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All Journal E-Journal Home Economic and Tourism Jurnal Pendidikan dan Keluarga Journal Competency of Business
Silfeni Silfeni
Universitas Negeri Padang
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences Other

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MAKANAN ADAT PADA UPACARA PERKAWINAN DI DESA SUNGAI JAMBU KECAMATAN KAYU ARO KABUPATEN KERINCI PROPINSI JAMBI ARINI, PIPIT; Silfeni, Silfeni; 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

This research is grounded on the lack of people’s knowledge about traditional food,food serving equipment and food arrangement technique, and mean of food tradition. Thisresearch is purposed to: (1) describe types of Central Java’s traditional food, (2) describethe meaning of traditional food, (3) describe food’s serving equipment, and (4) describefood arrangement technique in traditional wedding ceremony of Central Java in SungaiJambu village. The type of research is qualitative research, and object of research istraditional food for wedding ceremony of Central Java. Data collected by snow ballsampling technique. Data analyzing include reduction, display, and verification ofconclusion.Results come from this research show that wedding ceremonies in SungaiJambu village had been contaminated by outside culture, such as performance stage, food,equipments, and arrangement technique, so the ceremonies is not as Central Java native’sceremony. Therefore, it is important to get elder and young generation to take a role inmaintaining the culture and preventing from the loss and outside culture’s influence. Keyword: traditional food in wedding cer
PENGARUH PENGGUNAAN METODE DEMONSTRASI TERHADAP KOMPETENSI PROFESIONAL SISWA PADA MATA PELAJARAN MENGOLAH MAKANAN KONTINENTAL KELAS X DI SMK N 1 SINTUK TOBOH GADANG Gustina, Gustina; Baidar, Baidar; Silfeni, Silfeni
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research start from the fact at school that it has 55 % the result of the study of the students in class x on Jasa Boga Competition in Subject Prosessing Continental Food are down of the KKM (7,5).This process make the hypothesis because of the proseces of the study still focus to the teacher and the studying process in teaching, the teacher also teacher also explain the material with conventional method. The purpose of this research to know the effect using demonstration method of Professsional Competition  students in their subject the proses of continental food in class x Jasa Boga department at SMK N 1 Sintuk Toboh Gadang in academic year 2012 / 2013. The kind of this research is quasi experiment research by using factorial planning one direction with all the population are students in class x Jasa Boga SMK N Sintuk Toboh Gadang. The sample is taken by using Total Sampling technique. The instrument is used test to estimate professional competition students are value form practice of questions test that given in the last research. The data analysis technique get thitung > ttabel =  (4,8 > 1,67) in clusion, using demonstration method give positive effect it’s means that in significant level 0,05 of professional competition students on subject how do the process continental food in class x at SMK N 1 Sintuk Toboh Gadang in academic year 2012 / 2013.   Kata kunci: Metode Demonstrasi, Kompetensi Profesional.
HUBUNGAN MOTIVASI DENGAN HASIL BELAJAR MATA PELAJARAN BOGA DASAR KELAS X JASA BOGA DI SMK NEGERI 1 PAINAN Sari, Ika Purnama; Silfeni, Silfeni; Gusnita, Wiwik
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 1) describe the motivation of students on subjects Boga Basic Class X Hospitality at SMK Negeri 1 Painan, 2) Describe the student learning outcomes in subjects Boga Basic Class X Hospitality at SMK Negeri 1 Painan, 3) To reveal relationship between motivation and learning outcomes in subjects Basic Culinary Hospitality in class X SMK Negeri 1 Painan. Sample in the study included 30 people with purposive sampling technique. Result of research that student motivation is 76.73% in medium category. Product Moment Correlation test research there is a relationship between motivation and learning outcomes r value of 0.782 and 0.000 sig. The research obtained show that the value of sig 0.000 <0.05 alpha so his decision is Ho refused and Ha is received it can be concluded that there is a strong positive relation between motivation and significant to the learning outcomes on the subjects of class X Basic Culinary Hospitality at SMK Negeri 1 Painan.Keywords: Motivation, Learning Outcomes, Student / i catering services
PERSEPSI PENGUNJUNG TENTANG FASILITAS OBJEK WISATA GUNUANG PADANG DI KOTA PADANG Azima, Fauzan; Silfeni, Silfeni; 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 purpose of this research is to know the Perception of Visitors AboutFacilities at Gunuang Padang. The type of research is descriptive quantitative. Thevisitor population in tourist attraction is 1.493 people. Selection of this researchsample using purposive sampling technique counted 94 people. Data collectionusing questionnaires based on Likert Scale that has been tested for its validity andreliability. The result of Perception of Visitors About Facilities at GunuangPadang is categorized well with the average value of 90.62 which is in the range86.66 - 103.99. While based on each indicator are: (1) form of tourism facilitypertained in good category with average value equal to 20,88 is in range of score20,16 - 24,49, (2) function of tourism facility pertained in good category with anaverage score of 28.55 is in the range of the score 23.74 - 30.25, (3) the locationof tourism facilities belonging to the good category with an average value of20.78 is in the range of the score 20.16 - 24, 49, (4) the quality of tourismfacilities is categorized as good category with an average value of 20.52 is in therange of 20.16 - 24.49 score.
