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Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga
Published by Universitas Pendidikan Ganesha
ISSN : 25991434     EISSN : 25991442     DOI : 10.23887
Core Subject : Education,
Education
urnal BOSAPARIS : Pendidikan Kesejahteraan Keluarga is a scientific journal published by the Universitas Pendidikan Ganesha and professionally managed by the Program Studi Pendidikan Kesejahteraan Keluarga, Jurusan Teknologi Industri, Fakultas Teknik dan Kejuruan. This journal aims to accommodate articles of research results and the results of community service in the fields of Cullinary, Fashion, Hospitality, and Beauty/Cosmetology. In the end, this Journal is expected to provide a description of the development of science and technology in the field of family welfare education for the academic community. This journal is published 3 times a year (March, July, and November). The Focus Jurnal BOSAPARIS : Pendidikan Kesejahteraan Keluarga is to provide articles of research results in the field of family welfare education The Scope Jurnal BOSAPARIS : Pendidikan Kesejahteraan Keluarga encompasses but not limited to the following: Cullinary Art, Fashion, Hospitality, and Beauty/Cosmetology.
Arjuna Subject : Umum - Umum
Articles 7 Documents
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PERKEMBANGAN TATA RIAS LELUNAKAN DALAM UPAYA PELESTARIAN KEBUDAYAAN BALI ., Ni Putu Ayu Ari Anggarwati; ., Ni Ketut Widiartini, S.Pd.,M.Pd; ., Dra. I Dewa Ayu Made Budhyani,M.Pd
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 5, No 2 (2016):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v5i2.8373

Abstract

Penelitian ini bertujuan untuk mengetahui: (1) Perkembangan tata rias rambut, tata rias wajah, aksesoris, dan busana tata rias lelunakan (2) upaya pelestarian tata rias lelunakan. Sumber informan penelitian ini adalah A. A. Ayu Ketut Agung, A. A. Ngr. Mayun Konta Tanaya dan Ni Ketut Resti. Waktu penelitian selama satu bulan. Objek penelitian adalah perkembangan tata rias rambut, tata rias wajah, aksesoris, busana tata rias lelunakan dan upaya pelestarian kebudayaan Bali. Metode pengumpulan data menggunakan metode observasi, metode wawancara dan studi dokumen. Instrumen penelitian adalah lembar observasi, lembar wawancara dan studi dokumen. Analisis data menggunakan analisis deskriptif kualitatif. Hasil Penelitian menunjukan bahwa: (1) Perkembangan tata rias lelunakan terdiri dari: Tata rias rambut lelunakan menggunakan satu lilitan pada putaran kain di kepala yang berbentuk lelunakan dan menggunakan hair piece/cemara dan kain selendang dikepala menggunakan warna bebas atau menyesuaikan busana yang digunakan. Pada tata rias wajah menggunakan make-up modern. Aksesoris menggunakan berbagai macam bunga seperti: bunga sandat, semanggi sibak, bunga kap, dan bunga jepun pada busana lelunakan menggunakan busana modifikasi. Tata rias lelunakan digunakan pada upacara Agama, juga bisa digunakan pada acara umum seperti: Mc dan prewedding (2) Upaya pelestarian tata rias lelunakan terdapat tiga faktor yaitu: faktor budaya merupakan tindakan, kepercayaan dan adat istiadat, faktor ekonomi konsumen meliputi keluarga, tingkat penghasilan dan sosial ekonomi sedangkan faktor pribadi/personal meliputi usia, gaya hidup, dan tingkat pendidikan.Kata Kunci : Perkembangan, tata rias lelunakan, upaya pelestarian lelunakan. This study aims to determine (1) the development of lelunakan hairdressing, make-up, accessories, and fashion; (2) the means of lelunakan make-up preservation. The informants for this study were A. A. Ayu Ketut Agung, A. A. Ngr. Mayun Konta Tanaya, and Ni Ketut Resti. This study was conducted for one month. The objects of this study were the development of lelunakan hairdressing, make-up, accessories, and fashion, as the means for Balinese culture preservation. The methods of collecting data for this study were observation, interview, and literature study menthods. The instruments for this study were observation sheets, interview guidance, and literature study. The data analysis for study was descriptive qualitative analysis. The result from this study shows that: (1) the development of lelunakan make-up consists of: Lelunakan hairdressing uses a single twist of cloth on the head which is in the form of lelunakan. Beside that, lelunakan hairdressing also uses hair piece and a colored shawl that is appropriate with the clothing used. In make-up, it uses modern make-up. Then, for the accessories, it uses various kinds of flower, such as cananga flower, semanggi/sibak flower, kap flower, and frangipani flower. Next, lelunakan fashion uses and modified clothing. Lelunakan make-up is used in religious ceremony. However, it is commonly used for MC and pre-wedding. (2) The means of lelunakan make-up preservation have three factors. The first is culture factor that consists of action, belief, and custom. The second is consumer economic factor that consists of family, income level, and socioeconomic. At last, the third factor is personal factor that consists of age, lifestyle, and education level. keyword : Development, lelunakan make-up, the means of lelunakan preservation
Tata Rias Tari Rejang di Desa Madenan, Kecamatan Tejakula, Kabupaten Buleleng ., Kadek Mirayanti; ., Ni Ketut Widiartini, S.Pd.,M.Pd; ., Made Diah Angendari, S.Pd.
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 5, No 2 (2016):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v5i2.8376

