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Penelitian ini juga bertujuan untuk melihat pengaruh penerapan teaching factory dalam mempersiapkan kompetensi kewirausahan siswa pada pendidikan vokasi yang dilihat dari aspek peralatan yang digunakan (sarana dan prasarana), Kurikulum yang digunakan dan Kompetensi Guru terhadap pelaksanaan teaching factory disekolah sehingga mampu menumbuhkan kompetensi berwirausaha siswa pada pendidikan vokasi. Metode penelitian ini mengunakan penelitian kuntitatif jenis ex post facto berbentuk asoasiatif kausal dengan analisis multivariat. Ketersediaan peralatan untuk mendukung keterlaksanaan dan efektifitas produksi di teaching factory dan disertai dengan kemampuan kewirausaahan siswa pada pendidikan vokasi menghasilkan nilai pada path coefficient 0,032 dimana ≤ 0,050. Pengaruh dari kurikulum yang digunakan di sekolah disertai dengan ketersediaan peralatan untuk mendukung keterlaksanaan dan efektifitas produksi di teching factory dan disertai dengan kemampuan kewirausaahan siswa pada pendidikan vokasi menghasilkan nilai pada path coefficient 0,049 dimana ≤ 0,050. Pengaruh dari kurikulum yang digunakan di sekolah disertai dengan ketersediaan peralatan untuk mendukung keterlaksanaan dan efektifitas produksi di teaching factory dan disertai dengan kemampuan kewirausaahan siswa pada pendidikan vokasi menghasilkan nilai pada path coefficient 0,046 dimana ≤ 0,050. Hal ini membuktikan bahwa semua aspek saling berketerkaitan dalam memberikan pengaruh tehadap kompetensi kewirausahaan siswa.

Rendahnya minat entrepreneur mahasiswa yang disebabkan oleh kecerdasan emosional mahasiswa yang rendah dan hasil belajar kewirausahaan masih di bawah nilai ketuntasan terendah. Penelitian ini memiliki tujuan menganalisis kontribusi kecerdasan emosional dan hasil belajar kewirausahaan terhadap minat entrepreneur mahasiswa. Jenis penelitian adalah kuantitatif dengan metode korelasional dengan jumlah sampel 75 mahasiswa menggunakan proportional random sampling. Metode pengumpulan data dengan wawancara dan kuesioner. Teknik analisis data menggunakan analisis kuantitatif. Ketiga variable sudah dilakukan uji validitas dan reliabilitas. Data penelitian diuji melalui deskripsi dan uji inferensial. Uji deskripsi mengukur rata-rata, nilai terendah, nilai tertinggi, median dan standar deviasi yang sebelumnya dicari uji prasyarat (normalitas, homogenitas, dan multikolinearitas). Pengujian hipotesis dengan pengujian regresi. Hasil penelitian menyatakan bahwa kontribusi kecerdasan emosional terhadap minat entrepreneur mahasiswa adalah 48,9%, kontribusi hasil belajar kewirausahaan terhadap minat entrepreneur mahasiswa adalah 28,8% dan kontribusi kecerdasan emosional dan hasil belajar kewirausahaan terhadap minat entrepreneur mahasiswa adalah 52,7%. Kesimpulannya bahwa terdapat kontribusi kecerdasan emosional dan hasil belajar kewirausahaan terhadap minat entrepreneur mahasiswa. Implikasi penelitian ini diharapkan meningkatkan minat entrepreneur mahasiswa dengan memperhatikan kecerdasan emosipnal dan hasil belajar mahasiswa.

