conventional learning method which was done in the tenth grade students of catering services of SMK pariwisata Triatmajaya Singaraja. The research design was quasi experiment which used Nonequivalent Posttest Only Control Group Design. The population in this study was the tenth grade students. Random sampling was used in this research, the data was collected by administering tests and questionnaire. The data was analyzed by using t-test. Thus, the results of hypothesis analyzed by t-test showed there were significant differences of the subjects' achievement who were taught by NHT with subjects who were taught by using conventional learning model in the tenth grade students of catering services class of SMK Pariwisata Triatmajaya Singaraja in academic year 2017/2018 (sig. 0,025
PEMANFAATAN AMPAS SALAK BALI MENJADI MANISAN KERING ., Leni Meiliyani; ., Ni Desak Made Sri Adnyawati, S.Pd,M.Pd; ., Ni Made Suriani, S.Pd, M.Par.
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 3, No 1 (2015):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v3i1.5963

Abstract

Penelitian ini bertujuan untuk (1) mengetahui resep manisan kering ampas salak Bali (2) kualitas manisan kering ampas salak Bali dari aspek tekstur dan aspek rasa. Peneltian ini merupakan penelitian eksperimen dengan teknik pengumpulan data menggunakan metode observasi. Data dianalisis menggunakan teknik deskriptif kualitatif dan deskriptiif kuantitatif. Uji panelis melibatkan panelis terlatih sebanyak 25 orang.Hasil penelitian manisan kering ampas salak Bali menunjukkan (1) resep manisan kering ampas salak Bali terdiri dari 200 gr ampas salak Bali, 200 gr gula pasir, 50 gr tepung tapioka, 6 sdm (35 ml) air asam Jawa. Proses pengolahan dilakukan dengan mencuci dan merendam ampas salak Bali selama 1 Jam. Ampas salak yang telah diblender, di masukkan kedalam larutan gula pasir dengan menambahkan air asam Jawa, sambil diaduk selama 1 jam masukka tepung tapioka sedikit demi sedikit hingga matang. Diamkan satu malam kemudian adonan ditimbang seberat 5 gram dan dibentuk sesuai selera. Proses pengeringan tahap 1 selama 2 jam, selanjutnya tahap 2 manisan dikeringkan kembali selama 5-6 hari. Proses pengemasan dilakukan menggunakan plastik bening dan pita kawat, hasil manisan kering ampas salak Bali 54 biji. (2) kualitas manisan kering ampas salak Bali dari aspek tekstur berada dalam kategori baik dengan skor (2,76). Kualitas manisan kering ampas salak Bali dari aspek rasa berada dalam kategori baik dengan skor (2,68). Kata Kunci : ampas salak Bali, manisan kering, kualitas This study aimed to (1) know the recipe of dried candies which were made from Bali snake fruits’ pulp, and 2) the quality of dried candies which were made from Bali snake fruits’ pulp from the texture and taste aspects. This study was an experimental study and observation method was the instrument for data collection. The obtained data were analyzed using both of qualitative and quantitative descriptive technique. The test involved 25 trained panalists. The results of this research showed that 1) dried candies which were made from Bali snake fruits’ pulp made of 200 grams of Bali Snake fruits’ pulp, 200 grams of sugar, 50 grams of starch, and 6 tbsp (35 ml) of tamarind. The process of making the dried candies was firstly, washed and submerged the Bali snake fruits’ pulp for one hour. Secondly, the Bali snake fruits’ pulp which was blended, then put into sugar solution which have been added with tamarind. Next, stirred it for one hour, and then added the starch little by little until the mixture cooked. Thirdly, wait until a night, then, the mixture weighing 5 grams was shaped personalizing. Next, it was about the process of desiccation. The first step of the process of desiccation was for two hours, and then the second step was for five to six days. The last is about the packing process. The packing procces was done by using clear plastic and wire ribbon. The candies that were produced were 54 candies. (2) the quality of dried candies which were made from Bali snake fruits’pulp in the aspect of the textures was in good category with score of (2,76). The quality of dried candies which were made from Bali snake fruits’pulp in the aspect of the taste was in good category with score of (2,68). keyword : Bali snake fruits’ pulp, dried candies, quality.
STUDI EKSPERIMEN SORBET KEDONDONG ., Qiftijah; ., Ni Desak Made Sri Adnyawati, S.Pd,M.Pd; ., Cokorda Istri Raka Marsiti,S.Pd., M.Pd
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 4, No 1 (2016):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v4i1.6642

