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Waryono .
Universitas Negeri Padang
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ANALISA MEDIA PENDINGIN KAPUR PADA PROSES TEMPERING TERHADAP SIFAT FISIS PADA POROS S 45 C ., Lagiyono; ., Siswiyanti; ., Waryono
ENGINEERING Vol 3, No 2 (2011)
Publisher : ENGINEERING

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Abstract

This research aim to analyse process tempering with lime coolant to property fisis covering assaying of chemical composition and assaying of microstructure at  Axis  S45C. Process quenching at temperature 870°C with detention of 30 minutes and tempering is done with temperature 300°C with detention of 60 minutes  . Assaying applied in this research is descriptive assaying (Assaying destroys) what applies feedstock for specimen  is Axis Steel S45C.  Composition test result shows basis material ( Raw Material) included in faction of medium carbon steel or middle carbon steel with carbon content 0,47%. After getting treatment of Quenching with cooling applies water and Tempering with cooling applies lime then is tested its(the chemical composition and microstructure  happened transformation at chemical composition content and prensentase its(the microstructure.  As for result of assaying after getting treatment process of tempering happened transformation of chemical composition that is improvement at Mn ( Manganese) out of 06308 % becomes 063131 %, Si ( Silicon) out of 023283 % becomes 023806 %, Al ( Aluminum) out of 000992 % becomes 001276 %, Cu ( Copper) out of 00077 % becomes 000859 % and V ( Vanadium) out of 000012 % becomes 000022 %.  For its(the microstructure with content pearlite equal to 95% and ferrite equal to 5% but having strain between sewer structureses is more breadth.  Application from result of this research that axis steel S45C is getting treatment of Tempering with pedingin lime can be applied as axis because memilki strength and hardness but remain to slack is not brittle.Keyword :  Qunching, Tempering, Axis S45C, Microstructure, Metal Chemical Composition
ANALISA MEDIA PENDINGIN KAPUR PADA PROSES TEMPERING TERHADAP SIFAT FISIS PADA POROS S 45 C ., Lagiyono; ., Siswiyanti; ., Waryono
ENGINEERING Vol 3, No 2 (2011)
Publisher : Universitas Pancasakti Tegal

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (219.907 KB)