In our country we face several important and crucial issues regarding poverty. One of them is to overcome unemployment. One thing that needs to be increased is the number of entrepreneurs must be increased. So, the purpose of this writing is to describe the development of the edupreneurship spirit through democratic leadership in educational institutions and to foster an entrepreneurial spirit in students. This study uses a qualitative approach with a literature study method by reviewing books and journals. The formulation of the problem in this research is how to develop the spirit of edupreneurship through democratic leadership in educational institutions. This study uses a qualitative approach with a background in edupreneurship and democratic leadership in educational institutions. The results of the discussion state that (1) the development of the edupreneurship spirit and democratic leadership, where students are instilled the edupreneurship spirit so that they can be entrepreneurs and can create businesses and open job vacancies taught by facilitators such as school principals, teachers who have a democratic leadership spirit (2 ) fostering the spirit of edupreneurship through the teaching factory, where this activity receives orders, analyzes, states readiness to work on orders, quality control, and submits orders, which can foster significant edupreneurship and entrepreneurial spirit, confidence, dare to take risks (3) foster edupreneurship spirit through the bussines center, where business practices use market observations, place orders or purchases from the bussines center

This research is motivated because there are several inhibiting factors in entrepreneurship from the alumni of SMK Negeri 3 Payakumbuh who graduated in 2017-2018. This study aims to determine external factors inhibiting the entrepreneurship of alumni of SMKN 3 Payakumbuh, Department of Beauty Management. This type of research is quantitative research with descriptive methods. The population in this study was alumni of SMK Negeri 3 Payakumbuh majoring in beauty management graduates from 2017-2018 as many as 86 people with a sample of 43 people. The data in this study used primary data and secondary data. The questionnaire used was the Likert Scale. Data processing is carried out using a Statistical Product Solution and Service (SPSS) program with steps to determine the frequency distribution and determine the percentage rate. The results of this study are external factors in inhibiting the entrepreneurship of alumni of SMKN 3 Payakumbuh who graduated in 2017 and 2018 obtained a percentage of 53.3% with a moderate category. This means that alumni of SMKN 3 Payakumbuh who graduated in 2017 and 2018 consisting of 43 respondents have a moderate category of external factors in inhibiting entrepreneurship

Tingginya angka pengangguran saat ini dikalangan lulusan universitas di sebabkan kurang siapnya lulusan memasuki dunia kerja, tinggi nya persaingan dalam mencari pekerjaan, dan kurang nya minat para lulusan untuk terjun dalam berwirausaha, ini dikarenakan masih rendahnya sikap kewirausahaan dalam diri mahasiswa. Penelitian ini bertujuan untuk mengungkapkan, hubungan literasi TIK, status sosial ekonomi, dan hasil belajar kewirausahaan model production based learning dengan sikap kewirausahaan mahasiswa. Penelitian ini merupakan penelitian yang menggunakan pendekatan kuantitatif dengan desain korelatif. Penelitian dilaksanakan di Jurusan Teknik Elektro (D4) FT dan Jurusan Tata Boga (D3) FPP Universitas Negeri Padang. Subjek pada penelitian sebanyak 47 orang. Hasil dari penelitian ini menunjukkan bahwa literasi teknologi informasi dan komunikasi, status sosial ekonomi dan hasil belajar kewirausahaan model production based learning terdapat hubungan positif dan signifikan secara simultan dengan sikap kewirausahaan mahasiswa

Lembaga pemasyarakatan Klas IIA Bukittinggi memiliki kewenangan dan tugas untuk melakukan pembinaan terhadap warganya. Pembinaan dilakukan dengan memberikan pendidikan dan keterampilan yang bertujuan agar warga binaan mempunyai bekal keahlian (skills) untuk kembali ke masyarakat. Namun pembinaan ini belum optimal terlaksana karena masih kurangnya sumberdaya manusia yang dimiliki lembaga pemasyarakatan. Berdasarkan hal tersebut, tim Pengabdian Kepada Masyarakat Universitas Negeri Padang merasa terpanggil untuk melaksanakan pelatihan keterampilan bordir khususnya bagi warga binaan wanita. Kegiatan ini bertujuan untuk menumbuhkan jiwa wirausaha melalui pelatihan keterampilan bordir. Jumlah peserta sebangak 16 orang warga binaanwanita. Materi yang disampaikan adalah menumbuhkan jiwa wirausaha dan keterampilan bordir yang meliputi pengetahuan alat dan bahan, pembuatan motif, kombinasi warna dan teknik membordir. Pelatihan ini menggunakan metode ceramah, demonstrasi, latihan dan metode resitasi atau pemberian tugas. Secara umum, hasil kegiatan sudah terlaksana dengan baik, karena warga binaan telah mampu memproduksi mukena bordir yang cukup rapi dan siap untuk dipasarkan, sehingga telah dapat membantu perekonomian keluarga.

