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All Journal Jurnal Pendidikan dan Pemberdayaan Masyarakat Cetta: Jurnal Ilmu Pendidikan Ganaya: Jurnal Ilmu Sosial dan Humaniora Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Seminar Nasional Aplikasi Iptek (SINAPTEK) JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Paradharma: Jurnal Aplikasi IPTEK
I Wayan Suryanto
Universitas Dhyana Pura
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Efektivitas program pelatihan pengolahan hidangan appetizer and dessert pada siswa SMK Pratama Widhya Mandala I Wayan Suryanto; Ni Made Erpia Ordani Astuti; I Gusti Ayu Agung Sinta Diarini
JPPM (Jurnal Pendidikan dan Pemberdayaan Masyarakat) Vol 7, No 2 (2020): November 2020
Publisher : Departement of Nonformal Education, Graduate Scholl of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jppm.v7i2.32235

Abstract

Penelitian ini bertujuan untuk mengetahui implementasi program Pelatihan Pengolahan Hidangan Appetizer and Dessert untuk mengembangkan minat berwirausaha dan hasil belajar siswa pada Pelatihan Pengolahan Hidangan Appetizer and Dessert SMK Pratama Widhya Mandala. Penelitian ini menggunakan penelitian evaluasi dengan pendekatan kuantitatif. Subjek penelitian adalah siswa kelas XI Jasa Boga SMK Pratama Widhya Mandala. Pengumpulan data menggunakan metode angket berupa instrument hasil belajar siswa dan data penunjang kualitatif yang diperoleh melalui observasi dan wawancara. Tehnik analisis data dengan mencari rerata hasil pre-test pos-test dan menarik kesimpulan analisis keefektivan menggunakan uji beda rata-rata dengan t-test. Hasil penelitian menunjukkan pelatihan minat berwirausaha dalam pengolahan hidangan Appetezer and Dessert khususnya pembuatan Macaroni Schotel dan Roti Kukus Gula Merah medapatkan perhatian sangat baik terlihat dari antusias dan semangat siswa dalam mengikuti kegiatan. Kemampuan siswa dalam Pengolahan Hidangan Appetezer and Dessert berkembang sangat baik disertai minat berwirausaha siswa dengan rerata hasil pos-test berada pada katagori katogori sangat baik. The effectiveness of the appetizer and dessert dish processing training program for Students of SMK Pratama Widhya Mandala Abstract: This study aims to determine the implementation of the Appetizer and Dessert Dish Processing Training program to develop entrepreneurial interest and student learning outcomes of SMK Pratama Widhya Mandala. This research uses evaluation research with qualitative and quantitative approaches. The research subjects were students of class XI Catering Services at SMK Pratama Widhya Mandala. Data collection using the method of observation, interviews, tests. Data analysis techniques by looking for the mean results of the pre-test post-test and interesting. The results showed that training in entrepreneurial interest in the processing of Appetizer and Dessert dishes, especially the making of Macaroni Schotel and Brown Sugar Steamed Bread, received very good attention, seen from the enthusiasm and enthusiasm of students in participating in the activity. The ability of students in Appetizer and Dessert Dish Processing develops very well with students' interest in entrepreneurship with the average post-test results in the very good category.
Penerapan Model Pembelajaran Project Based Learning Melalui Media Vlog Untuk Meningkatkan Minat Belajar Dan Prestasi Belajar Siswa Nining Masrucha; I Gusti Ayu Agung Sinta Diarini; I Wayan Suryanto
Cetta: Jurnal Ilmu Pendidikan Vol 4 No 3 (2021)
Publisher : Jayapangus Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37329/cetta.v4i3.1439

Abstract

Purpose of this study is: To find out whether the application of learning model project based learning through vlog media is able to increase student interest in learning, and student achievement and is able to jointly increase the interest in learning and achievement of class XI Catering 5 students in the subject of food and beverage servicee at SMK Negeri 2 Tabanan. This type of research is classroom action research (CAR) with quantitative descriptive data analysis techniques. The object of research is interest in learning and student achievement and the sample in this study was class XI Catering 5 SMK Negeri 2 Tabanan. The results showed that learning achievement has increased supported by an increase in student learning outcomes. This is supported by the successful application of themodel project based learning through vlog media which has an effect on increasing student interest in learning which is shown from feelings of pleasure, student involvement, interest, and attention of students. This also proves that the application of themodel project-based learning through vlog media has succeeded in increasing student interest in learning and learning achievement.
Penerapan Model Pembelajaran Project Based Learning Berbasis Lesson Study Melalui Pembelajaran Daring Untuk Mengetahui Kemampuan Berfikir Kritis Dan Hasil Belajar I Gusti Ayu Agung Sinta Diarini; Maria Fransisca Br Ginting; I Wayan Suryanto
Ganaya : Jurnal Ilmu Sosial dan Humaniora Vol 3 No 2 (2020)
Publisher : Jayapangus Press

