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INDONESIA
E-Journal Home Economic and Tourism
Published by Universitas Negeri Padang
ISSN : -     EISSN : -     DOI : -
Core Subject : Economy,
Economics, Econometrics & Finance
Arjuna Subject : -
Articles 59 Documents
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Search results for , issue "Vol 10, No 3 (2015): Priode September 2015" : 59 Documents clear
PENGEMBANGAN MODUL APLIKASI KOMPUTER DALAM MENDESAIN RAGAM HIAS MENGGUNAKAN PROGRAM CORELDRAW X4 UNTUK MAHASISWA JURUSAN KESEJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI PADANG Afrianti, Dewi; Ernawati, Ernawati; Nelmira, Weni
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

Computer applications courses mandatory for students dressmaking Family Welfare Department, but there is no module as media student learning, so that students are less active and creative in the PBM. This study aims to generate media forms of learning modules that can help students dressmaking Department of Family Welfare in learning computer applications to design decorative materials using CorelDRAWX4 program. Research also gain an overview of the feasibility of the learning module as a learning medium of computer applications, including the validation module and the practicalities of the module.This study is a Research and Development (R & D) is a research method used to produce a particular product and test the feasibility of the product. In this case a learning module. This learning module is tested its validity by 4 people validator experts in media and materials and tests performed on the practicalities of S1 students dressmaking class of 2014 the number of 18 people. The steps undertaken in the development of this learning module are: 1) define phase. 2) design phase, 3) stages develop. At this stage of the development of data analysis, namely: 1) the validity of the data analysis module, 2) data analysis module practicalities. Data analysis techniques used by calculating the mean.Based on the research results, test the validity of the obtained scores of 4.31 validator can be categorized as very valid. While the practicalities of the test results performed to a small group of students obtained a score of 3.21 categorized as very practical while testing the practicalities of a large group obtained a score of 3.54 categorized as very practical. These modules are in decent Criteria used as a medium of learning courses computer applications student dressmaking Family Welfare Department, Faculty of Engineering University of Padang on designing decorative materials using CorelDRAW X4 program.Kata kunci: Pengembangan Modul , aplikasi komputer, mendesain ragam hias menggunakan progrgram CorelDRAW X4
PENERAPAN PERSONAL HYGIENE PADA PRAKTIK MENGOLAH MAKANAN KONTINENTAL KELAS DUA PROGRAM KEAHLIAN TATA BOGA DI SMK N 3 SOLOK Widaswara, Juwitalia; Liswarty, Liswarty; Baidar, Baidar
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 of this study iss to describe the factors causing students do not apply to the practices of personal hygiene, describe factor cause students do not aply to the practices of completeness work clothes. Type of study is a qualitative research. Object of research are all students of grade two culinary skills program amounting to 20 students. Sampling technique by means of snowball sampling. Technigues of collecting data trough observation, interviews and documentasi. Field data anakysis techniques that include the reducation, display, conclusions or verifikasi. The result of this study indicate that the cleanliness of hair, hands and nose are not awake while physical fitness has been applied. Hygiene hats, work clothes, apron during the practices of students using white and clean, pants and shoes for the practice of students using black and baggy pants while students do not wear a tie.Keyword: Aplication of personal hygiene
PENGARUH SUBSTITUSI TEPUNG KACANG MERAH TERHADAP KUALITAS COOKIES Zahara SY, Nurul Muna; Faridah, Anni; Syarif, Wirnelis
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 analyze the effect of substituting red bean flour 0%, 25%, 50%, 75% and 100% of the quality of shape, color, aroma, taste and texture of cookies. This type of research is true experimental method completely randomized design with three times the number of panelists penggulangan 30 people, data analysis performed by analysis of variance and Duncan followed with further testing if the results significantly. Results of research on the test levels significantly affected (red bean aroma, sweetness and taste of red beans) and no real influential on the test level (forms a neat, uniform shape, color and texture tawny neat) whereas the hedonic test significantly affected (color brownish yellow and brittle texture) and did not significantly affect the hedonic test (form neat, uniform shape and aroma of red beans). Overall the best value found in red bean flour substitution as much as 50% (X2).Keywords: Red Bean Flour, Cookies, Quality, substitution.
