Project based learning application to develop entrepreneurship of pre-service teachers

Abstract

The aim of this study is to investigate the effect of Project Based Learning through innovative food preservative practices on entrepreneurship attitude and entrepreneurship motivation of preservice teacher. The research used quasi experimental method. Sample was taken by cluster random sampling, where the experiment group were treated by Project Based Learning through practice in laboratory and the control group used conventional practice method. Data obtained from post-test using questionnaire of entrepreneurship attitude and entrepreneurship motivation scale. The results showed that the level of entrepreneurial attitude of the experimental class are in the good category and the entrepreneurship motivation are in the high category. Hypothesis testing using independent t test showed a significant difference between the experiment group and the control class. Implementation of Project Based Learning through the practice of preservative of foodstuff, requires students to be actively involved learning so that students have expertise in the field of utilization of food preservative technology that can be a business opportunity. It can develop entrepreneurial attitude and student entrepreneur motivation.