PENGEMBANGAN EVALUASI SOAL HIGHER ORDER THINGKING SKILLS (HOTS) PADA MATERI LIPATAN DAUN SISWA SMK KULINER FASE E  

DEVELOPMENT OF HIGHER ORDER THINKING SKILLS (HOTS) QUESTION EVALUATION ON LEAF FOLDING MATERIAL FOR CULINARY VOCATIONAL SCHOOL STUDENTS PHASE E

Shofi Ulfa Rosyida, Pengembangan Soal Higher Order Thingking Skills (HOTS) Pada Materi Lipatan Daun Siswa Smk Kuliner Fase E, Skripsi, Surabaya, Fakultas Teknik, 2025.

Penelitian ini bertujuan untuk mengembangkan evaluasi soal Higher Order Thinking Skills (HOTS) pada materi lipatan daun siswa SMK Kuliner Fase E. Penelitian ini dilatar belakangi oleh penggunaan evaluasi yang masih dominan mengukur kemampuan berpikir tingkat rendah, sehingga kemampuan berpikir kritis siswa belum berkembang secara optimal. Metode penelitian yang digunakan adalah Research and Development (R&D) dengan model ADDIE yang dibatasi hingga tahap development. Produk yang dikembangkan berupa 30 butir soal pilihan ganda HOTS. Validitas isi dilakukan melalui expert judgment oleh tiga validator yang terdiri atas ahli materi dan ahli evaluasi, dengan hasil persentase sebesar 98,6% dan termasuk dalam kategori sangat layak. Uji empiris dilakukan pada 32 siswa kelas X Kuliner, yang menunjukkan bahwa 22 butir soal dinyatakan valid dan 8 butir soal tidak valid. Hasil uji reliabilitas memperoleh koefisien sebesar 0,825 dengan kategori sangat tinggi. Tingkat kesukaran soal berada pada kategori sedang, daya pembeda berkategori cukup hingga baik, serta distraktor berfungsi efektif. Dengan demikian, instrumen yang dikembangkan dinyatakan layak digunakan sebagai alat evaluasi pembelajaran.

Kata kunci: HOTS, pengembangan soal, lipatan daun, SMK

Shofi Ulfa Rosyida, Development of Higher Order Thinking Skills (HOTS) Questions on Leaf Folding Material for Culinary Vocational School Students Phase E,  Thesis, Surabaya, Faculty of Engineering, 2025.

This study aimed to develop Higher Order Thinking Skills (HOTS) evaluation questions for the leaf-folding material of Culinary Vocational High School students in Phase E. This study was motivated by the use of evaluation that predominantly measure lower-order thinking skills, resulting in students’ critical thinking abilities not being optimally developed. The research method employed was Research and Development (R&D) using the ADDIE model, which was limited to the development stage. The developed product consisted of 30 HOTS-based multiple-choice questions. Content validity was conducted through expert judgment involving three validators consisting of material and evaluation experts, yielding a score of 98.6%, categorized as very feasible. Empirical testing was conducted with 32 tenth-grade culinary students at SMKN 4 Madiun, indicating that 22 items were valid and 8 items were invalid. The reliability test produced a coefficient of 0.825, which was categorized as very high. The difficulty level of the items was in the moderate category, the discrimination index ranged from sufficient to good, and the distractors functioned effectively. Therefore, the developed instrument is feasible for use as a learning evaluation tool.

Keywords: HOTS, test item development, leaf folding, SMK