Abstract

Penelitian eksperimen ini bertujuan untuk mengetahui kualitas sorbet dengan bahan utama buah kedondong dilihat dari (1) aspek rasa dan (2) aspek tekstur. Metode pengumpulan data yang digunakan dalam penelitian ini yaitu metode observasi dengan menggunakan instrumen berupa lembar uji organoleptik dengan 3 tingkatan yaitu baik, cukup, buruk. Panelis dalam penelitian ini merupakan panelis terlatih yang terdiri dari 25 orang panelis. Data dianalisis menggunakan teknik deskriptif kuantitatif. Hasil penelitian menunjukan (1) kualitas sorbet kedondong dilihat dari aspek rasa berada dalam katagori baik (2,84) yaitu memiliki rasa manis keasaman (2) kualitas sorbet kedondong dilihat dari aspek tekstur berada dalam katagori baik (2,56) yaitu kasar dan berserat Kata Kunci : kedondong, sorbet, rasa, tekstur This experiment of research aims to find out the quality of the main ingredient fruit sorbet with kedondong in view of (1) taste and (2) aspects of texture. Data collecting method used in this research that the observation method using the instrument in the form of organoleptic test sheets with three levels namely good, enough and bad. Panelists in this research is a trained of panelists that consist of 25 panelists trained on them. Data were analyzed with reveal a descriptive quantitative techniques. The research shows (1) the quality of sorbet kedondong seen from the aspect of being in the category of good taste (2.84) correspond to yardstick of sweet acidity (2) quality sorbet texture kedondong seen from the aspect of being in good category (2.56) correspond to a benchmark are coarse and fibrous keyword : kedondong fruit, sorbet, taste, texture
POTENSI OBJEK WISATA ALAM HUTAN RAYA, DESA SELAT KECAMATAN SUKASADA, KABUPATEN BULELENG ., Luh Putu Budiartini; ., Ni Desak Made Sri Adnyawati, S.Pd, M.Pd.; ., Cokorda Istri Raka Marsiti, S.Pd., M.Pd.
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 8, No 2 (2017):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v8i2.18368

Abstract

Penelitian ini bertujuan untuk mengetahui potensi objek wisata alam Hutan Raya, Desa Selat Kecamatan Sukasada, Kabupaten Buleleng. Penelitian ini merupakan penelitian deskriptif. Jenis data dalam penelitian ini adalah Data Kualitatif. Pengumpulan data dilakukan melalui metode observasi, metode wawancara dan dokumentasi. Data dianalisis melalui 4 tahap yaitu (1) pengambilan data, (2) reduksi data, (3) penyajian data, (4) penarikan kesimpulan. Hasil dari penelitian ini menunjukkan bahwa objek wisata alam Hutan Raya, Desa Selat, Kecamatan Sukasada, Kabupaten Buleleng telah memenuhi 5 komponen potensi wisata alam yakni (1) Komponen Daya Tarik/atraksi meliputi adanya Bumi Perkemahan, Air Terjun Tukad Basak, wahana selfi, Tracking ke dalam hutan, Monument Mayor Metra, (2) Komponen aksesibilitas meliputi kondisi jalan menuju lokasi objek wisata (3) Komponen amenitas meliputi: tersedianya lahan parkir, warung makan, toilet, dan pos informasi (4) Komponen kelembagaan meliputi: Surat Keterangan Menteri Kehutanan dan Surat Keterangan Bupati Buleleng untuk ijin pengelolaan Hutan Raya, Desa Selat, (5) Komponen lingkungan meliputi sertifikat AMDAL atas keberadaan objek wisata Hutan Raya, Desa SelatKata Kunci : Potensi, wisata alam, Hutan Raya Desa Selat This study aims to determine the potential of the natural attractions of Hutan Raya, Selat Village, Sukasada District, Buleleng Regency. This research is a type of descriptive research. the type of data in this study is qualitative data. Data collection is done through observation methods, interview methods and documentation the data is analyzed through 4 stages, namely: (1) data collection, (2) data reduction, (3) data presentation (4) conclusion. The results of this study indicate that natural forest attractions, strait villages, sukasada sub-districts, buleleng regencies have fulfilled 5 components of natural potential, namely (1) pull / pull component attractions include the campsite, Tukad Basak Waterfall, Wahana Selfi, Tracking into the forest, visiting the metra major monument, (2) Accessibility components include the condition of the road to the location of the tourist attraction, (3) The amenities component includes: the availability of parking lots, food stalls, toilets, and information posts, (4) Institutional Components include: Minister of Forestry Certificate and Buleleng Regent Certificate for Greater Forest Management permits, Selat Village, (5) Environmental components include an AMDAL certificate for the existence of a forest tourism object, Selat Villagekeyword : Potential, Nature Tourism, Forest, Selat Village
PENERAPAN MODEL PEMBELAJARAN KOOPERATIF TIPE NUMBERED HEAD TOGETHER (NHT) UNTUK MENINGKATKAN MOTIVASI DAN PRESTASI BELAJAR SISWA DI KELAS X AP 2 SMK N 1 SERIRIT PADA MATA PELAJARAN MEMUTAKHIRKAN INFORMASI INDUSTRI PARIWISATA ., Pt Arsitha Indah y; ., Ni Desak Made Sri Adnyawati, S.Pd,M.Pd; ., Ni Made Suriani, S.Pd, M.Par.
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 8, No 2 (2017):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v8i2.11741