Abstract

Penelitian ini bertujuan untuk mengetahui (1) Tata rias wajah dan rambut Tari Rejang di Desa Madenan, Kecamatan Tejakula, Kabupaten Buleleng (2) Busana dan aksesoris Tari Rejang di Desa Madenan, Kecamatan Tejakula, Kabupaten Buleleng. Penelitian ini menggunakan rancangan penelitian deskriptif. Variabel penelitian Tata Rias Tari Rejang meliputi tata rias wajah, rambut, busana dan aksesoris. Data dikumpulkan dengan menggunakan metode observasi dan wawancara dengan teknik analisis deskriftif kualitatif. Hasil penelitian menunjukkan bahwa (1) Tata Rias Wajah dan rambut Tari Rejang Dewa dan Rejang Adat menggunakan tata rias yang menunjang penampilan dengan menggunakan warna Eye Shadow biru, merah dan kuning, yang membedakan tata rias tari ini pada pemakaian Gecek dan Ganda. Sedangkan tari Rejang Renteng menggunakan tata rias untuk menunjang penampilan penari mendekati tata rias sehari-hari. Tata rias rambut Tari Rejang Dewa diikat rapi, tari Rejang Adat menggunakan sanggul pusung gonjer dan Tari Rejang Renteng menggunakan sanggul pusung tagel. (2) Busana yang digunakan tari Rejang Dewa menggunakan: tapih kuning, wastra putih, sabuk toros, selendang prada, selendang putih, sedangkan aksesoris yang digunakan gelungan. busana rejang adat : kamben putih, longtorso, kebaya dan selendang prada dengan aksesoris: subeng, puspo lembo, cempaka emas. Busana tari Rejang Renteng : Kamben putih, kebaya, longtorso dan selendang putih dengan aksesoris: bunga cempaka emas. Kata Kunci : Aksesoris, Busana, Rias Rambut, Rias wajah, Tari Rejang This study was aimed at determining (1) Makeup and hairdressing of Rejang dance in Madenan village, Tejakula sub district, Buleleng (2) Clothing and accessories which are used in Rejang dance of Madenan village, Tejakula sub district, Buleleng. This study used descriptive research design. The research variables were cosmetology of Rejang dance include makeup, hair, clothes and accessories. The data were collected by using observation and interviews method with qualitative descriptive analysis techniques. The results showed that (1) Face makeup and hairdressing of Rejang Dewa and Rejang Adat dance wore makeup which support the performances by using blue, red and yellow eye shadow, which distinguishes this dance’s makeup on the use of Gecek and Ganda. Meanwhile, Rejang Renteng dance wore daily makeup to support the appearance of dancers. Hairdressing of Rejang Dewa dance was tied neatly, Rejang Adat dance used pusung gonjer bun and Rejang Renteng dance used pusung tagel bun. (2) Clothing which was used by Rejang Dewa was: yellow tapih, white wastra, toros belts, scarves prada, white shawl, while the accessory used was gelungan. clothing of rejang adat: white kamben, longtorso, kebaya and prada scarves with Accessories: subeng, puspo lembo, cempaka emas. clothing of rejang renteng dance: white kamben, kebaya, longtorso and white scarves with Accessories: cempaka emas flower. keyword : accessories, clothing, hairdressing, makeup, Rejang dance
Studi Eksperimen Buah Mengkudu Menjadi Manisan Kering ., I Nyoman Gede Nesa Narmada; ., Ni Desak Made Sri Adnyawati, S.Pd,M.Pd; ., Luh Masdarini, S.Pd
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 5, No 2 (2016):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v5i2.8172

