PENINGKATAN PENGETAHUAN KETERAMPILAN SISWA DALAM PENGOLAHAN MAKANAN KHAS DAERAH TERMODIFIKASI MELALUI METODE PENDAMPINGAN PENEMUAN TERBIMBING (PPT)
Keywords:Pendampingan Penemuan Terbimbing, Processing of Modified Regional Typical Foods, Kemmis-McTaggart Model.
The purpose of Classroom Action Research (PTK) is to find out the learning process using the
Pendampingan Penemuan Terbimbing (PPT) method and whether PPT can improve the quality of learning
knowledge of regional food processing modified by students in class XII MIPA 6 SMAN 1 Gresik.
Crafts and Entrepreneurship are subjects that produce students' abilities, creativity and skills. The results
of processing regional specialties that are modified by students are directed to use ingredients from around the
place where they live. The main ingredients use vegetable and animal ingredients. The PTK model used in
research was the Kemmis-McTaggart model. This model is carried out through four steps, namely planning,
acting, observing, and reflecting. The number of cycles can be more than two depending on the research
design. The initial results of the study showed that there were 36 students who achieved mastery learning
only 61%, while those who had not completed it reached 39%. At the end of the study with PTT, 99%
completeness was obtained. The Guided Discovery Assistance Method is something new for students. At the
start when there is interest among fellow students in his age group. Students feel comfortable in learning,
then good learning results will be obtained. Most learning activities are student-centered. With effective
interaction, it is possible for all group members to master the material at an equal level.