PERAN PENGAWASAN SUPERVISOR DI DEPARTEMEN HOUSEKEEPINGHOTEL ROYAL DENAI BUKITTINGGI Wahyuni, Desi; Silfeni, Silfeni; 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

The purpose in this research to describe the role of supervisionat housekeeping department Royal Denai Hotel Bukittinggi that have five indicators are: supervision of human resource, materials, equipment,standart operating procedure and work area. This type of researchisdescriptivewithquantitative and qualitative approaches. Data collection techniques performedbyusing interviews, documentationandquestionnaires. The results showedthat in generalthe role ofsupervisionsupervisorinthe housekeepingdepartmentHotelRoyalDenaiBukittinggiclassifiedinthe category quitewellwith theinterpretation of57,14%.Kata kunci: Supervisor, Pengawasan, Housekeeping, Hotel
KEPUASAN WISATAWAN TENTANG DAYA TARIK WISATA PANTAI AIR MANIS PADANG Rindani, Liantika; Silfeni, Silfeni; Yuliana, Yuliana
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 research purpose to know howsatisfiedthetourists of Pantai Air Manis Padang tourism which include four of tourist’s attraction indicators that are attraction, accessibilities, amenities and ancillary services. This research consists of four indicators are: attraction, accessibilities, amenities, and ancillary services. This type of research is descriptive research using survey method. Population in this research amounted to 2.023 people’s. Sampling technique is non probability sampling, using incidental sampling. Sample number in this research amounted for 96 people’s. Data collection using a questionnaire that tested for validity and reliability. Based on the Result of the research shown that tourist satisfaction about tourist attraction of Pantai Air Manis Padang tourism is fairly satisfy categorized with average value 143,78 at the range score 140 - <170 with 50% percentage. Kata kunci: kepuasan wisatawan, daya tarik wisata, Pantai Air Manis Padang1Prodi D4
IMPLEMENTASI PENYIMPANAN BAHAN MAKANAN DI FAKULTAS PARIWISATA DAN PERHOTELAN UNIVERSITAS NEGERI PADANG Muhadi, Ihsan; Silfeni, Silfeni; 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 was motivated from the observation regarding the storage of foodstuffs at the Faculty of Tourism and Hospitality, there is no longer space available to received the foodstuffs, unorganized materials of perishabel and grouceries. This research was consisted by two indicators of Materials Perishabel and Materials grouceries. This research was descriptive research with qualitative data. The sampling technique was done by purposive sampling. Data were collected by observation, interview and documentation involving informans and respondents. According to the research, it was revealed that (1) Perishable materials; storage according the temperature was done as needed, Perishable materials, that were available are cheddar cheese, mozzarella cheese, korsvet, sausage, cream, butter, with as a refrigerator storage equipment in the temperature of 18-20 °C. mean while the storage technique of perishable is using first in first out system. For the cleanliness of storage equipments cleaning was done twice a week. (2) Groceries materials; storage of groceries materials carried by differentiating according to the type made at the time of food receiving, Groceries materials available were flour, sugar, powdered sugar, dried herbs, edible oils, chocolate powder, gelatin powder and fermifan with made of wood with two shelves as a storage equipmen, The storage technique of groceries is also using the first in first out system. Then the positioning of groceries stock card whice incorrect has become the problem for students to found the availability of groceries, and for the cleanliness of storage equipments cleaning was done three times in a semester.Keywords: Materials Perishabel and Materials grouceries, First in first out.
KARYAWAN DI HOTEL PANGERAN BEACH PADANG Rahima, Witri; Silfeni, Silfeni; Abrian, Youmil
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 determine the effect Compensation Employee Motivation In Hotel Pangeran Beach Padang. This research is associative causal research. With the entire employee population Pangeran Beach Hotel Padang, amounting to 97 employees. The selection of the study sample using nonprobability sampling with sampling technique saturated. Collecting data using a questionnaire based on Likert Scale which has been tested for validity and reliability. The study concluded that the overall compensation belong to the category of a bad job with the percentage of 35%, and on each indicator is sufficient salary in the category with a percentage of 35%, incentives in both categories with a percentage of 30%, and facilities in both categories with a percentage 31%. As for the motivation to work quite well belong to the category with a percentage of 40%, and on each indicator is persistence in the category quite well with the percentage of 42%, the excitement of working in a category quite well with the percentage of 29%, labor discipline in the category quite well with percentage of 34%, the responsibility in both categories with a percentage of 35%. These results indicate a positive and significant influence between compensation and employee motivation at Hotel Pangeran Beach Padang where the value of 17.615 t> t table 1.985. Thus Ha stating there is influence between compensation and work motivation can be received with great influence of 76.6%, while 23% were alleged motivation is influenced by other factors.