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Abstract

Project-based learning in learning activities carried out online or learning from home, is expected to be a learning model, packaged attractively, emphasizing the development of critical thinking skills to solve the problems being faced, and able to improve student learning outcomes. This type of research is classroom action based research study with two cycles, the method of collecting data with tests, questionnaires, interviews and observations, analyzed with quantitative descriptive methods. The results showed the average critical thinking ability in the first cycle was 72.5% with a good category, increasing in the second cycle to 88.3% with a very good category. The average learning outcomes of the first cycle was 79.7% with good categories and the second cycle was 80.8% with good categories. The application of the Project Based Learning model based on lesson study through online learning, is able to improve the critical thinking skills of students with excellent categories, and the learning outcomes of class XI TB 1 students at SMK PGRI 1 Badung with good categories.
PENINGKATAN KUALITAS LULUSAN SMK MELALUI PENDAMPINGAN DENGAN LESSON STUDY I Wayan Suryanto; I Gusti Ayu Agung Sinta Diarini
Seminar Nasional Aplikasi Iptek (SINAPTEK) Vol 4 (2021): PROSIDING SINAPTEK
Publisher : LPPM Universitas Dhyana Pura

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Abstract

ABSTRAKPenelitian ini bertujuan meningkatkan kualitas pembelajaran guru melalui lessonstudy, mengembangkan minat berwirausaha dan hasil belajar siswa SMK SingamandawaMonarch Bali. Penelitian ini menggunakan pendekatan deskriptif kualitatif. Subjekpenelitian adalah siswa kelas XI Jasa Boga SMK Singamandawa Monarch Bali.Pengumpulan data menggunakan metode observasi, wawancara, tes. Teknik analisis datadengan mencari rerata hasil pre-test post-test dan menarik kesimpulan. Hasil penelitianmenunjukkan pelatihan minat berwirausaha dalam pengolahan dan penyajian makananmelalui lesson study telah berjalan dengan baik dan berhasil meningkatkan minatberwirausaha siswa dengan rerata pos-test sebesar 83,9 %. Hasil belajar pengolahandan penyajian makanan berada pada kategori sangat baik dengan rerata pos-testsebesar 91 % dan akumulasi hasil evaluasi minat berwirausaha dan hasil belajar denganrerata pos-test sebesar 87,1 % dengan kategori sangat baik.Kata kunci: Lesson Study, minat berwirausaha, hasil belajar
PELATIHAN PASTRY AND BAKERY (PEMBUATAN BREAKFAST ROLL, JAPANESE TYPE SOFTROLL DAN RAISIN ROLL) BAGI SISWA/SISWI SMK HARAPAN DENPASAR Ni Made Erpia Ordani Astuti; I Putu Pranatha Sentosa; Maria Fransiska; I Wayan Suryanto; I Ketut Suartana
Seminar Nasional Aplikasi Iptek (SINAPTEK) Vol 1 (2018): PROSIDING SINAPTEK
Publisher : LPPM Universitas Dhyana Pura