Abstract

Penelitian ini bertujuan untuk mengetahui: (1) kesukaan manisan kering tanpa biji dilihat dari aspek rasa, tekstur dan aroma. (2) kesukaan manisan kering dengan biji dihaluskan dilihat dari aspek rasa, tekstur dan aroma. (3) kesukaan manisan kering dengan biji utuh dilihat dari aspek rasa, tekstur dan aroma.Jenis penelitian ini adalah penelitian eksperimen pada buah mengkudu. Metode pengumpulan data yang dipergunakan dalam penelitian ini yakni metode observasi dengan uji panelis yang diujikan kepada 80 masyarakat umum yang telah menilai kesukan manisan kering mengkudu dilihat dari aspek rasa, tekstur dan aroma. Instrument pengumpulan data adalah lembar uji mutu hedonik dengan 3 kriteria ( suka, cukup dan tidak suka). Data hasil penelitian dianalisis menggunakan metode analisis deskriptif kuantitatif. Hasil penelitian tingkat kesukaan panelis menunjukkan: (1) manisan kering tanpa biji dilihat dari aspek rasa (66,25%), tekstur (60 %), dan aroma (43,75%). (2) manisan mengkudu dengan biji yang dihaluskan dilihat dari aspek rasa (22,5%), tekstur (32,5 %), dan aroma (33,75%). (3) manisan mengkudu dengan biji dilihat dari aspek rasa (10 %), tekstur (7,5 %), dan aroma (23,75%). Kata Kunci : buah mengkudu, manisan, mutu hedonik This study aims to determine:(1) A candied dried seedless seen from the aspect of flavor,texture and aroma. (2) A candied dried with mashed beans viewed from the aspect of flavor, texture and aroma. (3) A candied dried with whole grain viewedfrom the aspect of flavor, texture and aroma. This type of research is an experimental research on noni. Data collection methods used in this trail the methods of observasion with 80 panelists were tested to the general public who have been assessing favorite candied drien noni seen from the aspect of flover, texture and aroma. Data collection instruments are hedonic quality test sheet with three criteria ( like, pretty and do not like). Data were analyzed using quantitative descriptive analysis method. A research result shows the level of panelists showed: (1) candied dried seedless seen from the aspect of flavor (66,25%), texture (60%), and aroma( 43,75%). (2) candied dried with mashed beans from the aspect of flavor ( 22,5%), texture (32,5%) and aroma (33,75%). (3) candied dried with instat seeds from the aspect of flavor (10%), texture( 7,5%) and aroma (23,75%). keyword : noni fruit, candied, hedonic quality
DESKRIPSI TENTANG TENUN ENDEK MOTIF PUCUK PADA INDUSTRI TENUN PUTRI AYU KECAMATAN BLAHBATUH KECAMATAN GIANYAR ., Luh Putu Sri Indra Partiwi; ., I Gede Sudirtha, S.Pd, M.Pd; ., Ni Ketut Widiartini, S.Pd.,M.Pd
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 5, No 2 (2016):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v5i2.8375

