1,721,172 research outputs found
The Relationship Of Learning Value Of Educational Field Experience With The Interest Of Unp Family Welfare Education Students To Become Teachers
Full text linkThis study aims to determine whether there is a relationship between the learning outcomes of Educational Field Experience Practices and the interest of UNP Family Welfare Education students to become teachers. This type of research is descriptive quantitative research with a correlational approach. The population in this study were students of the Family Welfare Department of Family Welfare Education Study Program class of 2016, which amounted to 125 students, consisting of 56 students of Catering and 69 students of Fashion Design. The sampling technique used is Proportional Random Sampling technique, the sample is 56 students consisting of 25 culinary students and 31 fashion students. Data collection techniques using questionnaires that have been tested for validity and reliability. The data analysis technique uses Pearson Product Moment Correlation Analysis. The results of the study concluded that there was a positive and significant relationship between the learning outcomes of Educational Field Experience Practice and the interest of Family Welfare Education students to become teachers with a positive correlation coefficient of 0.720 and a significant 0.042 <0.05, then Ha was accepted
The Relationship Between Parents' Support And Economic Status With Student's Interest In Entrepreneurship Family Welfare Education Program Padang Negeri University
Full text linkThis research was motivated by a decrease in the interest of students of the Family Walfare Education Study Program to continue the bisiness they had founded. This study aims to: 1) describe the support of parents of PKK students regarding entrepreneurship; 2) describe the economic status of the parents of PKK Study Program students; 3) describe the interest in entrepreneurship for PKK Study Program students; 4) analyze the relationship between parental support and interest in entrepreneurship for PKK Study Program students; 5) analyzing the relationship between the economic status of parents and the interest in entrepreneurship for PKK Study Program students; 6) analyze the relationship between the support and economic status of parents with the interest in entrepreneurship for students of the PKK Study Program. This type of research is quantitative with a correlational approach. The research population was 333 students of the Family Welfare Education Study Program class of 2018-2019. The sampling technique used was proportional random sampling with a total sample of 77 people. Data was collected through a questionnaire in the form of a google form which was arranged based on a Likert scale, which was then tested for the validity and reliability of the problem items. Data were analyzed by descriptive analysis and correlation. The results showed that parental support related to entrepreneurship was in the high category is 23 people (30%). Parents' economic status is in very low category is 49 people (64%). Students' interest in entrepreneurship is in the high category is 30 people (39%). The results of the correlation test between parental support and interest in entrepreneurship show that there is a significant relationship with a value of 0.000 0.005. Finish be concluded that there is a significant relationship between the support and economic status of parents together with the interest in entrepreneurship of students of the Family Welfare Education Study Program with a significant value of 0.000 <0.005
The Relationship Of Interest In Entrepreneurship With Student's Learning Motivation In Entrepreneurship Creative Products At Smk N 1 Lubuk Sikaping
Full text linkThis research is motivated by the presence of some students who do not realize that increasing student motivation in the subject of creative entrepreneurship products can generate students' interest in entrepreneurship. The purpose of this study was to determine the relationship between interest in entrepreneurship and learning motivation of class XI students in the subject of creative entrepreneurship products at SMK N 1 Lubuk Sikaping. This type of research is quantitative with a correlational approach. The population in this study was class XI students at the State Vocational High School (SMK N) 1 Lubuk Attitude, totaling 471 students. The sample in this study was taken using a proportional random sampling technique totaling 82 students of class XI. Data collection techniques were measured using a Likert scale. The data analysis used is descriptive and correlation analysis. The results showed that the interest in entrepreneurship has a positive and significant relationship with the learning motivation of Class XI students in the subject of creative entrepreneurship products at SMK N 1 Lubuk Attitude with a medium category of 0.511. The level of achievement of respondents in entrepreneurship interest and student motivation in the subject of creative entrepreneurship products is in the high category. Based on this data, it can be said that the interest in entrepreneurship and learning motivation of class XI students in the subject of creative entrepreneurship products at SMK N 1 Lubuk Sikaping is generally high
Development of Scrapbook Learning Media in Basic Culinary Subjects at SMK Negeri 3 Padang
Full text linkThis research is motivated by the use of an merdeka curriculum which gives schools and teachers the authority to carry out learning using practicums or not, as well as variations in learning media which are still lacking in Culinary Basics subjects which have an influence on student learning outcomes. The aim of this research is to analyze the validity of Scrapbook learning media and the practicality of Scrapbook learning media during the learning process. This type of research is research and development (RnD). The product trial subjects were lecturers on learning media and basic culinary arts, teachers of basic culinary subjects and X Culinary students at SMK Negeri 3 Padang. The research data analysis technique is the Aiken's V formula and the practicality value is analyzed descriptively. The research results obtained were validation of media development by media and material experts of 0.77 which was declared valid and 0.89 which was declared very valid. The practicality of using Scrapbook learning media by basic culinary subject teachers and Culinary X students is 90% with very practical criteria.