This research aims to show the effect of learning outcomes on subject of creative product and entrepreneurship, family support to entrepreneurial interest in students of Fashion Management SMKN 6 Padang. This research used quantitative research method with a correlational approach. The population of this research was all students of class XII of the Fashion Management SMKN 6 Padang with total of 122 students with the sample was 92 students which was taken on proportional random sampling. Data collection technique used a research questionnaire. The questionnaire try out was tested on 30 students of the population who were not included in the sample, then conducted a validity and reliability test. Testing of the data analysis requirement and hypotheses with the normality test, linearity test, multicollinearity test and regression analysis. The result of the analysis obtained the learning outcomes of creative product and entrepreneurship (X1) had an effect on Entrepreneurial Interest (Y), with a significance value of 0.007 Ftable (10.753>2.000) and an effect contribution of 53,1%. Family support (X2) had an effect on Entrepreneurial Interest (Y), with a significance value of 0,000 Ftable (10.385> 2.000) and effect contribution of 64.5%. Learning Outcomes on Subject for Creative Product and Entrepreneurship (X1), Family Support (X2) had a positive and significant effect respectively on Entrepreneurial Interest (Y) students of the Fashion Management SMKN 6 Padang, with a significance value of 0.000 < 0.05 and Fcalculate> Ftable (42,662 > 4.04) with an effect contribution of 62.7%.

This research aimed to evaluate the component of context, input, process, and product on Entrepreneurship Program at Universitas Negeri Padang. This research was an evaluate study with CIPP model (Context, Input, Process, Product). The method was used a mixed method with quantitative and qualitative approach by sequential explanatory. This research was characterized by collected and analyzed quantitative data at first stage and qualitative data at second stage to reinforce the result of quantitative approach. The result of this research showed that the component of the context, input, process, and product on Entrepreneurship Program at Universitas Negeri Padang was at less satisfactory category. The component of input, process and product should be improved to make The Entrepreneurship Program to be more optimal. The recommended is The Entrepreneurship Program can proceed with the improvement at each of its components.

The 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.

This research is motivated by the knowledge of occupational health and safety (K3) students are still low, the application of K3 knowledge is still lacking and the work attitude of students who ignore K3 procedures during practicum in the laboratory. This study aims to: 1) describe the knowledge of K3; 2) describe students' work attitudes; and 3) analyzing the relationship between knowledge of K3 and work attitudes of culinary students at State 6 Padang Vocational High School (SMK). This type of research is quantitative with a correlational approach. The population of this research is the XII culinary students at SMK Negeri 6 Padang for the academic year 2020/2021 totaling 95 people. The sampling technique used is saturated sampling, where all members of the population are taken to samples. Data collection was carried out with test instruments and questionnaires via google form. The test instrument uses a system without fines and a questionnaire using a Likert scale. The test instrument has been tested for validity, reliability, index of difficulty and discriminating power of the question, while the validity and reliability of the questionnaire have been tested. Data were analyzed by descriptive and correlation analysis. The results showed that K3 knowledge overall in the moderate category with a percentage of 32%. The work attitude of students in the very high category with a percentage of 28%. The results of the correlation test can be concluded that there is a positive and significant relationship between K3 knowledge and the work attitude of culinary students at SMK Negeri 6 Padang with a value of tcount > ttable.

