PENERAPAN METODE DEMONSTRASI PADA PELATIHAN PEMBUATAN BROWNIES KUKUS SEBAGAI KEGIATAN EKSTRAKURIKULER DI MAN 2 MOJOKERTO

APPLICATION OF THE DEMONSTRATION METHOD IN TRAINING IN MAKING STEAMED BROWNIES AS AN EXTRACURRICULAR ACTIVITY AT MAN 2 MOJOKERTO

Tujuan dari penelitian ini adalah untuk mengetahui: 1) aktivitas intruktur; 2) aktivitas peserta pelatihan; 3) hasil belajar kognitif; 4) hasil belajar psikomotor, 5) respon peserta pelatihan terhadap penerapan metode demonstrasi. Penelitian ini adalah penelitian kuantitatif dengan subjek siswa MAN 2 Mojokerto kelas 10, 11, dan 12 yang mengikuti kegiatan ekstrakurikuler tata boga dengan populasi sebanyak 60 siswa dan sampel sebanyak 30 responden. Penelitian ini menggunakan teknik nonprobability sampling dengan bentuk quota sampling. Metode analisis data yang digunakan adalah observasi (pengamatan) dan analisis data statistik. Hasil penelitian menunjukkan: 1) aktivitas instruktur memperoleh presentase 93% pada pendahuluan, 98% pada kegiatan inti, dan 90% penutup dengan kategori sangat baik; 2) aktivitas peserta pelatihan memperoleh presentase pada pendahuluan 93%, kegiatan inti 93%, dan penutup 95% dengan kategori sangat baik; 3) hasil belajar kognitif peserta pelatihan terdapat perbedaan yang signifikan dari nilai t_hitung pre-test dan post-test dengan nilai sig 0,000 < 0,05 yang berarti pengetahuan peserta pelatihan meningkat setelah diterapkannya metode demonstrasi; 4) hasil belajar psikomotor peserta menunjukkan nilai tertinggi 98 dan terendah 94 tergolong kategori sangat baik. Pada tahap persiapan mendapat 100%, tahap produksi 92,6%, dan tahap hasil 97%, semuanya termasuk kategori sangat baik; 5) respon peserta terhadap instruktur sebesar 97%, metode demontrasi 95% dan kegiatan pelatihan 95%, semuanya termasuk kategori sangat baik. Dapat disimpulkan bahwa metode demonstrasi dapat meningkatkan hasil belajar siswa.

The purpose of this study is to determine: 1) instructor activities; 2) training participant activities; 3) cognitive learning outcomes; 4) psychomotor learning outcomes; and 5) participants' responses to the application of the demonstration method. This study is a quantitative research involving students of MAN 2 Mojokerto in grades 10, 11, and 12 who participate in extracurricular culinary activities, with a population of 60 students and a sample of 30 respondents. This study uses a non-probability sampling technique in the form of quota sampling. The data analysis methods employed include observation and statistical data analysis. The results of the study indicate the following: 1) The instructor's activity received a percentage of 93% during the introduction, 98% during the main activity, and 90% during the closing, categorized as excellent; 2) The training participants' activity achieved percentages of 93% during the introduction, 93% during the main activity, and 95% during the closing, also categorized as excellent. The training participants' activity achieved percentages of 93% during the introduction, 93% during the main activity, and 95% during the closing, also categorized as excellent; 3) The cognitive learning outcomes of the participants showed a significant difference between the pre-test and post-test scores, with a sig value of 0.000 < 0.05, indicating an improvement in participants' knowledge after the implementation of the demonstration method, 4) The psychomotor learning outcomes of the participants showed the highest score of 98 and the lowest of 94, categorized as excellent. In the preparation stage, 100% was achieved, 92.6% in the production stage, and 97% in the final stage, all of which fall into the excellent category; 5) Participants' responses to the instructor reached 97%, to the demonstration method 95%, and to the training activities 95%, all categorized as excellent. It can be concluded that the demonstration method can enhance students' learning outcomes.