Relationship of Self-Efficacy with Technical Skill of Diploma Culinary Art Students at The Universitas Negeri Jakarta
Dwi Prantara1*, Rina Febriana1, Mahdiyah1
1 Faculty of Engineering, Universitas Negeri Jakarta, East Jakarta, Indonesia
*Corresponding Author: [email protected] Accepted: 15 July 2022 | Published: 1 August 2022
DOI:https://doi.org/10.55057/ajress.2022.4.2.16
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Abstract: This study aims to analyze the relationship between self-efficacy and technical skill in Diploma Culinary Art students at the Universitas Negeri Jakarta. The method used in this research is a survey method with descriptive elaboration. The location of this research was conducted at the Universitas Negeri Jakarta from January 8, 2021, to January 22, 2022.
Respondents in this study were selected using a simple random sampling technique. The data collection technique used in this study was to fill out a questionnaire. The questionnaire used in this study used a Likert scale. The results of this study indicate that there is a positive and significant relationship between the variable of self-efficacy with technical skill with (rxy) = 0.609 (high) and Fhit (Fchange) = 51.369 with p-value 0.000 <0.05. The coefficient of determination (R Square) = 0.371 which means that 37.1% of the variation in the self-efficacy variable can be explained by the technical skill variable. The constants and coefficients of the linear regression equation obtained the regression equation: = 65.052+1.031X which means that each X variable (self-efficacy) has 1 increase, then the Y variable (technical skill) has increased by 1.031. So it can be concluded that self-efficacy and technical skill have a positive and significant relationship with Diploma Culinary Art students at the Universitas Negeri Jakarta.
Keywords: Self-efficacy, Technical Skill, Diploma Culinary Art Students
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1. Introduction
Technical skill is something that is needed by students, especially at the diploma level. The technical skill possessed by students is useful for helping students in the world of work. In essence, diploma-level students are prepared to fill the job qualifications needed by the industrial world. Competition in the world of work is getting tougher with many graduates of diploma level students who will choose to continue working so that technical abilities are considered to be able to help graduates become competent or able to compete in the world of work. Based on data from the Central Statistics Agency (BPS) in February 2021, it shows the Open Unemployment Rate (TPT) of 6.26% and based on data from the Central Statistics Agency (BPS) 2019 shows the unemployment rate for diploma and university graduates respectively in the range of 6% to 7%. This fact indicates that the absorption of manpower from diploma-level students is still not optimal.
Based on the Academic Operational Guidelines for the Diploma Culinary Art Study Program (2021), the Diploma Culinary Art Study Program is one of the non-educational study programs at the Universitas Negeri Jakarta which is a development in the Culinary Study Program. The
Diploma Culinary Study Program is a study program that is equivalent to an Associate Expert (A.Md). Graduates of the Diploma Culinary Study Program are educated to produce human resources who are professional, moral, nationally superior and have insight into the entrepreneurial culture, and are able to face global competition in the culinary field and are able to apply science and technology in their fields. In accordance with the vision of universities and faculties, graduates are also equipped with abilities in the field of entrepreneurship.
The special abilities that must be achieved in the culinary field for Diploma students refer to the Academic Operational Guidelines for the Diploma Culinary Study Program UNJ 2021, namely applying concepts and various food processing techniques, compiling nutritional needs and healthy menus, modifying various food processing and serving techniques, having managerial skills in the field of food processing. culinary service business, creating modifications and innovations of recipes in accordance with the principles and concepts of culinary studies, able to search and compile studies/information in the field of cuisine on electronic and print media.
According to Jafar & Wahyuni (2016), technical skills are the ability to use certain knowledge, methods, and techniques in completing a specific job. According to Opik Taopik Andriyadi (2015) the results of his research prove that the variables of technical expertise and non- technical expertise have a very significant effect on the work performance obtained by each employee's performance, and the higher the technical expertise and non-technical expertise, the higher the employee's work performance. In addition, it also gives the meaning that technical expertise and non-technical expertise are indispensable in the field of work that emphasizes the values of interpersonal intelligence. According to Chintia Dewi et al. (2020) that the behavior of users of an information system depends on their perceptions or responses about the usefulness and ease of using the system. Based on this research, it can be concluded that technical skills are needed to help facilitate the work being carried out.
In an effort to optimize the technical abilities possessed by diploma-level students, self-efficacy is needed for each individual student. Self-efficacy is a person's belief in his skill to exercise some form of control over the person's own functioning and events in the environment. Based on the results of research by Basito et al. (2018) the average value of self-efficacy of students is 75.95% and the average value of students who have higher-order thinking skills is 66.58%
so it can be concluded that students have high self-efficacy but have poor thinking skills. While according to the results of Yeti Indrawati's (2014) research, it was found that the hypothesis was accepted that self-esteem and self-efficacy had a significant effect on job satisfaction and employee performance. So it can be concluded that high self-esteem can increase the job satisfaction received by employees and self-efficacy produces a very large influence on the formation of job satisfaction and increased performance of the employee, so it is necessary to finally establish self-efficacy by applying an assessment system to the work results of each employee. employees in doing work.