Kegiatan ini bertujuan untuk meningkatkan pengetahuan dan keterampilan masyarakat pelaku usaha makanan di Kanagarian Mandeh, Kecamatan XII Koto Tarusan, Kabupaten Pesisir Selatan dalam membuat kemasan dan label makanan. Kegiatan dilaksanakan di balai pertemuan warga kanagarian mandeh selama 5 hari dengan melibatkan masyarakat khususnya pemuda dan pemudi pelaku usaha makanan sebagai sasaran. Metode yang digunakan dalam pelaksanaan kegiatan ini adalah adalah: 1) pendampingan teknis bagi masyarakat mulai dari perencanaan dan pelaksanaan pembuatan produk kemasan dan label makanan, 2) penyuluhan mengenai kemasan dan label makanan untuk peningkatan pengetahuan dan kreatifitas masyarakat dan 3) pelatihan pembuatan kemasan dan label makanan untuk meningkatkan kemampuan masyarakat dalam mengembangkan kemampuan membuat kemasan dan label makanan yang baik dan sesuai standar nasional dalam rangka menghasilkan produk makanan yang berkualitas. Kegiatan pelatihan ini telah berlangsung dengan lancar dan dapat meningkatkan pengetahuan sasaran dalam membuat kemasan dan label makanan yang baik. Seluruh peserta memiliki motivasi dan semangat yang tinggi untuk mengikuti kegiatan pelatihan yang ditunjukkan dengan tidak adanya peserta yang meninggalkan kegiatan hingga kegiatan berakhir.

This study aims to describe the Competency Relevance of Graduates of the Family Welfare Education Study Program with the Concentration of Cullinary and the needs of World Work as a whole and based on three research indicators, namely: knowledge, skills and attitudes. This type of research is a quantitative study with a descriptive approach. The population of this study were 64 alumni of the Family Welfare Education Study Program, the concentration of Cullinary, with a sample of 64 people who were taken based on the total sampling technique. Sources of data are alumni of the Cullinary Concentration Family Welfare Education Study Program in the year 2012, 2013 and 2014. The research data collection technique was carried out using a questionnaire designed based on a Likert scale that has been tested for validity and reliability. The data analysis technique was carried out by descriptive analysis and using the method of classifying the data based on the ideal score. The results of this study illustrate the Relevance of the Competence of Graduates of the Family Welfare Education Study Program with the Concentration of Cullinary as a whole who fall into the medium category. Based on the results of the study, it can be concluded that the competence of graduates of the Family Welfare Education Study Program with the concentration of tataboga is quite relevant to the competencies needed in the world of work.

The 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 research was motivated by the lack Interest Of Junior High School Students In Choosing A Cullinery Major A State Vocational High School 3 Sungai Penuh. This research method is descriptive quantitative. The data on the results of the Of Interest Of Junior High School Students In Choosing A Cullinery Major A State Vocational High School 3 Sungai Penuh. The results of the analysis of research data indicate that the Of Interest Of Junior High School Students In Choosing A Cullinery Major A State Vocational High School 3 Sungai Penuh 35% is in the medium category. The results of the analysis of research data from the will indicator of 41% are included in the medium category. Indicators of feeling happy 38% included in the medium category. The motivation indicator 42% is included in the high category. The indicator of family support 47% is in the medium category. The school environment indicator 40% is in the medium category. 36% of the community environmental indicators are in the low category. The mass media indicator 40% is in the medium category.

Penelitian ini secara umum sebagai upaya pelestarian budaya khususnya budaya berbusana, dengan menggali lebih dalam tentang busana etnis Aceh yang ada saat ini, kemudian menjadikannya sebagai sumber ide untuk menciptakan desain busana pesta bernuansa etnis Aceh. Pendekatan penelitian yang digunakan adalah kualitatif, dengan metode Etnografi. Busana etnis Aceh saat ini ada 5, yaitu Aceh pesisir, Aceh pedalaman, Aceh pegunungan, Aneuk Jame, dan Tamiang. Dari kelima jenis busana etnis Aceh yang ada saat ini terdapat beberapa perbedaan, yaitu pada jenis bahan, warna bahan, bentuk ragam hias (motif), warna ragam hias, teknik aplikasi ragam hias dan model busana. Setiap busana etnis memiliki khas yang membedakan antara busana etnis satu dan lainnya, yang dikatakan sebagai suatu identitas.

