Hubungan Pengetahuan Wirausaha Dan Hasil Belajar Mata Pelajaran Produktif Dengan Minat Membuka Usaha Bakery SMK Panca Budi 2 Medan

Abstract

                                                  ABSTRAK

Penelitian ini bertujuan untuk mengetahui (1) pengetahuan wirausaha, (2) hasil belajar mata pelajaran produktif, (3) minat membuka usaha bakery, (4) hubungan pengetahuan wirausaha dengan minat membuka usaha bakery siswa, (5) hubungan hasil belajar mata pelajaran produktif dengan minat membuka usaha bakery siswa, (6) hubungan pengetahuan wirausaha dan hasil belajar mata pelajaran produktif dengan minat membuka usaha bakery siswa. Desain penelitian adalah deskriptif korelasional. Lokasi penelitian di SMK Panca Budi 2 Medan, Populasi penelitian ini adalah seluruh siswa Tata boga kelas XII dengan jumlah 34 orang dan sampel penelitian adalah keseluruhan populasi. Waktu penelitian mulai bulan Juli-Oktober Tahun 2015. Data pengetahuan wirausaha dan hasil belajar mata pelajaran produktif dikumpulkan dengan menggunakan tes sedangkan untuk minat membuka usaha bakery dikumpulkan dengan menggunakan angket. Teknik analisis data secara deskriptif data dengan uji kecenderungan, uji persyaratan analisis dengan uji normalitas dan uji lineritas dan keberartian persamaan regresi ganda, uji hipotesis dengan uji korelasi product moment,  parsial dan uji koefisien korelasi ganda. Berdasarkan hasil penelitian menunjukkan bahwa tingkat kecenderungan pengetahuan wirausaha siswa termasuk kategori cenderung tinggi sebesar 47,05%; Tingkat kecenderungan hasil belajar mata pelajaran produktif siswa termasuk kategori cenderung sedang sebesar 58,82%; Tingkat kecenderungan minat membuka usaha bakery siswa termasuk kategori cenderung sedang sebesar 100%; Hasil analisis korelasi parsial terdapat hubungan yang positif dan signifikan antara pengetahuan wirausaha dengan minat membuka usaha bakery  dengan nilai (r_x.1 = 0,933> r_t = 0,339; 5%); Hasil analisis korelasi parsial terdapat hubungan yang positif dan signifikan antara hasil belajar produktif dengan minat membuka usaha bakery dengan nilai (r_x2 = 0,962> r_t = 0,339; 5%); Berdasarkan uji korelasi ganda terdapat hubungan yang positif dan signifikan antara pengetahuan wirausaha dan hasil belajar produktif dengan minat membuka usaha bakery dengan nilai R = 0,966 sehingga koefisien korelasi ganda diperoleh F_tabel= 3,34 dan F_hitung= 5,84 dimana F_hitung> F_tabel (216,383 >3,32) pada taraf signifikan 5% berarti. Maka dapat disimpulkan semakin tinggi pengetahuan wirausaha dan semakin baik hasil belajar mata pelajaran produktif  maka semakin tinggi minat membuka usaha bakery.

Kata Kunci : Pengetahuan, Wirausaha, Usaha Bakery

                                                ABSTRACT

This study aims to determine (1) entrepreneurial knowledge, (2) learning outcomes of productive subjects, (3) interest in opening a bakery business, (4) the relationship between entrepreneurial knowledge and interest in opening a bakery business for students, (5) the relationship between learning outcomes of productive subjects. with an interest in opening a bakery business for students, (6) the relationship between entrepreneurial knowledge and learning outcomes of productive subjects with the interest in opening a bakery business for students. The research design was descriptive correlational. Research location at SMK Panca Budi 2 Medan. The population of this study were all students of culinary class XII with a total of 34 people and the research sample was the entire population. The research time was from July to October 2015. Data on entrepreneurial knowledge and learning outcomes of productive subjects were collected using tests, while for the interest in opening a bakery business, they were collected using a questionnaire. The data analysis technique is descriptive data using trend test, analysis requirements test with normality test and linearity test and the meaning of multiple regression equations, hypothesis testing with product moment correlation test, partial and multiple correlation coefficient test. Based on the results of the study, it shows that the level of student entrepreneurial knowledge tendencies is in the high category of 47.05%; The level of tendency of student learning outcomes in the category of medium tended to be 58.82%; The level of interest in opening a bakery business for students is in the moderate category of 100%; The results of the partial correlation analysis showed a positive and significant relationship between entrepreneurial knowledge and interest in opening a bakery business with a value (rx.1 = 0.933> rt = 0.339; 5%); The results of the partial correlation analysis have a positive and significant relationship between productive learning outcomes and the interest in opening a bakery business with a value (rx2 = 0.962> rt = 0.339; 5%); Based on the multiple correlation test, there is a positive and significant relationship between entrepreneurial knowledge and productive learning outcomes with the interest in opening a bakery business with a value of R = 0.966 so that the multiple correlation coefficient is obtained Ftable = 3.34 and Fcount = 5.84 where Fcount> Ftable (216.383> 3.32) at a significant level of 5% means. So it can be concluded that the higher the entrepreneurial knowledge and the better the learning outcomes of productive subjects, the higher the interest in opening a bakery business.

Keywords: Knowledge, Entrepreneurship, Bakery Business