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Abstract

ABSTRAKPastry and Bakery merupakan salah satu bagian atau saction yang ada di Food and Beverage Departmen yang mempunyai tugas dan tanggung jawab dalam menyiapkan bergai jenis roti sebagai makanan utama sarapan / breakfast dan juga bertanggung jawab dalam menyiapkan kue-kue manis untuk makanan penutup / Dessert. Kegiatam Pengabdian ini dilakukan Di SMK Harapan Denpasar dengan judul “Pelatihan Pastry And Bakery (Pembuatan Breakfast Roll, Japanese Type Softroll dan Raisin Roll)” bagi Siswa/siswi SMK Harapan Denpasar Jalan Rasa Sesetan No. 48 Denpasar, Bali. Yang menjadi sasarannya adalah siswa/siswi kelas XI dan XII Jurusan Jasa Boga SMK Harapan Denpasar. Kegiatan Pengabdian dilakukan dengan metode sosialisasi/ceramah, yang dilanjutkan dengan memberikan materi pelatihan tehnik pembuatan Breakfast Roll, Japanese Type Softroll dan Raisin Roll dengan metode Demonstrasi dan Pendampingan pada peserta. Luaran dari kegiatan ini meliputi: 1) Meningkatnya kemampuan dan ketrampilan siswa dalam bidang Pastry and bakery, khususnya dalam pembuatan Breakfast Roll, Japanese Type Softroll dan Raisin Roll, 2) Prodak berupa Breakfast Roll, Japanese Type Softroll dan Raisin Roll untuk makanan utama breakfast, dan 3) Artikel ilmiah di Jurnal Paradharma. Hasil kegiatan Pengabdian ini mampu meningkatkan keterampilan peserta dalam proses pembuatan Breakfast Roll, Japanese Type Softroll dan Raisin Roll dan meningkatkan pemahaman peserta tentang tugas-tugas Pastry And Bakery section di dunia perhotelan.Kata Kunci: Pelatihan dan pendampingan, Pastry, Bakery, BreakfastABSTRACTPastry and Bakery is one of sections in Food and Beverages Department, which is responsible for preparing different types of bread served as breakfast. It is also responsible for preparing sweet cakes served as desserts. This public service entitled “Pastry and Bakery Training (How to Prepare Breakfast Roll, Japanese Type Softroll and Raisin Roll) was conducted at Harapan Senior Vocational High School Denpasar for the students of the 11th and 12th grades of the Department of Food and Beverages of Harapan Vocational High School Denpasar. The public service was carried out using the socialization method and practice of preparing Breakfast Roll, Japanese Type Softroll and Raisin Roll. How to prepare Breakfast Roll, Japanese Type Softroll and Raisin Roll were demonstrated to the participants and during the practice they were observed and supervised. The results of the public service are as follows: 1) the students’ skill in Pastry and Bakery was getting better in general and they could prepare Breakfast Roll, Japanese Type Softroll and Raisin Roll in particular; 2) the products they could produce were Breakfast Roll, Japanese Type Softroll and Raisin Roll served for breakfast; and 3) this article will be published in the Paradharma Journal. This public service could improve the students’ skill in the process of preparing Breakfast Roll, Japanese Type Softroll and Raisin Roll and their insight into the tasks related to the Pastry and Bakery Section in every hotel.Keywords: Training and supervision, Pastry, Bakery, Breakfast
PENERAPAN MODEL DEMONSTRASI DALAM MENINGKATKAN HASIL TERNAK LELE DENGAN MENGGUNAKAN SISTEM BIOFLOK I Gusti Ayu Agung Sinta Diarini; I Wayan Suryanto; Ni Made Erpia Ordani Astuti
Seminar Nasional Aplikasi Iptek (SINAPTEK) Vol 2 (2019): PROSIDING SINAPTEK
Publisher : LPPM Universitas Dhyana Pura

