KETERKAITAN PEMAHAMAN BAHAN PANGAN DENGAN HASIL PRAKTIK PENGOLAHAN MASAKAN KONTINENTAL SISWA XI KULINER SMKN 3 PADANG

Abstract

Vocational education in the culinary field requires the integrated mastery of both theoretical knowledge and practical skills. In the study of continental cuisine, an understanding of food ingredients is crucial; each ingredient possesses unique characteristics and requires specific handling, factors that directly influence the preparation process and the final outcome. Observations of the Grade XI Culinary class at SMKN 3 Padang revealed inconsistent levels of student understanding regarding ingredients and suboptimal practical performance. This study aimed to analyze the relationship between students' understanding of food ingredients and their practical performance in preparing continental cuisine. A quantitative method with a correlational approach was employed. The study involved a total population and sample of 34 students, selected using the total sampling technique. Data on ingredient understanding were collected via questionnaires, while practical performance data were obtained from existing grade records. Analysis was conducted using Pearson's Product Moment correlation. The results showed a mean understanding score of 94.47 and a mean practical performance score of 80.19. A positive and significant relationship was found (r = 0.580; Sig. = 0.000 < 0.05). The coefficient of determination was 33.7%, indicating that 33.7% of the variance is explained by this relationship, while the remaining 66.3% is attributable to other factors.

Pendidikan kejuruan pada bidang Kuliner mewajibkan penguasaan pengetahuan dan keterampilan praktik secara terpadu. Dalam pembelajaran masakan kontinental, pemahaman terhadap bahan pangan penting karena setiap bahan memiliki karakteristik dan perlakuan yang berbeda sehingga dapat memengaruhi proses dan hasil pengolahan. Berdasarkan kondisi pembelajaran di kelas XI Kuliner SMKN 3 Padang, pemahaman siswa terhadap bahan pangan masih bervariasi dan hasil praktik belum optimal secara konsisten. Penelitian ini bertujuan untuk menganalisis hubungan pemahaman siswa pada bahan pangan dengan hasil praktik pengolahan masakan kontinental. Penelitian menggunakan metode kuantitatif dengan pendekatan korelasional. Populasi dan sampel penelitian berjumlah 34 siswa dengan teknik total sampling. Data pemahaman bahan pangan diperoleh melalui angket, sedangkan hasil praktik diperoleh melalui dokumentasi nilai praktik. Analisis menggunakan korelasi Product Moment Pearson. Hasil penelitian menunjukkan rata-rata pemahaman sebesar 94,47 dan rata-rata hasil praktik sebesar 80,19. Terdapat hubungan positif dan signifikan dengan r = 0,580 dan Sig. = 0,000 <0,05. Koefisien determinasi sebesar 33,7%, sedangkan 66,3% berkaitan dengan faktor lainnya.