PENGEMBANGAN INSTRUMEN PENILAIAN PRAKTIKUM PADA KOMPETENSI DASAR MEMPRODUKSI OLAHAN HASIL BUAH-BUAHAN DI KELAS XI APHP SMK PP NEGERI LEMBANG

Praktikum memproduksi hasil olahan buah-buahan di SMK PP Negeri Lembang masih dinilai berdasarkan jurnal harian praktikum dan laporan praktikum. Instrumen penilaian yang digunakan belum mengacu pada Standar Kompetensi Kerja Nasional Indonesia (SKKNI) yang mampu menilai kompetensi pencapaian peserta didik sesuai kebutuhan dunia kerja atau dunia usaha. Selain itu, lembar kerja belum selaras dengan instrumen penilaian dan Indikator Pencapaian Kompetensi (IPK). Oleh karena itu, perlu dikembangkannya alat instrumen penilaian praktikum pada Kompetensi Dasar memproduksi Hasil Olahan Buah-buahan. Tujuan penelitian ini yaitu untuk mengetahui pengembangan instrumen penilaian praktikum yang sesuai dengan lembar kerja siswa pada Kompetensi Dasar memproduksi hasil olahan buah-buahan dan mengetahui kelayakan instrumen penilaian praktikum pada Kompetensi Dasar memproduksi hasil olahan buah-buahan di SMK PP Negeri Lembang. Pengembangan instrumen penilaian praktikum menggunakan model pengembangan ADDIE yang terdiri dari lima tahapan yaitu analisis, desain, pengembangan, implementasi, dan evaluasi. Kelayakan instrumen penilaian praktikum dinilai berdasarkan hasil validasi ahli materi dan ahi evaluasi pembelajaran, serta hasil uji coba terhadap responden. Responden pada penelitian ini yaitu dua guru mata pelajaran Produksi Pengolahan Hasil Nabati dan satu mahasiswa PPLSP yang mengajar mata pelajaran Produksi Pengolahan Hasil Nabati. Hasil penelitian menunjukkan bahwa instrumen penilaian praktikum yang dikembangkan sesuai dengan lembar kerja sisa dan SKKNI dalam menilai kompetensi yang harus dimiliki peserta didik untuk melakukan suatu pekerjaan. Selain itu, instrumen penilaian praktikum ini dinyatakan “Layak” oleh ahli materi dan ahli evaluasi pembelajaran. Para responden juga menyatakan bahwa instrumen penilaian praktikum ini “sangat layak” untuk digunakan pada praktikum memproduksi hasil olahan buah-buahan. Practicum of producing of processed fruits in SMK PP Negeri Lembang is still assessed based on daily journal of practicum and practicum reports. The performance appraisal instrument used has not yet reffered to the Indonesia National Work Competency Standards (SKKNI) which is able to assess the competence of student achievement according to the needs of the working world or business world. In addition, the worksheet is not aligned with the performance appraisal instrument and Indicators of Competence Achievement (IPK). Therefore, it is necessary to develop a performance appraisal instrument in Basic Competency (KD) of producing of processed fruits products. This research aims to determine the development of performance appraisal instrument in accordance with worksheet in the basic competency of producing of processed fruit products and to determine the feasibility of the performance appraisal instrument in Basic Competency (KD) of producing of processed fruit products in SMK PP Negeri Lembang. The development of the performance appraisal instrument used the ADDIE development model which consist of five stages, namely analysis, design, development, implementation, and evaluation. The feasibility of the performance appraisal instrument is measured based on the result of the validation of material and learning evaluation experts, and the results of trials on respondents. Respondents of this research were two teachers of production processing of agricultural commodities subject and one PPLSP student who teaches production processing of agricultural commodities subject. The result of this research showed that the performance appraisal instrument developed in accordance with worksheet and SKKNI in assessing the competencies that students must have to when the students do some works. In addition, the performance appraisal instrument was declared to be “feasible” by material expert and learning evaluation expert. The respondents also stated the performance appraisal instrument was “very feasible” to be used in practicum of producing of processed fruit products