HUBUNGAN FASILITAS MEETING ROOM DENGAN KEPUTUSAN PEMBELIAN JASA BANQUET OLEH KONSUMEN DI HOTEL GRAND INNA MUARA PADANG A, Lathif Arafat; Silfeni, Silfeni; Abrian, Youmil
Journal of Home Economics and Tourism Vol 9, No 2 (2015): priode Juni 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This purpose of research is to analyze the relation between meeting roomfacilities with buying decision by costumers in the Grand Inna Muara Padang. Thetype is the correlation. Populations in this study are goverment departments andprivate department which has been used banquet service in the Grand Inna MuaraHotel Padang period January-August 2014 about 135 departments which thesample about 78 departments which has been compare to 3 categories with takingsample sampling proportionate strafied random. Data collection based to likertscale. The result showed that: 1)Meeting Room Facilities are in the good category(56%); 2)Buying Decision are in the good category (42%); 3)Result correlationPerason Product Moment test with significance of 5%, showed that rhitung 0,457 inthe rtabel 0,25-0,5, although Ha received.Keyword: Meeting Room Facilities, Buying Decision of Banquet Service
STRATEGI PENGEMBANGAN FASILITAS OBJEK WISATA PANTAI PASIR JAMBAK PADANG Mesta, Qoriah; Silfeni, Silfeni; Suyuthie, Hijriyantomi
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 research is aims to describe the development strategy of the facilities attraction  at Pasir Jambak Beach Padang using a SWOT analysis in terms of internal factors including: the strength of tourist facilities and the weakness of tourist facilities , while the external factors include : opportunities in developing tourist facilities and the threat in developing tourist facilities. This type of research is descriptive qualitative. Techniques of collecting data are using interviews, observation, and documentation. The results of this research stated that: 1). The strength of the attraction at Pasir Jambak beach is already available in part of infrastructure and facilities like electricity, water, telecommunication networks (mobile phone signal), stage entertainment, prayer rooms, and toilets, lodging, gazebo, and a parking lot. 2). The weakness is the lack of assistance from the government in developing an attraction, a lack of public awareness in the maintenance of tourist facilities, the condition of the entrance to the tourism site is still broken , there is no health infrastructure, no security posts and public transport to tourism site, and there are no restaurants, no souvenir shops and no game facilities. 3). Opportunity that Pasir Jambak beach had to complete the facilities are  tourist area that is wide enough and there are still many vacant land, sea waves are well suited to water sports, and existing investors. 4). Threats in developing facilities attraction at Pasir Jambak  Beach is there are no support from the surrounding sociality in the existence of tourist facilities, lack of human resources that are competent in managing tourist facilities.  The strategy for the development of facilities Pasir Jambak Beach attraction that can be done are: Expanding the sale network. The government may allocate funds for the procurement and maintenance of tourist facilities. Cooperating with the local music industry to bring entertainment. Repairing the road infrastructure. Government agencies embrace local communities through tourism awareness by education briefing.   Kata Kunci: Strategi, Pengembangan, Fasilitas Wisata, Analisis SWOT
Co-Authors Adriani, Genia Alvionita, Rediana Apri Suprianto Apriwanti, Nira Arafat, Lathif Avandi, Rivi baidar baidar Desi Wahyuni Dewi, Susi Safra Dhaifina, Dhaifina Dianti, Weni Dini Mairoza Fatimah, Sithy Fauzan Azima Ferdian, Feri Gusneli Gusneli Gustina Gustina Hidayat, Riski Hijriyantomi Suyuthie Ika Purnama Sari Ira Meirina Chair Juniva, Silzia Kasmita Kasmita Kurnia, Yofi Layli, Rahmi Maisarah, Dina Martalena Martalena Mesta, Qoriah Morito, Dede Muhadi, Ihsan Mujino Mujino Nindy Eka Putri Nuraini Nuraini Pakpahan, Rio Naldo Pasaribu Pasaribu Pasaribu, Pasaribu PIPIT ARINI Pramudia, Heru Purwita, Peni Putra, Teguh Hadi Putri, Sari Dewi Rahima, Witri Rindani, Liantika Risal Rinofa Romana, Nicolaus Victor Sari, Resti Yunita Seprina Rahmaneli Septuri, Ferro Libes Silitonga, Dahlia Rahmana Suryani, Triana Syahputra, Robby Warman, Yudi Warni, Nelli Waryono . Wirnelis Syarif Wiwik Gusnita Youmil Abrian Yuliana Yuliana