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Abstract

ABSTRAKDesa abiansemal merupakan salah satu desa peternak lele. Permasalahan warga desa abiansemal khususnya peternak lele yang menjadi prioritas untuk dipecahkan adalah pada proses produksi, minimnya pengetahuan peternak tentang sistem bioflok dan butuh waktu untuk mengubah paradigma mereka yang masih menggunakan metode konvensional. Masalah lainnya yang segera menjadi prioritas adalah dari segi aspek pemasaran perlu sentuhan informasi terhadap usahanya agar mendorong pembudidaya untuk memperluas pasar. Kelompok peternak lele ini perlu pendampingan dan pelatihan oleh kepakaran untuk menolong pembudi daya ikan pada khususnya dan membantu dalam produksi kualitas ikan. Selain itu untuk meningkatkan produksi dibutuhkan sistem bioflok dari bentuk kolam, pengaturan air, cara pakan, pemberian probiotik, airrato/oksigen dan kepadatan jumlah tebar dalam upaya meningkatkan hasil ternak lele yang berkualitas. Kelompok Usaha distributor lele juga memerlukan pendampingan terhadap manajemen produksi yang sesuai dengan harapan dan permintaan pasar. Kelompok ini merupakan kelompok vital keberlanjutan masyarakat desa abiansemal dan diharapkan mampu berkembang dalam laju kemajuan usaha masyarakat di desa tersebut. Metode pelaksanaan yang dilakukan dalam kegiatan ini dengan Pelatihan, Pendampingan dan demontrasi. Tujuan pendampingan ini adalah diharapkan mampu meningkatkan produksi dan kualitas ikan sehingga mampu mengembangkan usahanya sesuai dengan harapan konsumen, baik dari segi aspek produksi maupun aspek pemasaran sehingga mampu memberikan kesejahteraan masyarakat desa abiansemal dan dapat terus berkembang baik dari segi usaha pendukung seperti usaha pertanian dan perikanan. Metode yang digunakan pada penelitian ini adalah dengan teknik survey dan wawancara kepada sejumlah kelompok lele yang ada di kabupaten badung.Kata Kunci: Peningkatan Produksi, Kelompok Ternak Lele, SisTem Bioflok.ABSTRACTAbiansemal village is one of the villages of catfish farmers. The problems of rural residents, especially catfish farmers, which are the priority to be solved are in the production process, lack of knowledge of farmers about biofloc systems and it takes time to change the paradigm of those who still use conventional methods. Another problem that immediately becomes a priority is that in terms of marketing aspects, information needs to be touched on its efforts to encourage farmers to expand the market. This group of catfish farmers needs assistance and training by expertise to help fish farmers in particular and assist in the production of quality fish. In addition to increasing production, a bioflok system is needed from the form of ponds, water regulation, feeding method, probiotics distribution, airrato/oxygen and density of stocking quantities in an effort to improve the quality of livestock catfish. The catfish distributor business group also needs assistance with production management in accordance with market expectations and demands. This group is a vital group for the sustainability of rural communities and is expected to be able to develop in the pace of progress of the business community in the village. The method of implementation carried out in this activity is Training, Mentoring and demonstration. The aim of this assistance is to increase fish production and quality so that it is able to develop its business according to consumer expectations, both in terms of production aspects and marketing aspects so as to be able to provide welfare to rural communities and continue to grow in terms of supporting businesses such as agriculture and fisheries. This method used in this study was survey and interview techniques to a number of catfish groups in Badung district.Keywords: Increase of Production , Catfish Farming Group, Bioflok System.
Penerapan Literasi Digital Dalam Meningkatkan Motivasi Dan Prestasi Belajar Siswa Pada Mata Pelajaran Produk Cake Dan Kue Indonesia Ayu Putu Tristiani; I Ketut Suartana; I Wayan Suryanto
Cetta: Jurnal Ilmu Pendidikan Vol 6 No 2 (2023)
Publisher : Jayapangus Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37329/cetta.v6i2.1998

Abstract

The purpose of this study is to know the motivation improvement and students learning achievement through the implementation of   digital literacy at XI grade TB 1 SMK Negeri 5, Denpasar on the subject of product Cake and Indonesian Kue. The kind of this study is experiment with quantitave analysis techniques by using method of pre-experimental design type one group pre-test & post-test and purposive sampling techniques. The subject of this study is students at grade XI Tata Boga 1 SMK Negeri 5 Denpasar. On pre-test average value of learning motivation the result showed 112.05, with the highest value is 128.00 and the lowest is 97.00. On learning achievement average value the result showed 68.09, the highest value is 80.00 and the lowest is 56.67. When digital literacy implemented on learning process, on post-test all values improved, namely on learning motivation obtained average value 116.72, the highest value is 130.00 and the lowest is 101.00. On learning achievement showed average value is 80.97, the highest value is 86.33 and the lowest is 78.00. So, it can be concluded that by the implementation of digital literacy maximally on learning process was able to improve students motivation and their learning achievement.
Peningkatan Hasil Belajar dan Kemampuan Berpikir Kritis Siswa dengan Penerapan Model Pembelajaran Project Based Learning dalam Mata Pelajaran Laundry Ni Putu Dewi Patmitasari; I Ketut Suartana; I Wayan Suryanto
JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol 1, No 1 (2022): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (727.819 KB)

