PENGARUH METODE PEMBELAJARAN DAN SARANA PRASARANA TERHADAP PENGETAHUAN HYGIENE MAKANAN MAHASISWA PRODI TATA BOGA

Sri Bayu; Welrohip Samosir; Laurena Ginting; Vina Gabriella Saragih

doi:10.36989/didaktik.v11i04.8774

Sri Bayu Universitas Negeri Medan, Indonesia.
Welrohip Samosir Universitas Negeri Medan, Indonesia.
Laurena Ginting Universitas Negeri Medan, Indonesia.
Vina Gabriella Saragih Universitas Negeri Medan, Indonesia.

DOI: https://doi.org/10.36989/didaktik.v11i04.8774

Keywords: learning methods, infrastructure, practicum intensity, food hygiene

Abstract

This study aims to analyze the influence of learning methods, infrastructure, and practicum intensity on the knowledge of food hygiene of Culinary Studies Program students. The research uses a quantitative approach with a survey method. The research instrument was in the form of a questionnaire which was distributed through Google Form to 40 Culinary students. The data were analyzed through validity, reliability, and multiple linear regression tests. The results showed that the three independent variables, namely learning methods, infrastructure, and practicum intensity, had a simultaneous significant effect on students' food hygiene knowledge (p < 0.05). Partially, varied and interactive learning methods have been proven to increase student understanding, adequate infrastructure to support the application of hygiene principles, and high practicum intensity to strengthen students' skills and awareness of food hygiene. These findings confirm the importance of the combination of these three factors in improving the quality of culinary learning. This research provides practical implications for study program managers to develop teaching methods, improve practice facilities, and increase the frequency of practicum as an effort to strengthen students' food hygiene knowledge.

References

Anderson, V., & Black, R. (2020). Teaching methods and student engagement in higher education. Journal of Educational Research, 113(3), 245-256. https://doi.org/10.1080/00220671.2020.1716209
Arikunto, S. (2019). Prosedur penelitian: Suatu pendekatan praktik. Rineka Cipta.
Dewi, L. P., & Handayani, T. (2021). Sarana prasarana dan pengaruhnya terhadap hasil belajar mahasiswa kejuruan. Jurnal Teknologi Pendidikan, 10 (1), 55-64. https://doi.org/10.21009/jtp
Fauziah, S., & Rahmawati, I. (2020). Intensitas praktikum dalam meningkatkan keterampilan mahasiswa. Jurnal Pendidikan Vokasi, 8(2), 134-143. https://doi.org/10.21831/jpv.v8i2.28923
Hidayat, R. (2018). Hubungan sarana prasarana dengan prestasi belajar siswa. Jurnal Pendidikan dan Pembelajaran, 25(1), 88-96.
Indiranatha, P. M. (2022). Pengaruh fasilitas laboratorium terhadap penerapan hygiene dan sanitasi pada mahasiswa tata boga. Jurnal Pendidikan Vokasi dan Kewirausahaan, 5(2), 97-106. https://doi.org/10.31002/jpvk.v5i2.2156
Purnamasari, T. (2022). Analisis pengetahuan dan penerapan hygiene sanitasi pada mahasiswa akademi pariwisata Denpasar. Jurnal Pariwisata dan Hospitaliti, 3(1), 45-54. https://doi.org/10.31219/osf.io/jphd
Erinna, Rr. (2017). Hubungan pengetahuan higiene sanitasi dengan praktik pengolahan makanan kontinental mahasiswa Tata Boga. Jurnal Teknologi Pendidikan dan Keterampilan, 9(1), 23-30.
Febriana, D. (2025). Penggunaan media video dalam pembelajaran makanan kontinental untuk meningkatkan pengetahuan mahasiswa tata boga. Jurnal Inovasi Pembelajaran Vokasi, 11(1), 55-63.
Rahmawati, D., & Santosa, A. (2021). Pengetahuan hygiene sanitasi makanan pada mahasiswa tata boga. Jurnal Gizi dan Pangan, 16(1), 35-44. https://doi.org/10.25182/jgp
Sugiyono. (2020). Metode penelitian kuantitatif, kualitatif, dan R&D. Alfabeta.
Suryani, E., & Yuliana, D. (2022). Hygiene dan sanitasi dalam praktik pengolahan makanan. Journal of Culinary Education, 5(1), 23-32. https://doi.org/10.31219/osf.io/jce