Abstract

ABSTRAK Penelitian ini bertujuan untuk meningkatkan motivasi dan prestasi belajar siswa di kelas X AP 2 SMK N 1 Seririt, pada mata pelajaran Memutakhirkan Informasi Industri Pariwisata dengan penerapan model pembelajaran kooperatif tipe Numbered Head Together (NHT). Penelitian ini merupakan penelitian tindakan kelas (PTK). Sampel yang di gunakan dalam penelitian ini adalah seluruh siswa kelas X AP 2 SMK N 1 Seririt yang berjumlah 40 siswa. Teknik pengumpulan data yang digunakan adalah dengan cara memberikan lembar kuisioner untuk data terkait motivasi belajar. Sementara untuk lembar tes digunakan untuk pengumpulan data terkait dengan prestasi belajar. Hasil dari penelitian ini untuk (1) motivasi belajar sebesar 55% dan berada dalam kategori motivasi cukup pada siklus I. Kemudian, meningkat sebesar 25% pada siklus II, sehingga menjadi 80% dan berada pada kategori motivasi tinggi. Untuk hasil (2) prestasi belajar, pada siklus I ketuntasan klasikal sebesar 57,5%, dan meningkat sebesar 22,5% sehingga ketuntasan klasikal pada siklus II sebesar 80%. Kata Kunci : Model pembelajaran kooperatif tipe Numbered Head Together (NHT), Motivasi belajar, Prestasi belajar siswa. Abstract This research aimed to improve students’ motivation and learning achievement in grade ten of class hotel accommodation 2 (XAP2), in learning subject of Memutakhirkan informasi industry pariwisata by applying cooperative learning model type of Numbered Head Together (NHT). This research was kind of classroom based research. The sample in this research was all of students in class XAP2 SMK Negeri 1 Seririt , it was 40 students. The technique in collecting data was gave the questioner to the students to get data related to the learning motivation. Meanwhile, the test was given to students to collect data related to learning achievement. The result of this research is to (1) learning motivation about 55% and it categorized as sufficient at cycle 1. Then, it improves 25% at cycle 2, so it is be 80% and categorized as High motivation. For the result of (2) learning achievement, in cycle 1 the classical achievement is 57,5% and it improves 22,5% so the classical achievement at cycle 2 is 80%. keyword : Cooperative Learning Model Type Of Numbered Head Together (NHT), Learning motivation, Students’ learning achievement
PENGEMBANGAN MODUL AJAR FUSION FOOD HIDANGAN KESEMPATAN KHUSUS MELALUI PENDEKATAN SAINTIFIK JURUSAN JASA BOGA KELAS XII di SMK PARIWISATA TRIATMAJAYA SINGARAJA ., PUTU DIAN TIRTAYANTI; ., Ni Desak Made Sri Adnyawati, S.Pd, M.Pd.; ., Luh Masdarini, S.Pd., M.Pd.
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 8, No 2 (2017):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v8i2.16003

