EKSPLORASI ”SELF REGULATED LEARNING” PADA SISWA KELAS XII JASA BOGA SMK NEGERI 3 KEDIRI MATA PELAJARAN PRODUK BAKERY PASTRY DI MASA PANDEMI COVID-19

EXPLORATION OF "SELF REGULATED LEARNING" FOR CLASS XII CULLINARY ART SMK NEGERI 3 KEDIRI LESSONS FOR BAKERY PASTRY PRODUCTS IN THE COVID-19 PANDEMIC

PTM Terbatas menjadi kebijakan baru sektor pendidikan di masa pandemi. SMK Negeri 3 Kediri salah satu sekolah di Kota Kediri yang memiliki kesempatan melaksanakan kebijakan PTM Terbatas dengan tetap menerapkan protokol kesehatan. Tujuan dari penelitian kemampuan self regulated learning  siswa kelas XII Jasa Boga SMK Negeri 3 Kediri mata pelajaran produk bakery pastry di masa pandemi Covid-19 ialah: 1) mengidentifikasi kemampuan siswa pada aspek metakognitif. 2) Mengidentifikasi kemampuan siswa pada aspek motivasional. 3) Mengidentifikasi kemampuan siswa pada aspek behavior. Penelitian ini menggunakan metode kualitatif deskriptif. Teknik purposive sampling digunakan dalam pengambilan subjek penelitian. Teknik pengumpulan data menggunakan wawancara, angket, dan studi dokumentasi. Hasil penelitian kemampuan self regulated learning siswa kelas XII Jasa Boga SMK Negeri 3 Kediri mata pelajaran produk bakery pastry di masa pandemi Covid-19, 1) aspek metakognitif siswa dapat mengatasi kondisi belajar serta mampu menentukan strategi belajarnya, akan tetapi masih perlu adanya stimulus pada siswa untuk melakukan kegiatan evaluasi. 2) Aspek motivasional siswa telah memiliki motivasi untuk tujuan dalam belajarnya, yang menjadikan dorongan pada keberhasilan belajar. 3) Aspek behavioral siswa mampu melakukan pengaturan perilaku, sehingga kegiatan belajar siswa berjalan dengan nyaman dan efektif.

Limited Face-to-face Learning is a new policy for the education sector during the pandemic. SMK Negeri 3 Kediri is one of the schools in the City of Kediri that has the opportunity to implement the Limited Face-to-face Learning policy while still implementing health protocols. The objectives of the research on the self-regulated learning abilities of class XII Cullinary Art SMK Negeri 3 Kediri subjects for bakery pastry products during the Covid-19 pandemic are: 1) identifying students' abilities in metacognitive aspects. 2) Identifying students' abilities in the motivational aspect. 3) Identify students' abilities in the behavioral aspect. This research uses descriptive qualitative method. Purposive sampling technique was used in taking research subjects. Data collection techniques used interviews, questionnaires, and documentation studies. The results of the research on the self-regulated learning ability of class XII Cullinary Art SMK Negeri 3 Kediri subjects for bakery pastry products during the Covid-19 pandemic, 1) metacognitive aspects of students can overcome learning conditions and are able to determine learning strategies, but still need a stimulus to students to carry out evaluation activities. 2) The motivational aspect of students already has motivation for learning goals, which makes the impetus for successful learning. 3) The behavioral aspect of students is able to regulate behavior, so that student learning activities run comfortably and effectively.