PENERAPAN PENDEKATAN SAINTIFIK LEARNING PADA MATA PELAJARAN PENGOLAHAN MAKANAN KONTINENTAL DI SMKN 2 BALEENDAH

Pendekatan saintifik learning merupakan pendekatan pembelajaran yang digunakan pada kurikulum nasional. SMKN 2 Baleendah dijadikan contoh dalam menggunakan kurikulum nasional. Pengolahan Makanan Kontinental (PMK) merupakan salah satu mata pelajaran yang ada di Sekolah Menengah Kejuruan (SMK). Penggunaan pendekatan saintifik learning pada mata pelajaran pengolahan makanan kontinental kurang optimal. Tujuan penelitian dilakukan untuk memperoleh gambaran mengenai penerapan pendekatan saintifik learning pada mata pelajaran Pengolahan Makanan Kontinental khususnya materi sauce ditinjau dari hasil belajar, langkah pembelajaran serta aktifitas siswa. Metode penelitian yang digunakan adalah Quasi Experimental Design dengan desain penelitian Nonequivalent Control Group Design. Hasil penelitian menunjukan hasil belajar pada kelas saintifik learning mengalami peningkatan yaitu sebesar 52,74% dari hasil pretest-postest dan termasuk pada kriteria N-Gain Tinggi, sedangkan aktifitas siswa ada pada kriteria baik sebanyak 80,55%. Sementara hasil belajar kelas konvensional mengalami peningkatan sebesar 39,56% dari hasil pretest-postest dan termasuk pada kriteria N-Gain sedang, sedangkan aktifitas siswa ada pada kriteria sedang dengan nilai 42,07%. Selanjutnya untuk langkah pembelajaran pada kedua kelas terlaksana dengan baik dan sesuai dengan pendekatan yang digunakan. Dari hasil belajar, langkah pembelajaran serta aktifitas siswa dapat disimpulkan bahwa pendekatan saintifik learning mampu meningkatkan kemampuan kognitif siswa melalui aspek pengetahuan (C1), Pemahaman (C2), Penerapan (C3), serta aktifitas siswa pada mata pelajaran PMK dengan materi sauce. Kata Kunci: Penerapan, saintifik learning, Pengolahan Makanan Kontinental. Scientific learning is an instructional approach used in the national curriculum. SMKN 2 Baleendah used as examples in the national curriculum. Continental Food Processing is one of the subjects in vocational schools. The use of scientific learning on the subjects of continental food processing is less than optimal. The purpose of research to obtain an overview of the implementation of scientific learning in the subject matter Food Processing sauce Continental especially in terms of learning outcomes, learning step and student activity. The method used was Quasi-Experimental Design with research design Nonequivalent Control Group Design. The result of research has showen scientific learning outcomes in the classroom learning has risen as much as 52.74% from the pretest-posttest and included with N-Gain criteria high, while the activity of students is in good criteria as much as 80.55%. While the conventional classroom learning outcomes increased by 39.56% from the pretest-posttest and including the N-Gain criteria being, while the activity of students there on the criteria being with a value of 42.07%. Furthermore, to step on both classroom learning conducted properly and in accordance with the approach used. From the results of learning, learning step and the activities students can be concluded that the scientific approach can increase students' cognitive abilities through knowledge aspect (C1), Understanding (C2), Implementation (C3), as well as activities of students on subjects Continental Food Processing with sauce material. Keywords: Implementation, scientific learning, Continental Food Processing