Nowadays, direct vocal learning practice becomes difficult because the world is facing the Covid-19 pandemic so that the search for alternative uses of learning media is carried out so that learning activities can be carried out. There is a symptom of the inability of students to apply breathing techniques, diction, and articulation when learning vocals. The use of Google Meet application technology as a learning medium is used for the application of breathing techniques, diction, and articulation. To achieve the goal, the research method used is action research in the classroom, assessing the use of the google meet application to improve breathing techniques, diction, and articulation. This application is an online video communication service that can invite up to 30 students. The results showed that the application of the Google Meet application has the ability to display vocal technique material well so that students can sing vocal works with good breathing techniques and articulation diction.

This study is aiming at finding out the audiation model of salendro musical scale and teaching it to the non-Sundanese learners. Treatment done to the learners whose hearing sensitivity has not been familiar with salendro tone during the audiation practice. A method implemented in the study was grounded theory. It was used to explore initial audiation theory from Edwin E. Gordon in Syntax Learning Sequence in Music that was adjusted with learning stages of salendro tone. This study resulted in an audiation model of salendro tone to sharpen hearing sensitivity of non-Sundanese learners who had not been familiar with salendro tone.

Abstrak : Penelitian ini pada dasarnya dilandasi oleh pemikiran bahwa keamanan pangan khususnya dalam bidang pembuatan pastry menjadi sesuatu yang sangat penting. Tujuan dari penelitian ini adalah: 1) Menganalisis tahapan-tahapan penting dalam pengolahan pastry untuk menjamin mutu pastry; 2) Mengevaluasi cara pengawasan dan pengendalian mutu pada pengolahan pastry; dan 3) mengevaluasi kelayakan dasar dan tingkatan penerapan HACCP dari Unit Pengolahan pastry . Penelitian ini menggunakan metode deskriptif. Teknik pengumpulan data berupa observasi dan wawancara. Hasil penelitian memberikan gambaran sebagai berikut : 1) Tahapan-tahapan pada pengolahan Pastry telah menerapkan 7 prinsip HACCP; 2) Pengawasan dan pengendalian mutu pada pengolahan pastry sudah sesuai dengan konsep HACCP; 3) Kelayakan dasar dan tingkatan penerapan HACCP pada pengolahan Pastry berturut-turut sebagai berikut : baik, baik, dan baik sekali.Abstract : This research is basically based on the premise that food security especially in the field of pastry making into something very important. The purpose of this study are: 1) to analyze important stages in the processing of pastry to ensure the quality of pastry; 2) Evaluate how the supervision and quality control in the processing of pastry, and 3) evaluate the basic feasibility and level of implementation of HACCP Processing Unit pastry. This research use descriptive method. In collecting observations and interviews. The results give an idea as follows: 1) The stages in the processing Pastry has adopted 7 principles of HACCP; 2) Supervision and quality control in the manufacture of pastry is in compliance with the HACCP concept, 3) the basic feasibility and level of implementation of HACCP in the processing of consecutive Pastry as follows: good, good and excellent. Kata kunci : HACCP, Kendali dan Penjaminan Mutu, Perkuliahan Pastry PENDAHULUANPerkembangan industry Pastry pada saat ini sangat berkembang.Berbagai produk Pastry telah menjadi primadona tersendiri dalam industri makanan di Indonesia. Berbagai industri makanan yang ada saat ini pada dasarnya perlu memperhatikan jaminan keamanan pangan . Hal ini didorong oleh semakin tingginya tuntutan masyarakat terhadap kualitas produk-produk pangan yang dikonsumsi. Penyebaran informasi yang sangat cepat melalui media massa mengenai kasus-kasus keracunan pangan dan bahayabahaya yang dikandung dalam bahan pangan menyebabkan masyarakat semakin teredukasi dan selektif dalam memilih produk-produk pangan yang beredar di pasaran. Maskur (2007) menyebutkan bahwa sepanjang empat tahun terakhir, industri jasa boga (katering) dan produk makanan rumah tangga menjadi penyebab terbesar keracunan pangan yaitu 31%, diikuti oleh pangan olahan sebesar 20%, jajanan 13%, dan lain-lain 5%. Akan tetapi jumlah kasus keracunan makanan yang diberitakan di media massa tidak sebanyak laporan yang diterima oleh Badan Pengawasan Obat dan Makanan (BPOM), yang disebabkan terbatasnya jumlah media massa yang tersedia dalam bentuk online dan tidak semua lokasi di Indonesia dapat ter...

This study analyzes the role of in-service teacher in supervising the pre-service teachers during the Teaching Practicum Program and in building the pre-service teachers' character to be competent music teachers in the future. This study implements narrative inquiry as the method of research. Narrative inquiry method explains the variety of cases during the process of supervision by the in-service teacher. In addition, the research was held in Pasundan 8 Senior High School Bandung and was analyzed further by using qualitative methods with interactive analysis as it is formulated in the research question of this study. Results show that the supervision by an inservice teacher has been successfully enhanced the ability of pre-service teachers in teaching art and culture, particularly music lesson. The competence of pre-service teachers can be achieved by giving them examples, model, and music experience from in-service of the pre-service teachers.

Studi ini bertujuan untuk mengevaluasi mata kuliah instrumen pilihan wajib piano dan relevansinya terhadap tujuan kurikulum Jurusan Pendi-dikan Seni Musik Universitas Pendidikan Indonesia yang berkomitmen untuk menghasilkan pendidik musik profesional. Untuk memenuhi tuntut-an ini, metode penelitian yang digunakan adalah studi kasus sosial inkuiri. Instrumen penelitian yang digunakan adalah pedoman observasi, pedoman wawancara, lembar pertanyaan lanjutan hasil informasi, dan kajian doku-men serta dokumentasi. Hasil Penelitian menyatakan bahwa partisipan ma-ta kuliah ini belum mampu untuk mengggunakan piano sebagai pengantar pembelajaran musik umum. Informasi ini ditindaklanjuti dengan rekomen-dasi, penyempurnaan silabus dan implementasi pembelajaran mata kuliah instrumen pilihan wajib piano, seyogyanya dilengkapi dengan subjek peng-gunaan piano sebagai pengantar pembelajaran musik di sekolah.Kata kunci: ketidaksesuaian kurikulum, evaluasi, rekomendasi______________________________________________________________ COURSE EVALUATION IN PIANO SUBJECT TO PRODUCE MUSIC TEACHERS IN SCHOOLS Abstract This study was aimed at evaluating “piano as compulsary course” and its relevancy toward the objectives of the curriculum of music edu-cation department of UPI that stated a commitment to provide proffesio-nals music educators. To meet this demand,  the  research methode used is Case Study In Social Inquiry. The research instruments are observation manual, interview manual, information question, and documentation. The research result shows that participants of this course have not shown capability of using piano as introduction to general music instruction. This information is followed up by the recommendations, syllabus improve-ments, and instruction implementation on the subject. It is recommended that ”piano as compulsary course” is equiped with subject of piano usage as introduction of music instruction at schools.Keywords: inappropiate curriculum, evaluation, recommendation