Abstract

Penelitian ini dilakukan dengan tujuan untuk mengetahui (1) kelayakan pengembangan modul ajar Fusion Food Hidangan Kesempatan Khusus melalui Pendekatan Saintifik berdasarkan uji ahli isi; (2) kelayakan pengembangan modul ajar Fusion Food Hidangan Kesempatan Khusus melalui Pendekatan Saintifik berdasarkan uji ahli media; (3) kelayakan pengembangan modul ajar Fusion Food Hidangan Kesempatan Khusus melalui Pendekatan Saintifik berdasarkan respon siswa. Jenis penelitian yang digunakan adalah research and development (R&D) atau penelitian pengembangan dengan model Dick & Carey. Instrumen penelitian berupa angket. Hasil penelitian menunjukkan bahwa : (1) hasil review ahli isi pembelajaran diperoleh hasil 0,88 dari 17 aspek penilaian dikatakan layak digunakan; (2) hasil review ahli media pembelajaran diperoleh hasil 0,88 dari 25 aspek penilaian dikatakan layak digunakan; (3) hasil analisis data respon siswa kecenderungan respon positif.Kata Kunci : Fusion Food, Hidangan Kesempatan Khusus, Saintifik This research was conducted with the aim of knowing (1) the feasibility of developing Fusion Food & Special Opportunities Dishes teaching modules through a Scientific Approach based on content expert tests; (2) the feasibility of developing Fusion Food & Special Opportunities Dishes teaching modules through a Scientific Approach based on media expert tests; (3) the feasibility of developing developing Fusion Food & Special Opportunities Dishes teaching modules through the Scientific Approach based on student responses. The type of research used is research and development (R & D) or development research with Dick & Carey models. The research instrument is questionnaire. The results showed that: (1) the results of expert review of learning content obtained 0.88 results from 17 aspects of assessment said to be feasible to use; (2) the results of the expert learning media review obtained 0.88 results from 25 assessment aspects said to be feasible to use; (3) the results of student response data analysis tend to be positive responseskeyword : Fusion Food, Special Opportunities Dishes, Scientific
PENGEMBANGAN MODUL PEMBELAJARAN BOGA DASAR BAGI SISWA KELAS X JASA BOGA DI SMK PARIWISATA TRIATMA JAYA SINGARAJA ., Ni Wayan Desi; ., Ni Desak Made Sri Adnyawati, S.Pd, M.Pd.; ., Luh Masdarini, S.Pd., M.Pd.
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 8, No 2 (2017):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v8i2.12078

Abstract

Penelitian ini bertujuan untuk (1) mengetahui kelayakan modul pembelajaran Boga Dasar berdasarkan uji kelayakan isi. (2) mengetahui kelayakan modul pembelajaran Boga Dasar berdasarkan uji sasaran siswa. Jenis penelitian yang digunakan dalam penelitian ini adalah penelitian pengembangan research and development (R&D) dengan model pengembangan ADDIE. Subjek penelitian ini yaitu siswa kelas X Jasa Boga di SMK Pariwisata Triatma Jaya Singaraja tahun ajaran 2017/2018. Untuk mengetahui validasi kelayakan modul berdasarkan uji ahli isi dan sasaran menggunakan metode angket, dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa: 1) uji kelayakan ahli isi diperoleh hasil sebesar 68,75% pada tahap 1 dikategorikan cukup dan perlu direvisi, 73,75% pada tahap 2 dikategorikan cukup dan perlu direvisi, dan 90,83% pada tahap 3 dikategorikan sangat baik dan layak digunakan dalam pembelajaran. 2) uji kelayakan dari subyek sasaran siswa terhadap modul diperoleh 89,05% dikategorikan baik.Kata Kunci : Boga Dasar, Modul pembelajaran, Pengembangan This development research aimed for (1) to know the feasibility Boga dasar module base on the expert judgment of teaching material, 2) to know the feasibility Boga Dasar module base on the student learning. The design of this research was R&D (research and development) research design accompanied with the development model of ADDIE. The subject of the research is students X Jasa Boga in SMK Triatma Jaya Singaraja 2017/2018 period. The validity feasibility of module would be obtained by questionnaire and analysis descriptive method. The results of the research are, 1) ) the result of the expert judgment of teaching material shows average 68,75% in the first step category as good enough and need revision, 73,75% in the second step category as good enough and need revision and 90,83% in the third step qualified very good, 2) for the responses from the students shows 89.05% category as good. keyword : boga dasar, module, development
Potensi Objek Wisata Sejarah di Kota Singaraja ., I Made Dwyka Aryawan; ., Ni Desak Made Sri Adnyawati, S.Pd, M.Pd.; ., Ni Made Suriani, S.Pd, M.Par.
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 8, No 2 (2017):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v8i2.13284