Abstract

Penelitian ini bertujuan untuk mengetahui (1) proses pembuatan tenunan endek motif pucuk, (2) motif pucuk apa saja yang dibuat pada Industri Tenun Putri Ayu Kecamatan Blahbatuh Kabupaten Gianyar. Penelitian ini dilakukan pada bulan Januari hingga Februari 2016 yang bertempat di Industri Tenun Putri Ayu. Objek dari penelitian ini adalah proses pembuatan serta motif dari tenunan endek motif pucuk. Sumber informan dalam penelitian ini adalah pemilik industri, Pegawai dan karyawan. Variabel penelitian adalah proses pembuatan dan motif tenunan. Metode pengumpulan data pada penelitian ini menggunakan metode observasi dan wawancara. Instrumen penelitian adalah lembar observasi dan pedoman wawancara. Metode analisis data dalam menggunakan analisis deskriptif yang menjelaskan sebagai mana adanya tidak dirubah dalam bentuk simbol maupun bilangan. Hasil dari penelitian ini adalah (1) Proses pembuatan teununan endek motif pucuk pada Industri Tenun Putri Ayu menggunakan 3 proses kerja dalam pembuatan kain yaitu membatik dengan menggunakan teknik air brush untuk pewarnaan benang pakan, teknik ikat/endek untuk pewarnaan pada benang lungsi dan menggunakan teknik songket pada proses penenunan dengan menggunakan ATBM sistem kartu untuk menghasilkan motif bunga pucuk. (2) Motif yang digunakan pada tenunan ini adalah beberapa jenis bunga pucuk diantaranya bunga pucuk bang, bunga pucuk rejuna, kombinasi dari bunga pucuk dan motif geometri serta motif bunga pucuk 2 dimensi yang bagian baik dan buruknya menghasilkan motif serta warna yang berbeda.Kata Kunci : Bunga Pucuk, Motif Tenun, Tenun Endek Inovasi. This study aims to determine (1) the production process of hibiscus-patterned endek woven cloth, (2) the variety of hibiscus pattern used in the Putri Ayu Woven Industry, Blahbatuh subdistrict, Gianyar Regency. This research was done from January to February 2016 located in Putri Ayu Woven Industry. The object of this study was the production process also the pattern of hibiscus-patterned endek woven cloth. The data was gathered by interviewing the owner of the industry and the employees. The variables of this research were the production process and woven’s pattern. The method of collecting data applied in this study were observation and interviewing method. The instruments of this study were observation sheet and interview guidelines. The method of analyzing data used was descriptive analysis which explained everything literally without converting the data to symbols or numerals. the result of this study: (1) the production process of hibiscus-patterned endek woven cloth in Putri Ayu Woven Industry consisted of three working process, those are: doing the batik work by using the air brush technique for coloring the pakan thread, Tie-dying technique to coloring the lungsi thread and utilizing the songket technique in weaving process by using ATBM card system to deliver the hibiscus pattern (2) Patterns used in these woven were variety of hibiscus flower, among them are bang hibiscus, rejuna hibiscus, the combination of hibiscus flower and geometric pattern, also two-dimensional hibiscus pattern which its positive and negative area resulting in different kinds of colors and patterns.keyword : Hibiscus Flower, Woven Pattern, Innovation Of Endek Woven.
IDENTIFIKASI HIDANGAN KHAS LOMBOK DI KECAMATAN PRINGGABAYA KABUPATEN LOMBOK TIMUR, NUSA TENGGARA BARAT ., Haulaini; ., Ni Desak Made Sri Adnyawati, S.Pd,M.Pd; ., Ni Made Suriani, S.Pd, M.Par.
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 5, No 2 (2016):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v5i2.8377

