Hubungan Penerapan Program Double Track Tata Boga dan Minat Berwirausaha pada Siswa SMA di Jawa Timur

The Relationship Between The Implementation of the Double Track Culinary Program and The Entrepreneurial Interest of High School Students in East Java

Penelitian ini dilatarbelakangi oleh pentingnya program double track yang digagas Pemerintah Provinsi Jawa Timur sebagai upaya memberikan keterampilan vokasional kepada siswa SMA, khususnya di bidang tata boga, agar mereka memiliki bekal kompetensi setelah lulus. Penelitian ini bertujuan untuk mengetahui hubungan penerapan program double track tata boga dengan minat berwirausaha pada siswa SMA di Jawa Timur. Metode penelitian yang digunakan adalah kuantitatif dengan desain korelasional. Penelitian dilaksanakan di empat SMA penyelenggara program double track di Jawa Timur dengan subjek siswa kelas XI dan XII yang mengikuti program tata boga. Data dikumpulkan melalui kuesioner berskala Likert yang telah diuji validitas dan reliabilitasnya. Instrumen penelitian mencakup dua variabel, yaitu penerapan program double track tata boga (X) dan minat berwirausaha (Y). Analisis data menggunakan uji korelasi Pearson Product Moment dengan nilai koefisien korelasi sebesar 0.734 dan signifikansi p < 0.001 untuk menngetahui tingkat hubungan antarvariabel. Hasil penelitian menunjukkan bahwa terdapat hubungan positif dan signifikan antara penerapan program double track tata boga dengan minat berwirausaha siswa. 

This study is motivated by the importance of the double track program initiated by the East Java Provincial Government as an effort to provide vocational skills for high school students, particularly in the field of culinary arts, to equip them with competencies after graduation. The purpose of this research is to examine the relationship between the implementation of the culinary double track program and students' entrepreneurial interest in East Java. A quantitative method with a correlational design was employed. The study was conducted at four high schools implementing the double track program, involving 11th and 12th grade students enrolled in the culinary program. Data were collected using a Likert-scale questionnaire that had been tested for validity and reliability. The research instrument consisted of two variables: the implementation of the culinary double track program (X) and entrepreneurial interest (Y). Data analysis was conducted using the Pearson Product Moment correlation test, yielding a correlation coefficient of 0.734 with a significance level of p < 0.001. The results indicate a positive and significant relationship between the implementation of the culinary double track program and students' entrepreneurial interest.