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All Journal Jurnal Pendidikan Vokasi E-Journal Home Economic and Tourism Jurnal Pendidikan Teknologi dan Kejuruan Teknobuga : Jurnal Teknologi Busana dan Boga JURNAL PENDIDIKAN TAMBUSAI JETL (Journal Of Education, Teaching and Learning) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Ensiklopedia Education Review Jurnal Pendidikan dan Keluarga Journal On Teacher Education (Jote) Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Kajian Pariwisata dan Bisnis Perhotelan Jurnal Pengabdian kepada Masyarakat Nusantara Muhammadiyah Journal of Nutrition and Food Science (MJNF) Warta Pariwisata Al-DYAS : Jurnal Inovasi dan Pengabdian kepada Masyarakat Journal of Public Health Concerns Jurnal Ilmiah Dan Karya Mahasiswa Jurnal Sains Terapan Pariwisata Jurnal Manajemen Pariwisata dan Perhotelan
Kasmita Kasmita
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Mathematics Nursing Physics Public Health Social Sciences Transportation Veterinary Other

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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
Strategic Planning Aktivitas Wisata Alam di Panorama Tabek Patah Kecamatan Salimpaung Kabupaten Tanah Datar Ariza, Tesa Fitri; Kasmita, Kasmita; Suyuthie, Hijriyantomi
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research aims to determine the internal factors and external factors of the Panorama Tabek Patah and then devise the strategic planning activities of nature tourism in Panorama Tabek Patah. This research is descriptive research with qualitative and quantitative data. The technique of data collection is done using the method of observation, interview, questionnaire and documentation The sample of this research are some of the informants consisting of the Department of culture Tourism Youth and Sports (3 people), the Manager of Panorama Tabek Patah (1 person) community around tourist attraction (3 people), as well as visitor at the attractions (65 people) by using purposive sampling technique. The data obtained were analyzed by reduction of the data, the presentation of data, conclusions and taking a level percentage of achievement of the respondentsStrategic planning for nature tourism activities that will be developed are: 1. Making a spot at the place to enjoy the sights, promoting sightseeing activities as one of the competitive activities and prepare a tourguide that can guide tourists in conducting activities sightseeing. 2). Making tracks for hiking, training the community on a regular basis, utilizing the community or youth nagari to maintain the security of hiking activities, create routes and codes regarding hiking. 3. Reviving the activities of the flying fox, making a collaboration with tourism and the local government. Strategic planning of tourist activity in Panorama Tabek Patah with interpretation 63.07% with range score ≥ 61.75. While based on each sub activity indicators of tourist sightseeing with a score of 13.38, hiking with a score of 16.25 and flying fox by a score of 16.25 by category strongly agree.Keywords: Strategic Planning, activity outdoors
PERSEPSI PENGUNJUNG TERHADAP KEBERADAAN PEDAGANG KAKI LIMA DI OBJEK WISATA JAM GADANG BUKITTINGGI Putra, Bayu Permana; Kasmita, Kasmita; Abrian, Youmil
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 study aims to determine the visitor's perception of the existence of street vendors in tourism object Jam Gadang Bukittinggi which included 4 of 7 indicators stepping, namely: a safe, orderly, clean and friendly. This type of research is descriptive research with survey method. The study population amounted 38.795 people. The sampling method is non-probability sampling, by incidental technique. The research sample of 100 people. Data collection techniques using a questionnaire with a Likert scale that has been tested for validity and reliability. Data were analyzed through descriptive analysis categorizing method of assessment based on the average scores and percentage assessment. The study concluded that the general perception of visitors to the existence of street vendors in tourism object Jam Gadang Bukittinggi 56% said either. While based on each of the indicators are: (1) Safe 53% said good, (2) Orderly 37% said either, (3) Clean 58% said very good, (4 ) Friendly 59% said either.1
HUBUNGAN PENGETAHUAN MAKANAN DAN KESEHATAN DENGAN FREKUENSI KONSUMSI MAKANAN JAJANAN PADA ANAK SEKOLAH DASAR PEMBANGUNAN LABORATORIUM UNIVERSITAS NEGERI PADANG Amelia, Kindi; yuliana, yuliana; kasmita, kasmita
Journal of Home Economics and Tourism Vol 2, No 1 (2013): periode maret 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this research was to analyze relationship between food andhealth knowledge with food consumption frequency for elementary schoolstudents in SD Pembangunan Laboratorium UNP. This research was descriptivecorrelation. Population in this research was 75 students from IV, V, and VI classin SD Pembangunan Laboratorium UNP. Based on the result it was shows that thehighest percentage of student who has knowledge about food and health was infair category (44%). From the frequency of food consumption, the highestpercentage of student consumption is nugget (56%), while roasted meatball(55%), noodle sausage (54%), pempek (53%), and batagor (50%). The result alsoshows negative relationship between food and health knowledge withconsumption frequency of snack for elementary school students in SDPembangunan Laboratorium UNP. It is mean that the highest knowledge thatstudent have, the lesser frequency student to consume snack in SD PembangunanLaboratorium UNP.Keywords: knowledge, consumption frequency, food and health.