Relationship Of Learning Outcomes Research Methodology With The Readiness Of Students To Compose A Skripsi In The Department Of IKK UNP
Full text linkThe purpose of the research is ti describe the learning outcomes of research methodology courses, students readiness to composes skripsi, and the relationship between study results in research methodology courses and students readiness to write skripsi. The research method uses descriptive quantitative research with a correlational approach. The research population was 110 people and a sample of 52 people from students of the IKK UNP Department using proportional random sampling technique. The date sources in the study were taken by students who had completed the research methodology course and were taking skripsi courses for the 2015 and 2016 bathces. The data collection techniques un the study were carried out, by distributing research questionnaires using a Likert scale and having tested its validity and reliability. The data analysis technique used in this study was Microsoft Office Excel and SPSS version 21.00. The results in the study show that all of the learning outcomes of the research methodology courses are in the good group, the readiness of students to compose the skripsi as a whole is in the very high group, and there is a positive and significant relationship between the two. Based on the results of the study, it can be concluded that the learning outcomes of the research methodology courses affect the level student readiness to compose a skripsi.
The Relationship Between Learning Outcomes Of Pastry And Bakery Courses With Students Entrepreneurial Interest Of Family Welfare Education Study Program
Full text linkThe background of this research is motivated by the high number of educated unemployment in Indonesia. This study aim to describe: 1) learning outcomes of pastry courses, 2) learning outcomes of bakery courses, 3) student entrepreneurial interest, 4) analyze the relationship between learning outcomes of pastry courses and entrepreneurial interest of family welfare education study program students majoring in culinary arts, 5) analyze the relationship between learning outcomes of bakery courses and entrepreneurial interest of family welfare education study program students majoring in culinary arts, 6) analyze the relationship between learning outcomes of pastry and bakery courses with entrepreneurial interest of family welfare education study program students majoring in culinary arts. This type of research is quantitative with a correlational approach. The research population was 196 students of family welfare education study program majoring in culinary arts class of 2018 and 2019. The sample is 66 people taken by Proportionate Random Sampling. The primary data collection technique uses a questionnaire distributed is measured using a likert scale. Then for secondary data using learning outcomes in pastry and bakery courses. The analysys requirement test was carried out with normality test and linearity test, then test the hypothesis using pearson product moment and multiple correlation coefficient analysis, and then test the significance of the\ correlation with the t test using help of SPSS 24.00 version. The results showed that: 1) learning outcomes of pastry courses students is in the excellent category (34,8%), 2) learning outcomes of bakery courses students is in the very good category (51,5%), 3) entrepreneurial interest students is in the medium category as many as 37 students, 4) there was a positive and significant relationship between learning outcomes of pastry courses and entrepreneurial interest of family welfare education study program students majoring in culinary arts with a correlation value of rxy0,621 means that it has a strong level of relationship, 5) there was a positive and significant relationship between learning outcomes of bakery courses and entrepreneurial interest of family welfare education study program students majoring in culinary arts with a correlation value of rxy 0,701 means that it has a strong level of relationship, 6)there was a positive and significant relationship between learning outcomes of pastry and bakery courses with entrepreneurial interest of family welfare education study program students majoring in culinary arts with a correlation value of 0,000 < 0,005
The Relationship Between Atititudes In The Lecture Process And Student Learning Outcomes In The Pastry And Art Subjects S1 Culinary Arts UNP
Full text linkThis study aims to describe attitudes, describe learning outcomes and analyze the relationship between attitudes in the lecture process and student learning outcomes in the PastryAndArt S1 CulinaryArtUNP 2016 sessionA and sessionB. This type of research is descriptive correlational. The population and sources of research data are students who have completed the PastryAndArt S1 CulinaryArtUNP41 students of session A and session B were taken based on the saturated sampling technique. The data collection technique was made with a Likert scale and distributed research questionnaires through google forms which have been tested for validity and reliability. The data analysis technique was carried out by descriptive analysis, ideal data categorization methods, data analysis requirements test, correlation coefficient analysis and correlation coefficient significance analysis. The results of the overall attitude research of 41 respondents are known to be 1person(3%) in very high category, 28people (68%) in high category, 12people(29%) in moderate category, student learning outcomes of PastryAndArt S1 Culinary ArtUNP 2016 from 41 respondents in session A and session B as a whole very good category. SessionA(21 people) and sessionB(20 people) were 9people(42%) and 7people (35%); and the results of the study indicate that there is no significant relationship between attitudes in the lecture process and student learning outcomes in the PastryAndArt S1 CulinaryArtUNP 2016 course with a significant correlation coefficient value of 0.370> 0.05 so Ha is rejected and Ho is accepted.