This 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

Penelitian ini bertujuan untuk mendapatkan media pembelajaran online yang valid, praktis, dan efektif pada mata kuliah kewirausahaan di Universitas Negeri Padang. Media pembelajaran online ini dirancang untuk dapat meningkatkan pemahaman mahasiswa sehingga meningkatkan hasil belajar. Penelitian ini menggunakan metoda penelitian Research and Development (R and D) dengan prosedur pengembangan 4-D (Define, Design, Develop, Desseminate). Teknik analisis data menggunakan teknik analisis deskriptif untuk mendeskripsikan validitas, praktikalitas, dan efetivitas media pembelajaran online. Hasil yang diperoleh dari penelitian pengembangan ini: (1) validitas media pembelajaran online dinyatakan valid pada aspek media dan aspek materi, (2) praktikalitas media pembelajaran online berdasarkan respon dosen dan mahasiswa dinyatakan sangat praktis, (3) efektivitas media pembelajaran online dinyatakan efektif dalam meningkatkan hasil belajar. Berdasarkan temuan penelitian ini disimpulkan bahwa media pembelajaran online dinyatakan valid, praktis, dan efektif untuk dimanfaatkan sebagai bahan ajar pada mata kuliah kewirausahaan.

Berdasarkan observasi awal, hasil belajar dan kreatifitas mahasiswa Jurusan IKK yang mengambil mata Kuliah Menghias Kue masih rendah, diperkirakan rendahnya hasil belajar ini disebabkan oleh keterbatasan sumber belajar atau media pembelajaran yang ada, masih terdapatnya kekurangan pada media pembelajaran yang ada. Oleh karena itu, dirancang dan dibuatlah sebuah media pembelajaran berupa modul pembelajaran untuk mata Kuliah Menghias Kue. Tujuan penelitian ini adalah untuk mengungkap kevalidan, kepraktisan, dan keefektifan modul pembelajaran agar layak digunakan di lapangan. Penelitian ini dilaksanakan menggunakan metode penelitian dan pengembangan Research and Development (R&D) dengan menggunakan model pengembangan Four-D (4D). Prosedur pengembangan Four-D (4D) yaitu Define (pembatasan), Design (perancangan), Develop (pengembangan), dan Disseminate (penyebaran). Jenis data yaitu data primer dimana data yang diberikan oleh ahli, dosen, dan mahasiswa. Teknik analisis data yang digunakan adalah teknik analisis data deskriptif yaitu dengan mendeskripsikan kevalidan dan kepraktisan modul pembelajaran . Hasil yang diperoleh dari penelitian pengembangan ini adalah sebuah modul pembelajaran Menghias Kue yang valid dan praktis bagi mahasiswa Jurusan IKK FPP UNP.

The problem primarily faced by vocational education institutions is a gap between skills taught at schools and skills required by the industries. This leads to the increasing unemployment rate of Vocational High School graduates. Thus relevant curriculum is required to satisfy the industry demands. This study aimed at analyzing the relevance of the productive course of hair beauty in Vocational High Schools to the job requirements in beauty salons in Padang. This study was qualitative descriptive. The data collection used interviews, observation and documentation. The data collection instruments consisted of observation sheets and interview guidelines. The data were analyzed using the stages of data reduction, presentation and conclusion. The results showed positive relevance of the productive course of hair beauty in Vocational High Schools to the job requirements in beauty salons in Padang. The skills learned in the schools were adequately relevant with the skills required by beauty salons, since from thirteen productive lessons taught in the schools, eleven of them were implemented and used in the workplaces.

