Analisis faktor kesulitan belajar praktek secara daring pada mahasiswa tata boga

Abstrak

Abstract: The purpose of this study was to obtain a description of the analysis of the difficulty factor in learning the practice of the online catering home industry for culinary arts students. This type of research is descriptive quantitative. The research subjects of the PVKK Study Program students who took the Catering Home Industry course in the fourth semester of the 2020/2021 Academic Year were 35 students. The object of the research is the difficulty factor in learning the practice of the home catering industry. The sampling technique of the study was carried out by the total sampling technique. Data collection techniques with documentation and questionnaires, through google form. Trial to 30 respondents (a test used). The results of the questionnaire were used to describe the ideal score and the observation score for factor analysis of online student learning difficulties. The data analysis used is descriptive quantitative by calculating the mean, median, mode, and standard deviation. The results of study 1). Factors causing learning difficulties, in terms of internal and external factors, 11.4% were categorized as high, 28.58% were in the medium category, 60% were in a low category. 2) Internal factors were 5.71% in the high category, amounted to 0% moderate category, 94.29% low category. 3) viewed external factors 28.57% in the high category, by 31.43% in the medium category, by 40% in the low category. Thus, when viewed from internal and external factors, there are no learning difficulties even though it is carried out online.Keywords: Factots, learning difficulties; culinary practice