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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 112 Documents
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KUALITAS PELAYANAN BEAUTICIAN DI SALON AGATA 2 KABUPATEN BULELENG Dewa Ayu Putu Widya Wulandari .; Dra. I Dewa Ayu Made Budhyani, M.Pd. .; Dr. Ni Ketut Widiartini, 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.v8i2.15247

Abstract

Penelitian ini termasuk penelitian deskriptif yang bertujuan untuk mengetahui, kualitas pelayanan di Salon Agata 2. Terdapat lima unsur dari kualitas pelayan, yaitu tangibles (bukti fisik), reliability (kehandalan), assurance (jaminan), responsiveness (daya tanggap), dan empathy (perhatian). Subjek dalam penelitian ini adalah pelanggan di Salon Agata 2 sebanyak 50 orang. Metode pengumpulan data yang digunakan dalam penelitian yaitu metode observasi dan metode angket. Hasil penelitian berdasarkan analisis data maka kualitas pelayanan beautician di Salon Agata 2 Kabupaten Buleleng pada variabel bukti fisik penampilan diri dan kebersihan diri dikategorikan sangat baik, pada variabel kehandalan dikategorikan baik, pada variabel daya tanggap dikategorikan baik, pada variabel jaminan dikategorikan cukup dan pada variabel memberi perhatian dikategorikan tidak baik, maka kualitas pelayanan di Salon Agata 2 dikategorikan baik. Berdasarkan hal tersebut, pihak salon agar dapat meningkatkan pelayanannya seperti memerhatikan faktor-faktor yang dapat mempengaruhi kualitas layanan sehingga dapat berdampak pada kepuasan konsumen terkait dengan memberi perhatian dan jaminan.Kata Kunci : assurance, empathy, reliability, responsiveness, tangible This research included into descriptive research which mainly aimed to find out the service quality at Agata Salon 2. There were five elements in service quality, those were tangibles, reliability, assurance, responsiveness, and empathy. There were 50 people whom taken as the subject of this research. Observation method and questionnaire method were applied in this research in collecting the data which were analyzed descriptively statistic. The result of this research based on the data analysis which showed the beautician service quality at Agata Salon 2 in Buleleng Sub-district, based on the variable of tangibles which were self-appearance and self-hygiene that categorized as very good quality, for the variable of reliability categorized as good quality, for the variable of responsiveness categorized as good quality, for the variable of assurance categorized as sufficient quality, and the last for the variable of empathy categorized as bad quality, therefore the service quality at Agata Salon 2 can be concluded as good quality. Based on the result of this research, Agata Salon should improve the service quality such as paying more attention to the factors that could affect the service quality, therefore the customer satisfaction would increase related to the empathy and the assurance elements of quality.keyword : assurance, empathy, reliability, responsiveness, tangible
UJI KUALITAS TEPUNG KARA KRATOK Ni Putu Erni Widia Astuti .; Ni Made Suriani, S.Pd, M.Par. .; Dra. Damiati, M.Kes .
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.v8i2.15248

Abstract

Penelitian ini bertujuan untuk mengetahui (1) proses pembuatan tepung kara kratok (2) zat gizi pada tepung kara kratok(3) kualitas tepung kara kratok dari aspek warna, aroma dan tekstur. Penelitian ini adalah penelitian eksperimen. Metode yang digunakan untuk mendapatkan data adalah metode observasi dan laboratorium. Tepung kara kratok dari aspek warna, aroma dan tekstur diuji oleh 5 panelis terbatas dengan menggunakan intrumen berupa lembar uji organoleptik dengan 3 tingkatan yaitu baik, cukup, buruk. Kemudian dianalisis melalui analisis deskriptif kuantitatif dan kualitatif. Hasil menunjukkan (1) proses pembuatan tepung kara kratok melalui tahap: sortirisasi, perendaman, pengupasan kulit ari, perebusan, pengeringan,penggilingan dan pengayakan. (2) kandungan gizi tepung kara kratok karbohidrat 53,09%, protein 29,94%, lemak 1,88%, abu 3,94%, air 11,12% dan pati 34,66% (3) kualitas tepung kara kratok dilihat dari aspek warna berada dalam kategori baik dengan skor (2,60), aroma berada dalam katagori baik dengan skor (3,00), tekstur berada dalam katagori baik dengan skor (3,00). Kata Kunci : Kara kratok, kualitas, tepung kara kratok. This experimental research is aimed to find out (1) the process of making kara kratok flour (2) nutrients in kara kratok (3) quality of kara kratok flour from the aspect of color, aroma and texture. this research is experimental research. methods used to obtain data are observation and laboratory methods. Kratok flour from the aspect of color, aroma and texture is tested by 5 limited panelists by using the instrument in the form of organoleptic test sheet with 3 levels this is good, enough, bad. Then analyzed through descriptive analysis of quantitative and qualitative. The results show (1) the process of making kratok flour through the steps is: sorting, soaking, stripping, boiling, drying, grinding and sieving. (2) nutrient content of kratok flour is: carbohydrate starch 53,09%, protein 29,94%, fat 1,88%, ash 3,94%, water 11,12% and starch 34,66% (3) quality of kratok flour seen from the aspect of color is in good category with score (2,60), aroma is in good category with score (3,00), texture is in good category with score (3,00).keyword : Kara kratok, quality, kratok kara kratok flour.
HIDANGAN PETAMON PADA TRADISI NGUSABA BUKAKAK DI DESA GIRI EMAS KECAMATAN SAWAN Ni Made Wiwik Rahayu Utami .; 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.v8i2.15249