This research basically wants to find answers to problems regarding the relationship of information to the world of work, student competencies and job readiness. This study aims to determine whether there is a significant relationship between experience in industrial practice and job readiness for graduates of the Family Welfare Education Study Program.This type of research is quantitative research with a correlation approach. The population of this study were students who graduated from the Family Welfare Education Study Program in 2015 totaling 106 students consisting of 68 students who graduated from Catering and 38 students who graduated from Fashion Design. The sampling technique used the Proportional Random Sampling method with a total of 51 students consisting of 33 students who graduated from Catering and 18 students who graduated from Fashion Design. The data collection technique uses a questionnaire (questionnaire) that has been tested for validity and reliability. To find out the relationship between Industrial Practice Experience and Work Readiness of Graduates of the Family Welfare Education Study Program using the Product Moment Correlation technique.The results of the study conclude that there is a positive and significant relationship between Industrial Field Practice Experience and Work Readiness of Graduates of the Family Welfare Education Study Program with a positive correlation coefficient of 0.457 and significant 0.001 < 0.05, then Ha is accepted.

This study aims to inventory the recipe for beef rendang, identify the ingredients used for making beef rendang, identify the equipment used and explain the process of making beef rendang in Lubuk Gadang village. The type of research used is descriptive research with a qualitative approach method. Data collection techniques by conducting observations, interviews and documentation in the field. After collecting data, the authors got specific research findings, these findings are in accordance with the research objectives, the first is about the ingredients for making beef rendang in the form of: meat, coconut milk, ground chilies, shallots, garlic, coriander, ginger, galangal, cumin, cloves. , cinnamon, mardamunggu, candlenut, palm sugar, turmeric, deaf, turmeric leaves, lime leaves, bay leaves, lemongrass, kandis acid, salt, Mambu and lime. The second finding is in the form of tools used in processing, namely: iron cauldron, iron furnace, stone furnace, iron spoon, millstone. Next about the processing process that starts from the preparation of materials until ready to be served.

This 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.

The entrepreneurial student program reflects the Indonesian government's growing emphasis on the necessity of developing entrepreneurship skills and mindsets among university students. However, a method for implementing this program has not been thoroughly defined. This research aims to examine the validity of the Smart Entrepreneur Model (SEM) construct using Exploratory Factor Analysis (EFA). A research and development approach were used. It was divided into three stages. This study aims to describe the outcome of the second step, which is the statistical analysis test with EFA. It summarizes the findings of an examination of the SEM construct. The model's construction consists of nine phases: 1) Training Program Preparation, 2) Psychometric Test (pretest), 3) Determination of Mentor Selection Participants, 4) Training, 5) Project Work, 6) Project Monitoring, 7) Seminar and Report, 8) Psychometric Tests (Posttest), and 9) Project Evaluation. EFA was performed to analyze construct validity with the aid of IBM SPSS Amos 20. This construct validity test was performed on 72 randomly selected students who participated in a SEM course. They were asked to complete a questionnaire. The EFA results are valid. In fact, of the nine phases studied, there is only one with an Eigenvalue greater than one. In terms of phase development in this training model experiment, it is possible to infer that the 9 phases examined have created a unified model. As a result, the SEM entrepreneurship training approach is valid.

The purpose of this study is to produce an entrepreneurship training model that can be applied at Universitas Negeri Padang. The development model used in this study was adapted from the ADDIE model. This model consists of 5 stages, namely: a) the analysis phase (Analysis) in the form of a needs analysis based on the determination of performance problems and alternative solutions; b) design phase in the form of determining competencies, methods, media and evaluating learning outcomes; c) development stage in the form of training materials and media; d) implementation phase in the form of place, time, schedule and instructor of the training program and; e) evaluation stage (evaluation) in the form of effectiveness, efficiency and attractiveness of the program. The results obtained from this research development are entrepreneurship training models. Based on the findings of this study it can be concluded that the entrepreneurship training model is declared valid with an average validation of three validators on the material aspect of 0.80 and on the handbook aspect of 0.83. The entrepreneurship training model with the practicality value of the participants' responses was 88.06 and the facilitator's response was 90.50 and was effective in increasing the student's ability in entrepreneurship obtained from the calculation of a gain score of 0.66 with a medium score. So it can be concluded that the entrepreneurship training model is valid, practical, and effective to be used as a guide in the implementation of entrepreneurship training.