Abstract

Penelitian ini bertujuan untuk mengidentifikasikan hidangan, peralatan, proses dan penyajian khas Kecamatan Pringgabaya, Kabupaten Lombok Timur meliputi hidangan pokok, lauk pauk, sayuran, sambal, jajanan dan hidangan minuman sehari-hari. Penelitian ini dilakukan di Kecamatan Pringgabaya pada 3 Desa yaitu Desa Pringgabaya, Apitaik dan Desa Kerumut dengan sumber informan yaitu ibu-ibu rumah tangga, penjual makanan tradisional dan ibu-ibu PKK. Teknik pengumpulan data dengan metode (1) observasi dan (2) wawancara, sedangkan instrumen penelitian yang digunakan yaitu (1) lembar observasi dan (2) panduan wawancara. Analisis data menggunakan teknik deskriptif kualitatif. Hasil penelitian ini menunjukkan bahwa hidangan khas Kecamatan Pringgabaya yaitu (1) hidangan pokok meliputi topat pelecing, topat jagung, peralatan rombong, jangkeh, proses pengolahan direbus, teknik penyajian menggunakan piring, daun pisang (2) hidangan lauk pauk meliputi pepes kerujuk, pencok, pindang laurok, fajar goreng, sate ikan, peralatan wajan, panci, pemanggang, proses pengolahan digoreng, teknik penyajian piring, mangkok (3) hidangan sayuran meliputi pelalah rebong,beberuk terong, pelecing kuah pindang, pelecing pucuk ambon, peralatan panci, cobek, proses pengolahan direbus, teknik penyajian menggunakan piring, daun pisang (4) sambal meliputi sambal sebie odak, peralatan wajan, proses pengolahan digoreng, teknik penyajian menggunakan piring kecil (5) jajanan meliputi pelemeng, songkong, jaja gedang, puntik siong, jaja sagu, putri nyelem, lempok, peralatan rangseng, proses pengolahan dikukus, teknik penyajian menggunakan piring, daun pisang (6) minuman meliputi, es nyiur, es kenyamen, peralatan baskom, panci, proses pengolahan direbus, teknik penyajian menggunakan gelas. Kata Kunci : Identifikasi,Hidangan khas, Kecamatan Pringgabaya This study aims at identifying traditional dishes,equipment, process, and serve of Pringgabaya Sub-District, East Lombok which consists of any daily, vegetable, sauce, snacks and beverage. The study took in three villages within the same sub-district:Apitaik and Kerumut village. The information sources were varied from the local housewives, traditional food seller and women of the local Family Welfare organization. The data were collectedthrough (1) observation and (2) interview technique, in which they were powered by the instruments: (1) observation sheet and (2) interview guidline. The data analysis was done by using descriptive qualitative method. Results indicate that Pringgabaya’s special traditional dishes consist of (1) the main course which includes topat pelecing, topat jagung,rombong equipment, jangkeh, processed through boiling technique, and served in plates and banana leaves , (2) the side dishes which cover pepes kerujuk, pencok, pindang laurok, fajar goreng, fish satay, supported by utensils such as frying pan, grill and pot, processed in frying technique, and served in bowls and plates(3) the vegetable which includespelalahrebong, beberukterong, pelecing kuah pindang, pelecing pucuk ambon, supported by pot, and grinder, processed through boiling technique and served in plates and banana leaves, (4) the sauces which include sambal sebie odak, supported by pan, processed through frying technic and served in small plates (5) the snacks which cover pelemeng, songkong, jaja gedang, puntik siong, jaja sagu, putri nyelem, lempok, supported by rangseng equipment, processed through steaming, and served in banana leaves and plates, (6) the beverage which includes nyiurice, kenyamenice, supported by bowls and pot, processed through boiling technique and served in glasses. keyword : identification, traditional dishes ,Pringgabaya Sub-district
PERKEMBANGAN TENUN SONGKET DI DESA BERATAN KABUPATEN BULELENG ., Linda Lestari; ., Dra. I Dewa Ayu Made Budhyani,M.Pd; ., Made Diah Angendari, S.Pd.
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 5, No 2 (2016):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v5i2.8374

Abstract

Penelitian ini bertujuan untuk mengetahui: (1) perkembangan ragam hias tenun songket di Desa Beratan (2) perkembangan bahan yang digunakan dalam pembuatan tenun songket di Desa Beratan (3) fungsi kain tenun songket di Desa Beratan. Penelitian ini dilakukan di Desa Beratan Kabupaten Buleleng Provisi Bali. Sumber informan kunci dalam penelitian ini ialah kepala desa, pemilik butik Poetri colletion serta pengrajin tenun songket di Desa Beratan Kabupaten Buleleng. Objek penelitian adalah perkembangan ragam hias, perkembangan bahan dan fungsi kain tenun songket, Teknik pengumpulan data menggunakan teknik observasi dan wawancara, Instrumen penelitian adalah lembar observasi dan wawancara. Analisis data menggunakan analisis deskriptif kualitatif. Hasil penelitian menunjukkan bahwa, (1) perkembangan ragam hias meliputi: ragam hias geometris, wayang, tumbuhan, binatang dan campuran ragam hias ini memiliki perubahan dari berbagai bentuk ragam hias dan memiliki ciri khas (2) Perkembangan bahan yang digunakan yaitu menggunakan bahan benang sutra, beju mas dan beju perak (3) dan fungsi kain tenun songket berkembang sebagai pelengkap busana dibuat sebagai tas pesta dan dompet. Kata Kunci : Tenun songket, ragam hias, bahan dan fungsi. This study aims to determine (1) the development of decorative songket in beratan village, (2) the development of materials used in the manufactuere of songket in the beratan village, (3) function songket in the beratan village. This research was conducted in the Beratan Village Buleleng Regency, Province Of Bali. Sources of key informants in this study ae the head of the Village as well as a boutique owner lestari collection and also songket weavers in the Beratan, Village Buleleng Regency. The objects of research are the development of the ornament, the development of material and functions of songket. Data collection technique used observation and interview. The research instruments are observation and interview sheets. Analysis of data using qualitative data analysis. The results showed that: (1) the development of decorative songket in Beratan Villge includes decorative geometric, puppets, plants, animals and this mix ornament has`a change and various forms of decoration and has a characteristic, (2) the development of the matrials used songket in the Beratan Village by using silk thread, beju gold and beju silver (3) and the function of songket in the Beratan Village is developing as a complemenry fashion created as a party bag and wallet. keyword : songket, decoation mateials and functions.
KESIAPAN KERJA SISWA PROGRAM KEAHLIAN PARIWISATA DITINJAU DARI PERSEPSI KOMPETENSI DAN MOTIVASI KERJA PADA SEKOLAH MENENGAH KEJURUAN (SMK) NEGERI 2 SINGARAJA ., Agus Very Frengky; ., Cokorda Istri Raka Marsiti,S.Pd., M.Pd; ., Luh Masdarini, S.Pd
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 5, No 2 (2016):
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v5i2.8311