Abstract

Penelitian ini bertujuan untuk mengidentifikasi Hidangan Petamon pada tradisi Ngusaba Bukakak di Desa Giri Emas Kecamatan Sawan. Subjek dalam penelitian ini adalah Kepala Desa Giri Emas dan Juru Patus. Metode pengumpulan data menggunakan metode observasi, metode wawancara, dengan instrumen lembar observasi dan pedoman wawancara yang kemudian dianalisis menggunakan teknik deskriptif. Hasil penelitian ini menunjukkan hidangan Petamon pada Tradisi Ngusaba bukakak di Desa Giri Emas Kecamatan Sawan yaitu (1) makanan pokok yang disajikan nasi putih, lauk pauk meliputi lawar barak, lawar putih,pesan celeng, tum celeng, be megoreng, urutan celeng, sate lilit, sate isi,komoh, sayuran meliputi jukut ares, jukut balung, jukut don sele, makananan sampingan meliputi jaje bantal, jaje celorot, jaje sumping, jaje sele ketan, jaje ketimus nangka, jaje pisang goreng, dan minuman meliputi teh manis, kopi hitam (2) Teknik Pengolahan hidangan petamon meliputi, dikukus, direbus, dibakar, dipanggang dan digoreng dengan teknik penyajian alat menggunakan ingke, nampan, niru, waskom,gelas kecil dan lepekan.Kata Kunci : Hidangan Petamon, Ngusaba Bukakak This study aims to identify Petamon Dish on Ngusaba Bukakak tradition in Giri Emas Village, Sawan Sub-district. Subjects in this study were Head of Giri Emas Village and Patron. Methods of data collection observation method, interview method with instrument observation sheet and interview guide which then analyzed by using descriptive technique. The result of this research shows Petamon dish at Tradition Ngusaba Bukakak in Giri Emas Village of Sawan Subdistrict, namely (1) eating staple introduced by white rice, side dish cover lawar barak, lawar putih, pesan celeng, tum celeng, be megoreng, urutan celeng, sate lilit , sate isi, komoh, vegetables include jukut ares, jukut balung, jukut don sele, side meals include jaje bantal, jaje celorot, jaje sumping, jaje sele ketan, jaje ketimus nangka, jaje pisang goreng, and beverages include sweet tea, black coffee (2) Technique Processing of petamon dish include, steamed, boiled, baked, baked and fried with technique of presentation of appliance using ingke, tray, niru, wascom, small glass and lepekan.keyword : Petamon Dish, Ngusaba Bukakak
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
PERKEMBANGAN TATA RIAS PENGANTIN MUPUS BRAEN BLAMBANGAN Kiki Agus Winarsih .; Dr. Ni Ketut Widiartini, S.Pd.,M.Pd .; Made Diah Angendari, 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.v8i2.15343

