Hubungan Kesiapan Praktek Dan Kemampuan Mengolah Kue Indonesia Dengan Minat Berwirausaha SMK Pariwisata Imelda Medan

Abstract

Penelitian dengan jenis korelasional ini bertujuan untuk mengetahui dan menganalisis hubungan kesiapan praktek siswa dan kemampuan mengolah kue Indonesia dengan minat berwirausaha. Lokasi penelitian di SMK Pariwisata Imelda Medan dilaksanakan pada Oktober-Desember 2020. Yang menjadi populasi adalah seluruh siswa kelas XI SMK Pariwisata Imelda Medan jumlah sampel yaitu 60 siswa. Data dianalisis secara deskriptif yang terdiri dari uji kecenderungan, uji persyaratan analisis dengan uji normalitas dan uji linieritas, uji hipotesis dengan korelasi product moment, korelasi parsial dan korelasi ganda. Berdasarkan hasil penelitian ini membuktikan bahwa tingkat kecenderungan kesiapan praktek siswa dan minat berwirausaha termasuk kategori cenderung cukup masing-masing sebesar 90,00 persen dan 85,00 persen. Tingkat kecenderungan kemampuan mengolah kue Indonesia siswa termasuk kategori cenderung tinggi sebesar 93,30 persen. Hasil analisis korelasi parsial terdapat hubungan yang positif dan signifikan antara kesiapan praktek dengan minat berwirausaha dengan nilai ryx₁x₂ = 0,251 pada taraf signifikan 5 persen. Hasil analisis korelasi parsial terdapat hubungan yang signifikan antara kemampuan mengolah kue Indonesia dengan minat berwirausaha dengan nilai ryx2x1 = 0,341 pada taraf signifikan 5 persen. Hasil analisis koefisiensi korelasi ganda terdapat hubungan yang signifikan antara kesiapan praktek dan kemampuan mengolah kue Indonesia dengan minat berwirausaha dengan nilai Ryx1x2 = 0,456 pada taraf signifikan 5 persen. Maksudnya semakin tinggi kesiapan praktek siswa dan kemampuan mengolah kue Indonesia maka semakin tinggi minat berwirausaha siswa.

Kata Kunci : Kesiapan Praktek, Kemampuan Mengolah Kue Indonesia, Minat Berwirausaha

 ABSTRACT

This type of correlational research aims to determine and analyze the relationship between students' practical readiness and the ability to process Indonesian cakes with entrepreneurial interest. The research location at the Imelda Tourism Vocational School in Medan was carried out in October-December 2020. The population was all students of class XI at the Imelda Tourism Vocational School, the sample size was 60 students. The data were analyzed descriptively which consisted of trend test, requirement analysis test with normality test and linearity test, hypothesis test with product moment correlation, partial correlation and multiple correlation. Based on the results of this study, it is proven that the level of students' practical readiness and interest in entrepreneurship are categorized as fairly inclined at 90.00 percent and 85.00 percent, respectively. The tendency level of students' ability to process Indonesian cakes is included in the high category of 93.30 percent. The results of the partial correlation analysis show that there is a positive and significant relationship between practice readiness and interest in entrepreneurship with a value of ryx1x2 = 0.251 at a significant level of 5 percent. The results of the partial correlation analysis showed a significant relationship between the ability to process Indonesian cakes and the interest in entrepreneurship with a value of ryx2x1 = 0.341 at a significant level of 5 percent. The results of the multiple correlation coefficient analysis show that there is a significant relationship between practical readiness and the ability to process Indonesian cakes with interest in entrepreneurship with a value of Ryx1x2 = 0.456 at a significant level of 5 percent. It means that the higher the students' practical readiness and the ability to process Indonesian cakes, the higher the students' interest in entrepreneurship.

Keywords: Practice Readiness, Indonesian Cake ocessing Ability, Entrepreneurial Interest