ABSTRAK

PENERAPAN MODEL PEMBELAJARAN KOOPERATIF TIPE MAKE A MATCH UNTUK MENINGKATKAN HASIL BELAJAR SISWA KOMPETENSI DASAR TEKNIK PENGOLAHAN MAKANAN KELAS X JASA BOGA SMK NEGERI 2 JOMBANG

Normasita Widyatami

Program Studi  S1 Pendididkan Tata Boga

Fakultas Teknik

Universitas Negeri Surabaya

Tujuan penelitian ini untuk mengetahui: (1) aktivitas guru dalam pembelajaran, (2) aktivitas siswa selama proses pembelajaran, 3) hasil belajar siswa terhadap penerapan model pembelajaran kooperatif tipe make a match pada kompetensi dasar teknik pengolahan makanan dan (4) respon siswa terhadap penerapan model pembelajaran.

Penilitian ini termasuk penelitian pre experimental design dengan desain penelitian one shot case study, dengan responden guru dan siswa kelas X Jasa Boga berjumlah 33 siswa. Teknik pengambilan data dengan tes tulis, angket respon siswa, dan observasi . Instrumen penelitian yang digunakan, lembar aktivitas guru dan aktivitas siswa, penilaian sikap dan tes tulis, lembar angket respon siswa terhadap model pembelajaran kooperatif tipe make a match.

 Hasil penelitian diketahui: (1) aktivitas guru dalam pembelajaran mencapai rata-rata skor 4,6 (sangat baik), (2) aktivitas siswa dalam pembelajaran mencapai rata-rata skor 3,55 (kategori baik), (3) hasil belajar siswa pada penilaian sikap spiritual mencapai rata-rata skor  3,51 (sangat baik), penilaian sikap sosial mencapai rata-rata skor 3,71 (sangat baik), penilaian tes hasil belajar dengan ketuntasan mencapai 86,6. Hasil belajar siswa menunjukan  sangat baik dengan kentuntasan 100% dan (4) respon siswa dalam penerapan model pembelajaran kooperatif tipe make a match dengan siswa menjawab “ya” mencapai 98%. Kesimpulkan dari penerapan model pembelajaran kooperatif tipe make a match pada kompetensi dasar teknik pengolahan makanan dapat meningkatkan hasil belajar siswa.

Kata Kunci: Pembelajaran Kooperatif, Make         A Match, Hasil Belajar, Teknik Pengolahan Makanan.

ABSTRACT

APPLICATION OF MAKE A MATCH TYPE OF  COOPERATIVE LEARNING MODEL TO IMPROVE STUDENTS LEARNING OUTCOMES ON BASIC COMPETENCY  FOOD PROCESSING TECHNIQUE CLASS X CULINARY SMKN 2 JOMBANG

Normasita Widyatami

Study Program S1 (Bachelor of) Culinary Education

Faculty Technique

State University of Surabaya

The purpose of this study is to find out: (1) teacher activities in the learning process, (2) student activities during the learning process, 3) student learning outcomes towards the implementation of the cooperative learning model make a match type on basic competencies of food processing techniques and (4) student responses to application of the learning models.

This research is a pre-experimental design research with a one shot case study design, with teacher respondents and year X catering students totaling 33 students. Data collection techniques are with written tests, student response questionnaires, and observations. The research instruments are teacher activity and student activities sheets, attitude assessment and written test, questionnaire sheets of student responses to the make a match type cooperative learning model.

The results of the study show that: (1) teacher activities in the learning process reached an average score of 4.6 (very good), (2) student activities in the learning process reached an average score of 3.55 (good category), (3) student learning outcomes in the assessment of spiritual attitudes reached an average score of 3.51 (very good), the assessment of social attitudes reached an average score of 3.71 (very good), the assessment of learning outcomes tests with completeness reached 86.6. Student learning outcomes showed very good with 100% completeness and (4) student responses in the application of make a match type cooperative learning models with students answering "yes" reached 98%. The conclusion of the application of the make a match type of cooperative learning model on the basic competencies of food processing techniques can improve student learning outcomes.

Keywords: Cooperative Learning, Make A Match, Learning Outcomes, Food Processing Techniques.