Abstract

Penelitian ini bertujuan untuk mengetahui tata rias pengantin Mupus Braen Blambangan di tinjau dari (1) perkembangan tata rias wajah, rambut, busana dan aksesoris, (2) makna dan fungsi tata rias. Penentuan informan menggunakan teknik Snowball Sampling. Teknik pengumpulan data menggunakan metode observasi dan wawancara. Instrumen penelitian menggunakan lembar observasi dan pedoman wawancara. Teknik analisis data yang digunakan adalah teknik deskriptif. Hasil penelitian ini menunjukkan (1) bahwa telah terjadi perubahan pada tata rias Mupus Braen Blambangan terkait, tata rias wajah, rambut, busana dan aksesoris. Perubahan yang terjadi mengacu pada sejarah dan tradisi Banyuwangi. (2) tata rias pengantin Mupus Braen Blambangan memiliki makna yang tidak boleh dihilangkan, karena dilambangkan sebagai doa yang diharapkan berdampak baik bagi pengantin, fungsi untuk memberi gambaran kepada penata rias dalam mengaplikasikan tata rias Mupus Braen Blambangan.Kata Kunci : Banyuwangi, Blambangan, Paes, Pengantin Mupus Braen Blambangan 　　　　This study aims to find out the bridal makeup of Mupus Braen Blambangan in review of (1) the development of face and hair makeup, clothing and accessories, (2) the meaning and function of bridal makeup. Determination of informants using Snowball Sampling technique. Data collection techniques used observation and interview methods. The research instrument uses an observation sheet and interview guide. Data analysis used is descriptive technique. The results of this study show (1) that there has been some changes in Mupus Braen Blambangan related face and hair makeup, clothing and accessories. Changes that occur refers to the history and traditions of Banyuwangi. (2) bridal makeup Mupus Braen Blambangan has a meaning that should not be removed, because it is symbolized as a prayer that is expected to have a good impact on the bride, a function to give illustrated to the makeup artist in applying makeup Mupus Braen Blambangan.keyword : Banyuwangi, Blambangan, Bride Mupus Braen Blambangan, Paes
Kinerja Karyawan Salon Rudy Hadisuwarno Teuku Umar Denpasar Maria Ellysabeth Waha Mare .; Dra. I Dewa Ayu Made Budhyani, M.Pd. .; Made Diah Angendari, 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.v8i2.15344

Abstract

enelitian ini bertujuan untuk mengetahui pelaksanaan kinerja salon Rudy Hadisuwarno Teuku Umar Denpasar. Penelitian ini dilaksanakan di salon Rudy Hadisuwarno Teuku Umar Denpasar. Obyek dalam penelitian adalah sebanyak 9 orang. Teknik pengumpulan data menggunakan metode observasi dan wawancara. Sedangkan instrumen penelitian ini menggunakan lembar observasi dan wawancara sebagai pelengkap data.Metode analisis data menggunakan analisis deskriptif. Hasil penelitian ini menunjukkan kinerja karyawan salon Rudy Hadisuwarno Teuku Umar Denpasar tergolong baik dengan memperoleh skor rata-rata 85.Ini menunjukan bahwa kinerja karyawan salon Rudy Hadisuwarno Teuku Umar Denpasar yang telah diobservasi sebagian besar memenuhi kriteria yang diberikan oleh peneliti.syarat untuk kinerja karyawan yaitu hasil kerja individu, proses kerja, dan sikap kerja. Kata Kunci : Kinerja Karyawan, Standar Kinerja, Salon Kecantikan His study aims to determine the performance of the salon Rudy Hadisuwarno Teuku Umar Denpasar. This research was conducted in salon Rudy Hadisuwarno Teuku Umar Denpasar. Objects in the study were as many as 9 people. Data collection techniques using techniques and interviews. Where the instrument of this research use measurement and interview as complement of data. Method of data analysis using descriptive analysis. The result of this research shows the performance of salon employee Rudy Hadisuwarno Teuku Umar Denpasar is quite good with average result average 85.It shows that salon performance of employee Rudy Hadisuwarno Teuku Umar Denpasar which has been observed mostly given by the researcher.condition for employee performance that is individual work, process work, and attitude. keyword : Employee Performance, Performance Standards, Beauty Salon
PENERAPAN SMOCK DENGAN KOMBINASI TEKNIK KORSASE DAN MANIK MUTIARA PADA LENAN RUMAH TANGGA Nilam Sari .; Dr. Ni Ketut Widiartini, S.Pd.,M.Pd .; Made Diah Angendari, 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.v8i2.15345

