Electronic Theses and Dissertation

Wabah Covid-19 yang menyebar luas menimbulkan keharusan untuk menerapkan metode belajar daring. Penelitian ini bertujuan menganalisis keefektivitasan pelaksanaan praktikum online dan mengidentifikasi kesulitan-kesulitan bagi pendidik dan peserta didik selama menerapkan praktikum online pada Mata Kuliah Bakery and pastry Semester Ganjil Tahun Akademik 2020/2021. Penelitian ini menerapkan metode kualitatif. Pengambilan subjek penelitian ini dikerucutkan dengan penggunaan teknik randomized sampling method. Terdapat 9 responden yang terdiri dari 1 dosen pengampu Mata Kuliah Bakery and pastry dan 8 mahasiswa Konsentrasi Tata Boga yang memprogramkan dan melaksanakan praktikum online pada Mata Kuliah Bakery and pastry Semester Ganjil Tahun Akademik 2020/2021. Teknik pengumpulan data yang diterapkan berupa, wawancara, dokumentasi, dan studi dokumen. Data yang telah didapatkan, dianalisis dengan mereduksi data atau kategorisasi data, display data, dan penarikan kesimpulan. Berdasarkan hasil penelitian yang dilakukan, didapatkan hasil penelitian yaitu proses pelaksanaan praktikum online pada Mata Kuliah Bakery and pastry telah terlaksana dengan baik namun belum maksimal dinilai dari pelaksanaan praktikum onlinenya sehingga disimpulkan pelaksanaan praktikum online belum efektif. Sedangkan kendala praktikum online meliputi keterbatasan dalam mengakses sarana dan prasarana yang digunakan seperti alat dan bahan praktikum dan keterbatasan akses sinyal internet yang baik. Sedangkan kompetensi belum cukup berkembang dengan pelaksanaan praktikum online, namun membantu dalam penerapan keterampilan dasar mahasiswa sebagai pemula.
Kata Kunci:Efektivitas, Praktikum Online, Kompetensi, Mahasiswa Konsentrasi Tata Boga

The widespread Covid-19 outbreak has created the need to apply bold learning methods. This research aims to analyze the effectiveness of implementing online practicums and identify difficulties for educators and students when implementing online practicums in the Bakery and Pastry Course, Odd Semester for the 2020/2021 Academic Year. This research applies qualitative methods. The selection of research subjects was narrowed down by using a randomized sampling method technique. There were 9 respondents consisting of 1 lecturer teaching the Bakery and Pastry Course and 8 students in the Culinary Management Concentration who programmed and carried out online practicums in the Bakery and Pastry Course, Odd Semester of the 2020/2021 Academic Year. The data collection techniques applied were interviews, documentation and document study. The data that has been obtained is analyzed by reducing the data or categorizing the data, displaying the data, and drawing conclusions. Based on the results of the research carried out, the research results obtained were that the process of implementing online practicum in the Bakery and Pastry Course had been carried out well but was not optimally assessed from the implementation of online practicum so that the conclusion was that the implementation of online practicum was not yet effective. Meanwhile, obstacles to online practicum include limitations in accessing the facilities and infrastructure used such as practical tools and materials and limited access to a good internet signal. While competency has not developed enough with the implementation of online practicum, it helps students apply basic skills as beginners. Keywords: Effectiveness, Online Practicum, Competence, Concentration of Culinary Students