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Hubungan Motivasi dan Minat dengan Hasil Praktik Kewirausahaan Siswa Kelas XI Tata Boga di SMK Dharma Wanita Gresik Rizky Nova Prasetya; Sri Handajani; Niken Purwidiani; Mein Kharnolis
Dewantara : Jurnal Pendidikan Sosial Humaniora Vol. 2 No. 2 (2023): Juni : Dewantara : Jurnal Pendidikan Sosial Humaniora
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/dewantara.v2i2.1018

Abstract

This study aims to determine: 1) the relationship of motivation to the results of entrepreneurial practices of class XI Culinary students at SMK Dharma Wanita Gresik; 2) the relationship between interest in entrepreneurship and the results of entrepreneurship practices of class XI Culinary Class students at SMK Dharma Wanita Gresik; 3) the relationship between motivation and interest in entrepreneurship on the results of entrepreneurial practices of class XI Culinary students at SMK Dharma Wanita Gresik. This research is a descriptive research with a quantitative approach. The population in this study were 35 students of class XI Culinary at Dharma Wanita Gresik Vocational School. Research data was collected through questionnaires and observation. Data analysis was carried out by product moment correlation analysis and multiple correlation with the help of SPSS 22 for windows software. The results of the study show that: 1) there is no positive and significant relationship between motivation and the results of entrepreneurial practices for students of Class XI Culinary at SMK Dharma Wanita Gresik. Evidenced by the value of r-count < r-table, namely (0.151 <0.334); 2) there is no positive and significant relationship between the interest in entrepreneurship and the results of entrepreneurial practices of Class XI Culinary Class students at SMK Dharma Wanita Gresik. Evidenced by the value of r-count < r-table, namely (0.171 <0.334); and 3) there is no positive and significant relationship between motivation and interest in entrepreneurship on the results of entrepreneurial practices of Class XI Culinary Class students at SMK Dharma Wanita Gresik. Evidenced by the value of r-count < r-table, namely (0.172 <0.334). The R value (correlation coefficient) is 0.172, so it can be concluded that the level of relationship between variables X1 and X2 to Y simultaneously has a very low relationship.
Hubungan Pengetahuan dan Sikap Penggunaan Bumbu Penyedap (MSG) Dalam Konsumsi Makanan Sehari-Hari Mahasiswa Tata Boga Universitas Negeri Surabaya Chlara Amanda Widya Goni; Fitrotin Ni’ma Intan Sari; Erinna Ayu Prasysta; Rizky Nova Prasetya
Dewantara : Jurnal Pendidikan Sosial Humaniora Vol. 2 No. 2 (2023): Juni : Dewantara : Jurnal Pendidikan Sosial Humaniora
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/dewantara.v2i2.1149

Abstract

Penelitian ini bertujuan untuk mencari informasi tentang hubungan pengetahuan dan sikap penggunanan penyedap (MSG) dalam kehidupan sehari-hari bagi mahasiswa tata boga Universitas Negeri Surabaya. Metode penelitian yang digunakan adalah penelitian kuantitatif dengan melakukan survey melalui kuesioner dengan media google form. Sampel yang diambil adalah mahasiswa tata boga Universitas Negeri Surabaya. Penelitian ini dapat menjadi analisis sinkronisasi ilmu pengetahuan terhadap penggunaan bumbu penyedap (MSG) dengan penerapannya dalam konsumsi makanan sehari-hari. Penelitian ini merupakan penelitian yang bersifat action research yang menekankan pada action atau tindakan. Peneliti melakukan tindakan atau eksperimen yang secara khusus diamati secara terus menerus, dilihat kelebihan dan kekurangannya. Populasi penelitian meliputi seluruh mahasiswa Tata Boga Universitas Negeri Surabaya. Adapun sampel diambil sebanyak 30 mahasiswa Tata Boga. Variabel bebasnya yaitu pengetahuan dan sikap Mahasiswa Tata Boga Unesa dan variabel terikatnya adalah bumbu penyedap (MSG). Cara perolehan data dengan metode kuesioner/agket tertutup.