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This study analyzes the effect of economic literacy on student consumptive behavior, using a quantitative research approach with survey methods. The research data was collected by distributing questionnaires, the research respondents were 70 undergraduate students of the accounting education study program who were drawn by purposive sampling, and the analysis of research data used simple regression with prerequisite tests for data normality and linearity analysis. The results of the study revealed that the level of economic literacy of students was quite diverse, but around 54% were at a moderate literacy level. Student consumptive behavior tends to be moderate, namely around 60% of the respondents. The results of the hypothesis test reveal that economic literacy has a negative influence on student consumptive behavior. This indicates that students have self-awareness of the ability to buy a product, buy products according to their needs, and can manage personal finances to save.

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Penelitian ini bertujuan untuk mengetahui pengaruh sumber belajar terhadap hasil belajar kewirausahaan di SMK Pembina 1 Palembang. Metode penelitian adalah kuantitatif, dengan subjek penelitian siswa kelas XI Akuntansi yang terdiri dari 5 kelas dengan jumlah 155 siswa, sampel dalam penelitian diambil secara Cluster Random Sampling sebanyak 112 siswa. Teknik pengumpulan data sumber belajar menggunakan angket dan hasil belajar mengunakan dokumentasi. Teknik pengujian hipotesis menggunakan uji t dengan hasil penelitian menujukan ada pengaruh sumber belajar terhadap hasil belajar kewirausahaan di SMK Pembina 1 Palembang. pengujian hipotesis t hitung sumber belajar sebesar 6.337 dengan t tabel sebesar 1,9815, sehingga hipotesis H o ditolak dan H a diterima. Besarnya pengaruh sumber belajar terhadap hasil belajar kewirausahaan di SMK Pembina 1 yaitu 26,1%. Penggunaan sumber belajar di dalam proses belajar mengajar sudah dikatagoriakan baik yaitu sebesar 78% dari semua indikator sumber belajar.

This research attempted to describe students' interest in entrepreneurship after following the entrepreneurship practice of "Indonesian Traditional Snack Creation". This was a qualitative descriptive research whose informants were elementary school teacher education study program students of PGRI University of Palembang, who took entrepreneurship courses and amounted to 36 students. Data collection was done using questionnaires and interviews. The research results showed that although business activities were carried out independently in their houses due to the Covid-19 pandemic, that did not reduce students' enthusiasm, optimism, and creativity. This was evident from the various traditional snack creations presented in their sales reports. Students’ interest in entrepreneurship tends to be high and medium, with more than 50% of students who participated in entrepreneurship practice planned to start their own entrepreneurship in the near future to the next 2 years. The entrepreneurship practice of “Indonesian Traditional Snack Creation” could provide the students with the ability to create their own job opportunities for others and become solution to unemployment.