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PENGARUH MOTIVASI BERPRESTASI, KEMANDIRIAN BELAJAR DAN KREATIVITAS TERHADAP PRESTASI BELAJAR EKONOMI SISWA KELAS XI IPS SMA MUHAMMADIYAH DI KABUPATEN KARANGANYAR TAHUN PELAJARAN 2012/2013 Nuryani, Anik; M.Si, Baedhowi; Sawiji, Hery
Jurnal Pendidikan Insan Mandiri Vol 1, No 1 (2016): Pendidikan Ekonomi
Publisher : Jurnal Pendidikan Insan Mandiri

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The purpose of this study was to : 1) know whether there is a positive effect significant of achievement motivation on learning achievement of students on economic subjects, 2) know whether there is a positive effect significant influence on learning achievement of independent learning of students on economic subjects, 3) know whether there is influence a positive effect significant of creativity on learning achievement of students on economic subjects, 4) know whether there is a positive effect significant effect of achievement motivation, independent learning, and creativity together on learning achievement of students on economic subjects. A hundred and sixty students of class XI IPS SMA Muhammadiyah in the Karanganyar regency was used as a population in this study and the sampling method used was a proportional random sampling. The sample of this study was part of the students of class XI IPS SMA Muhammadiyah 1 Karanganyar, SMA Muhammadiyah 3 Gondangrejo, SMA Muhammadiyah 5 Karanganyar academic year 2012/2013, in a total of 110 students. Data in this study were collected through questionnaires, verbal creativity tests, and documentation, then analyzed by multiple regression analysis. The result showed that there was a a positive effect significant of achievement motivation, independent learning, and creativity variables on learning achievement of students on economic subjects at 2,189, 2.587, and 2,636, respectively. Achievement motivation, independent learning, and creativity altogether also showed positive effect significantly on learning achievement of economics. Keywords : achievement, motivation, independence, creativity

PERAN KREATIVITAS DAN INOVASI PELAKU USAHA DALAM DIVERSIFIKASI PRODUK PADA KEDAI STEAK & CHICKEN DI KAB. MAGETAN TAHUN 2014 (IMPLEMENTASI PENDIDIKAN KEWIRAUSAHAAN) Sarijani, Endang; M.Si, Baedhowi; Sawiji, Hery
Jurnal Pendidikan Insan Mandiri Vol 1, No 2 (2015): Pendidikan Ekonomi
Publisher : Jurnal Pendidikan Insan Mandiri

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Culinary business is the most desirable business by people today as it does not recognize any season and trend. Food currently is not merely a consumption product to fulfill the biological need of human beings, but has to do with a new life style, that is, becoming a culinary industry which not only gives a taste but also becomes a self-actualization need. Therefore, entrepreneurial spirits, creativity touches, and innovations are required in its process so that the business can sustainably be retained. The objective of this research is to investigate the role of creativity and innovation for product diversification at Steak & Chicken Stall by its owner. This research used the descriptive research method. The samples of research were taken by using the non-probability sampling techniques consisting of accidental sampling for customers and purposive sampling for the owner and employees of the stall, Head of the Office of Industry and Trade of Magetan Regency. The data of research were gathered through in-depth interview, observation, and documentation. They were analyzed by using the interactive model of analysis. The result of research shows that creativity and innovation are very much required for product diversification, as they can create new ideas for culinary products. This in turn will increase the sale turnover and income. Product diversification is truly needed if the business condition begins to be threatened by new competitors or to be left by customers. To fix it, a self-exploration attitude is required, that is, the ability to sharpen creativities and implement them in real actions as an embodiment of innovations, so as to have special contributions to the increase of sale turnovers, customers, and profits.Keywords: Creativity, innovation, entrepreneurship, and product diversification

IMPLEMENTASI LESSON STUDY PADA MATA PELAJARAN EKONOMI DALAM MENANAMKAN KEMANDIRIAN DAN SIKAP KEWIRAUSAHAAN SISWA SMA DI KABUPATEN PACITAN TAHUN PELAJARAN 2012/2013 Basuki, Basuki; M.Si, Baedhowi; Ak, Bandi M.Si
Jurnal Pendidikan Insan Mandiri Vol 1, No 2 (2014): Pendidikan Ekonomi
Publisher : Jurnal Pendidikan Insan Mandiri

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Tujuan penelitian ini adalah untuk mengetahui efektifitas implementasi Lesson Study pada mata pelajaran ekonomi di SMA, untuk mengetahui kemandirian siswa SMA pada mata pelajaran ekonomi, untuk mengetahui sikap kewirausahaan siswa di SMA pada mata pelajaran ekonomi. Data penelitian yang diambil data primer. Metode penelitian berbentuk deskriptif kualitatif. Populasi penelitian adalah seluruh siswa SMA Negeri 1 Ngadirojo dan SMA Negeri 2 Ngadirojo di Kabupaten Pacitan. Teknik pengambilan sampel menggunakan simple random sampling. Teknik analisis data yang digunakan melalui pemaparan data, reduksi data, kategorisasi data, penafsiran/pemaknaan, dan penyimpulan hasil analisis. Teknik pengumpulan data yaitu wawancara, observasi, angket, dan dokumentasi.Hasil penelitian menunjukkan bahwa Lesson Study sangat efektif dalam meningkatkan proses pembelajaran siswa dan aktivitas guru. Lesson Study efektif untuk menanamkan kemandirian siswa. Lesson Study dapat menumbuhkan sikap kewirausahaan pada siswa.Kata Kunci: Lesson Study, Kemandirian, Sikap Kewirausahaan