Abstract

　　　　Penelitian ini bertujuan untuk mengetahui kualitas produk lenan rumah tangga dari penerapan smock dengan kombinasi teknik korsase dan manik mutiara dilihat dari prinsip dan unsur desain. Jenis penelitian ini adalah penelitian ekperimen, metode pengumpulan data yang digunakan adalah metode observasi. Instrumen yang digunakan dalam penelitian ini yaitu lembar observasi (lembar uji panelis) dan dikonversi dengan pedoman skala 3 (baik, cukup, dan tidak baik),dan diuji oleh 18 orang panelis terlatih. Data uji kualitas dianalisis dengan menggunakan teknik deskriptif kuantitatif. Hasil penelitian memperoleh skor 2,62 secara keseluruhan dengan kategori hasil yang baik dan dapat dikatakan berkualitas. Hal ini dapat dilihat pada, (1) keselarasan memperoleh skor 2,76 berada dalam kategori baik,(2) keseimbangan memperoleh skor 2,57 berada dalam kategori baik, (3) irama memperoleh skor 2,59 berada dalam kategori baik, (4) pusat perhatian (center of interest) memperoleh skor 2,48 berada dalam kategori baik, (5) kesatuan memperoleh skor 2,69 berada dalam kategori baikKata Kunci : kualitas, korsase, lenan rumah tangga, smock This study aims to determine the quality of household linen products from the application of smock with a combination of corsage techniques and pearl beads seen from the principles and design elements. The type of this research is experimental research, data collection used observation method. The instrument used in this research is the observation sheet (panelist test sheet) and converted with 3 (good, fair, and not good) guideline, tested by 18 trained panelists. Quality test data were analyzed by using quantitative descriptive technique. The results obtained a score of 2.62 overall with good results category and can be said to be qualified. This can be seen in, (1) the alignment of getting a score of 2.76 is in either category, (2) the balance of scoring 2.57 is in either category, (3) the rhythm getting the score of 2.59 is in either category, (4) ) the center of interest earned a score of 2.48 in either category, (5) the unity score of 2.69 was in either category.keyword : corsages, household linen, qulity, smock
BATIK BALI PADA INDUSTRI SARI AMERTA BATIK COLLECTION DI DESA BATUBULAN KECAMATAN SUKAWATI KABUPATEN GIANYAR Dewa Ayu Widia Natalia .; Dra. I Dewa Ayu Made Budhyani, M.Pd. .; Made Diah Angendari, 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.v8i2.15346

Abstract

Penelitian ini bertujuan untuk (1)mendeskripsikan teknik pembuatan Batik Bali (2)mendeskripsikan proses pembuatan Batik Bali, (3)mendeskripsikan motif batik Bali. Jenis penelitian yang digunakan adalah penelitian deskriptif. Metode pengumpulan data yang digunakan adalah metode observasi dan wawancara. Instrumen penelitian ini yaitu lembar observasi dan lembar wawancara. Analisis data dalam penelitian ini menggunakan teknik analisis deskriptif. Hasil penelitian menunjukkan bahwa, (1)Teknik membuat batik Bali yaitu teknik tulis yang dipadukan dengan teknik colet, dan teknik cap yang dipadukan dengan teknik remekan. (2)Proses pembuatan Batik Bali yaitu persiapan, pelaksanaan (berbeda setiap teknik) dan penyelesaian. (3)Motif Batik Bali di Sari Amerta Batik Collection Kabupaten Gianyar dibuat berdasarkan dari ungkapan ekspresi dan kreatifitas para pengrajin batiknya, dengan ciri khas Bali dari segi budaya, flora dan faunanya. Motif batik yang diciptakan antara lain, motif flora yaitu motif kembang sepatu, motif fauna yaitu motif ikan dan naga, motif manusia yaitu motif penari Bali, dan motif benda mati yaitu motif Barong Bali, dan rumah adat.Kata Kunci : Batik Bali, Motif Batik, Teknik Membatik, Proses Membatik The aims of this current research were (1) to describe the Balinese batik making technique (2) to describe the Balinese batik making process and procedures (3) to describe and observed the motif of Balinese batik, in Gianyar Regency.This research was a descriptive research. Both of interview method and observation method has been used in order to collect datas needed. The instruments of this research were observation form and interview form. This research used descriptive analysis technique in order to make datas analysis. The conclusions of this research were (1) the Balinese batik in Sari Amerta Batik Collection were made by using the combination of painting technique and colet technique and also the combination of printing technique and abstract technique (2) the Balinese batik in Sari Amerta Batik Collection were made by using diverse process and procedures depended on the motif making technique and colouring technique (3) the motif of Balinese batik in Sari Amerta Batik Collection were made depending on the expression and creativity of the creator based on Balinese characteristic which were usually using culture, floral and faunas as an object. this current research has found some motives of Balinese batik in Sari Amerta Batik Collection, such as floral Motif that used hibiscus as an object, Faunas Motif that used fish and dragon as the object, Human activity Motif that used Balinese dancer as an object and Biotic Motif that used Barong and traditional house as an objectkeyword : Balinese Batik, Batik Motif, Batik making Techniques, Batik making Process and Procedures
Kajian Potensi Objek Wisata Budaya di Kawasan Wisata Lovina Kadek Arianti .; Cokorda Istri Raka Marsiti, 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.v8i2.15988

