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All Journal JETL (Journal Of Education, Teaching and Learning) Jurnal Penelitian Pendidikan Indonesia
Yuliana Yuliana
Department of Tourism, Universitas Negeri Padang, Padang, Indonesia
Aerospace Engineering Education Social Sciences Other

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The contribution of learning outcomes, creativity, and emotional intelligence to students' entrepreneurial interest Angela Yosiana; Rahmiati Rahmiati; Yuliana Yuliana; M. Giatman
JPPI (Jurnal Penelitian Pendidikan Indonesia) Vol. 11 No. 3 (2025): JPPI (Jurnal Penelitian Pendidikan Indonesia)
Publisher : Indonesian Institute for Counseling, Education and Theraphy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/020256443

Abstract

This study aims to analyze the contribution of learning outcomes in Creative Product and Entrepreneurship, creativity, and emotional intelligence to the entrepreneurial interest of XII grade students at SMKS Korpri Duri. This research employed a quantitative approach using multiple linear regression analysis to examine the contribution of each independent variable to the dependent variable. The population consisted of 127 students, with a sample of 97 selected through purposive sampling. The research instrument was a closed-ended questionnaire using a Likert scale, which had been tested for validity and reliability. The analysis results show that the three independent variables learning outcomes, creativity, and emotional intelligence simultaneously have a significant effect on entrepreneurial interest, with an F-value of 28.836 and significance level of 0.000. Partially, learning outcomes (B = 0.265; sig. 0.000), creativity (B = 0.367; sig. 0.000), and emotional intelligence (B = 0.170; sig. 0.000) each have a positive and significant influence on entrepreneurial interest. The R Square value of 0.592 indicates that these three independent variables contribute 59.2% to students' entrepreneurial interest. Thus, it can be concluded that learning outcomes, creativity, and emotional intelligence are key factors in fostering entrepreneurial interest among vocational school students.
Strategies to Achieve Student Competence in the Culinary Skills Program in Facing Laboratory Facility Limitations Fauzia Salmi; Yuliana Yuliana; Jonni Mardizal; Kasmita Kasmita
JETL (Journal of Education, Teaching and Learning) Vol 10 (2025): Special Issue
Publisher : STKIP Singkawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26737/jetl.v10i2.7708

Abstract

The success of vocational education in culinary expertise relies heavily on the availability of adequate practical facilities, particularly laboratory infrastructure. However, SMKN 3 Kota Solok faces significant limitations in this area, which hinder students’ ability to achieve optimal competency. This study aims to formulate strategies for enhancing student competency in the culinary program despite laboratory constraints. Using a qualitative descriptive method and SWOT analysis, data were collected through interviews, observations, and documentation. The findings indicate that while internal strengths include committed educators and supportive curricula, weaknesses such as limited space and tools reduce practical learning effectiveness. External opportunities, such as industry collaboration and digital learning platforms, offer pathways for improvement, whereas threats include low graduate absorption in the culinary sector. Strategies developed include optimizing practice rotation, strengthening project-based learning, and increasing industry partnerships. The research concludes that strategic adaptation can significantly improve student competency outcomes even amid facility limitations
Co-Authors Angela Yosiana Fauzia Salmi Jonni Mardizal Kasmita Kasmita M. Giatman Rahmiati Rahmiati