This paper aims to explore and explain the application entrepreneurship module based products in higher vocational education. Methods of the development of this research using stages of Analysis

Based on preliminary research that has been done, research problems are The purpose of computer network learning has not been clearly defined based on student needs, the learning process of computer networks is not optimal. The development of computer network learning uses a model of competency based learning aimed at helping educators facilitate students to be active, innovative, and creative in constructing their knowledge, through real experiences students get in the learning process. This research is research and development (R & D) that uses competency based learning learning models. Development of competency based learning learning models using the ADDIE model. Based on data analysis, the findings of this study are Competency Based Learning learning model has been successfully developed, The syntax of developed competency based learning models consists of 5 learning steps, Computer network teaching manuals consisting of syllabus and semester learning plan, and WEB-based learning media that are valid, practical, and effective. The results of this study can be used by lecturers, and learning designers in developing or realizing the learning process that can facilitate students to be active, innovative, and creative in developing students’ knowledge of computer networks better.

This study aimed at analyzing the impact of government policies towards the economy and education of fishermen's children of Minangkabau and Nias ethnics in Padang City. This study used the qualitative method with a case study approach. The main data sources were gathered from structured interview to eight fisherman families and were analyzed thematically using NVivo 10 software as the qualitative analysis instrument. The result of the study discussed four essential themes namely; first, the government policies towards the fisherman had been capable of improving their economy both Minangkabau and Nias ethnics. Second, the economic improvement for Minangkabau ethnics had an impact towards their life proven by the increasing quality of their children's education from the primary level until the higher education level. Third, the economic improvement for Nias ethnics, on the other hand, had no impact at all towards their children's education quality. Fourth, the impact differences regarding the children's education of both ethnics were caused by culture, parents' mindset, and children's' interest in education. According to parents and fishermen’s children of Minangkabau ethnic, education matters a lot for the sake of pursuing a brighter future, while according to parents and fishermen’s children of Nias ethnic, education does not really matter.

This research aimed to describe the needs analysis of production-based entrepreneurship training models in higher education. This research method was development research with a quantitative descriptive approach. This paper was limited to the definition stage, which is to obtain information on the analysis of production-based entrepreneurship training needs seen from entrepreneurship learning. The research used a data collection tool in the form of a questionnaire. The sample consisted of 110 students who took entrepreneurship courses, with sampling using purposive sampling technique and data analysis using descriptive statistics. The results of the needs analysis and research description found that the level of need for production-based entrepreneurship training was categorized at a fairly good level, which was seen from the aspect of entrepreneurship training itself, which contained elements of learning and teaching. Needs analysis is an important research activity to obtain in-depth information as a basis for carrying out subsequent activities.

Konsumsi camilan sehat dapat menyediakan energi ekstra untuk beraktivitas dan membantu mencukupi kebutuhan energi sampai tiba waktu makan utama. Bahan dasar dari biskuit biasanya adalah tepung terigu. Mengurangi tingkat konsumsi tepung terigu, dapat dilakukan dengan cara mengganti sebagian tepung terigu (substitusi) dengan bahan pangan lokal yaitu  tepung jagung. Penelitian ini bertujuan untuk mengembangkan formula biskuit siap-santap yang mengandung protein tinggi dan rendah lemak. Dikembangkan empat jenis formula biskuit dengan substitusi tepung jagung yaitu sebanyak 0%, 50%, 60% dan 70%. Lalu biskuit diuji hingga valid dengan berdasarkan uji organoleptik oleh panelis ahli.  Pengembangan formula yang valid menurut validator adalah formula dengan substitusi tepung jagung 70%. Formula 70% diuji laboratorium memiliki kandungan kadar air 3,67%, protein 4,31%, dan lemak total 51,40%. Formula terbaik adalah B4 (70%). Formula ini cocok untuk dijadikan camilan alternatif bernutrisi.  Kata kunci  :   Tepung Jagung; Biskuit; Snack; Snack Bergizi