KULINER INDONESIA DALAM PEMBELAJARAN BIPA SEBAGAI PENINGKATAN PENGETAHUAN DAN KETERAMPILAN BERBAHASA BERDASARKAN PERSEPSI PEMELAJAR

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Abstract


Language learning is closely related to cultural understanding. Culinary is one of the cultures in learning the target language. Culinary practice and culinary tasting are a form of meaningful, authentic learning. Research objectives 1) describe the results of Indonesian culinary practices; 2) student assessment of cultural material by increasing knowledge and language skills; 3) learner advice for culinary teaching materials. Qualitative and quantitative research methods. Data collection techniques through questionnaires, observations, and interviews. Observations and interviews are carried out during culinary practices and when culinary materials are in class, while the survey is distributed after the course ends. There were 10 KNB student respondents. The research was conducted at IPB in December 2018-January, 2019. As a result, with the existence of cultural practices, they were able to share their experiences. In culinary tasting, they express the things that are in their minds. In conclusion, Indonesia's introduction and culinary practices can increase awareness and improve students' language skills.

Pembelajaran bahasa berkaitan erat dengan pembelajaran budaya. Kuliner merupakan salah satu budaya dalam pembelajaran bahasa target. Praktik kuliner dan mencicipi kuliner merupakan salah satu bentuk pembelajaran otentik yang bermakna.Tujuan penelitian adalah 1) mendeskripsikan hasil praktik kuliner Indonesia; 2) memberikan penilaian pemelajar terhadap materi kuliner dengan peningkatan pengetahuan dan keterampilan berbahasa; 3) memberikan saran pemelajar untuk materi ajar kuliner. Metode penelitian kualitatif dan kuantitatif. Teknik pengumpulan data melalui kuesioner, pengamatan, dan wawancara. Pengamatan dan wawancara dilakukan saat praktik kuliner dan saat materi kuliner di kelas, sedangkan kuesioner disebarkan setelah kursus berakhir. Responden mahasiswa KNB sebanyak 10 orang. Penelitian dilaksanakan di IPB pada Desember 2018-Januari 2019. Hasilnya, dengan adanya praktik kuliner, mereka dapat menceritakan pengalamannya. Pada pencicipan kuliner, mereka mengungkapkan hal yang ada dalam pikirannya. Simpulannya adalah pengenalan dan praktik kuliner Indonesia mampu menambah pengetahuan dan meningkatkan keterampilan berbahasa pemelajar.


Keywords


BIPA; being active; cultural; KNB student; kreativitas; budaya; mahasiswa KNB

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DOI: https://doi.org/10.26499/wdprw.v48i2.545

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