Abstract

Penelitian ini bertujuan untuk mengetahui potensi objek wisata sejarah di Kota Singaraja. Dalam penelitian ini, peneliti menggunakan tiga pedoman pengembilan data yaitu pedoman wawancara, observasi dan studi dokumen. Untuk metode pengambilan data menggunakan “snowball sampling” karena dalam metode ini jumlah informan tidak di tentukan sebelumnya, selain informan kunci yaitu kepala pengelola di masing-masing objek bersejarah yaitu Museum Buleleng, Gedong Kirtya, dan Pelabuhan Buleleng. Data yang diperoleh dianalisis menggunakan analisis deskriptif kualitatif, dan hasil penelitian ini yaitu Kota Singaraja memiliki 3 Objek Bersejarah yaitu Museum Buleleng, Gedong Kirtya, dan Pelabuhan Buleleng yang memiliki potensi sebagai Objek Wisata Sejarah, adapun potensi tersebut adalah adanya objek yang dapat dilihat (something to see), adanya fasilitas penunjang kegiatan wisata (something to do), adanya sesuatu yang menarik (attraction), dan adanya fasilitas pendukung (amenities). Dapat disimpulkan bahwa objek bersejarah di Kota Singaraja yaitu Museum Buleleng, Gedong Kirtya, Pelabuhan Buleleng memilili potensi yang baik berdasarkan pada indikator penelitian yaitu adanya objek yang dapat dilihat (something to see), adanya fasilitas penunjang kegiatan wisata (something to do), adanya sesuatu yang menarik (attraction), dan adanya fasilitas pendukung (amenities).Kata Kunci : Objek Bersejarah, Objek Wisata Sejarah, Potensi Objek Wisata. This research aims to determined the potential of historical tourism object in the Singaraja City. In this research, the researcher uses three guidelines for data processing, interview, observation and document study. For the method of data collection using "snowball sampling" because in this method the number of informants is not specified in advance, in addition to informant key are the head of management in each of the historic objects of the Museum Buleleng, Gedong Kirtya, and Buleleng Harbour. The data obtained were analyzed using qualitative descriptive analysis, and the result of this research is Singaraja City has 3 Historical Objects namely Buleleng Museum, Gedong Kirtya, and Buleleng Harbour which has the potential as a Historical Tourism Object, while the potential is the existence of a viewable object (something to see), the existence of facilities to support tourism activities (something to do), something interesting (attraction), and the existence of facilities support (amenities). The concluded that the historic object in Singaraja City, Buleleng Museum, Gedong Kirtya, Buleleng Harbour has good potential based on the research indicator that there are objects that can be seen (something to see), the existence of the supporting facilities of tourism activities (something to do) the attraction (attraction), and the existence of facilities support (amenities).keyword : Histories Object, Histories Tourism Object, Tourism Object Potency.
PENERAPAN MODEL PEMBELAJARAN KOOPERATIF BERBASIS MULTIMEDIA UNTUK MENINGKATKAN HASIL BELAJAR MENGOLAH HIDANGAN SALAD PADA SISWA KELAS X BOGA 1 DI SMK NEGERI 1 SERIRIT ., Seni Rahayu; ., Ni Desak Made Sri Adnyawati, S.Pd,M.Pd; ., Ni Made Suriani, S.Pd, M.Par.
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 3, No 1 (2015):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v3i1.5974

