The development of students’ entrepreneurial attitudes in the learning of milk kefir processing

Abstract

This research aims to analyze students’ entrepreneurial attitudes in the learning of milk kefir processing. The method used is a one-shot case study, conducted to 97 students in the sixth semester of Chemistry Education Department of Universitas Islam Negeri Sunan Gunung Djati Bandung. The instrument used is in the form of questionnaires on students’ entrepreneurial attitudes. The results show entrepreneurial attitudes included in the very strong category with an average percentage of 87%. This is because students are able to be responsible when experiencing several obstacles, for instance, by reporting to researchers when the resulted product has not been successful and evaluating the steps of making the product to avoid the same failure in the future. In addition, they are also able to design and plan entrepreneurial strategies so that they can achieve their goals.