Abstract

Penelitian ini bertujuan untuk (1) mendeskripsikan kesiapan kerja siswa kelas XII Program Keahlian Pariwisata SMK N 2 Singaraja ditinjau dari persepsi kompetensi dan (2) mendeskripsikan kesiapan kerja siswa kelas XII Program Keahlian Pariwisata SMK N 2 Singaraja ditinjau dari motivasi kerja. Penelitian ini merupakan penelitian deskriptif kuantitatif. Populasi yang digunakan yaitu siswa Program Keahlian Pariwisata SMK Negeri 2 Singaraja. Teknik pengambilan sampel yang digunakan adalah stratified random sampling dengan jumlah sampel 70 orang responden yang semuanya berasal dari kelas XII Program Keahlian Pariwisata SMK Negeri 2 Singaraja. Penelitian ini menggunakan data primer yang diperoleh dari hasil sebaran kuisioner yang di olah dengan menggunakan skala Likert dan di analisis dengan statistik persentase. Hasil dari penelitian ini yaitu (1) kesiapan kerja siswa Program Keahlian Pariwisata bila ditinjau dari persepsi kompetensinya dapat dinyatakan bahwa sebanyak 80.00% (56 orang responden) memiliki kesiapan kerja yang sangat baik dengan rata-rata 88.44% dan sebanyak 20.00% (14 orang responden) memiliki kesiapan kerja yang baik dengan rata-rata 76.95%. Secara keseluruhan, siswa memiliki kesiapan kerja sangat baik dengan rata-rata sebesar 86.14%; (2) kesiapan kerja siswa Program Keahlian Pariwisata bila ditinjau dari motivasi kerjanya dapat dinyatakan bahwa sebanyak 70.00% (49 orang responden) memiliki kesiapan kerja yang sangat baik dengan rata-rata sebesar 86.97% dan sebanyak 30.00% (21 orang responden) memiliki kesiapan kerja yang baik dengan rata-rata sebesar 76.60%. Secara keseluruhan, siswa memiliki kesiapan kerja yang sangat baik dengan rata-rata sebesar 83.86%. Kata Kunci : Kesiapan Kerja, Motivasi Kerja, Persepsi Kompetensi This study was aimed to (1) describe the job readiness of students in XII Program Keahlian Pariwisata SMK N 2 Singaraja which viewed from perceptions of competence and (2) describe the job readiness of students in XII Program Keahlian Pariwisata SMK N 2 Singaraja which viewed from from work motivation. This research was quantitative descriptive. The population used was the student of Program Keahlian Pariwisata SMK Negeri 2 Singaraja. The sampling technique used was stratified random sampling with 70 respondents were all from XII Program Keahlian Pariwisata SMK Negeri 2 Singaraja. This study used primary data obtained from the distribution of the questionnaire which was be treated with a Likert scale and analyzed with statistics on the percentage. The results shows (1) the job readiness of students in Program Keahlian Pariwisata when views from the perception of competence can be stated that as much as 80.00% (56 respondents) have a job readiness was very good with an average 88.44% and as much as 20.00% (14 respondents) has a good job readiness with an average of 76.95%. Overall, students have a very good job readiness with an average of 86.14%; (2) the job readiness of student in Program Keahlian Pariwisata when the review from works motivation can be stated that as much as 70.00% (49 respondents) have a job readiness was very good with an average of 86.97% and as much as 30.00% (21 respondents) have a job readiness was good with an average of 76.60%. Overall, students have a very good job readiness with an average of 83.86%.keyword : Job Readiness, Work Motivation, Perception of Competence.

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