This research is driven by the development of science and technology, which requires businesses to innovate in developing their business. Advances in technology bring changes to the patterns of human life, especially changes in consumer behavior in obtaining goods and services. This research aims to develop an e-ecommerce website at the VII Koto Talago food MSME and to measure the validity, practicality and effectiveness of the development results. This research is a research and development (R&D), using the Four D's design covering the stages of Define, design, develop and desseninate. Data collection instruments are Likert-scale questionnaires, validity assessors to experts, practicality to website managers and consumers. Evaluation is seen from the achievement of the level of promotion and sales. Validity data analysis using the Aiken V formula, practicality analysis with percentage formulas and effectiveness data analysis using the formula of independent sample t test for hypothesis testing. The results of the study are 1) the development has been carried out with the four D's development model that produces an e-commerce website for food MSMEs, 2) the results of the analysis of the validity of the e-commerce website with the assessment of all aspects reaching a score of 0.87 with a valid category. The results of practicality counts with consumer responses with an average of 87% are categorized as practical, while for website managers the value is on average 91% with very practical categories. The results of the effectiveness analysis for an increase in the number of promotions reached 56%, for sales after using the website higher than before using the website. Based on the results of research it is suggested that entrepreneurs can use e-commerce websites because websites are valid, practical and effective in increasing the number of promotions and sales.

The background of this research is the lower of student in participating the entrepreneurship student program in the Universitas Negeri Padang. The purpose of the research to describe of IKK department with family welfare education (first level cullinary system concentration) and cullynary academy study program interests. This type of the research is a Quantitatif descriptif. The population in the research is about 278 students with a sample of 74 people is taken based on proportional random sampling technique. Research data collection tecnique uses a quitionnnare design based on a likert scale that has been tested for validity and realibility. The data analysis technique will beusing microsoft office excel 2007 program and spss 17.0. The results of the analysisof the research data show that students interest in the program is at avarage level.

This study aims to describe work interest, the relationship between the results of industrial work practices with student work interests, and the results of industrial work practices. This type of research is descriptive quantitative correlational. The students of SMK Negeri 3 Solok City who became the population of this study used a sample of 59 people taken by proportional random sampling technique. Students who have had industrial work practices become the source of data in this research. The distribution of survey questionnaires is a collection of data using a Likert scale that has been tested for validity and reliability. In this study, the method of descriptive analysis and data categorization was carried out based on the ideal score of data analysis techniques. In addition, the data analysis requirements test, correlation coefficient analysis, and correlation significance coefficient analysis were carried out. The results of this study are the overall industrial work practices are in the right category, general interest in work is in the very high category, and there is a positive and significant relationship between the two. This study concludes that the results of industrial work practices affect student work interest.

Training Entrepreneurship is one of the efforts to streamline the purpose of supporting entrepreneurship education in universities. This study aims to develop and produce a model of entrepreneurship training of "Smart Entrepreneur Model" (SEM) developed by using Four D's approach. The design development of the SEM Model Training Model was using ADDIE Instructional Design. Results of the research on the stages of needs analysis showed that students have a very high requirement for learning entrepreneurship, entrepreneurial planning, and business management, as well as a high need for a training online business based. Rationalization development carried out was a matter of lack of funded proposals by Ditjen which were only 21.42% of the submitted proposals which met the criteria set forth. Then, from 81 funded business proposals, it was only 30.86% that run caused by weak of business management committed by participants of Students Entrepreneurial Program (PMW). In the development of SEM Training Model, the design is Needs Analysis stage and skills gap analysis. Stages of the design were based on objectives, performance, goals of activities, methods, place and time, content, and syntax. Developed Syntax of SEM consisted of 8 steps of training activities where Syntac of SEM training Model consisted of the 8-step training process. They are Preparation Participants Training, Psychometric Test, Identification Results of Psychometric Tests, Analysis of Business, Management Mentoring, Mentoring Online Business, Business progress report, Evaluation of training implementation.