Based on the results of the research above, it can be said that self-efficacy is a person's belief to take any action so self-efficacy has a direct relationship with the technical abilities that each person has to help carry out every action taken. The relationship in question is that there is a strong belief in the abilities possessed, it will make it easier to carry out every action taken.
Self-efficacy for Diploma Culinary students as part of efforts to improve the quality of human resources (HR) graduates of Diploma Culinary in the future needs to be studied in depth how it relates to the technical abilities of current students.
2. Literature Review
2.1 Self Efficacy
Self-efficacy is the core of the cognitive social theory proposed by Subagyo (2014) where self- efficacy is a result of an individual's belief in his or her skill to master and carry out tasks or take an action needed to achieve a certain result. As stated by Subagyo (2014) that self-efficacy is a form of trust that a person has in their respective capabilities to improve their work performance. Self-efficacy can be in the form of how a person feels, ways of thinking, self- motivation, and the desire to have something. Self-efficacy is one's perception of how well one can function in dealing with certain situations (Alwisol, 2009). Self-efficacy relates to the belief that one has the skill to deal with the expected actions. The research was conducted by Kilapong (2013) with a population of 300 employees, and a sample of 75 respondents. The results show that each variable has a significant effect on job satisfaction.
According to the theory presented by Bandura (1997) which states that aspects of self-efficacy include (1) Level (Level) is the belief that a person can perform tasks or activities at different levels. A person may do something above the minimum standard of the expected result. There is a belief that a person who cannot reach the minimum standard will result in unemployed in other activities or tasks. (2) Generality, in the short term, people take action when they hold on to self-efficacy and have an expectation that the results of their hard work will be seen and recognized. People expect to be treated to generate confidence in themselves that they are capable of implementing self-efficacy. (3) Strength is the belief that self-efficacy influences one's way of thinking about the potential and various choices. Self-efficacy guides a person to take action and motivates him to achieve the goals that have been set.
2.2 Technical Skill
According to research conducted by Jafar & Wahyuni (2016), technical skills are the skill to use certain knowledge, methods, and techniques in completing a specific job. The technique is a systematic and general way of working. It serves as a means to an end. The better a method and technique, the more effective it is in achieving it. However, no single method or technique is said to be the best/used for all kinds of attainment.
The article reveals that technical skill is the mastery of various technical knowledge, proceduresm and regulations related to the field of work that forms the basis for analysis or a decision in the organization (Andriyadi, 2015). Technical expertise in this research consists of:
1) Knowledge with indicators: broad general and specific knowledge, experienced, broad- minded, gets quite relevant information, always tries to know and has a vision.
2) Task analysis with indicators: thoroughness, firmness, professionalism in the task, the skill to calculate.
In relation to the special skills that must be possessed by leaders. Adrianto's research (2011) states that technical skills are knowledge of methods, processes, procedures, and techniques for carrying out a specific activity, and the skill to use tools relevant to these activities. Another understanding conveyed by Adrianto (2011) is that technical skills are human abilities to use procedures, techniques, and knowledge of specific fields.
2.3 Profile of Diploma Culinary Art Students at The Universitas Negeri Jakarta
The purpose of establishing the Diploma Culinary Study Program FT UNJ is to produce professional graduates who can work in accordance with the SKKNI (Indonesian National
Work Competency Standards) for the Food and Beverage Provision Sector which is written in the Decree of the Minister of Manpower and Transmigration No. 318/MEN/IX/2007, namely:
1) Produce graduates in the field of Culinary who are characterized, professional, and have an entrepreneurial spirit.
2) Develop science, technology, and art in the field of Culinary so that graduates have high adapt skill and accessibility in their work.
3) Increase and take advantage of opportunities for cooperation and participation in the implementation of nation-building activities.
3. Method
This study uses associative quantitative research methods with survey techniques and descriptive elaboration. Research with associative quantitative methods is research that aims to determine the influence or relationship between two or more variables (Sugiyono, 2015).