HYGIENE DAN SANITASI USAHA SALON KECANTIKAN DI KOTA PADANG PANJANG Sulvita, Robby; Rostamailis, Rostamailis; Minerva, Prima
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 background of this researchis about the lack of awareness of the beauty salon employees in considering the aspects related to surveillance efforts on health, both individuals and neighborhood beauty salon. The study purposees were to analyze on Hygiene and Sanitation beauty salon business with Primary category in Padang Panjang City include Personal Hygiene and Sanitation beauty salon environment. Researchtype is quantitative descriptive. Research population is the whole beauty salon in Padang Panjang City, amounting to 10 salons with the number of employees 48 people. Samples of the study were the leader / employee beauty salon in Primary category totaling 30 people with purposive sampling technique. The technique of collecting data using questionnaires and observation are arranged according to a Likert scale and Guttman scale which has proven its validity and reliability. Based on the analysis of Hygiene and Sanitation beauty salon business in Padang Panjang City with indicators; 1) Personal Hygiene in fairly goodcategory (10%), with sub-indicators, namely; a) Maintenance of cleanliness infairly goodcategory (47%), b) Maintenance of cleanliness in very good category (77%). 2) Sanitation neighborhood beauty salon located in fairly good category (27%). The sub-indicators, namely; a) Eligibility beauty salon building in poorly category (7%), b) Quality of water in very good category (60%), c) Waste management is classified in good enough category (0%), d) Control of waste classified in good enough category (9%), e) Health tools and cosmetics materials in quite good category (0%). So, unknown Personal Hygiene and Sanitation beauty salon environment as a whole is still not maximize. Keywords: Hygiene, Sanitation, Beauty Salon Business
SUBSTITUTION ON A DAY AGE OF RIPE BANANA TO QUALITY STEAMED SPONGE CAKE Sari, Wenggi Sartika; Syarif, Wirnelis; Holinesti, Rahmi
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 analyze the effect of substitution on a day age of ripe bananas as much as 15%, 20% and 25% of the wheat flour that used to quality volume (expands), shape (spherical and chapped 3 parts on the surface and form a neat), color (white), texture (soft texture and smooth texture porous pores), aroma (a day age of ripe bananas), aroma (vanilla), and taste (sweet and taste of a day age of ripe bananas). The research is a pure experiment with completely randomized design method using three repetitions by 5 panelists. The results showed that Fcount > Ftable so that the substitution of a day age of ripe bananas to the quality of steamed sponge effect on the quality of it shape (spherical and chapped 3 parts on the surface), color (white), texture (soft), and aromas (ripe bananas a day), but not effect on the quality of the volume (expands), shape (neat), texture (fine pores), aroma (vanilla), taste (sweet) and taste (a day age of ripe bananas) and highest value contained in the substitution of 15% (X1).Keywords: A Day Age of Ripe Bananas, Steamed Sponge, Quality, Substitution1Prodi
HUBUNGAN KUALITAS PELAYANANROOM BOY DENGAN KEPUASAN TAMU MENGINAP DI HOTEL AXANA PADANG Berutu, Feronika; Yuliana, Yuliana; 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 of this research is to knowthe correlation between service quality of room boy with stisfaction of guest stay at Hotel Axana Padang.The population amount are 1.711. people who are stay at Hotel Axana Padang, sample selection techniques in the study is using incidental-non probability sampling. The amount of sample are 95people. Data collection techniques is using a structured questionnaire based on Likert scale that has been tested for validity and reliability. Based on the survey find, the relationshipBetween Service Ouality of Room Boy with Satisfaction of guest shows positive with the value of correlation (r) 0,634 and significant 0,000. Key words: service ouality of room boy, satisfaction of guest
PERSEPSI KARYAWAN TENTANG KONFLIK KERJA DI SOFYANINN HOTEL RANGKAYO BASA PADANG Andika, Putri; Yuliana, Yuliana; Suyuthie, Hijriyantomi
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 employee perceptions about workplace conflict in SofyanInn Hotel Rangkayo Basa Padang, which includes three indicators of labor conflict, namely: emotion (emotion), values (values) and interest (interest). This type of research is descriptive quantitative research. The study population was the employees SofyanInn Hotel Rangkayo Basa Padang except manager. Employees SofyanInn Hotel Rangkayo Basa Padang totaled 27 permanent employees and 5 daily worker, so that the total population of 32 people. The sampling technique in this research is non probability sampling is saturated sampling a total of 32 employees. The data collection techniques with indirect communication by distributing a questionnaire (questionnaire) in the form of Likert scale that has been tested for validity and reliability. The results showed that the general perception of a conflict of employees working in SofyanInn Hotel Rangkayo Basa Padang belong to the category of poorly with the average value of 115.44 which was in the range 88,1≤X <117.3. While based on individual indicators, namely: 1) Emotion (emotion) employees SofyanInn Hotel Rangkayo Basa Padang belong to the category of poorly with an average value of 61.44 is in the range of scores 50,1≤ X <66.6, 2 ) Values (value) Basa Rangkayo employees SofyanInn Hotel Padang classified in the category quite well with an average value of 39.06 is in the range 34,7≤X score <43.2, 3) Interest (interest) employees SofyanInn Hotel Rangkayo Basa Padang belong to the category of poorly with an average value of 14.94 is in the range 12 scores ≤ X <15.9.
