ANALISIS KONTRIBUSI KEPERCAYAAN DIRI TERHADAP HASIL BELAJAR PADA PEMBELAJARAN PASTRY SISWA KELAS XI KULINER DI SMK NEGERI 2 PARIAMAN

Abstract

This study examined the contribution of self-confidence to learning outcomes in pastry practice among Grade XI Culinary students at SMK Negeri 2 Pariaman. A quantitative associative-descriptive design with simple linear regression was employed. The population consisted of all 33 Grade XI Culinary students, all of whom were included through saturated sampling. Self-confidence was measured using a five-point Likert questionnaire covering five indicators: belief in one's own ability, optimism, objectivity, responsibility, and rationality. Following validity testing (Pearson product-moment correlation, r-table = .361), five invalid items were removed, leaving 39 valid and reliable items (Cronbach's Alpha = .949). Learning outcomes were obtained from students' documented pastry practice scores. Self-confidence reached an index score of 81.46%, categorized as high, while learning outcomes reached a mean of 76.12, also categorized as high. Shapiro-Wilk tests confirmed normal distribution for both variables (X: p = .832; Y: p = .395), and the linearity test confirmed a linear relationship (Deviation from Linearity, p = .504). Simple linear regression produced the equation Ŷ = 24.512 + 0.548X, with t = 3.859 (p < .001), indicating a positive and significant contribution of self-confidence to learning outcomes. However, R² = .325 shows that self-confidence explains only 32.5% of the variation in learning outcomes, a contribution classified as weak, with the remaining 67.5% attributable to other factors such as learning motivation, study habits, and instructional quality. It can be concluded that self-confidence contributes positively but modestly to learning outcomes, and should be strengthened alongside other supporting factors to optimize students' achievement in pastry practice.

Penelitian ini bertujuan menganalisis kontribusi kepercayaan diri terhadap hasil belajar pada pembelajaran pastry siswa kelas XI Kuliner di SMK Negeri 2 Pariaman. Penelitian menggunakan pendekatan kuantitatif dengan jenis deskriptif asosiatif melalui analisis regresi linear sederhana. Populasi penelitian adalah seluruh siswa kelas XI Kuliner yang berjumlah 33 orang, yang seluruhnya dijadikan sampel melalui teknik sampling jenuh. Kepercayaan diri diukur menggunakan angket skala Likert lima poin yang mencakup lima indikator, yaitu keyakinan terhadap kemampuan diri sendiri, optimis, objektif, bertanggung jawab, serta rasional dan realistis. Setelah dilakukan uji validitas dengan korelasi Product Moment (r-tabel = 0,361), sebanyak lima item dinyatakan tidak valid dan digugurkan, sehingga tersisa 39 item valid dan reliabel (Cronbach's Alpha = 0,949). Data hasil belajar diperoleh dari dokumentasi nilai praktik pastry siswa. Kepercayaan diri memperoleh nilai indeks 81,46% (kategori tinggi), sedangkan hasil belajar memperoleh mean 76,12 (kategori tinggi). Uji normalitas Shapiro-Wilk menunjukkan kedua variabel berdistribusi normal (X: Sig. 0,832; Y: Sig. 0,395), dan uji linearitas menunjukkan hubungan yang linear (Deviation from Linearity, Sig. 0,504). Analisis regresi linear sederhana menghasilkan persamaan Ŷ = 24,512 + 0,548X, dengan t hitung 3,859 (Sig. 0,000 < 0,05), menunjukkan kontribusi yang positif dan signifikan. Namun demikian, nilai R² sebesar 0,325 menunjukkan bahwa kepercayaan diri hanya menjelaskan 32,5% variasi hasil belajar dan tergolong kategori lemah, sedangkan 67,5% sisanya dipengaruhi oleh faktor lain seperti motivasi belajar, kebiasaan belajar, dan kualitas pembelajaran. Dapat disimpulkan bahwa kepercayaan diri berkontribusi positif namun terbatas terhadap hasil belajar, sehingga perlu diimbangi dengan penguatan faktor pendukung lain agar pencapaian belajar siswa pada pembelajaran pastry menjadi lebih optimal.