Abstract

This research aim to analyse process tempering with lime coolant to property fisis covering assaying of chemical composition and assaying of microstructure at  Axis  S45C. Process quenching at temperature 870°C with detention of 30 minutes and tempering is done with temperature 300°C with detention of 60 minutes  . Assaying applied in this research is descriptive assaying (Assaying destroys) what applies feedstock for specimen  is Axis Steel S45C.  Composition test result shows basis material ( Raw Material) included in faction of medium carbon steel or middle carbon steel with carbon content 0,47%. After getting treatment of Quenching with cooling applies water and Tempering with cooling applies lime then is tested its(the chemical composition and microstructure  happened transformation at chemical composition content and prensentase its(the microstructure.  As for result of assaying after getting treatment process of tempering happened transformation of chemical composition that is improvement at Mn ( Manganese) out of 06308 % becomes 063131 %, Si ( Silicon) out of 023283 % becomes 023806 %, Al ( Aluminum) out of 000992 % becomes 001276 %, Cu ( Copper) out of 00077 % becomes 000859 % and V ( Vanadium) out of 000012 % becomes 000022 %.  For its(the microstructure with content pearlite equal to 95% and ferrite equal to 5% but having strain between sewer structureses is more breadth.  Application from result of this research that axis steel S45C is getting treatment of Tempering with pedingin lime can be applied as axis because memilki strength and hardness but remain to slack is not brittle.Keyword :  Qunching, Tempering, Axis S45C, Microstructure, Metal Chemical Composition
PENGELOLAAN BARANG KEBUTUHAN KITCHEN DI HOTEL GRAND ZURI PADANG Naserd, Yolanda Febriani; Yuliana, Yuliana; Waryono, Waryono
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to determine the management of kitchen necessities at Hotel Grand Zuri Padang. This research is a descriptive study using qualitative data with survey method. The sampling technique in this research is purposive sampling. This study consists of four indicators, namely management: Planning related to the objective to be achieved is to meet the needs of the guests at meal times, so that kitchen operations run smoothly and achieve the revenue targets that have been set hotel. Organizing related to the work to be done in managing the goods that check stock in chiller and banquet event order to know the event, an order item, perform an examination of the goods that come, and storage of goods into the chiller. The briefing conducted by chef and chef sake done by way of coordination and control. Control of inventory management is done by the chef needs kitchen and for the chef by controlling the way employees work, ensuring that the work is progressing in accordance with the Standard Operating Procedure (SOP) and guidebooks that have been granted to employees.Keywords: management, stock, kitchen
PERSEPSI WISATAWAN TENTANG SAPTA PESONA PANTAI TIRAM KABUPATEN PADANG PARIAMAN Putri, Mairihda; Yuliana, Yuliana; Waryono, Waryono
Journal of Home Economics and Tourism Vol 8, No 1 (2015): Periode Maret 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study destination to determine the perception Tourist about Sapta Pesona Beach Tiram Padang Pariaman the views of 4 indicators are safe, order, clean and ramahtamah. This type of research is descriptive quantitative. The population of this study is that tourists are moderate and frequent visits to Coast Tiram, amounting to 280 people. Selection of the sample using incidental sampling technique (100 people). Collecting data using a questionnaire based on Likert Scale which has been tested for validity and reliability. Data were analyzed using the average formula ideal research (Mi), and standard deviation (Sdi). The results showed that in general the perception of tourists about the Sapta Pesona Beach Padang Pariaman Tiram are categories include good enough with a value score 95.03. Sapta pesona seen from the indicator with the value score 28.98, orderly with a value score 28.34. Clean with a value score 20.84. Ramah tamah with a value score 16.87. Keywords : Perception, Sapta Pesona, Tourist
PENGELOLAAN SANITASI DI KAWASAN PEDAGANG MAKANAN KAKI LIMA KOTA PAYAKUMBUH Adha, Hari Nandio; Yuliana, Yuliana; Waryono, Waryono
Journal of Home Economics and Tourism Vol 11, No 1 (2016): Priode Maret 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This purpose of research is to describe sanitation management in street food payakumbuh are evaluated from:equipment, sanitary facilities.This type of research is descriptive qualitative with method of survey. Techniques of collecting data using interviews, observation, and documentation.The final conclusion is equipment: planning a choose equipment has already meeth the rules,organizinga wholeness equipment, lack of knowledge merchants about as a result of using defective equipment. Actuating washing equipment, their circuit process of washing equipment which are not done correctly. Controlling equipment storage, is not storage in the right place and contrary to the supposed. Evaluation not maximal, characterized by the persistence of the merchants that is not according to the rules.Planning sanitary facilities have been planned but not sufficient the need of merchant. Organizing not follow the rules. Actuating the work has not been done withmaksimum because still yheir steps do not work. Controlling is very less marked with a damaged facility. Evaluatinga lack of awareness of traders to remove trash and leave the premises selling locations without cleaning it first. Keyword: Sanitation Management, Street foodPayakumbuh
PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN TAMU DI ALAHAN PANJANG RESORT KABUPATEN SOLOK Amel, Jullei; Waryono, Waryono; Ferdian, Feri
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research aims to know the influence of service quality toward guest satisfaction at Alahan Panjang Resort Kabupaten Solok. This research of two variables i.e service quaity and guest satisfaction. Type of this research is quantitative descriptive with causal assosiatif method. The number of samples in this research amounted to 56 people. The technique of sampling with purposive sample. Analysis technique with a simple regression test. Based on the research that has been done then the obtained results : (1) the service quality is not good category (55.36%), (2) guest satisfaction are not satisfied category (44.64%), (3) hypothesis test result of simple linear regression obtained f countdown with sig. 0,000 < 0,05, then the service quality variables can explain the guest satisfaction significantly with the R Square of 0,372 that is where there is the influence of service quaity toward guest satisfaction of 33,5%. Keyword: service quality, guest satisfaction
