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All Journal EKOMBIS REVIEW: Jurnal Ilmiah Ekonomi dan Bisnis SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesian Journal of Tourism and Leisure JELAJAH: Journal of Tourism and Hospitality Jurnal Dehasen Untuk Negeri Journal of the Community Development in Asia
Anisa Zahwa Akbara
Universitas Terbuka
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : JELAJAH: Journal of Tourism and Hospitality

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THE IMPLEMENTATION OF COOPERATIVE LEARNING USING STAD TECHNIQUES IN IMPROVING LEARNING OUTCOMES TOWARD CULINARY STUDENTS Anisa Zahwa Akbara; Faris Haikal Akbar
JELAJAH: Journal of Tourism and Hospitality Vol. 4 No. 2 (2022)
Publisher : Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/jelajah.v4i2.3956

Abstract

The learning method is one of the elements of learning that determines how well a teacher delivers learning materials so that learning objectives are attained. Unattractive learning methods can affect student learning outcomes. Therefore, this study aimed to determine and analyze the application of the learning method, namely the Cooperative Learning (CL) with the Student Teams Achievement Division (STAD) technique to improve learning outcomes for the subject matter of Milk and Its Processed Products for students at Jakarta State Vocational Highschool 38. Research method of the study used a quasi-experimental method. The research sample were students of 1st grade of Culinary in Jakarta State Vocational Highschool 38 who were taking the subject of Foodstuffs Knowledge. The results showed that the class which was applied CL method with STAD technique had an average score of improvement (delta pre-test and post-test) of 7.80, while the class that was applied the conventional method was 4.35. It was concluded that there is an increase in student learning outcomes in the subject of Foodstuffs Knowledge, especially the subject matter of milk and its processed products with the application of Cooperative Learning (CL) Student Teams Achievement Division (STAD) technique which is significantly better than conventional methods.     
Co-Authors Andy Mulyana Faris Haikal Akbar Ginta Ginting Hubertina Karolina Ngarbingan Maya Maria Ni Wayan Marsha Satyarini Nihan Anindyaputra Lanisy Yulita Suryantari