Abstract

Penelitian ini bertujuan untuk mengetahui potensi objek wisata budaya di Kawasan Wisata Lovina. Penelitian ini merupakan penelitian deskriptif dengan lokasi penelitian yaitu di tujuh desa yang merupakan bagian dari Kawasan Wisata Lovina, diantaranya Desa Temukus, Tigawasa, Kaliasem, Kalibukbuk, Anturan, Tukad Mungga, dan Desa Pemaron. Teknik pengambilan sampel yang digunakan adalah teknik snowball. Pengumpulan data dilakukan melalui metode observasi dan wawancara yang menghasilkan jenis data primer dan telaah dokumen yang menghasilkan jenis data sekunder. Data dianalisis melalui 4 tahap yaitu (1) pengambilan data, (2) reduksi data, (3) penyajian data, (4) penarikan kesimpulan. Hasil dari penelitian ini adalah terdapat potensi wisata budaya di Kawasan Wisata Lovina yang meliputi (1) Bangunan bersejarah dan museum yang berupa Tugu Belanda dan Makam Keramat Karang Rupit dari Desa Temukus, Seka Roras, Sarkopah dari Desa Tigawasa, Puri Ayodya di Desa Kalibukbuk dan Pemandian Tirta Mumbul di Desa Anturan (2) Pusat seni dan kerajinan tangan yang berupa Krisna wisata oleh – oleh di Desa Temukus, Anyaman bambu (sokasi) di Desa Tigawasa, Art Shop Pantai Binaria dan Ingka (anyaman lidi) di Desa Anturan (3) Peninggalan keagamaan yang berupa Mertiwi di Desa Tigawasa, Candi Budha Kalibukbuk dan Pura Kawitan Majapahit di Desa Kalibukbuk, Pura Siwa Manik Dalang di Desa Pemaron, (4) Upacara Madyaning Karya Pamulungan Agung di Pura Labuan Aji dan Meboros Kijang (rusa) di Desa Tigawasa, Sampi Gerumbungan di Desa Kaliasem, Megebeg-gebegan dan Ngelawang Barong Bangkal di Desa Tukad Mungga, (5) Wisata Kuliner yang berupa Ikan bakar dan Kecap Meliwis di Desa Temukus, Gula Merah dan Timbungan di Desa Tigawasa.Kata Kunci : Potensi, Wisata, Budaya, Kawasan Wisata Lovina The aim of this research was to describe about the cultural tourism potential in the Lovina Tourist Area. The current research was a description research with the located in 7 villages which is the part of Lovina Tourist Area, there are: Temukus, Tigawasa, Kaliasem, Kalibukbuk, Anturan, Tukad Mungga, and Pemaron Village. The data in this study were taken by snowball technique with the first informant is Mr. Nyoman Sutrisna.MM as head of the Tourism Government. The data collected by observation and interview method that result a primary data and document review that result a secondary data. Data were analyzed with the 4 steps, there are (1) data retrieval, (2) data reduction, (3) presented of data, (4) conclusion. The results of this study is states that there are a cultural tourism potential in Lovina Tourist Area which is : (1) Historical Building and Museum there are Monumen Tugu Belanda and Makam Keramat Karang Rupit in Temukus Village, Sekaa Roras and sarkopah from Tigawasa village, Puri Ayodya from Kalibukbuk, etc. (2). Art Centre and Handicraft which is Krisna wisata oleh oleh in Temukus village, Sokasi (bamboo handicraft) from Tigawasa village, and Art Shop in Kalibukbuk village. (3) Religious heritage such as Mertiwi in Tigawasa Village, Candi Budha Kalibukbuk and Pura Kawitan Majapahit in Kalibukbuk Village, Pura Siwa Manik Dalang in Pemaron Village, (4) Madyaning Karya Pamulungan Agung ceremony in Labuan Aji Tample and Meboros Kijang (Deer) in Tigawasa Village, Sampi Gerumbungan in Kaliasen Village, Megebeg-gebegan and Ngelawang Barong Bangkal in Tukad Mungga Village, (5) Culinary Tour like, grilled fish and Kecap Meliwis in Temukus Villave, Palm Sugar and Timbungan in Tigawasa Village. keyword : Potency, Travel, Culture, Lovina Tourist Area
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 Vol. 8 No. 2 (2017)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jjpkk.v8i2.15989

Abstract

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

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