Abstract

Penelitian ini bertujuan untuk (1) mengetahui peningkatan hasi lbelajar siswa melalui penerapan model pembelajaran kooperatif berbasis multimedia mengolah hidangan salad pada siswa kelas X boga 1 di SMK Negeri 1 Seririt. (2 ) mengetahui respon siswa melalui penerapan model pembelajaran kooperatif berbasis multimedia mengolah hidangan salad pada siswa kelas X boga 1 di SMK Negeri 1 Seririt. Penelitian ini tergolong penelitian tindakan kelas. Penelitianini dilaksanakan sebanyak 2 siklus. Setiap siklus terdiri dari perencanaan, pelaksanaan, tindakan, observasi / evaluasi, dan refleksi. Subjek penelitian ini terdiri dari 34 orang. Data hasil belajar dikumpulkan dengan tes hasil belajar dan tes unjuk kerja. Analisis data diatas dilakukan secara deskriptif. Hasil penelitian menunjukan bahwa pada siklus I rata – rata skor sebesar 70,89 dengan ketuntasan klasikal yang dicapai sebesar 64,71. Pada siklus II rata – rata skor 74,38 dengan kualifikasi Memenuhi KKM, ketuntasan klasikalnya 91,12 %. Hasil tersebut menunjukkan bahwa penerapan model pembelajaran kooperatif berbasis multimedia dapat meningkatkan hasilbelajar siswa.Respon siswa terhadap penerapan pembelajaran kooperatif berbasis multimedia mengolah hidangan salad berada pada kualifikasi positif dengan skor rata-rata 65,97. Kata Kunci : HasilBelajar , Kooperatifberbasis multimedia, Respon. This study aims to (1) the determine improvement of student learning outcomes through the implementation of cooperative learning model based multimedia processing salad dish in class X boga 1 in SMK Negeri 1 Seririt. (2) To study the response of the students through the implementation of cooperative learning model based multimedia processing salad dish in class X boga 1 in SMK Negeri 1 Seririt. This study was classified as a class action research. This research was conducted by 2 cycles. Each cycle consists of planning, action, observation / evaluation, and reflection. Subjects of this study consisted of 34. Data collected by the learning outcomes and achievement test performance test. Data analysis was done descriptively above. The results showed that in the first cycle average - average score of 70.89 with classical completeness achieved at 64.71. In the second cycle the average - average score of 74.38 with qualifying Meets KKM, 91.12% classical completeness. The results showed that the application of cooperative learning model based multimedia can improve student learning outcomes. Students' response to the application of multimedia-based cooperative learning process entree salads are on the positive qualification with an average value of 65.97. keyword : Learning Outcomes, multimedia-based Cooperative Response.
Co-Authors ., Gede Addy Putra Gunawan ., Gede Hendra Kusuma ., Haulaini ., I Dewa Ayu Nyoman Prajna Paramita ., I Made Dwyka Aryawan ., I Nyoman Gede Nesa Narmada ., Ida Ayu Sinta Devi ., Kadek Meli Anggarsari ., Kadek Pariandani ., Kadek Sulistri ., Ketut Suartini ., Luh Ari Muliani ., Luh Detriyani ., Luh Devi Andari ., Luh Putu Budiartini ., Luh Sri Darmiyani ., Ni Luh Sri Lestari ., Ni Made Wiwik Rahayu Utami ., Ni Wayan Desi ., Ni Wayan Ratna Dewi ., Pt Arsitha Indah y ., PUTU DIAN TIRTAYANTI ., Putu Lilis Ariantini ., Ria Karlina Anggarsari, Kadek Meli Aryawan, I Made Dwyka Bestari Dwi Andrini . Budiartini, Luh Putu Cokorda Istri Raka Marsiti Damiati - Dessy Seri Wahyuni Devi, Ida Ayu Sinta Dewa Ngakan Putu Eka Juniarta Eka Liana Devi . Gede Addy Putra Gunawan . Gede Hendra Kusuma . Haulaini . I Dewa Ayu Nyoman Prajna Paramita . I Made Dwyka Aryawan I Made Dwyka Aryawan . I Made Gede Sunarya I Nyoman Gede Nesa Narmada . I Nyoman Subherata Wiguna Ida Ayu Putu Hemy Ekayani Ida Ayu Sinta Devi Ida Ayu Sinta Devi . Kadek Dewi Utama Sari . Kadek Meli Anggarsari Kadek Meli Anggarsari . Kadek Pariandani . Kadek Sulistri . Ketut Nonik Setiawati . Ketut Suartini . Leni Meiliyani . Leni Meiliyani ., Leni Meiliyani Lestari, Ni Luh Sri Luh Ari Muliani . Luh Detriyani . Luh Devi Andari . Luh Masdarini Luh Putu Budiartini Luh Putu Budiartini . Luh Sri Darmiyani . Muliartini, Ni Wayan Sri Ngakan Putu Eka Juniarta, Dewa Ni Kadek Kurnia Dewi . Ni Kadek Kurnia Dewi ., Ni Kadek Kurnia Dewi NI KM AYU NOVIANTI . Ni Komang Ayu Novianti Ni Luh Sri Lestari Ni Luh Sri Lestari . Ni Made Suriani Ni Made Wiwik Rahayu Utami . Ni Putu Sri Kristyani . Ni Wayan Desi . Ni Wayan Ratna Dewi . Ni Wayan Sri Muliartini Novianti, Ni Komang Ayu Pt Arsitha Indah y . Putu Ayu Sulistri Artini . PUTU DIAN TIRTAYANTI . Putu Eka Suriawan . Putu Eka Suriawan ., Putu Eka Suriawan Putu Lilis Ariantini . Qiftijah . Qiftijah ., Qiftijah Ria Karlina . Seni Rahayu . Seni Rahayu ., Seni Rahayu Subherata Wiguna, I Nyoman