PUZZLE TO IMPROVE STUDENT ACTIVITY AND LEARNING OUTCOMES IN FOOD MATERIALS KNOWLEDGE

Abstract

This classroom action research aims to find solutions to problems with low activity and student learning outcomes in the Foodstuff Knowledge subject. The subjects of this study were students of class X Culinary 6 at SMK Negeri 4 Yogyakarta with a total of 36 students. The research was conducted in two cycles, each cycle consisting of 2 meetings, with research steps in the form of planning, implementing, observing and reflecting. The results showed that, by implementing learning using puzzle media, it can increase learning activities in students. In the initial conditions (pre-cycle) the average value of student learning outcomes was 60.88 and only 38.89% of students reached the KKM which was set at 75. The average value of student learning outcomes in the first cycle of meeting 1 was 68.89 with 41 learning completeness, 67% and in the first cycle of meeting 2 the average value of student learning outcomes was 72.55 with learning completeness 47.22%. In the second cycle of meeting 1, the average value of student learning outcomes was 88.39 with 94.44% completeness in learning, while in the second cycle of meeting 2 the average value of student learning outcomes was 82.63 with 97.22% learning completeness. Based on the results of the study, it was concluded that puzzle learning media could increase the activity and learning outcomes of class X Culinary 6 students at SMKN 4 Yogyakarta on the subject of Foodstuff Knowledge.