TRACER STUDY PADA PROGRAM STUDI S1 TEKNOLOGI PANGAN UNIVERSITAS TERBUKA

Abstract

Studi ini adalah hasil tracer study pada Program Studi (PS) Teknologi Pangan Universitas Terbuka tahun 2017-2020. Studi ini menggunakan metode kualitatif (qualitative research) melalui survei dan wawancara dengan variabel (1) Keterserapan alumni di dunia kerja; (2) Kontribusi perguruan tinggi terhadap tingkat komptensi yang dikuasai; (3) Penilaian alumni terhadap metode pembelajaran di PS Teknologi Pangan. Hasil tracer study menyatakan bahwa dari segi keterserapan alumni di dunia kerja, alumni PS Teknologi Pangan UT sebanyak 68% sudah bekerja dan sebanyak 70% sudah memperoleh pekerjaan sebelum masuk UT. Bidang pekerjaan alumni paling banyak di bidang swasta di sektor usaha makanan dan minuman. Kontribusi perguruan tinggi terhadap tingkat kompetensi yang dikuasai alumni yaitu lebih dari 50% alumni menyatakan perguruan tinggi berkontribusi sangat tinggi dan tinggi dalam pengetahuan di bidang ilmu teknologi pangan, kemampuan riset dan analisis, komunikasi, ketrampilan digital, manajemen waktu dan kemampuan dalam memegang tanggung jawab, serta soft skill. Penilaian alumni terhadap metode pembelajaran di PS Teknologi Pangan yaitu lebih dari 50% menyatakan sudah sangat baik dan baik dari tutorial online, praktikum, dan bahan ajar cetak. Masukan alumni untuk perbaikan layanan yaitu untuk tutorial online antara lain perlunya peningkatan server, tampilan yang lebih menarik, penambahan video dan studi kasus, serta tutor perlu lebih aktif memberikan umpan balik. Masukan mahasiswa untuk praktikum yaitu perlunya laboratorium sendiri yang dimiliki oleh UT, mata kuliah praktikum perlu diperbanyak, serta  integrasi antara mata kuliah praktikum dengan mata kuliah lainnya. Masukan untuk bahan ajar cetak adalah perlu dilakukan pembaharuan materi yang mengikuti dengan perkembangan teknologi dan ilmu pengetahuan. Tracer study in the Food Technology Study Program of the Open University conducted in 2017-2020. This study uses qualitative methods (qualitative research) through surveys and interviews with variables (1) Absorption of alumni in the world of work; (2) Contribution of higher education to the competency level mastered; (3) Evaluation of alumni of learning methods in the Food Technology Study Program. The results of the tracer study stated that in terms of alumni absorption in the world of work, 68% of UT Food Technology PS alumni were already working and as many as 70% had reached a job before entering UT. Most alumni work in the private sector in the food and beverage business sector. The contribution of higher education to the level of competence controlled by alumni is more than 50% of alumni who state that universities contribute very high and high in knowledge in the field of food technology, research and analysis skills, communication, digital skills, time management and the ability to hold responsibility , also soft skills. The alumni assessment of the learning methods at the Food Technology Study Program, namely more than 50% stated that it was very good and good from online tutorials, practicum, and printed teaching materials. Alumni input for service improvements, namely for online tutorials, including the need for server upgrades, a more attractive display, adding videos and case studies, and tutors need to be more active in providing feedback. Student input for practicum is the need for UT's own laboratory, practicum courses that need to be reproduced, and integration between practicum courses with other courses. The input for printed teaching materials is that it is necessary to update the material that follows the development of technology and science.