Abstract

AbstrakTujuan penelitian ini yaitu untuk mengetahui peningkatan hasil belajar serta kemampuan berpikir kritis siswa dengan penerapan model pembelajaran project based learning di kelas XI PH 4 pada mata pelajaran laundry. Penelitian ini merupakan penelitian tindakan kelas(PTK) yang metode analisis datanya menggunakan metode deskriptif kualitatif. Sampel penelitian ini ditentukan menggunakan metode purposive sampling. Berdasarkan hasil penelitian diperoleh bahwa dengan penerapan model pembelajaran project based learning siswa menunjukkan peningkatan hasil belajar dan kemampuan berpikir kritis. Diketahui adanya peningkatan persentase rerata hasil belajar pada aspek kognitif, afektif, dan psikomotor serta kemampuan berpikir kritis siswa pada siklus I dan siklus II. Peningkatan hasil persentase rerata skor hasil belajar kognitif sebesar 20.00%, afektif sebesar 21.90%, psikomotor sebesar 20.77%, dan persentase kemampuan berpikir kritis sebesar 10.84%. Berdasarkan hasil penelitian diperoleh kesimpulan melalui penerapan model pemebelajaran project based learning mampu meningkatkan hasil belajar dan kemampuan berpikir kritis siswa kelas XI PH 4 di SMK Negeri 5 Denpasar.Kata kunci: Model pembelajaran project based learning, hasil belajar, kemapuan berpikir kritisAbstractThis study aims to determine the increase in learning outcomes and students critical thinking skills by applying the project-based learning model in class XI PH 4 in the laundry subject. This is a classroom action research (CAR) whose data analysis method uses a qualitative descriptive method. The sample of this study was determined using the purposive sampling method. Based on the studys results, it was found that by applying the project-based learning model, students showed an increase in learning outcomes and critical thinking skills. It is known that there is an increase in the average percentage of learning outcomes in cognitive, affective, and psychomotor aspects as well as students critical thinking skills in cycle I and cycle II. The increase in the average percentage score of cognitive learning outcomes is 20.00%, affective is 21.90%, psychomotor is 20.77%, and the percentage of critical thinking ability is 10.84%. Based on the results of the study, it was concluded that the application of the project-based learning model, was able to improve learning outcomes and critical thinking skills of class XI PH 4 students at SMK Negeri 5 Denpasar.Keywords: Project based learning model, learning outcomes, critical thinking skills
Penerapan Model Project Based Learning untuk Meningkatkan Kreativitas dan Hasil Belajar Siswa pada Mata Pelajaran Fushion Food I Gede Dharma Putra; I Wayan Suryanto; Ni Made Erpia Ordani Astuti
JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol 1, No 2 (2022): JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA (JAKADARA)
Publisher : LPPM Universitas Dhyana Pura

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Abstract

AbstrakTujuan dari penelitian ini adalah mengetahui penerapan model Project Based Learning dalam meningkatkan kreativitas siswa pada mata pelajaran Fussion Food kelas XII TB SMK Pariwisata Dwi Tunggal Tabanan dan untuk mengetahui penerapan model Project Based Learning dalam meningkatkan hasil belajar siswa pada mata pelajaran Fussion Food kelas XII TB SMK Pariwisata Dwi Tunggal Tabanan. Jenis penelitian ini adalah pre-experimental design, variabel luar masih memengaruhi variabel independen. Penelitian eksperimen ini belum menunjukkan bentuk eksperimen sungguh-sungguh sehingga pre-experimental design menjadi desain penelitian ini. Subjek dalam penelitian ini adalah seluruh XII TB 4 di SMK Pariwisata Dwi Tunggal Tabanan yang berjumlah 37 siswa. Pada tabel paired sample t-test yang membandingkan antara pretest-posstest Kreativitas menunjukkan signifikansi sebesar 0.000 < 0.05, dengan demikian penerapan model pembelajaran Project Based Learning (PjBL) mampu meningkatkan kreativitas secara signifikan pada mata pelajaran Fusion Food di kelas XII Tb 4 SMK Pariwisata Dwi Tunggal. Pada tabel Paired Sample Test di atas dapat dilihat Sig (2-tailed) menunjukkan pretest-posttest hasil belajar menunjukkan signifikansi sebesar 0.180 > 0.05 dengan demikian penerapan model pembelajaran Project Based Learning (PjBL) belum mampu meningkatkan hasil belajar siswa secara signifikan pada mata pelajaran. Fusion Food di kelas XII Tb 4 SMK Pariwisata Dwi Tunggal.Kata kunci:Project Based Learning, Kreativitas, Hasil Belajar, Fushion FoodAbstractThe purpose of this study was to determine the application of the Project Based Learning model in increasing student creativity in the Fussion Food subject class XII TB SMK Wisata Dwi Tunggal Tabanan and to determine the application of the Project Based Learning model in improving student learning outcomes in the Fussion Food subject class XII TB SMK Tabanan Dwi Tunggal Tourism. This type of research is a pre-experimental design, external variables still affect the independent variables. This experimental research has not shown a real experimental form so that the pre- experimental design becomes the design of this study. The subjects in this study were all XII TB 4 at SMK Wisata Dwi Tunggal Tabanan, totaling 37 students. In the paired sample t-test table that compares the pretest-posttest Creativity shows a significance of 0.000 < 0.05, thus the application of the Project Based Learning (PjBL) learning model is able to significantly increase creativity in Fusion Food subjects in class XII Tb 4 SMK Tourism Dwi Single. In the Paired Sample Test table above, it can be seen that Sig (2- tailed) shows the pretest-posttest learning outcomes show a significance of 0.180 > 0.05. Thus, the application of the Project Based Learning (PjBL) learning model has not been able to significantly improve student learning outcomes in Fusion subjects. Food in class XII Tb 4 SMK Tourism Dwi Tunggal.Keywords:Project Based Learning, Creativity, Learning Outcomes, Fusion Food
Upaya Meningkatkan Motivasi dan Hasil Belajar Siswa Melalui Penerapan Model Blended Learning Berbantuan Google Classroom pada Mata Pelajaran Dasar Kuliner Made Mertha Dewini; I Gusti Ayu Agung Sinta Diarini; I Wayan Suryanto
JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol 1, No 1 (2022): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Publisher : LPPM Universitas Dhyana Pura