This study has two variables that become the object of research where Self-Efficacy is the independent variable (X) and the dependent variable is Technical Skill (Y). The constellation of influence between the variables above can be described as follows:
This research was carried out from January 8, 2021 to January 20, 2022, the location of this research was carried out at the Universitas Negeri Jakarta (UNJ) for Diploma Culinary Study Program students. The target population in this study were Diploma Culinary students at Universitas Negeri Jakarta, while the affordable populations were students from the 2019 and 2020 batches of Diploma Culinary at Jakarta State University who were taking practicum courses as many as 115 students. The sample used in this study were 89 students of Diploma Culinary at the Universitas Negeri Jakarta who had taken practical courses using simple random sampling technique.
The data collection technique in this study used an instrument as a tool used to obtain the required data such as a questionnaire. The instrument on the self-efficacy variable refers to the dimensions of the level of difficulty, the strength of belief and generalization, while the instrument on the technical ability variable refers to the dimensions of work knowledge and ability in the field of work. The instrument will be distributed to all target respondents using a Likert scale. The data analysis technique in this study began with validity and reskill tests to determine and measure the validity of a questionnaire that had been made to conduct a study.
Furthermore, after the validity and reskill tests were carried out, the data analysis prerequisite test was carried out using the normality test with Kolmogorov-Smirnov and linearity tests. A prerequisite test of data analysis was carried out to detect the distribution of data in one variable to be used in the study.
Data analysis in this study was determined by testing the hypothesis using simple correlation.
Hypothesis testing was carried out with several tests related to relationship research, namely correlation coefficient test, correlation significance test, regression equation test, and regression equation significance test. The statistical hypothesis in this study is (H1) which
X Y
Diploma Culinary Art Student Figure 1: Research Constellation
means "There is a relationship between self-efficacy and technical skills in Diploma Culinary students, Universitas Negeri Jakarta".
4. Discussion and Conclusion
The data obtained were analyzed using the IBM Statistics SPSS 26 application. The results of the normality test using the Kolmogorov-Smirnov concluded that the data on self-efficacy variables and technical skill variables in Diploma Culinary students at the Universitas Negeri Jakarta were normally distributed.
Table 1: Normality Test Results for Self-Efficacy Variables One-Sample Kolmogorov-Smirnov Test
Efikasi Diri
N 89
Normal Parameters,b Mean 118.26
Std. Deviation 12.971 Most Extreme Differences Absolute .092
Positive .052
Negative -.092
Test Statistic .092
Asymp. Sig. (2-tailed) .060c
Based on Table 1. above, it can be concluded that the data on the self-efficacy variable is normally distributed with a statistical test of 0.092, this number is the same as the probskill value (p-value) = 0.060 > 0.05.
Table 2: Normality Test Results for Technical Skill Variables One-Sample Kolmogorov-Smirnov Test
Kemampuan Teknis
N 89
Normal Parametersa,b Mean 186.93
Std. Deviation 21.940 Most Extreme Differences Absolute .076
Positive .066
Negative -.076
Test Statistic .076
Asymp. Sig. (2-tailed) .200c,d
Based on Table 2. above, it can be concluded that the data on the technical skill variable is normally distributed with a statistical test of 0.076 the number is the same as the probskill value (p-value) = 0.200 > 0.05.
Furthermore, hypothesis testing in this study. The results of the correlation coefficient test can be concluded that the self-efficacy variable has a relationship with technical skill. On the other hand, technical skill has a relationship with self-efficacy with a value (r) of 0.609. The results of the correlation coefficient test can be seen in Table 3. below.
Table 3: Correlation Coefficient Test Results Efikasi Diri
Kemampuan Teknis Efikasi Diri Pearson Correlation 1 .609**
Sig. (2-tailed) .000
N 89 89
Kemampuan Teknis
Pearson Correlation .609** 1 Sig. (2-tailed) .000
N 89 89
Furthermore, to find out how big the relationship between the self-efficacy variable and the technical skill variable is, it can be seen in the correlation coefficient significance test in Table 4 below.
Table 4: Correlation Coefficient Significance Test Results
Model Summary
Model 1
R 0,609a
R Square 0,371
Adjusted R Square 0,364
Std. Error of the Estimate 17,497 Change Statistics R Square Change 0,371
F Change 51,369
df1 1
df2 88
Sig. F Change 0,000b
Based on the results of the correlation coefficient significance test in Table 4. it can be concluded that the value (r) is 0.609 and (Fcount) is 51.369 with a p-value of 0.000 <0.05. The test criteria if t-count > t-table or H0 is rejected, then the correlation between the self-efficacy variable and the technical skill variable is significant. Then it can be interpreted that H0 is rejected and H1 is accepted, which means that the correlation between the variable (X) self- efficacy and the variable (Y) technical skill is significant, while the coefficient of determination (R Square) = 0.371 which means that 37.1% of the variation in the self-efficacy variable can be explained. by the technical skill variable.
Furthermore, the linear regression equation test was conducted to determine the value of the equation in the relationship between self-efficacy and technical skill.