PROFIL PRAMUSAJI HOTEL BINTANG EMPAT KOTA PADANG Yusra, Widya; Kasmita, Kasmita; Waryono, Waryono
Journal of Home Economics and Tourism Vol 7, No 3 (2014): Priode September 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of research isto know the waiter/ waitress profile four star Hotel Padang  to see from 5 indicators. This study is a descriptive correlational cuantitative study. The population in this research iswaiter and waitressfood & beverage service four star Hotel Padang for 39 persons. Sample selection techniques in the study using total population.Data collection techniques with a structured questionnaire based on Likert scale that has been tested for validity and reliability. Research results show is: 1) Education background of waiter/waitress is SMA/SMK level as big as 58,97 %, 2) Work experience in the range 1-5 years as big as 69,23%,3) Work competen is haven’t profession sertification as big as74,36%,4) Performance waiter is sufficient with an average value 31,54 in the range 31,25-35,75 and performance waitress is sufficient with an average value 35,73 in the range 31,85–36,15,5) Attitude is sufficient with an average value60,79  in the range 55,5 – 62,5.   Keywords:profile, waiter/waitress,hotel  
PENGARUH KUALITAS MAKANAN PADA MENU BREAKFAST TERHADAP KEPUASAN TAMU DI RESTAURANT JAM BALERO HOTEL PUSAKO BUKITTINGGI Andika, Cica; Kasmita, Kasmita; 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

The purpose of this research is to see how big is the influence of food quality variable (X) to guest satisfaction variable (Y) at the jam balero restaurant Pusako Hotel Bukittinggi. The sample of this research were 96 persons using a purposive sampling techinuque. The data collection was done with the questionnaire using likert scale that they are highly capable validity and reliability. This research found that : (1) the food quality in the category good enough (67,70%), (2) Guest satisfaction is placed not satisfied category (60,41%) (3) The food quality influence guest satisfaction as much as 28.9 % and 72.1 % influenced by other factors, likes : price, aspects of marketing, product design, production process, customer feedback. Next t count 6,183 > t table (±1.66088) with a significant 0,05, later retrieved the value of 0,234 regression worth t count on sig 6,183 to sig. 0,000 < 0,05. It means every an increase of a unit of the food quality will increase 0,234 unit of guest satisfaction.
2 STUDI PENGOLAHAN MAKANAN DI KANTIN FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG Bahrudi, Bahrudi; Elida, Elida; Kasmita, Kasmita
Journal of Home Economics and Tourism Vol 14, No 1 (2017): Periode Maret 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this study is to describe the process of preparation, processing and presentation processes of foodstuffs in the canteen of Faculty of Engineering University of Padang. The type of this research is using descriptive qualitative approach. The technique of data retrieval is done by interview or observation guidelines in the form of questions and documentation. The data source or informant in this research is the owner of the canteen and the employees of cafetaria in Faculty of Engineering, The University of Padang. The data analyses are used data reduction, data display / data presentation, and verification. The results showed that (1) the preparation tool in the cafeteria of Faculty of Engineering is not complete yet. The process of preparation the materials are quite good, just in the process of cutting the side dishes are not done in the canteen of the Faculty of Engineering. In the process of preparing vegetables carried out after the cutting process, so it can reduce the nutritional value. (2) The processing procedure of the vegetables seems the employee of the cafeteria make it over cook. Beside that, the additional of MSG does not use the measuring instrument. 3. The Presentation techniques are done by organized the food by using Pyrex, and laid it out on the counter.Keywords: Food Processing, Diner, Faculty of Engineering.