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Abstract

AbstractThis research aims to find out the increase of students’ motivation andlearning outcome in basic culinary subjects through blended learningmodel application that assisted by google classroom. The quantitativeanalysis technique used in this research is in the experimentalresearch design category and the sampling technique is purposivesampling. The research subject is all of the students in X class ofCulinary Art in SMKN 5 Denpasar totaling 40 people. The results ofthe pre-test of learning motivation obtained indicators of the need forachievement and affiliation of 78% and power of 73%. The pre-test ofcognitive domain learning outcomes showed a percentage of 80%,affective 81%, and psychomotor 79%. Through the application of theblended learning model, the results of an increase in the motivationalpost-test are the need for achievement by 79%, power and affiliationby 80%. Learning outcomes have increased, namely the cognitivedomain by 85%, affective 84% and psychomotor 82%. It concludedthat there is an increase in students' motivation and learning outcomesafter applying the blended learning model.AbstrakPenelitian ini memiliki tujuan yaitu mengetahui peningkatan motivasidan hasil belajar siswa pada mata pelajaran dasar kuliner melaluipenerapan model blended learning berbantuan google classroom.Teknik analisis kuantitatif yang digunakan dalam penelitian iniberkategori jenis penelitian eksperimen serta teknik sampling yaitupurposive sampling. Subjek yang diambil dalam penelitian ini yaknisemua siswa kelas X Tata Boga 1 SMKN 5 Denpasar yang berjumlah40 orang. Hasil pretest motivasi belajar memperoleh indikatorkebutuhan akan prestasi dan afiliasi sebesar 78% dan kekuasaansebesar 73%. Pretest hasil belajar ranah kognitif menunjukanpersentase sebesar 80%, afektif 81%, dan psikomotor 79%. Melaluipenerapan model blended learning, mendapatkan hasil peningkatanpada posttest motivasi yaitu kebutuhan akan prestasi sebesar 79%, kekuasaan dan afiliasi sebesar 80%. Hasil belajar mengalamipeningkatan yaitu ranah kognitif sebesar 85%, afektif 84% danpsikomotor 82%. Simpulan yang diperoleh adalah terjadi suatupeningkatan motivasi dan hasil belajar pada siswa setelah menerapkanmodel pembelajaran blended learning.
Co-Authors Agnes Monica Sabuna Ayu Putu Tristiani I Gede Dharma Putra I Gusti Ayu Ika Monik Prastyandhari I Gusti Ayu Ika Monika P I Gusti Ayu Ika Monika Prastyandhari I Ketut Suartana . I Ketut Suarthana I PUTU PRANATHA SENTOSA Luh Putu Tri Karismawati Made Mertha Dewini Maria Fransisca Br Ginting Maria Fransiska Ni Made Erpia Ordani Astuti Ni Made Erpia Ordani Atuti Ni Putu Dewi Patmitasari Ni Putu Yuniasih Nining Masrucha Putu Andyka Putra Gotama Putu Sinta Panca Dewi Riana Patricia Kaya Sinta Diarini, I Gusti Ayu Agung