Pengembangan Model Pembelajaran Berbasis Website Ilmu Bahan Makanan dan Kesiapan Belajar untuk Optimalisasi Hasil Praktek Mengolah Makanan pada Mahasiswa Tata Boga

Students' knowledge and readiness to learn play an essential role in the success of food processing practices. This study aims to determine students' knowledge and readiness to learn, the results of food processing practices, and the effectiveness of website-based learning models on the results of practice. The study was conducted at the Faculty of Engineering, State University of Medan. The sampling technique was Total Sampling with a sample size of 30 students. Data collection techniques used tests, questionnaires, and observations. Data on using the food science website learning model were collected using tests, data on learning readiness with questionnaires, and data on the results of food processing practices using Observations. Data analysis techniques used data descriptions, tendency levels, and analysis requirements tests with normality and linearity tests. The level of the tendency of students' knowledge about food science is included in the category of tending to be good at 87.00 per cent. The level of the tendency of students' learning readiness is included in the category of tending to be high at 93.00 per cent. The tendency of students' results in food processing practices is included in the category of tending to be high at 88 per cent. The results of the partial correlation analysis showed that there was a positive and significant relationship between student knowledge and student practice results in food processing lessons with a value of ry.x1x2 = 0.623 and a partial correlation coefficient value of tcount> ttable (5.60> 1.79) at a significance level of 5 per cent. The study shows that the higher the knowledge of food science and learning readiness, the higher the results of food processing practices in Culinary Arts students.