KUALITAS MI BASAH DENGAN SUBSTITUSI JAGUNG Irferamuna, Ade; Faridah, Anni; Kasmita, Kasmita
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

Increased production of corn per year from 2011-2013. One way to optimize the useof corn can be done by substituting the flour in food processing. This study aimed to analyzethe quality of wet noodles with corn substitution as much as 0, 30, 40, and 50% that includesthe color, aroma, flavor, and texture. This type of research is pure experimentation (trueexperimentation) with a completely randomized design method of three repetitions. Resultsof hypothesis testing showed there are significant levels in each treatment. Quality producedgenerated in this study are quite yellow color, quite flavorful corn aroma, flavor was tastyenough and tasted enough maize, the texture is chewy and rather not easily broken. Based onhedonic test, panelists preferred the substitution of 30%. The best quality of wet noodles withcorn substitution is the noodle substitution of 30%.Keywords: corn, wet noodles, quality of wet noodle
HUBUNGAN KUALITAS PELAYANAN BELLBOY DENGAN KEPUASAN TAMU DI HOTEL ROCKY PLAZA PADANG Wasisto, Fapenta; Kasmita, Kasmita; Abrian, Youmil
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

The purpose of this study are: (1) Describe the quality of service bellboy at the Hotel Rocky Plaza Padang, (2) to describe the satisfaction of the guests at the Hotel Rocky Plaza Padang and (3) analyze the relationship between service quality with guest satisfaction bellboy at the Hotel Rocky Plaza Padang. This type of research is correlational. The population is all guests who stayed at Rocky Plaza Hotel Padang. The method used is non propability insedental sampling technique sampling with a sample of 98 people. The data collection is done by using a questionnaire that has been tested for validity and reliability, then the data were analyzed by descriptive and correlation productmoment using the computer program SPSS version 16:00 The results showed that: (1) Quality of service bellboy are in the very good category (97%), (2) Guest Satisfaction are in the very good category (96%) and (3) There is a relationship that is positive and significant correlation between quality of service bellboy with guest satisfaction with the r value of 0.570 (sig 0.000) with a strong interpretation. Keywords: Quality of Service Bellboy And Guest Satisfaction
PENERAPAN STANDAR PELAYANAN DI BAJAMBA RESTORAN PREMIER BASKO HOTEL PADANG Maharani, Miranda; Chair, Ira Meirina; Kasmita, Kasmita
Journal of Home Economics and Tourism Vol 12, No 2 (2016): Priode Mei 2016
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to determine the application of the standard of service in Bajamba Premier Basko Hotel Restaurants Padang terms of 16 indicators that greeting the guest, escorting and sitting the guest, unfolding guest napkin, pouring ice water, presenting the menu,taking order, serving bread and butter, adjustment, serving the food, clear_up, crumbing down, presenting tea or coffee, presenting the bill, bid farewell, and table setting. The research is a qualitative descriptive survey method. Objects in this study degustation which amounted to 7 waiter. Data collection techniques by using the method of observation, interviews, and documentation.The results of this study indicate that the stages unfolding guest napkin, pouring ice water, serving bread and butter, serving the food, clear_up, crumbing down, serving the dessert, presenting the bill, and table setting . of seven waitresses have all been in the service of food and beverages in accordance with service standards that have been set by management in Bajamba Premier Basko Hotel Restaurants Padang. on stage greeting the guest, escorting and sitting the guest, presenting the menu, taking order, adjustment, presenting tea or coffee, and bid farewell of seven waiters who do not all stages of service standards in accordance with service standards that have been set by management in Bajamba Premier Basko Hotel Restaurants Padang.Keywords: Standard Service, Bajamba Restaurants
