IDENTIFIKASI KEMAMPUAN STUDENTPRENEUR PADA SISWA KELAS XII PROGRAM KEAHLIAN JASA BOGA DI SMK NEGERI 6 YOGYAKARTA

Abstract

Abstrak
Penelitian ini bertujuan untuk mengidentifikasi kemampuan studentprenuer siswa kelas XII Jasa Boga di
SMK Negeri 6 Yogyakarta berdasarkan aspek 1) kognitif, 2) afektif, dan 3) psikomotorik. Penelitian ini merupakan
penelitian deskriptif dengan lokasi penelitian di SMK Negeri 6 Yogyakarta. Penelitian dilakukan pada bulan
Januari hingga bulan Juni 2017. Subyek penelitian siswa kelas XII Jasa Boga sebanyak 96 siswa dan satu guru
mata pelajaran Pengelolaan Usaha Boga. Metode pengumpulan data angket, wawancara, dan dokumen. Teknik
analisis data menggunakan analisis deskriptif. Hasil penelitian menunjukan siswa kelas XII Jasa Boga di SMK
Negeri 6 Yogyakarta memiliki kemampuan studentpreneur berdasarkan :1) aspek kognitif seperti menentukan
nama perusahaan, lokasi usaha, memikirkan produk, penyebaran promosi, kualitas bahan, warna makanan, aroma
dan rasa, bumbu, keempukan makanan, tingkat kematangan, temperatur makanan, memperhatikan anggaran
promosi, mengkalkulasi biaya, memperhatikan alat promosi 2) aspek afektif seperti sikap bertanggung jawab, rasa
ingin tahu,berani mengambil resiko, jujur, mengambil keputusan, menghargai pendapat, pantang menyerah, sikap
kerja keras, keyakinan yang tinggi 3) aspek psikomotorik seperti melakukan strategi usaha, diskusi produk,
menyantumkan produk, tinjau lokasi usaha, melakukan penetapan harga, pengadaan bahan, melakukan
pendistribusian bahan, promosi dengan brosur, kupon undian, bertatap muka langsung, memberitahu teman
kerabat.

Kata kunci: kemampuan studentpreneur, kognitif, afektif, psikomotorik

Abstract
This study aimed to identify of studentrepenuer ebility of culinary students in grade XII of Gastronomy at
SMK Negeri 6 Yogyakarta based on 1) cognitive aspects, 2) affective aspects, 3) psychomotor aspects. This
research is a descriptive research,location in SMK Negeri 6 Yogyakarta. Research that is done in January until
June 2017. The subjects were in grade XII students of Gastronomy at HVS 6 of Yogyakarta totaling 96 students
and the theacher teaching Catering Management. Data collection methods used are questionnaires, interviews,
documents,observation and documentation. The data were analyzed by means of descriptive technique .The results
showed that students in grade XII students of Gastronomy at HVS 6 of Yogyakarta have studentprenuer ability
based on 1) cognitive aspects such as determine the name of the company, the location of the business, thinking
about the product, promoting the spread, the quality of the ingredients, the color of the food, the aroma and taste,
the spices, the tenderness of food, the level of maturity, the temperature of the food, paying the promotion budget,
calculating the cost, paying attention to the promotional tools. 2) affetive aspects such as accountable, curiosity,
risk-taking, honest, decision making, respect for opinion, never give up, hard work attitude, high confidence. 3)
psychomotor aspects such as business strategy, product discussion, product list, review business location, pricing,
material procurement, material distribution, promotion with brochures, lottery coupons, face to face, telling friends
of relatives.

Keywords: studentpreneur, cognitive, affective, psychomotoric ability