Abstract :

Background: Co-curricular activities in Vocational High Schools (SMK) serve as a strategic vehicle for contextual and meaningful entrepreneurship learning. Glutinous rice vinegar fermentation, as a local wisdom of the Dayak community in Tayan Hulu District, holds significant cultural and economic value as a medium for entrepreneurship education grounded in local potential.

Objectives: This study aims to describe the implementation of co-curricular activities based on glutinous rice vinegar fermentation, to analyze the partial effect of co-curricular implementation (X₁) and local wisdom of fermented vinegar (X₂) on students’ entrepreneurial motivation (Y), and to test their simultaneous effect in three SMKs in Tayan Hulu District, Sanggau Regency, West Kalimantan.

Methods: The study employed a quantitative approach with a descriptive-associative design. A total of 57 Grade XI students were selected using proportional random sampling from a total population of 238 students at SMKN 1 Tayan Hulu, SMKS Kristen Agape Patria Sosok, and SMKS Bina Utama Sosok. Data were collected through questionnaires that had been tested for validity and reliability, and analyzed using multiple linear regression, partial t-tests, simultaneous F-tests, and the coefficient of determination (R²).

Findings: Results revealed that all instrument items were valid (rₜₑₐₙₔₑ > rₜₐᵇₗₑ = 0.2162) and reliable (Cronbach’s Alpha: X₁ = 0.688; X₂ = 0.725; Y = 0.704). Data were normally distributed (sig. = 0.200 > 0.05) and free from multicollinearity (VIF = 1.114 < 10). Partially, co-curricular implementation had a significant effect on entrepreneurial motivation (sig. = 0.021 < 0.05; H₁ accepted), whereas local wisdom alone did not have a significant effect (sig. = 0.089 > 0.05; H₂ rejected). Simultaneously, both variables had a positive and significant effect (F = 6.287; sig. = 0.004; H₃ accepted) with Adjusted R² = 0.159.

Conclusion: Co-curricular activities based on the local wisdom of glutinous rice vinegar fermentation are proven effective in fostering students’ entrepreneurial motivation, particularly when implemented in a planned, systematic manner rooted in local cultural values. More sustained program development is needed for the influence of local wisdom to become statistically detectable.

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Keywords :

co-curricular implementation, Dayak community, entrepreneurial motivation, glutinous rice vinegar fermentation, Local Wisdom, vocational education

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