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The Relationship Between Learning Outcomes In Creative Projects And Entrepreneurship Subjects And Students’ Entrepreneurial Interest With The Role Of Factors Affecting Learning Outcomes As A Moderating Variable At SMK Ibu Kartini Semarang

Food Science and Culinary Education Journal · Vol. 15 No. 1 (2026) · hlm. 27–30

DOI
10.15294/fsce.v15i1.49335
ISSN
2829-355X, 2252-6587
Terbit
2026-07-31
Penerbit
Universitas Negeri Semarang
Bahasa
eng

Abstrak

This study aimed to determine the relationship between learning outcomes in the Creative Projects and Entrepreneurship subject and students’ entrepreneurial interest, as well as the role of factors affecting learning outcomes as a moderating variable among eleventh-grade Culinary students of SMK Ibu Kartini Semarang. This study employed a quantitative correlational approach involving 65 students selected using a saturated sampling technique. Data were collected through documentation and questionnaires and analyzed using descriptive analysis, Pearson Product Moment correlation, and Moderated Regression Analysis (MRA). The results showed that students’ learning outcomes were categorized as good, entrepreneurial interest was categorized as high, and factors affecting learning outcomes were also categorized as high. The correlation test indicated a positive and significant relationship between learning outcomes and entrepreneurial interest (Sig. 0.020 0.05). These findings indicate that better learning outcomes are associated with higher entrepreneurial interest among students.

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  • Universitas Trisakti
  • Tadulako University
  • Bandung Institute of Technology
  • Sunan Kalijaga State Islamic University Yogyakarta
  • Universitas Halu Oleo
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
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Rekan penulisOrganisasiArtikel bersama
Siti FathonahAfiliasi tidak diketahui7
Wahyuningsih WahyuningsihTadulako University6
Hanni GarminiaBandung Institute of Technology3
Octavianti ParamitaAfiliasi tidak diketahui3
Parwadi MoenginUniversitas Trisakti2
Sita NurmasitahAfiliasi tidak diketahui2
Siti FatonahSunan Kalijaga State Islamic University Yogyakarta2
Saptariana SaptarianaAfiliasi tidak diketahui2
Hera MaheshwariAfiliasi tidak diketahui2
LUTHFIRALDA SJAHFIRDIAfiliasi tidak diketahui2
DONDIN SAJUTHIAfiliasi tidak diketahui2
sarmin sarminUniversitas Halu Oleo2
Claude Mona AirinAfiliasi tidak diketahui2
Rarastoeti PratiwiAfiliasi tidak diketahui2
Vita MahardhikaAfiliasi tidak diketahui2
Sabarinsyah SabarinsyahAfiliasi tidak diketahui2
Rosidah RosidahAfiliasi tidak diketahui2
Najla Khairunnisa SalsabilaAfiliasi tidak diketahui2
Bambang Sugeng SuryatnaAfiliasi tidak diketahui2
Joni FatUniversitas Trisakti1
Sally CahyatiUniversitas Trisakti1
Ririn SetyowatiAfiliasi tidak diketahui1
Riris Dian SafitriAfiliasi tidak diketahui1
Refika Adinda InkaAfiliasi tidak diketahui1
RosidahAfiliasi tidak diketahui1
Laode NataliaAfiliasi tidak diketahui1
Nursanti Izzatullaili AdnaniAfiliasi tidak diketahui1
Valeria ZebuaAfiliasi tidak diketahui1
Dian LorenzaAfiliasi tidak diketahui1
Meutia Jeihan Ardi FarieraAfiliasi tidak diketahui1
Putri HammidhaAfiliasi tidak diketahui1
Paramita OktaviantiAfiliasi tidak diketahui1
Khansa SofrianaAfiliasi tidak diketahui1
Niamatul Khoiriyah LaurenAfiliasi tidak diketahui1
Evi RohmiyatiAfiliasi tidak diketahui1
Muhammad RidhafaAfiliasi tidak diketahui1
Rosalia Amanda PratiwiAfiliasi tidak diketahui1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/fsce/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">The  Relationship Between Learning Outcomes In Creative Projects And Entrepreneurship Subjects And Students’ Entrepreneurial Interest With The Role Of Factors Affecting Learning Outcomes As A Moderating Variable At SMK Ibu Kartini Semarang</dc:title>
	<dc:creator xml:lang="en">Asyari, Farda Zulaiha</dc:creator>
	<dc:creator xml:lang="en">Ansori, Muhammad </dc:creator>
	<dc:creator xml:lang="en">Astuti, Pudji </dc:creator>
	<dc:subject xml:lang="en">Learning Outcomes</dc:subject>
	<dc:subject xml:lang="en"> Entrepreneurial Interest</dc:subject>
	<dc:subject xml:lang="en">Entrepreneurship Learning</dc:subject>
	<dc:subject xml:lang="en">Vocational School</dc:subject>
	<dc:description xml:lang="en">This study aimed to determine the relationship between learning outcomes in the Creative Projects and Entrepreneurship subject and students’ entrepreneurial interest, as well as the role of factors affecting learning outcomes as a moderating variable among eleventh-grade Culinary students of SMK Ibu Kartini Semarang. This study employed a quantitative correlational approach involving 65 students selected using a saturated sampling technique. Data were collected through documentation and questionnaires and analyzed using descriptive analysis, Pearson Product Moment correlation, and Moderated Regression Analysis (MRA). The results showed that students’ learning outcomes were categorized as good, entrepreneurial interest was categorized as high, and factors affecting learning outcomes were also categorized as high. The correlation test indicated a positive and significant relationship between learning outcomes and entrepreneurial interest (Sig. 0.020 &amp;lt; 0.05). However, the MRA results showed that factors affecting learning outcomes were not able to moderate the relationship between learning outcomes and entrepreneurial interest (Sig. 0.054 &amp;gt; 0.05). These findings indicate that better learning outcomes are associated with higher entrepreneurial interest among students.</dc:description>
	<dc:publisher xml:lang="en">Universitas Negeri Semarang</dc:publisher>
	<dc:date>2026-07-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/journals/fsce/article/view/49335</dc:identifier>
	<dc:identifier>10.15294/fsce.v15i1.49335</dc:identifier>
	<dc:source xml:lang="en">Food Science and Culinary Education Journal; Vol. 15 No. 1 (2026); 27-30</dc:source>
	<dc:source>2829-355X</dc:source>
	<dc:source>2252-6587</dc:source>
	<dc:source>10.15294/fsce.v15i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/journals/fsce/article/view/49335/11954</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2026 Food Science and Culinary Education Journal</dc:rights>
</oai_dc:dc>