Table 5: Linear Regression Equation Test Results Coefficientsa
Model Unstandardized Coefficients Standardized Coefficients
t Sig.
B Std. Error Beta
1 (Constant) 65.052 17.106 3.803 .000
ED 1.031 .144 .609 7.167 .000
a. Dependent Variable: Y (KT)
Based on Table 5. above the regression equation is obtained = 65,052+1,031X which means that each variable X (self-efficacy) has 1 increase, then the Y variable (technical skill) has increased by 1.031. Based on the results of the analysis obtained thit = 7.167 and p-value = 0.000 <0.005 or H0 is rejected.
Furthermore, the significance test of the regression equation is known that Fhit (Tc) = 0.441, with p-value = 0.994 > 0.05 so that it can be interpreted that H0 or the technical skill regression equation on self-efficacy is linear or in the form of a linear line.
Table 6: Significance Test Results of the Regression Equation ANOVA TABLE
Sum of Squares df
Mean
Square F Sig.
KT * ED
Between Groups
(Combined) 22044.179 37 595.789 1.496 .091 Linearity 15725.936 1 15725.936 39.479 .000 Deviation from
Linearity
6318.243 36 175.507 .441 .994 Within Groups 20315.417 51 398.342
Total 42359.596 88
Furthermore, the linearity test in Table 7. below can be seen that Fhit (w/a) = 51.369 and p- value = 0.000 <0.05 or H0 is rejected. It can be concluded that self-efficacy is significantly positively related to technical skill. So the higher the student's self-efficacy and the higher the technical skill.
Table 7: Linearity Test Results ANOVAa
Model Sum of Squares df Mean Square F Sig.
1 Regression 15725.936 1 15725.936 51.369 .000b Residual 26633.660 87 306.134
Total 42359.596 88
a. Dependent Variable: KT b. Predictors: (Constant), ED
Based on the results of the correlation coefficient test, it was found that the self-efficacy variable had a positive relationship with technical skill. On the other hand, technical skill has a relationship with self-efficacy with a value (r = 0.609, p < 0.05). The self-efficacy variable has dimensions of difficulty level, strength of belief and generalization which are interconnected with the dimensions of technical skill, namely work knowledge and work field abilities. This is in line with research conducted by Lestari (2013) on final year students which showed a significant positive relationship between self-efficacy and career maturity. The results of this study prove that students who have high self-efficacy have high career maturity as well. This is also in accordance with research conducted by Fadhila et al (2017) that someone who has high confidence and self-confidence means having a mature career where career maturity is a strength that a person has to finally face the task of career development.
Students with high self-efficacy based on the theory presented by Bandura (1997) have aspects of self-efficacy that can affect this, these aspects are the level aspect, where level refers to the level of difficulty of the individual task that is believed to be able to handle it. The second aspect that is able to influence self-efficacy is the generality, where generality refers to a variety of situations where self-efficacy assessments can be applied. The third aspect that is able to influence self-efficacy is strength, where strength is related to the strength of student self- efficacy when dealing with task demands or a problem.
As stated by Andriyadi (2015) the technical skill in this study is to measure the skill of Diploma Culinary students in carrying out the tasks and work that will be and are being carried out. The technical skill measured in this study refers to knowledge with indicators, which means that students have broad general knowledge and special knowledge, experienced students, have broad insight, get quite relevant information, always try to know and have a vision for the student. have good technical skills. In addition to knowledge with indicators, technical skill in this study also refers to task analysis with indicators, which means that students have accuracy, students have a firm attitude, are professional in assignments and are able to calculate.
Conclusion
The results of the correlation coefficient test analysis show that the magnitude of the correlation coefficient (r) between the self-efficacy variable and the technical skill variable is (r = 0.609, p < 0.05) so it can be stated that there is a positive relationship. The results of the correlation coefficient significance test showed that the correlation coefficient (rxy) = 0.609 and Fhit (Fchange) = 51.369 with a p-value of 0.000 <0.05. The test criteria if t-count > t-table or H0 is rejected, then the correlation between the self-efficacy variable and the technical skill variable is significant.
The coefficient of determination (R Square) = 0.371 which means that 37.1% of the variation in the self-efficacy variable can be explained by the technical skill variable. The constants and coefficients of the linear regression equation obtained the regression equation: = 65.052+1.031X which means that each X variable (self-efficacy) has 1 increase, then the Y variable (technical skill) has increased by 1.031. Based on the results of the hypothesis testing that has been carried out, the hypothesis in this study is in accordance with the results of the study, where there is a relationship between self-efficacy and technical skills in Diploma Culinary Arts students at the Universitas Negeri Jakarta.
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