KETERKAITAN KEMANDIRIAN BELAJAR DENGAN HASIL BELAJAR PASTRY AND BAKERY SISWA KELAS XI KULINER SMKN 1 LUBUK SIKAPING

Abstract

This study aimed to describe students’ learning independence, describe their Pastry and Bakery learning outcomes, and examine the relationship between learning independence and Pastry and Bakery learning outcomes among Grade XI Culinary students at SMKN 1 Lubuk Sikaping. The study employed a quantitative approach with a correlational design. The population consisted of 34 students, all of whom were selected as the research sample using saturated sampling. Learning independence data were collected using a five-point Likert-scale questionnaire based on five indicators: learning initiative, learning responsibility, learning discipline, self-confidence, and perseverance. The initial instrument consisted of 25 items, of which 23 were declared valid, while items 23 and 25 were eliminated. Learning outcome data were obtained through documentation of students’ Pastry and Bakery scores. Data were analyzed using descriptive statistics, the Shapiro–Wilk normality test, linearity testing, and Pearson Product-Moment correlation with SPSS version 27. The results showed that learning independence had a minimum score of 74, a maximum score of 108, a mean of 89.56, and a standard deviation of 8.09. Learning outcomes had a minimum score of 78, a maximum score of 92, a mean of 83.76, and a standard deviation of 3.87. The Shapiro–Wilk test produced significance values of 0.881 for learning independence and 0.153 for learning outcomes. The linearity test showed a Sig. Linearity value of 0.082 and a Sig. Deviation from Linearity value of 0.357. Pearson correlation analysis resulted in r = -0.298 with Sig. (2-tailed) = 0.086. Thus, at the 0.05 significance level, the present study did not provide sufficient evidence of a statistically significant linear relationship between learning independence and Pastry and Bakery learning outcomes among the 34 students studied.

Penelitian ini bertujuan untuk mendeskripsikan kemandirian belajar, mendeskripsikan hasil belajar Pastry and Bakery, serta menganalisis hubungan antara kemandirian belajar dengan hasil belajar Pastry and Bakery siswa kelas XI Kuliner SMKN 1 Lubuk Sikaping. Penelitian menggunakan pendekatan kuantitatif dengan desain korelasional. Populasi penelitian berjumlah 34 siswa dan seluruh populasi dijadikan sampel melalui teknik sampling jenuh. Data kemandirian belajar diperoleh menggunakan angket tertutup berskala Likert lima poin berdasarkan lima indikator, yaitu inisiatif belajar, tanggung jawab belajar, disiplin belajar, percaya diri, dan ketekunan. Instrumen awal terdiri atas 25 butir, dengan 23 butir dinyatakan valid dan dua butir, yaitu nomor 23 dan 25, dieliminasi. Data hasil belajar diperoleh melalui dokumentasi nilai mata pelajaran Pastry and Bakery. Analisis data meliputi statistik deskriptif, uji normalitas Shapiro–Wilk, uji linearitas, dan korelasi Pearson Product-Moment menggunakan SPSS versi 27. Hasil analisis menunjukkan bahwa kemandirian belajar memiliki skor minimum 74, maksimum 108, rata-rata 89,56, dan standar deviasi 8,09. Hasil belajar memiliki skor minimum 78, maksimum 92, rata-rata 83,76, dan standar deviasi 3,87. Uji normalitas menunjukkan nilai signifikansi Shapiro–Wilk sebesar 0,881 untuk kemandirian belajar dan 0,153 untuk hasil belajar. Uji linearitas menunjukkan nilai Sig. Linearity sebesar 0,082 dan Sig. Deviation from Linearity sebesar 0,357. Korelasi Pearson menghasilkan koefisien r = -0,298 dengan Sig. (2-tailed) = 0,086. Dengan demikian, pada taraf signifikansi 0,05, penelitian ini belum memberikan bukti yang cukup mengenai adanya hubungan linear yang signifikan antara kemandirian belajar dan hasil belajar Pastry and Bakery pada 34 siswa yang diteliti.