PENERAPAN MODEL PEMBELAJARAN PROJECT BASED LEARNING (PjBL) TERHADAP PENGETAHUAN DAN KETERAMPILAN MATERI BUMBU DASAR PADA PESERTA DIDIK KELAS X KULINER SMKN 1 CERME GRESIK

APPLICATION OF THE PROJECT BASED LEARNING (PjBL) LEARNING MODEL TO THE KNOWLEDGE AND SKILLS OF BASIC SEASONING MATERIAL IN GRADE X CULINARY STUDENTS OF SMKN 1 CERME GRESIK

Penelitian ini bertujuan untuk mengetahui penerapan model pembelajaran Project Based Learning (PjBL) pada materi bumbu dasar terhadap pengetahuan dan keterampilan peserta didik kelas X kuliner di SMKN 1 Cerme Gresik. Penelitian ini menggunakan jenis penelitian Quasi Eksperimental dengan menggunakan desain penelitian Post-test Only Control Grup Design. Populasi yang digunakan penelitian ini adalah seluruh peserta didik kelas X kuliner di SMKN 1 Cerme Gresik dengan jumlah 69 peserta didik. Teknik analisis data dilakukan dengan uji Independent Sample T-Test dan uji Mann-Whitney dengan bantuan program SPSS 25. Hasil penelitian menujukkan diperoleh nilai rata-rata pengetahuan dan keterampilan kelas eksperimen lebih tinggi daripada kelas kontrol. Berdasarkan hasil uji Independent T-Test Asymp. Sig. (2-tailed) dari nilai post-test untuk kelas eksperimen yaitu 0,000 < 0,05 maka dapat disimpulkan terdapat pengaruh penerapan model pembelajaran Project Based Learning (PjBL) terhadap hasil pengetahuan peserta didik pada materi bumbu dasar. Sedangkan hasil keterampilan berdasarkan uji Mann Whitney Asymp. Sig. (2-tailed) dari nilai praktek membuat bumbu dasar sebesar 0,000 < 0,05. Maka dapat disimpulkan terdapat ada pengaruh penggunaan model Project Based Learning (PjBL) terhadap hasil keterampilan psikomotorik pada materi bumbu dasar.

This study aims to determine the application of the Project Based Learning (PjBL) learning model on basic seasoning material to the knowledge and skills of grade X culinary students at SMKN 1 Cerme Gresik. This study used a type of Quasi-Experimental research using a Post-test Only Control Group Design research design. The population used in this study was all grade X culinary students at SMKN 1 Cerme Gresik with a total of 69 students. Data analysis techniques were carried out with the Independent Sample T-Test and Mann-Whitney test with the help of the SPSS 25 program. The results showed that the average value of knowledge and skills of the experimental class was higher than that of the control class. Based on the results of the Independent T-Test Asymp. Sig. (2-tailed) from the post-test value for the experimental class, which is 0.000 < 0.05, it can be concluded that there is an influence of the application of the Project Based Learning (PjBL) learning model on the results of student knowledge of basic seasoning material. While the skill results are based on the Mann-Whitney Asymp test. Sig. (2-tailed) of the practice value of making basic seasonings of 0.000 < 0.05. So it can be concluded that there is an influence of the use of the Project Based Learning (PjBL) model on the results of psychomotor skills in basic seasoning material.