PENGARUH PENDIDIKAN DAN PELATIHAN MENENGAH PERKOPERASIAN TERHADAP TUMBUHNYA MINAT BERWIRAUSAHA DITINJAU DARI PARTISIPASI DAN SOFT SKILLS ANGGOTA KOPERASI MAHASISWA UNIVERSITAS NEGERI YOGYAKARTA Raharjo, Bambang Puji; M.Si, Baedhowi; Sawiji, Hery
Jurnal Pendidikan Insan Mandiri Vol 1, No 1 (2014): Pendidikan Ekonomi
Publisher : Jurnal Pendidikan Insan Mandiri

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Students are encouraged to become entrepreneur as a career option. By the time they graduate from their study and get their degrees, they are expected to be able to create jobs for themselves and others. Student co-operative has a role in the development and regeneration of entrepreneurship amongst students through attending some particular educations and trainings. The contribution of student co-operative in achieving the interest in entrepreneurship is influenced by the participation and the soft skills of its members. This study aimed to determine the interaction between secondary co-operation education and training, members? participation, and members? soft skills towards the interest in entrepreneurship. The method used in this study was ex-post facto with a quantitative descriptive approach. The population of the study was taken from the members of Student Co-operative in Universitas Negeri Yogyakarta. Study sample was divided into two groups, which were members who have already attended in education and training program with a total of 70 students collected by purposive sampling, and members who have not been attended in education and training with a total of 70 students taken in quota sampling. Data was collected through questionnaire, documentation, and interviews. This data was analyzed by using three-way ANOVA analysis 2x2x2 factorial.The result of the study showed that: 1) there was a significant difference on the interest in entrepreneurship between members who were attended in the secondary co-operation education and training and members who were not attended in the secondary co-operation education and training, 2) there was no significant difference on the interest in entrepreneurship between active and passive members? participation, 3) there was a significant difference on the interest in entrepreneurship amongst members with high and low soft skills, 4) there was no significant interaction between secondary co-operation education and training and the members? participation towards the interest in entrepreneurship, 5) there was a significant interaction between secondary co-operation education and training and soft skills towards the interest in entrepreneurship, 6) there was a significant interaction between members? participation and soft skills towards the interest in entrepreneurship, 7) there was a significant interaction between secondary co-operation education and training, members? participation and soft skills towards the interest in entrepreneurship.Keywords: education and training, interest in entrepreneurship, member participation, soft skills

PERAN KREATIVITAS DAN INOVASI PELAKU USAHA DALAM DIVERSIFIKASI PRODUK KULINER PADA KEDAI STEAK & CHICKEN DI KAB. MAGETAN TAHUN 2014 (IMPLEMENTASI PENDIDIKAN KEWIRAUSAHAAN) Sarijani, Endang; M.Si, Baedhowi; Sawiji, Hery
Jurnal Pendidikan Insan Mandiri Vol 1, No 1 (2016): Pendidikan Ekonomi
Publisher : Jurnal Pendidikan Insan Mandiri

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The objectives of this research are to investigate: (1) the role of creativity of the owner of Steak & Chicken Stall in menu type selection, business identity selection, business site selection, each menu?s taste creation, and menu labeling idea in the culinary product diversification; (2) the innovation of the owner of Steak & Chicken Stall in the offered products, business facilities, promotion of products, products which are not preferred by consumers in the culinary product diversification; and (3) the role of creativity and innovation in the culinary product diversification, which is done by the owner of Steak & Chicken Stall. This research used the descriptive research method. The samples of research were taken by using the accidental sampling technique for the consumers and purposive sampling for the owner and employees of the stall, Head of the Office of Industry and Trade of Magetan Regency. The data of research were gathered through in-depth interview, observation, and documentation. They were analyzed by using the interactive model of analysis. The result of research shows that creativity and innovation are very much required for product diversification, as they can create new ideas for culinary products. This in turn will increase the sale turnover and income. Product diversification is truly needed if the business condition begins to be threatened by new competitors or to be left by customers. To fix it, a self-exploration attitude is required, that is, the ability to sharpen creativities and implement them in real actions as an embodiment of innovations, so as to have extraordinary contributions to the increase of sale turnovers, customers, and profits.Keywords: Creativity, innovation, entrepreneurship, and product diversification

PENGARUH TENAGA KERJA, TEKNOLOGI, DAN MODAL DALAM MENINGKATKAN PRODUKSI DI INDUSTRI PENGOLAHAN GARAM KABUPATEN PATI S,Pd, Winarsih; M.Si, Baedhowi; Ak, Bandi
Jurnal Pendidikan Insan Mandiri Vol 1, No 1 (2015): Pendidikan Ekonomi
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The objective of this research is to investigate whether there is an effect of manpower, technology, and capital on the salt production improvement at salt processing industry of Pati regency. This research used the descriptive quantitative research method. The population of the research 58 persons in Pati regency. The samples consisted of 40 entrepreneurs. The data used were primary data, whick were collected through questionnaire. They study uses multiple regression analys. The results of the research the t test shows that the significance value is 0.005, meaning that the variables of manpower, technology, and capital partially have a significant effect on the salt production. The F test shows the significance value of 0.000 is smaller than that of the significance value of t test = 0.005, indicating that the variables of manpower, technology, and capital have a significant effect on the salt production. The value of R2 is 0.645 meaning that 64.5% of the salt production variations can be verified by the independent variables (manpower, technology, and capital), and the rest 35.4% are verified by other variables outside the regression model. Based on the results of the research it can be concluded that manpower, technology, and capital have a simultaneously significant effect on the salt production improvement at salt processing industry of Pati regency. In order to improve salt production it is suggested that the producers of salt should pay attention to the iodized salt quality in accordance with the SNI standards; and be manpower guidance and training as well as appropriate technology use at the salt industries shall be conducted. Keywords: Manpower, technology, capital and salt production

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