Detail Karya Ilmiah

  • Abstraksi

    Penelitian ini bertujuan untuk mengetahui profil kegiatan, tingkat kompetensi kewirausahaan dan evaluasi pelatihan pada perempuan di Pulau Gili Iyang. Jumlah sampel sebanyak 21 responden dengan metode penentuan sampel secara purposive sampling yang terletak di Desa Bancamara dan Desa Banraas, Kecamatan Dungkek, Kabupaten Sumenep. Data dianalisis menggunakan metode deskriptif. Hasil penelitian menunjukkan bahwa profil kegiatan perempuan eks peserta pelatihan kerajinan tangan dan pengolahan makanan untuk waktu terbesar dicurahkan pada reproduktif dibandingkan waktu produktif. Sedangkan, kompetensi kewirausahaan perempuan eks peserta kerajinan tangan berada pada kategori rendah dengan rata-rata tertinggi berada pada human relation competence (22,22) dan eks peserta pengolahan makanan rata-rata tertinggi pada human relation competence (30,16). Selain itu, persepsi perempuan eks peserta pelatihan kerajinan tangan dan pengolahan makanan menyatakan pelatihan harus dilakukan 3-4 kali dan penyampaian materi juga perlu diperbaiki lagi. Kata Kunci: Alokasi Waktu, Produktif, Reproduktif, Kompetensi Kewirausahaan, Persepsi.

    Abstraction

    This research to know the profile of activities, the level of entrepreneurial competence and training evaluation on women in Gili Iyang Island. The samples are 21 respondents with purposive sampling method that is located in Bancamara Village and Banraas Village, Dungkek District, Sumenep Regency. The data were analyzed using descriptive method. The result of the research shows that the profile of women activities of former participants of handicraft and food processing for the greatest time is expended on reproductive rather than productive time. Meanwhile, women entrepreneurship competence of ex-handicraft participants was in the low category with the highest average being in human relation competence (22.22) and the highest average food processing participants in human relation competence (30,16). In addition, women's perceptions of former crafts and food processing participants stated that training should be done 3-4 times and the delivery of materials also needs to be improved. Key words: Time Allocation, Productive, Reproductive, Entrepreneurship Competence, Perception.

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