Co-Authors Adawiyah, R. Ade Irferamuna Afni, Fauza Afrida, Yelni Ali Khomsan Ali Usman, Ali Ananda, Febri Anati, Mutiara Andika, Cica Andriyani, Monica Anggraini, Ezi Anggraini, Indria Sari ANGGUNI, FRISYE Anni Faridah Aprianti, Viki Araruna, Agre Ariani, Ulfah Ariza, Tesa Fitri Aslim, Fauzyah Asmar Yulastri Asmawarti Asmawarti Astuti, Silvia Sri Ayuni, Indah Muthia Azry, Zummi Tridinanti Bahrudi, Bahrudi Barokah, Ermy Rizky Berutu, Feronika Cahyani, Vella Tri Cici Andriani Cici Yoma Roza Citra Permata Sari Darusman, Robi Dasmayanti, Monica Dedy Irfan Desi Wahyuni Diza, Salsabila Mutiara Dony Novaliendry Dzikrillah, Athiffa Eldia, Shinta Putri Elfi Tasrif elida elida Eva Lusiyana Fadillah, Ilham Putra Faisal, Dini Fajriani, Anisa Farida, Anni Fatimah, Sithy Ferdian, Feri FERNANDO, JOAN Fitri Hanifa, Mila Fitri Rahmadani, Fitri Fitri, Hikmah FITRI, IZZATI ELSA Fridayanti, Lucy Fuada, Mifthahul Gusneli Gusneli Gusnita, Wiwik Gusnita, Wiwik Gusnita Halipah, Siti Hayati, Yuri Heriyantara, Aditia Hervina Hervina Hidayat, Kurnia Hijriyantomi Suyuthie Hikmah Fitri Holinesi, Rahmi Ida Ayu Putu Sri Widnyani Ikeu Tanziha Ikhlas, Reda Indrayeni, Wiwik Insan, Ranggi Rahimul Insani, Ranggi Rahimul Ira Meirina Chair Irda Nelly Fajriah Jecky Mahendra Juliando, Fery Kamal, Farid Khairani, Mifta Zhafira Khairunnisa, Hanifa Kindi Amelia Lenni Sastra Lisa Noviatri Lise Asnur Lismarni Lismarni, Lismarni Liswarti Yusuf Lucy Fridayati Luthfi, Abdul Maharani, Miranda Mandasari, Indah Mardizal, Jonni Marvidola, Triska Marwan Marwan Mauliddy, Yozi Mega Pratiwi Morisa, Febby Erzam Muhammad Abdillah Muhammad Fajri Muharramah, Riva Mulia, Putri Rahma Murni Astuti Murtia Arman Mustika, Sari Naufal Muharam Nurdin Nunung Cipta Dainy Nur Habibah Nuraini Nuraini Oktarican, Kasridho Oktarinaldi, Taufik OVIYANTI, LINA Pakpahan, Rio Naldo Pasaribu, Pasaribu Pasaribu, Pasaribu Pasaribu, Sriandani PIPIT ARINI Pramita, Resti Pramudia, Heru Pratama, Rizqi Flantika Puja Riasiimawati Purwita, Peni Putra, Bayu Permana Putra, Fiko Nanda Putra, Teguh Hadi Putri Rahmadani, Putri Putri, Charisma Nadya Putri, Melati Rabecca Putri, Nadia Hendria Putri, Tika Nuansa Putri, Viorgi Dwi Rabiatul Adawiyah Rafi, Zeranita Rahimul Insan, Ranggi Rahmadhani, Suci Rahman, Purnawati Hustina Rahmi Hidayatul Kharnisa, Aulia Rahmi Holinesti Rahmiati Rahmiati Ramadani, Betria Ranggi Rahimul Insan Rastra Adi Pratama, Putra Reynaldy, Reynaldy Rezki, Rendi rina Apriani Riri, Utari Ritma Rita, dEFFI Faffua Rizqi, Afdhal Rostamailis Rostamailis Ruswandi, Sakuntala Ariesti Safli, Asrofil Anas Salmi, Fauzia Santi, Titen Darlis Saputra, Jeri Sari, Febrita Selvi, Yuliana Septia Dwi Astuti Septiandi, Audilla Silfeni Silfeni Sintia, Nelvi Siregar, Juliana Siti Fatonah SUSI ASMIDAYANTI Syafawi, Muhammad Syahada, Rifa Syahputra, Rahmadani Syahputra1, Syukra, Elfa Tambuanan, Novia Kristina Tanti, Yelvis - Tiffany, Intan Ul\wan, Naseh Ummah, Adisty Akhoma Utari, Azhiva Violinda, Reni Vioman, Raka Maulana Viora, Martha Wahyuni, Novri Waryono . Wasisto, Fapenta Waskito Waskito, Waskito Winda Anggraini Wirdawati, Ayu Wiwik Gusnita Wulandari Wulandari Yasih, Fitri Yetti, Silvia Youmil Abrian Yuke Permata Lisna Yuliana Yuliana yuliana, yuliana . Yulianti Putri, Meri Yusra, Widya Yusriana Yusriana, Yusriana Zahara, Ayu Zuhra, Usie Fatimah