This study aims to find out how the application of personal hygiene for street food traders in Padang Primary Schools can be seen from cleanliness; head, hair, face, nose, ears, mouth, teeth, hands, fingers, skin, and work clothes. This research was conducted in October 2019 at State Elementary School the in Padang. The type of research in this paper is a review using descriptive methods. This research was conducted by distributing questioner. The results of this study indicate that (1) Snack traders in State Elementary School 22 still do not pay attention to the cleanliness of the head and hair. (2) Face and nose hygiene of hawker merchants at 22 Andalas Padang Elementary School, Padang City is still not hygienic (3) Ear cleaning of street hawker vendors at 22 Andalas City Padang, still dirty (4) Oral and dental hygiene of hawker traders in Public Elementary Schools the 22 City of Padang is still dirty (5) Hand and Finger Cleanliness of snacks traders in State Elementary Schools the 22 City of Padang is still dirty (6) Skin hygiene of street vendors in State Elementary Schools the 22 City of Padang is still dirty (7) Cleanliness of work clothes of traders snacks in State Elementary School 22 Andalas Padang City is still lacking.

This study was motivated by entrepreneurship learning outcomes in engineering education that could not have a significant positive impact on students’ interest in entrepreneurship. Currently, entrepreneurship learning is boring, predictable, and has not provided a good learning experience. This study described and tested the contribution of production-based learning, student engagement, and locus of control to entrepreneurship learning outcomes. This research used a quantitative method. The population was all students who take the entrepreneurship course in engineering education for 2,600 people, and the sample is 307 students. The research instruments used a reliable and valid Likert scale and the test for assessing entrepreneurship learning outcomes. Data were analyzed using parametric statistics. The results obtained from this research; there is the contribution of production-based learning, student engagement, and locus of control to the entrepreneurship learning outcome. Production-based learning provides an opportunity for students to be directly involved in a collaborative learning process. Besides, the raising of internal locus of control, for the level of confidence of students in the learning process, has a good impact on the entrepreneurship learning outcome students. The process of learning entrepreneurship by applying production-based learning also becomes more meaningful. It gives an influence on external locus of control, such as job opportunities and readiness in the community to be well open. Thus, it also automatically contributes to the improvement of the quality of graduates in engineering education.

This study aimed at analyzing the impact of government policies towards the economy and education of fishermen's children of Minangkabau and Nias ethnics in Padang City. This study used the qualitative method with a case study approach. The main data sources were gathered from structured interview to eight fisherman families and were analyzed thematically using NVivo 10 software as the qualitative analysis instrument. The result of the study discussed four essential themes namely; first, the government policies towards the fisherman had been capable of improving their economy both Minangkabau and Nias ethnics. Second, the economic improvement for Minangkabau ethnics had an impact towards their life proven by the increasing quality of their children's education from the primary level until the higher education level. Third, the economic improvement for Nias ethnics, on the other hand, had no impact at all towards their children's education quality. Fourth, the impact differences regarding the children's education of both ethnics were caused by culture, parents' mindset, and children's' interest in education. According to parents and fishermen’s children of Minangkabau ethnic, education matters a lot for the sake of pursuing a brighter future, while according to parents and fishermen’s children of Nias ethnic, education does not really matter.

This study aims to develop a product-based learning model in the Multimedia course at the Information Management D3 Study Program at Mahaputra University Muhammad Yamin Solok. The product of its development is a production-based learning model which is the development of the syntax of a product-based learning model. Development carried out on syntax arrangement and addition of parts in the production process by completing learning activities on promotions and trade based online. a production-based learning model that contains guidelines for using models that have been developed for lecturers. This study uses Research and Development (R and D) research methods, and the development model using ADDIE instructional. The data analysis technique uses descriptive techniques by describing the prevalence and practicality and effectiveness