Application Of Personal Hygiene In The Production Process At The Salsabila Gift Shop
Full text linkHygiene in the production process certainly determines product results, especially production in the food sector. Based on the results of studies at the Salsabila Souvenir Shop, it shows that one of the principles of food sanitation hygiene according to the Indonesian Ministry of Health has not been fulfilled, namely in food processing. In product processing, employees at the Salsabila Souvenir Shop have not paid attention to the requirements set by the Ministry of Health, namely personal hygiene. This research aims to find out how employee personal hygiene at the Salsabila Souvenir Shop is implemented in the production process, so that employees can understand the correct standards in handling personal hygiene so as not to contaminate production results. Employee self-awareness in the field of cleanliness is very necessary to ensure production quality that must be able to satisfy customers. This research becomes a reference material for employee introspection regarding standards for creating a clean work environment. This type of research is descriptive research with a quantitative approach. The subjects of this research were all 15 employees at the Salsabila souvenir shop. The sampling technique uses a saturated sampling technique so that the entire population becomes the sample. The data collection technique was carried out using a questionnaire with a Likert scale whose validity and reliability have been tested. Next, the data was analyzed through descriptive analysis using the assessment categorization method.Based on the research results, it shows that the results of research conducted on the personal hygiene application variable from 15 respondents can be explained that the level of achievement of respondents in the application of personal hygiene in the production process at the Salsabila souvenir shop was obtained at 41% in the low category.Based on the data obtained and analysis of field data, it can be concluded that the Implementation of Personal Hygiene in the Production Process at the Salsabila Souvenir Shop is still in the low category, this is due to the fact that there are employees who do not fully comply with the specified operational standards, such as not wearing work clothes, aprons, and gloves when working, causing the work to be ineffective and the food to become contaminated by bacteria
The Relationship Between Internal Locus of Control and Students Entrepreneurship Interest of SMK Negeri 2 Bukittinggi
Full text linkThe research background is the low entrepreneurship interest for students majoring in Culinary at SMK Negeri 2 Bukittinggi. It is assumed because students feel insecure and afraid of failure to open a business. The research purpose is to describe 1) students' internal locus of control, 2) students' entrepreneurship interest, and 3) analyze the relationship between internal locus of control and students' entrepreneurship interest. This type of research uses quantitative methods with a correlational approach. The population of the study was 106 students of class XII Culinary at SMK Negeri 2 Bukittinggi. The research sample 51 people selected by Proportionate Random Sampling. The data collection by questionnaire distributed via the Google form. Data analysis used descriptive analysis and correlational analysis. The results showed that: 1) the level of internal locus of control was in the medium category with a range of 46.2 - 58.8 (51%), 2) the level of entrepreneurship interest was in the low category with a range of 34.4 - 52.8 (47,1%), 3) there was positive and significant relationship between internal locus of control and entrepreneurship interest with a correlation value of rxy 0.628 which is considered strong and Tcount (5.452) > Ttable (2.010). This means that if the internal locus of control is low, the entrepreneurship interest is also low, conversely, the higher the internal locus of control, the higher the student's entrepreneurship interest.
Nutrition adequacy level and elementary school students’ learning achievement / Kasmita Asmar Yulastri and Feri Ferdian
Full text linkThis study investigates the relationship between nutrition adequacy level and the elementary school students learning achievement. Using descriptive research design through a quantitative method, this research surveyed fifty-four student parents of class IV, V and VI of Elementary School or Sekolah Dasar Pembangunan Laboratorium, Universitas Negeri Padang, Indonesia. Through the descriptive and inferential statistic, some useful insights pertaining to the issue investigated is significantly obtained. The nutritional adequacy and sufficiency of students still in the moderate level and the learning achievement still in the low level or the achievement content in the learning is still does not achieve the expected level. These persismitic indicators from the practical aspect convey varying consequences and implications especially to the student parents and the school authority
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