N.W. Sukerti, A. Mukhadis, T.M. Kiranawati, H. Suswanto, D. Nurhadi
The purpose of this study was to describe the effect of project-based learning with the integration of the Tri Kaya Parisudha concept and the emulation ability on students' comprehension, and formation of entrepreneurship mindset in culinary studies. This study used a quasi-experimental design, especially a pretest-posttest nonequivalent control group design. The samples were students of State Vocational High Schools in Bali Province with a total of 12 classes or 412 students, divided into an experimental and a control group. The data were collected with the test of comprehension, emulation ability questionnaire and entrepreneurial mindset questionnaire. The data were then analysed statistically by MANOVA. The results showed that there was a significant difference in the conceptual comprehension and formation of entrepreneurial mindset between the students who were taught by using Tri Kaya Parisudha concept and without this concept. The difference was influenced by the learning syntax. Moreover, high emulation ability was superior in comprehension to the concept and entrepreneurial mindset. There was an interaction between the learning model and the emulation ability, so students had a higher conceptual comprehension and higher formation of entrepreneurial mindset. © Primrose Hall Publishing Group.
Universitas Negeri Malang, Indonesia; Universitas Negeri Malang, Indonesia; Universitas Negeri Malang, Malang, Indonesia