PENGELOLAAN SAPTA PESONA DI OBJEK WISATA PANTAI PADANG Heriyantara, Aditia; 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

As for the purpose of this study was to describe: (a) planning, (b) organization, (c) direction, and (d) supervision in Sapta Pesona Beach Attractions Padang. Type of research is qualitative research. As for the research question is how management stepping in attraction Padang beach. Data collection techniques performed by using interviews, observation and documentation involving, namely: managers of attractions, attractions surrounding communities. The data analyzed include three grooves activities namely, data reduction, data presentation, and making conclusions. Based on the results of the study found some issues related to the management of stepping in Padang beach a tourist attraction, namely: 1) planning, 2) organizing 3) directing, and 4) supervision attraction patai Padang. Planning related to the objectives to be achieved in the long term, namely the sustainability of the coast of Padang as maritime tourist attraction and in the short term as a growing attraction. Plan implementation is done by means of securing and optimizing existing security officer attractions. Reporting is done verbally from the clerk to the coordinator for operations, while reporting administratively done in writing. Briefing conducted by reminding each other by management personnel attractions of the tasks to be done. Supervisors do managers together with the community, police, municipal police, the Department of Health Taman Padang.
PERBEDAAN PERBANDINGAN LARUTAN CELUP (VLOT) TERHADAP HASIL PENCELUPAN BAHAN SUTRA MENGGUNAKAN EKSTRAK KELOPAK BUNGA ROSELLA (HIBISCUS SABDARIFFA L) DENGAN MORDAN TAWAS (AL2(SO4)3) Syafitri, Rika; Adriani, Adriani; Novrita, Sri Zulfia
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 reveal the color (hue), dark light color (value) and flatness, and wash resilience. This study was an experimental study. The type of data is primary data sourced from the 15 panelists. The object is dipped silk fabric with extracts of rosella flower petals with alum mordant. Where do the data analysis techniques with engineering analysis of varianceone (one-way ANOVA). From the comparison of the dye solution (vlot) 1:10 produce powder blue color, light and dark colors (Value) is at katerori bright, flatness is in the category average and for washing resistance is at good enough category. Whereas in comparison dyebath (Vlot) 1:20 and 1:40 to produce color light blue, light dark color (Value) is at katerori quite bright, flatness is in the category average, and for washing resistance is at good enough category. Results of hypothesis testing showed the name of the color (F arithmetic (8.933)> F table (3.22) and dark colors (Fhitung (35.467)> F table (3.22) there are significant differences. As for the flatness of color (F count (2.907)> F table (3.22) and wash resistance (F arithmetic (0.214) <F table (3.22) there is no significant difference. Keywords: Comparison of dye liquor (Vlot), results of Immersion, extract rosella flower petals
KREATIVITAS MAHASISWA PADA HASIL PRODUK MATA KULIAH GASTRONOMI DI PRODI PEMDIDIKAN KESEJAHTERAAN KELUARGA JURUSAN KESEJAHTERAAN KELUARGA Mandasari, Yulia; Elida, Elida; Syarif, Wirnelis
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 of research is describe the creativity of students in terms offood product design and product results subjects gastronomic in program of studyPendidikan Kesejahteraan Keluarga majors of kesejahteraan keluarga This studyis a descriptive kualitatif study. Object this study is creativity of students in termsof food product design and product results subjects gastronomic. Soource of datais college student which follows the subjects of gastronomy and the lecture. Datacollection techniques with observation, interview and documentation. analysistechniques with reduction data, display of data and conclusion. The resultsshowed that (1) lack of creativity of college student designing food products Thislooks the lack of innovation and improvisation in the food product designsimplicity, harmony, rhythm, indivisibility and balance (2) creativity collegestudent of product results on gastronomic subjects is the result of food productsmade some of implementation, the processing of products and the presentation ofthe results of the product. This looks the lack of innovation and improvisationresults of food products on the shape, color, texture and garnish .Keywords: Creativity, College Student Design and Product Results

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