PENGARUH MODEL PEMBELAJARAN PROJECT BASED LEARN-ING TERHADAP HASIL BELAJAR TATA HIDANG SISWA KELAS XI TATA BOGA DI SMK NEGERI 2 SINGARAJA - ., Ni Wayan Erniasih; ., Dra. Risa Panti Ariani, M.Si.; ., Ni Made Suriani, S.Pd, M.Par. (Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga, 2017)
Penelitian ini bertujuan untuk mendeskripsikan pengaruh model pembelajaran project based learning terhadap hasil belajar tata hidang. Penelitian ini dilakukan di SMK Negeri 2 Singaraja pada siswa kelas XI Tata Boga. Jenis penelitian ini adalah quasi eksperimen dengan desain Non equivalent Control Group Design). Populasi penelitian ini adalah seluruh siswa kelas XI Tata Boga di SMK Negeri 2 Singaraja tahun ajaran 2018/2019 berjumlah 4 kelas Penentuan sampel dalam penelitian ini dilakukan dengan teknik random sampling untuk menentukan kelas eksperimen dan kelas kontrol. Pengumpulan data dalam penelitian ini dilakukan dengan metode non tes untuk mengetahui hasil belajar psikomotor siswa dan metode tes untuk mengetahui hasil belajar kognitif siswa. Berdasarkan analisis dengan statistic deskriptif diperoleh nilai rata-rata psikomotor siswa kelas eksperimen 86,75, kelas kontrol 85,8 dan nilai rata-rata kognitif kelas eksperimen sebesar, 82,92 kontrol sebesar 75,51. Berdasarkan hasil perhitungan uji-t di-peroleh thitung sebesar 3,34 sedangkan ttabel 2,00 dengan taraf signifikansi 5% adalah 2,00. Hal ini berarti, thitung>ttabel, sehingga H0 ditolak dan Ha diterima. Menunjukan bahwa terdapat pengaruh model pembelajaran project based learning terhadap hasil belajar tata hidang siswa kelas XI Tata Boga di SMK Negeri 2 Singaraja.Kata Kunci : Hasil Belajar, Project Based Learning, Tata Hidang This study aimed at describing the effect of project-based learning model on learning gastronomy. This study conducted at SMK Negeri 2 Singaraja in culinary students grade XI. The type of this study was quasi-experimental with the design of Non-equivalent Control Group Design. The population of this study were all culinary students grade XI in SMK Negeri 2 Singaraja in the 2018/2019 academic year with total 4 classes. The determination of the sample in this study was done by random sampling technique to de-termine the experimental class and control class. The data were gathered by using non-test methods to discover students' psychomotor learning outcomes and using test methods to discover students' cogni-tive learning outcomes. Based on the analysis by using descriptive statistics was obtained the average value of students' psychomotor in the experimental class was 86.75, control class was 85.8 and the ex-perimental average cognitive value was 82.92 controls in the amount of 75.51. Based on the results of the calculation of t-test was obtained tcount of 3.34 while ttable of 2.00 with a significance level of 5% is 2.00. It means that tcount> ttable, so that H0 was rejected and Ha was accepted. It showed that there was an effect of project based learning model on the learning gastronomy of culinary students grade XI in SMK Negeri 2 Singaraja.keyword : Learning Outcomes, Project Based Learning, Gastronomy