IDENTIFICATION OF THE CAUSES OF STUDENT FAILURE TO TAKE ONLINE PRACTICUM IN FOOD TECHNOLOGY STUDY PROGRAM, UNIVERSITAS TERBUKA

Abstract

In the application of online practicum by Tutorial Webinar (Tuweb) during the Covid 19 pandemic at Food Technology Study Program, Universitas Terbuka (Indonesia), there were several students who did not pass practicum courses such as the Food Engineering Principles, Food Processing Technology, and Sensory Evaluation courses. Failing to pass the practicum course indicated student failure that can disserve the institution and the students themselves. The purpose of this study was to identify the factors that cause students failure in participating in online practicum. The method used in this study is a qualitative descriptive approach by observing and evaluating the online practicum implementation documents in Semester 2020.1-2021.2 and interviewing the practicum instructors. Based on our results, we found that students who did not pass practicum courses during the Covid 19 Pandemic were due to not participating in online practice, not doing independent practicum assignments, and not collecting practicum reports. Based on these findings, there were implications that the Food Technology Study Program needed to provide more intensive communication to students who register practicum courses by utilizing various media regarding practicum debriefing materials and general provisions for online practicum courses, so that students are avoid factors causing failure and can pass taking online practicum courses.