PENERAPAN SAPTA PESONA DI OBJEK WISATA BENTENG FORT DE KOCK BUKITTINGGI Rafi, Zeranita; Kasmita, Kasmita; Waryono, Waryono
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimed to describe the adoption of Sapta Pesona Attraction in Fort Fort De Kock Bukittinggi which includes seven indicators Sapta Pesona namely: safe, orderly, clean, cool, beautiful, friendly, and memories. This type of research is quantitative descriptive. This study population is the average monthly number is 8231 people. The number of samples in this study are numbered 99 people were taken by using the formula Riduwan. The sampling technique in this research is non probability sampling (purposive sampling). Data collection techniques using a questionnaire based on the Likert scale that has been tested for validity and reliability. The results showed that the overall application of stepping in attraction Fort Fort de Kock Bukittinggi classified in the category quite well with the average value score of 176.99 in the range of 160 - <200 with the interpretation of the percentage of 46.47%, while under each each indicator are: for safe, orderly, clean, friendly and reasonably good memories of the category and to cool and beautiful in both categories.Key Word: Application, Sapta Pesona, Tourist
TINGKAT POPULARITAS DAN PROFITABILITAS MENU MELALUI METODE MENU ENGINEEERING DI RESTORAN PECEL LELE KHATIB PADANG Kumalasari, Diah Oktryanti; Waryono, Waryono; Pasaribu, Pasaribu
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research aims to knows the level of popularity and profitability of the menu through the engineering menu method at Pecel Lele Restaurant Khatib Padang. This research is descriptive research with quantitative data. The sample in this research is sales data from January to May 2016 and processed using menu engineering worksheet. Data collection is had by interview, observation and documentation. The results of this study indicate that: (1) The menu that has the popularity of pecel lele, pecel ayam, soto betawi, fried rice, apple juice, avocado juice, guava juice, orange juice, mango juice, soursop juice, dragon juice, pear juice, hot cappuccino, cold cappuccino, hot milk coffee, cold milk coffee, cold milk tea, hot egg tea, and hot/cold tea. (2) Menu that has profitability of pecel lele, pecel ayam, chicken soy sauce, red chilli duck, ayam goreng cianjur, ayam rica-rica, green chili duck, apple juice, avocado juice, guava juice, orange juice, Soursop juice, dragon juice, pear juice, star fruit juice, melon juice, turquoise eggplant juice, papaya juice, strawberry juice, tomato juice, and carrot juice. (3) The menu positions on the four box analysis of the star groups are pecel lele, pecel ayam, apple juice, avocado juice, guava juice, orange juice, mango juice, soursop juice, dragon juice, and pear juice. The menus included in the plowhorse group are soto betawi, fried rice, hot cappuccino, cold cappuccino, hot milk coffee, cold milk coffee, cold milk tea, hot egg tea and hot/cold tea. The menus included in the puzzle group are chicken soy sauce, red chilli duck, chicken fried cianjur, chicken rica-rica, green chili duck, star fruit juice, melon juice, turquoise eggplant juice, papaya juice, cucumber juice, and strawberry juice. Menus included in the group of dogs are fried noodles, boiled noodles, fried rice noodles, fried kwetiau, tofu/tempe, ampela, hot ginseng coffee, cold ginseng coffee, hot milk tea, and cold egg teaKeywords: Popularity, Profitability, Menu Engineering
KUALITAS PELAYANAN PRAMUSAJI DI CINNAMON POOLSIDE RESTAURANT HOTEL D`OXVILLE PADANG Juita, Mentari Danny; Waryono, Waryono; Suyuthie, Hijriyantomi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The reseach aims to know the quality of waitres service in Cinnamon Poolside Restaurant Hotel D`oxville Padang review from 5 indicators of quality services which are: reliability, responsiveness, assurance, empathy, and tangibles. The research type is descriptive quantitative. The population of this research are all customers who had eat or drink in Cinnamon Poolside Restaurant Hotel D`oxville Padang with the number of the average guest as much as 621 people. The sampling in this study is purposive sampling as many as 86 people. The data collection are done by questionnaires using the scale of likert and has been tested the validity and reliability. This research result indicates that overall the quality of service in the Cinnamon Poolside Restaurant Hotel D`oxville Padang is good with 56,98% of the respondents declared as good and 34,88% of the respondents declared as enough.
Penerapan Prosedur Operasional Standar Make Up Room oleh Roomboy di Hotel Daima Padang Pratiwi, Mega; Kasmita, Kasmita; Waryono, Waryono
Journal of Home Economics and Tourism Vol 13, No 3 (2016): Priode September 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to determine the application of standard operating procedures make up room by roomboy at Daima Hotel Padang. This study consisted of 7 indicators of procedures, namely: tap the entrance to the room, open the window curtains, striping, making beds, cleaning the bath room, dusting and rechecking. This research is a descriptive study with qualitative data. The population in this study consists of 3 people. The collection of observation data to guide the interview. The results showed that the application of standard operating procedures make up room in Hotel Daima Padang has made 100% from 3 roomboy have done well and correctly. While based on each indicator: in particular indicator window curtains open, striping, making beds, dusting and rechecking already applied by all roomboy. While the knock on the door before entering the room and cleaning the bath room only 66.66% roomboy that implement them properly. Keywords: Make Up Room
Co-Authors Adha, Hari Nandio Aldhinata, Biaggi Amel, Jullei Aprilita Yulan Sari Biaggi Aldhinata Darmadi, Riki Davinky, Ikrar Emmy Budiartati Febrianti, Riri Febrina, Nini Ferdian, Feri FERNANDO, JOAN Ghurfah, Yahdi Al Harmawan, Violintikha Hasonagon, Rotua Ghani Heriyantara, Aditia Hijriyantomi Suyuthie Indrayeni, Wiwik Ira Meirina Chair Juita, Mentari Danny Juliani Juliani Junaidi, Novrial Kasmita Kasmita Komaini, Anton Kumalasari, Diah Oktryanti Kurniawan, Teddy Lagiyono . Layli, Rahmi Liliek Desmawati Liza Nuryanti M. Ilham Ma’rufah, Utami Marvidola, Triska Mega Pratiwi Morito, Dede Naserd, Yolanda Febriani Oktavianus, Irvan Pasaribu, Pasaribu Pratama, Randy Putra, Fiko Nanda Putri, Junita Sartika Putri, Mairihda Putri, Novia Sri Rafi, Zeranita Ramadhan, Rexa Priyatna W Ramadhani, Fredi Renato, Valdo Restia Audina Setiawati, Desi Eka Silfeni Silfeni Siswiyanti, Siswiyanti Surenda, Rian Syahrial Putra Tambuanan, Novia Kristina Tanjung, Nora Cetisia Trisna Putra Tusadiah, Halimah Tuti Utari Utami, Nidya Lovitha WIJAYA, ALI Wirnelis Syarif Wulandari, Kiki Rilia Youmil Abrian Youmil, Youmil Yuki Fitria Yuliana Yuliana Yusra, Widya Zelmiati, Zelmiati