Penerapan Model Pembelajaran Project Based Learning terhadap Kreativitas dan Hasil Belajar Siswa pada Mata Pelajaran Pengolahan dan Penyajian Makanan Kontinental - Ni Putu Dewi Dharmayanthi; Ni Made Erpia Ordani Astuti; I Putu Pranatha Sentosa (JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA, 2022)
AbstrakTujuan  penelitian ini untuk mengetahui peningkatan kreativitas dan hasil belajar siswa melalui penerapan model pembelajaran Project Based Learning. Penelitian yang digunakan adalah Penelitian Tindakan Kelas yang dilakukan melalui siklus I dan siklus II. Teknik pengumpulan sampel yang digunakan  yaitu purposive sampling. Sampel dalam penelitian ini adalah siswa kelas XII JB 1 di SMK Wira Harapan. Teknik analisis data yang digunakan adalah deskriptif kualitatif. Hasil penelitian siklus I kreativitas siswa memperoleh persentase rerata 68% mengalami peningkatan 14% dengan persentase rerata 82% pada siklus II. Hasil Belajar siswa siklus I memperoleh persentase rerata 79,94%  mengalami peningkatan 3,22% dengan persentase rerata 83,16% pada siklus II. Ketuntasan klasikal siswa persentase rerata 50% pada siklus I mengalami peningkatan 50%  menjadi 100% pada siklus II. Berdasarkan hasil penelitian, maka dapat disimpulkan penerapan model pembelajaran Project Based Learning mampu meningkatkan kreativitas dan hasil belajar siswa pada mata pelajaran Pengolahan dan Penyajian Makanan Kontinental.AbstractThe aim of this study was to determine the increase in creativity and student learning outcomes through the application of the Project-Based Learning model. The research used is Classroom Action Research conducted through cycle I and cycle II. The sampling technique used is purposive sampling. The sample in this study were students of class XII JB 1 at SMK Wira Harapan. The technique of analyzing data was descriptive qualitative. The results of the first cycle of student creativity obtained an average percentage of 68%, an increase of 14% with an average percentage of 82% in the second cycle. Student learning outcomes in the first cycle obtained an average percentage of 79.94%, an increase of 3.22% with an average percentage of 83.16% in the second cycle. The average percentage of students' classical mastery in the first cycle increased from 50% to 100% in the second cycle. Based on the results, it can be concluded that the application of the Project-Based Learning model was able to increase creativity and student learning outcomes in the subjects of Processing and Serving Continental Food.